New Mexico Style Stacked Red Enchiladas

How to make New Mexico Style Stacked Red Enchiladas

Ingredients:

12 corn tortillas (or flour tortillas)

2 cups Mexican blend cheese (shredded)

½ cup Mexican crema (or sour cream)

4 small eggs (fried, sunny-side up)

1 small onion (chopped)

oil for frying

For the enchilada sauce

3 ½ Tablespoons chili powder (read notes)

2 Tablespoons all-purpose flour

2 ½ cups chicken stock

1 teaspoon onion powder

½ teaspoon garlic powder

½ teaspoon ground cumin

1 teaspoon oregano

2 Tablespoons vegetable oil

salt and pepper (to taste)

For the beef filling

1 pound ground beef

2 Tablespoons vegetable oil

1 small onion (diced)

1 teaspoon onion powder

½ teaspoon ground cumin

1 teaspoon oregano

salt and pepper (to taste)

Instructions:

Make the sauce

Heat the oil over medium heat in a saucepan.

Add the flour and whisk to make a roux.

Add the chili powder, cumin, onion powder, garlic powder, pepper, and oregano. Whisk for a few seconds to toast them briefly.

Pour in the chicken stock while whisking vigorously.

Bring to a simmer and cook for 10 minutes or until the sauce has thickened to your desired consistency.

Adjust seasonings to taste and set aside.

Cook the meat filling

Heat the oil in a skillet over medium-low heat. Add onions and sauté until translucent (about 4 minutes).

Add beef, garlic powder, cumin, oregano, salt and pepper.

Mix well and cook, while stirring from time to time until the meat is nicely browned and cooked through.

Adjust seasonings to taste and turn off the heat.

Assemble the enchiladas

Turn on your oven broiler.

Heat some oil in a pan over medium heat and fry the tortillas on both sides until slightly crispy on the edges but still soft in the middle. Transfer to a lined paper plate.

Dip one tortilla in the enchilada sauce, then place it on an oven-proof plate.

Add some spoonfuls of meat on top of the tortilla and then some cheese.

Repeat this process until you have 3 layers of tortillas, but don’t add meat on top of the last one.

Drizzle the stacked enchiladas with more sauce and top with cheese.

Repeat the steps with all tortillas, making 4 servings in total.

Pop the plates into the oven and broil for 5 minutes or until the cheese is melty and bubbling.

Serve

Place a fried egg on top of each serving.

Drizzle with more sauce, add onions, queso fresco and then finish with Mexican crema.

Notes:

Corn vs. Flour Tortillas: The nutrition values may vary slightly depending on whether you use corn or flour tortillas. Corn tortillas generally have fewer calories and less fat compared to flour tortillas.

Cheese: The use of Mexican blend cheese contributes significantly to the calorie and fat content. Reducing the amount of cheese or opting for a lower-fat version can help decrease these values.

Beef Filling: Ground beef is a major source of protein and fat. Using lean ground beef can reduce the overall fat content.

Eggs: The fried egg adds protein and fat. Using one egg per serving increases the calorie count.

Sauce: The enchilada sauce, made with chicken stock and spices, is relatively low in calories. However, the oil used in making the roux adds to the fat content.

Mexican Crema/Sour Cream: Adding crema or sour cream at the end increases the fat and calorie content.

Vegetable Oil for Frying: The oil used to fry tortillas adds to the calorie count. Lightly frying or using less oil can help reduce calories.

Additional Ingredients: Onions and spices used in the sauce and filling are low in calories but add flavor and nutrition.

Serving Size: The above nutrition information is based on dividing the recipe into 4 servings. Adjustments in serving sizes will alter the nutritional values.

Modifications: For a lighter version, consider baking the tortillas instead of frying, using less cheese, and opting for low-fat dairy products. Additionally, using more vegetables in the filling can add nutrients while keeping calories in check.

Nutrition Information:

YIELDS: 4 | SERVING SIZE: 1

Frequently Asked Questions:

Can I use flour tortillas instead of corn tortillas?

Yes, you can use flour tortillas.

However, keep in mind that flour tortillas may alter the texture and flavor slightly and generally have more calories and fat than corn tortillas.

Can I make the enchilada sauce ahead of time?

Yes, you can make the sauce ahead of time.

Prepare the sauce and store it in an airtight container in the refrigerator for up to 3 days.

Reheat before using.

What is the best way to fry the tortillas?

Heat oil in a pan over medium heat and fry the tortillas until slightly crispy on the edges but still soft in the middle.

This usually takes about 30 seconds to 1 minute per side.

Drain on paper towels to remove excess oil.

Can I use a different type of meat for the filling?

Yes, you can use different types of meat such as chicken or pork.

Just cook the meat with similar seasonings as the ground beef.

How do I know when the enchiladas are done baking?

The enchiladas are done when the cheese is melted and bubbly.

This usually takes about 5 minutes under the broiler.

Can I omit the fried egg on top?

Yes, you can omit the fried egg.

The egg adds extra richness and protein, but the dish will still be delicious without it.

How can I make this dish less spicy?

Reduce the amount of chili powder in the enchilada sauce and the red pepper flakes.

You can also use a milder chili powder if desired.

What can I serve with these enchiladas?

Serve with Mexican rice, refried beans, or a simple salad.

Garnish with fresh avocado or guacamole for added flavor.

Can I make this dish vegetarian?

Yes, you can make it vegetarian by using a meat substitute like black beans or grilled vegetables.

Ensure the enchilada sauce is also vegetarian-friendly.

How should I store leftovers?

Store leftovers in an airtight container in the refrigerator for up to 3 days.

Reheat in the oven or microwave until heated through.