New Mexico Stacked Enchiladas

New Mexico Stacked Enchiladas are a flavorful and hearty dish that combines the rich taste of New Mexico Red Chile Sauce with layers of ground beef, Hatch green chiles, and melted Mexican blend cheese.

Topped with a fried egg and fresh vegetables, this dish offers a satisfying blend of textures and traditional Southwestern flavors, perfect for a comforting and satisfying meal.

New Mexico Stacked Enchiladas

Ingredients:

2 cups New Mexico Red Chile Sauce or Enchilada Sauce

1 pound ground beef browned

1 cup sweet onion chopped

4 Hatch green chile peppers roasted, peeled and chopped. Or 1-4 ounce can chopped Hatch chile peppers

2 cups shredded Mexican Blend cheese

2 tomato chopped

chopped lettuce for topping

6 yellow corn tortilla

1/4 cup vegetable oil canola oil works well here

2 eggs fried over easy or over medium

Instructions

Preheat the Oven: Start by setting your oven to 350°F to preheat.

Cook the Ground Beef: In a skillet, brown the ground beef together with the chopped onion until the meat is fully cooked. Drain any excess grease, mix in the Hatch green chile, and set aside.

Fry the Tortillas: In a separate pan, heat the vegetable oil over medium-high heat until it’s hot enough for the tortillas to sizzle when dipped in. Fry each tortilla individually for about 30 seconds, then place them on a paper towel-lined plate. Cover them with another paper towel to keep warm while frying the remaining tortillas.

Layer the Enchiladas: In an oven-safe dish (such as a Comal), start assembling the enchiladas. Place one tortilla at the bottom, followed by 1/4 cup of the ground beef mixture, 1/4 cup of New Mexico Red Chile Sauce, a sprinkle of shredded cheese, and chopped tomatoes. Layer another tortilla on top and repeat the process. Finish the stack with a third tortilla, adding more cheese and sauce on top. Repeat this process for the remaining tortillas, making multiple stacks.

Cook the Eggs: While the enchiladas are baking, fry the eggs to your preference (either over easy or over medium).

Bake the Enchiladas: Place the assembled enchiladas in the oven and bake until the cheese is melted and bubbly.

Serve: Serve the enchiladas immediately, topped with the fried eggs, additional chopped tomatoes, and chopped lettuce. Optionally, add a dollop of sour cream and diced raw onions for extra flavor after baking.

Notes

Tortilla Texture: Using yellow corn tortillas enhances the flavor and sturdiness of the enchiladas, making them hold up better during frying and layering. If using white corn tortillas, they may be more prone to breaking.

Frying Tortillas: To avoid breaking tortillas, ensure the oil is hot enough (around 350°F) and fry each tortilla for about 30 seconds. They should bubble and become slightly crispy, which helps them stay intact.

Green Chile Options: If Hatch green chiles are unavailable, you can use canned green chiles. Fresh roasted Hatch chiles provide a deeper flavor, but canned chiles work as a convenient alternative.

Make-Ahead Tips: For convenience, you can prepare the ground beef mixture and red chile sauce ahead of time. Assemble and bake the enchiladas on the day you plan to serve them to maintain the crispiness of the tortillas.

Vegetarian Adaptation: To make the dish vegetarian, omit the ground beef and consider adding extra vegetables or beans for a satisfying alternative.

Cheese Variations: If you prefer a different cheese blend, Monterey Jack or a spicy pepper jack can be used for added flavor. Just ensure the cheese melts well for a gooey, delicious topping.

Serving Suggestions: Serve the enchiladas with a side of sour cream, diced onions, or avocado for extra freshness. A simple green salad or Mexican rice pairs well as side dishes.

Baking Alternatives: If you prefer a crispier top, consider broiling the enchiladas for a few minutes after baking to get a golden, bubbly finish.

Egg Cooking: The fried egg on top adds richness and visual appeal. Adjust the cooking level of the egg to your preference—over easy for a runny yolk or over medium for a firmer yolk.

Storage: Leftover enchiladas can be stored in the refrigerator for up to 3 days. Reheat in the oven to maintain the texture, as microwaving can make the tortillas soggy.

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Nutrition Information:

YIELDS: 4 | SERVING SIZE: 1

Frequently Asked Questions:

Can I use a different type of chile if Hatch chiles aren’t available?

Yes, you can use canned green chiles as a substitute if fresh Hatch chiles are not available.

They will provide a similar flavor, though fresh Hatch chiles offer a more authentic taste.

How do I prevent the tortillas from becoming too soggy?

Frying the tortillas until they are slightly crispy helps them hold up better when layered with the sauce.

Make sure to drain them well on paper towels after frying to remove excess oil.

Can I make these enchiladas ahead of time?

You can prepare the components (ground beef mixture and chile sauce) in advance.

However, it’s best to assemble and bake the enchiladas just before serving to keep the tortillas crisp.

How can I make this recipe vegetarian?

Simply omit the ground beef and consider adding extra vegetables like bell peppers, mushrooms, or beans for a hearty vegetarian option.

What’s the best way to store leftovers?

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

Reheat in the oven to maintain the texture of the tortillas, as microwaving can make them soggy.

Can I freeze the enchiladas?

Yes, you can freeze the assembled but unbaked enchiladas.

Wrap them tightly in plastic wrap or aluminum foil and freeze for up to 3 months.

Bake from frozen, adding extra time to ensure they are heated through.

What kind of cheese can I use if I don’t have Mexican Blend cheese?

You can substitute with Monterey Jack, cheddar, or a mix of both.

Just ensure that the cheese melts well for a gooey topping.

How do I get the perfect fried egg on top?

Fry the eggs in a non-stick pan over medium heat, cooking them until the whites are set but the yolks are still runny if you prefer over-easy.

Adjust cooking time for over-medium or well-done eggs as desired.

Can I use flour tortillas instead of corn tortillas?

While flour tortillas can be used, they have a different texture and flavor compared to corn tortillas.

Corn tortillas are traditional for enchiladas and provide a better texture for layering.

What can I serve with these enchiladas?

Serve with a side of Mexican rice, refried beans, or a fresh green salad.

You can also add toppings like sour cream, sliced avocados, or additional chopped cilantro for extra flavor.