Enchiladas in New Mexico are completely different from those served in Mexico. First, they are stacked rather than rolled. They are also topped with a fried egg rather than just melted cheese. They are also smothered in New Mexican red chile sauce vs. enchilada sauce, and are more of a meatless breakfast food than a meat-filled lunch or dinner dish. These New Mexican Stacked Enchiladas are a great brunch item and are easy to make for large groups.

New Mexican Stacked Enchiladas

These wonderful vegetarian stacked enchiladas are easy to make and even easier to devour. Ground meats are always a welcome addition to this dish for carnivores. As long as the red chile sauce isn't too spicy, kids should also love this breakfast option.

5 from 2 votes

Print Pin

Course: Breakfast, Lunch

Cuisine: American, American Southwest, New Mexico, North American

Prep Time: 10

Cook Time: 10

Total Time: 20

Servings:

Author: My Hungry Traveler

Equipment

Baking pan
Large nonstick pan

Ingredients

12 Yellow or blue corn tortillas, bought or homemade Homemade corn tortillas
2½ cup Red chile sauce, warmed (Sub: 24 oz canned enchilada sauce) Red chile sauce
¼ cup Sweet onion, minced
4 oz Can chopped Hatch chile peppers
1 lb Ground beef (optional)
1 lb Shredded cheddar, colby, and/or Monterey jack or a Mexican cheese blend.
¼ cup Vegetable, canola, or corn oil
3 tbsp Butter
4 large Eggs
Salt and black pepper, to taste

US Customary – Metric

Instructions

Prep – Preheat broiler on low setting, if available. Mince onion. Line a large plate with paper towel and keep paper towels handy. Warm up red chile sauce.
2½ cup Red chile sauce, warmed (Sub: 24 oz canned enchilada sauce), ¼ cup Sweet onion, minced
Tortillas – Heat oil in nonstick pan over medium heat. With tongs, dunk each tortilla in oil for a few seconds on both side to soften. Don't let them get crisp. Transfer to the paper towel-lined plate and cover with a second sheet to keep warm.
¼ cup Vegetable, canola, or corn oil, 12 Yellow or blue corn tortillas, bought or homemade
Optional Meat – If making a version with meat, fry meat and minced onion in pan over medium heat until meat become brown. Drain excess grease, stir in the chopped Hatch chile, and set aside. Follow traditional recipe but layer tortillas with meat mixture instead of the minced fresh onion called for.
1 lb Ground beef (optional), 4 oz Can chopped Hatch chile peppers
Assemble – Preheat oven to 400℉ (205℃). Place 4 tortillas on a baking pan and layer on ½ of the minced onion and chopped Hatch chiles (or meat mixture instead). Cover the 4 tortillas with ⅓ of the chile sauce and ⅓ of the cheese. Repeat for a second layer. Top second layer with the remaining red chile sauce and cheese.
1 lb Shredded cheddar, colby, and/or Monterey jack or a Mexican cheese blend.
Cook – Place baking pan with enchiladas in the oven to melt the cheese, around 5 minutes. Meanwhile warm butter in the same nonstick frying pan over medium heat. Fry eggs either sunny side up or over easy. Season with salt and pepper.
3 tbsp Butter, 4 large Eggs, Salt and black pepper, to taste
Serve – Transfer each stack to a plate. Place a fried egg on top of each stack. Serve hot alone or with rice and beans.

Notes

Enchiladas may be broiled to melt the cheese and warm everything up.
If you don’t want to soften tortillas with oil, the tortillas can be quickly dredged in the red chile sauce with tongs before assembling.