Stacked Red Enchiladas (Enchiladas Rojas)
There’s something timeless and deeply comforting about Enchiladas Rojas. This traditional Mexican dish celebrates the heart of home cooking — layers of tender corn tortillas soaked in vibrant red chile sauce, rich with smoky depth and subtle heat.
Each bite captures the earthy complexity of dried chiles, the creamy melt of cheese, and the sweetness of lightly sautéed onions.
Unlike rolled enchiladas, these stacked versions (or enchiladas montadas) create a rustic, layered experience where sauce, cheese, and tortillas merge into one harmonious, soul-satisfying bite. The finishing touch — a golden fried egg on top — adds a velvety richness that turns a humble plate into something extraordinary. Whether served for breakfast, lunch, or a family dinner, this dish is a beautiful reminder of how simple ingredients can tell generations of culinary stories through bold, authentic flavor.
Why People Will Love This Recipe
Authentic Mexican Tradition:
It captures the true essence of Mexican home cooking — warm, soulful, and full of history — through its rich red chile sauce and handmade layering style.
Deep, Complex Flavor:
The homemade red chile sauce, made from real dried chiles, delivers a deep, smoky, and slightly spicy flavor that’s far more nuanced than store-bought enchilada sauce.
Comforting and Satisfying:
Layers of soft tortillas, melted cheese, and savory onions create a cozy, melt-in-your-mouth experience that feels both comforting and indulgent.
Customizable Heat and Texture:
You can easily adjust the spiciness, add or omit the tomato sauce for balance, and even top with a fried egg for an extra layer of richness and personality.
A Feast for the Senses:
The aroma of roasted chiles, the vibrant red hue of the sauce, and the soft crunch of the tortillas all come together in a dish that’s as beautiful to see as it is to taste.
Perfect for Sharing:
Its layered presentation and hearty portions make it a perfect centerpiece for family gatherings or festive meals — a dish that invites everyone to the table.
Key Ingredients:
Dried Red Chile Pods (California or New Mexico):
The soul of the dish — these sun-dried chiles bring a deep, earthy, and smoky flavor that defines authentic enchiladas rojas. When rehydrated and blended, they create a velvety sauce that’s rich in both color and complexity.
Garlic and Flour:
Garlic infuses the sauce with aromatic depth, while a touch of flour thickens it to the perfect consistency, allowing it to coat each tortilla beautifully.
Corn Tortillas:
Traditional white corn tortillas serve as the foundation — soft, slightly chewy, and perfect for soaking up the chile sauce without falling apart.
Cheese and Onions:
Shredded Colby or Muenster cheese melts into creamy layers between the tortillas, while finely chopped white onion adds a gentle sharpness and crunch for balance.
Eggs (Optional but Classic):
A sunny-side-up or over-easy egg on top adds a luxurious richness, turning the dish from simply comforting to utterly unforgettable — a signature of traditional Northern Mexican enchiladas.
Expert Tips:
Use Quality Dried Chiles:
Always choose bright red, pliable chiles (California or New Mexico varieties) — avoid dull, brittle ones. Fresh, well-preserved chiles produce a smoother, richer, and more flavorful sauce with natural sweetness instead of bitterness.
Roast or Toast the Chiles (Optional for Depth):
Lightly toasting the dried chile pods in a dry skillet for a few seconds per side before soaking intensifies their smoky flavor. Be careful not to burn them — a burnt chile will make the sauce bitter.
Strain the Sauce for Silkiness:
After blending the chile mixture, always strain it through a fine sieve. This step removes skins and seeds, resulting in a velvety, restaurant-quality enchilada sauce that clings beautifully to each tortilla.
Fry the Tortillas Just Right:
Quickly frying each tortilla for a few seconds softens it and prevents it from tearing during assembly. Drain well on paper towels to remove excess oil before dipping them in sauce.
Balance the Flavor:
Taste the sauce before assembling. If it’s too spicy, mellow it with a little tomato sauce or add a touch of sugar. If it’s too tangy, a small knob of butter or drizzle of olive oil can smooth it out without diluting its flavor.
Work Quickly When Assembling:
Keep your sauce warm and tortillas soft — dip, layer, and assemble fast so everything stays pliable and flavorful. This ensures the final stacks hold their shape without becoming soggy.
Egg Perfection (If Using):
For the traditional fried egg topping, cook the eggs sunny-side-up or over-easy just before serving. The runny yolk becomes a rich, creamy sauce that enhances every bite.
Make-Ahead Strategy:
Prepare the red chile sauce up to a week in advance or freeze it for up to six months. It saves time and actually develops deeper flavor as it rests.
Serving Like a Pro:
Finish with a sprinkle of finely chopped onion, a few crumbles of queso fresco, and a drizzle of crema or olive oil. This contrast of creamy, tangy, and spicy flavors makes each plate restaurant-worthy.
Stacked Red Enchiladas (Enchiladas Rojas)
Ingredients
For the Red Chile Sauce
8 ounces dried California or New Mexico red chile pods – stems, seeds, and veins removed
6 cups water – for simmering and blending
6 tablespoons all-purpose flour – to thicken the sauce
4 cloves garlic – peeled
1 tablespoon salt – or to taste
For the Enchiladas
1 tablespoon olive oil – for sautéing the sauce
4 cups prepared Red Chile Sauce – homemade or prepped ahead
Salt – to taste
1 (8-ounce) can tomato sauce – optional, to mellow spice
½ cup canola oil – for frying the tortillas
24–32 corn tortillas – preferably white corn, lightly fried
1½ cups shredded cheese – Colby or Muenster recommended for melt and flavor
1 medium white onion – finely chopped
8 large eggs – optional, for topping each enchilada stack
Instructions
Prepare the Red Chile Sauce
Remove the stems, seeds, and veins from the dried chile pods. Rinse them thoroughly under cool water.
Place the cleaned chiles in a large pot and add enough water to cover them completely. Bring to a boil, then reduce the heat, cover, and simmer for about 20 minutes, turning the chiles halfway through to ensure even softening.
Drain the chiles and allow them to cool slightly.
In a blender, combine half of the softened chiles with 3 cups water, 3 tablespoons flour, 2 cloves garlic, and half of the salt. Blend until completely smooth.
Strain the sauce through a fine sieve to remove any skins and seeds; discard the solids.
Repeat the blending and straining process with the remaining chiles and ingredients.
Taste and adjust seasoning with salt if needed.
Make-Ahead Tip: The sauce can be prepared in advance and stored in an airtight container in the refrigerator for up to 1 week, or frozen for up to 6 months.
Cook and Adjust the Sauce
In a large skillet, heat 1 tablespoon olive oil over medium heat.
Pour in about 4 cups of the prepared red chile sauce and stir to combine.
Taste and season with salt. If the sauce feels too spicy, stir in 1 small can of tomato sauce to mellow the heat. If it’s too thick, add a splash of water until you reach the desired consistency. Adjust salt if needed.
Soften the Tortillas
In a non-stick pan, heat ½ cup canola oil over medium heat.
Fry one tortilla at a time, just until softened — a few seconds per side.
Drain each tortilla on paper towels to remove excess oil.
Assemble the Enchiladas
Dip each softened tortilla into the warm red chile sauce, coating both sides completely.
Place one sauced tortilla on a plate, then sprinkle with shredded cheese and chopped onion.
Repeat the process, layering 3–4 tortillas per stack, coating each one in sauce before adding the next layer of cheese and onion.
Continue assembling stacks until all ingredients are used.
Optional – Add the Fried Egg
In a small non-stick skillet, fry eggs over-easy or sunny-side-up.
Place one egg on top of each enchilada stack just before serving — a traditional touch that adds rich, velvety flavor and texture.
Important Notes When Making Perfect Stacked Red Enchiladas (Enchiladas Rojas)
Choose the Right Chile Variety:
California chiles give a mild, slightly sweet flavor, while New Mexico chiles offer a deeper, spicier, and more robust taste. You can blend both for balance. The chiles are the heart of this recipe — their quality and freshness will define the entire dish.
Avoid Bitter Sauce:
If the chiles are old or scorched during toasting, the sauce can turn bitter. Always handle them gently and simmer just until softened, never overcooked.
Don’t Skip the Straining Step:
Straining the sauce is essential for a smooth, luxurious texture. It removes any remaining seeds or skins that would make the sauce gritty and uneven.
Control the Spice Level:
This recipe is customizable. For a mild sauce, use California chiles and add a bit of tomato sauce to mellow the heat. For a bold kick, include some pasilla or guajillo chiles in the blend.
Layer, Don’t Roll:
True enchiladas montadas are layered like a stack, not rolled. This method allows the tortillas to soak in the sauce while maintaining structure and texture — each bite gets the perfect mix of chile, cheese, and onion.
Frying the Tortillas is Key:
Lightly frying the tortillas prevents them from becoming soggy or tearing when coated in sauce. A few seconds per side is enough — you want them soft, not crisp.
Eggs are Optional but Iconic:
In northern Mexican tradition, topping each stack with a fried egg adds richness and authenticity. The runny yolk merges beautifully with the chile sauce, elevating the dish to comfort-food perfection.
Let the Sauce Rest:
If time allows, make the sauce a day ahead. As it rests, the flavors meld and deepen, giving a richer, more cohesive taste when reheated.
Serve Immediately:
Stacked enchiladas are best enjoyed fresh from the skillet — the sauce hot, the cheese melty, and the tortillas tender. Waiting too long can cause the layers to soften too much.
Traditional Garnishes Matter:
Serve with a sprinkle of chopped onions, crumbled queso fresco, and a drizzle of crema or olive oil. These small touches enhance flavor, texture, and presentation, giving it that true homemade Mexican feel.
How to Enjoy Stacked Red Enchiladas (Enchiladas Rojas) After Cooking
Let It Rest Before Serving:
Once assembled, allow the enchilada stacks to sit for 2–3 minutes off the heat. This short rest helps the sauce soak evenly into the tortillas, melding all the flavors without making them soggy.
Enjoy the Traditional Way:
Serve the enchiladas piping hot, topped with a freshly fried egg if desired — the warm yolk cascading into the red chile sauce creates a luscious, velvety bite that’s truly irresistible.
Add Classic Mexican Sides:
Pair your enchiladas with traditional accompaniments like refried beans, Mexican rice, or sautéed calabacitas (zucchini and corn) for a well-rounded, comforting meal. These sides help balance the bold chile flavor.
Garnish Generously:
Sprinkle finely chopped white onion, fresh cilantro, or crumbled queso fresco on top for extra texture and brightness. A drizzle of Mexican crema or avocado slices adds cooling contrast to the heat of the sauce.
Complement with a Beverage:
Enjoy with a refreshing agua fresca (like horchata, tamarindo, or hibiscus), a cold cerveza, or even a glass of chilled white wine — something crisp that balances the earthy chile flavors.
Layer Each Bite Thoughtfully:
When eating, slice vertically through the layers to capture a bit of everything — sauce, cheese, onion, tortilla, and egg. This gives you the intended depth of flavor in every mouthful.
For Leftovers (if you’re lucky to have any):
Reheat gently in a skillet with a splash of water or extra sauce to prevent drying out. Avoid microwaving for too long, as it can make the tortillas chewy.
Elevate the Experience:
Serve on warm plates to keep the dish hot longer. Garnish with lemon or lime wedges for a zesty accent — a squeeze of citrus right before eating enhances the chile’s natural tang.
Perfect for Sharing:
Enchiladas rojas are a communal dish — best enjoyed family-style around the table, where everyone can admire the vibrant red sauce and rich aroma together.
Finish with Something Sweet:
End your meal the Mexican way — a small dessert like flan, arroz con leche, or pan dulce pairs beautifully, completing a warm, soulful culinary experience.
Nutrition Information
(per serving, based on 1 stack of enchiladas with cheese and sauce — without fried egg):
Calories: 325 kcal | Total Fat: 18.2 g | Saturated Fat: 6.5 g | Monounsaturated Fat: 7.1 g | Polyunsaturated Fat: 2.1 g | Cholesterol: 25 mg | Sodium: 680–780 mg (depending on added salt and cheese type) | Total Carbohydrates: 30.4 g | Dietary Fiber: 4.6 g | Sugars: 3.2 g | Protein: 11.5 g
Optional Fried Egg Addition:
Add approximately +90 kcal, +7 g total fat, +1.6 g saturated fat, +6 g protein, and +70 mg cholesterol per serving.
Frequently Asked Questions:
What makes stacked enchiladas different from traditional rolled enchiladas?
Unlike rolled enchiladas, stacked enchiladas (or enchiladas montadas) are layered like a lasagna — with tortillas, cheese, onions, and sauce stacked on top of one another. This method allows the tortillas to absorb more of the rich red chile sauce, giving the dish a deeper, more unified flavor and a rustic presentation that’s traditional in Northern Mexico and New Mexico.
Can I make the red chile sauce ahead of time?
Yes! The sauce can be made up to a week in advance and stored in an airtight container in the refrigerator. It also freezes beautifully for up to 6 months. In fact, many cooks say the flavor improves after resting, as the chile and garlic notes deepen over time. Just reheat gently before using.
What type of cheese works best for this recipe?
Colby and Muenster are excellent for their creamy melt and mild flavor, but you can also use Monterey Jack, Oaxaca, or even Queso Chihuahua for a more authentic Mexican touch. Avoid overly salty cheeses like cheddar, as they can overpower the chile sauce’s earthy depth.
How do I prevent the tortillas from becoming soggy?
Lightly frying each tortilla in hot oil for just a few seconds per side is key. This step creates a thin barrier that keeps them pliable yet sturdy enough to absorb the sauce without falling apart. If you skip frying, your enchiladas may turn mushy.
Can I make this recipe vegetarian or vegan?
Absolutely. To make it vegetarian, simply use vegetable broth instead of chicken or beef stock for the sauce. For a vegan version, replace the cheese with a dairy-free alternative and skip the egg. The rich chile sauce itself is naturally plant-based and still delivers incredible flavor and authenticity.
How do I get the perfect red chile sauce consistency?
The key lies in blending and straining. Blend the softened chile pods with just enough water to create a smooth puree — then strain it through a fine mesh sieve to remove skins and seeds. If the sauce feels too thick while simmering, thin it with a bit of warm water or broth until it lightly coats the back of a spoon.
Why does my sauce taste slightly bitter, and how can I fix it?
Bitterness often comes from burnt or old chile pods. To fix it, add a small can of tomato sauce or a teaspoon of sugar to balance the flavors. You can also stir in a splash of olive oil or a knob of butter at the end for a smoother, rounder taste.
What’s the best way to fry tortillas without making them greasy?
Heat your oil until shimmering (about 350°F / 175°C). Fry each tortilla for only 3–5 seconds per side, just enough to soften but not crisp. Place them on paper towels immediately after frying to absorb excess oil — they’ll stay tender and ready to soak up the chile sauce perfectly.
Can I bake the enchiladas instead of frying the tortillas?
Yes — for a lighter version, brush each tortilla lightly with oil and warm them in a 375°F (190°C) oven for 3–4 minutes per side. They’ll stay flexible and lightly toasted without needing to fry, though frying still gives the most authentic flavor and texture.
How can I prevent the enchiladas from falling apart while stacking?
Keep the sauce warm, work quickly, and use fresh, flexible tortillas. Dip one tortilla at a time in the sauce, layer immediately with cheese and onions, and repeat. If you let the tortillas sit too long in the sauce, they’ll break down — assembling quickly preserves their shape and creates beautifully structured layers.