Layers of saucy corn tortillas, seasoned beef, melted cheese—and a sunny‑side‑up egg on top—bringing bold New Mexican comfort to your table.
In the heart of the Southwest, the dish known as stacked enchiladas (or enchiladas montadas) is uniquely New Mexican. Instead of the rolled‑tortilla style found elsewhere, this version layers corn tortillas with rich red chile sauce, cheese, and savory fillings, then finishes with a fried egg and toppings.
This recipe brings that tradition home—with hearty ground beef, a homemade red enchilada sauce, and all the flavor of the Southwest in every bite.
Table of Contents
Why You’ll Love This
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Bold Southwestern flavor: A red enchilada sauce made with chile powder, cumin, garlic, and chicken broth gives depth and richness.
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Hearty and satisfying: Ground beef, melted cheese and stacked tortillas offer a comforting, substantial meal.
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Authentic presentation: The stacked format and the final touch of a fried egg deliver the traditional New Mexico dining experience.
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Wow factor: The layering makes a striking presentation—ideal for a family dinner or showing off a bit.
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Customizable: Adjust the spice, toppings, or even make it vegetarian with beans or veggies.
Ingredients
For the Red Enchilada Sauce:
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3½ tbsp chili powder (use a New Mexico‑style or mild chili powder)
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2 tbsp all‑purpose flour
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2½ cups chicken stock (or broth)
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1 tsp onion powder
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½ tsp garlic powder
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½ tsp ground cumin
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1 tsp dried oregano
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2 tbsp vegetable oil
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Salt & pepper to taste
For the Beef Filling:
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1 lb ground beef
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2 tbsp vegetable oil
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1 small onion (diced)
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1 tsp onion powder
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½ tsp ground cumin
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1 tsp oregano
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Salt & pepper to taste
For Assembly:
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12 corn tortillas (or flour if preferred)
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2 cups shredded Mexican‑blend cheese
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½ cup Mexican crema (or sour cream)
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4 small eggs (fried sunny‑side up)
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1 small onion (chopped)
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Oil for frying tortillas
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Optional: chopped lettuce, diced tomato, queso fresco
Instructions
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Make the sauce: Heat the vegetable oil in a saucepan over medium heat. Add the flour and whisk to form a roux. Add chili powder, cumin, garlic powder, onion powder, oregano and pepper; stir briefly to toast the spices. Pour in the chicken stock while whisking, bring to a simmer and cook about 10 minutes until thickened. Adjust salt and pepper to taste.
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Make the beef filling: In a skillet over medium–low heat, warm the oil and sauté the diced onion until translucent (≈4 minutes). Add ground beef, onion powder, cumin, oregano, salt and pepper; cook until beef is browned and cooked through. Remove from heat.
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Fry tortillas: Heat oil in a skillet. One by one, fry each corn tortilla briefly on both sides until slightly crispy at the edges but still pliable. Drain on paper towels.
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Assemble stacks: On an oven‑proof plate or dish, lay one tortilla, spoon some sauce over it, add a portion of beef and some cheese. Repeat for 3 layers (tortilla → sauce → beef → cheese). On the top layer, add sauce and cheese but skip additional meat.
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Bake/broil: Preheat oven broiler (or 350 °F if baking). Place assembled stacks under the broiler for about 5 minutes or until cheese is melted and bubbly.
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Fry eggs: While stacks bake, fry one egg per serving sunny‑side up (or your preferred doneness).
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Finish & serve: Remove stacks from oven. Top each with a fried egg, chopped onions, a drizzle of crema, and optional lettuce/tomato/queso. Serve immediately.
Tips / Storage / FAQs
Tips:
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Choose good quality chili powder or New Mexico chile powder for authentic flavor.
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Corn tortillas give the best texture and authenticity, but flour may be used if desired.
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Do not overlayer—3 tortillas per stack is typical.
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Serve right away for best texture—tortilla edges remain a little crisp.
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Adjust spice: reduce chili powder or use mild chili for less heat.
Storage:
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Sauce and beef filling can be prepared ahead and refrigerated for up to 3 days.
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Assembled stacks are best eaten fresh; leftovers may become soggy.
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Store any leftover components separately in the fridge for up to 3 days.
FAQs:
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Can I use flour tortillas? Yes, but texture and flavor will differ from the traditional corn version.
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Is the egg mandatory? No, but the yolk adds richness and is part of the classic presentation.
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Can I make it vegetarian? Yes—substitute the beef for beans, mushrooms or squash, or skip the meat entirely.
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How do I make it less spicy? Use fewer chili powder, choose mild chili, and omit any hot sauces.
Final Thoughts
These New Mexico Style Stacked Red Enchiladas are a flavorful departure from rolled enchiladas—rich, hearty, and deeply rooted in Southwestern tradition. With bold red chile sauce, layers of tortilla, beef, and cheese, and that final flourish of a fried egg, they’re sure to become a favorite for dinners when you want something comforting and memorable. Serve them hot, with your favorite sides, and enjoy every layered bite.
New Mexico Style Stacked Red Enchiladas
Ingredients
Method
- Heat the vegetable oil in a saucepan over medium heat. Add the flour and whisk to form a roux. Add chili powder, cumin, garlic powder, onion powder, oregano and pepper; stir briefly to toast the spices. Pour in the chicken stock while whisking, bring to a simmer and cook about 10 minutes until thickened. Adjust salt and pepper to taste.
- In a skillet over medium–low heat, warm the oil and sauté the diced onion until translucent (≈4 minutes). Add ground beef, onion powder, cumin, oregano, salt and pepper; cook until beef is browned and cooked through. Remove from heat.
- Heat oil in a skillet. One by one, fry each corn tortilla briefly on both sides until slightly crispy at the edges but still pliable. Drain on paper towels.
- Assemble stacks: On an oven‑proof plate or dish, lay one tortilla, spoon some sauce over it, add a portion of beef and some cheese. Repeat for 3 layers (tortilla → sauce → beef → cheese). On the top layer, add sauce and cheese but skip additional meat.
- Preheat oven broiler (or 350 °F if baking). Place assembled stacks under the broiler for about 5 minutes or until cheese is melted and bubbly.
- While stacks bake, fry one egg per serving sunny‑side up (or your preferred doneness).
- Remove stacks from oven. Top each with a fried egg, chopped onions, a drizzle of crema, and optional lettuce/tomato/queso. Serve immediately.
Notes
