Stacked Red Enchiladas (Enchiladas Rojas)

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.