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New Mexico Stacked Enchiladas Recipe

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This recipe for New Mexico Stacked Enchiladas features a rich, homemade enchilada sauce made from dried New Mexico chiles and a fresh masa dough for corn tortillas. Layered with sharp cheddar cheese and fried until golden, these authentic enchiladas are served topped with crisp shredded lettuce, diced tomatoes, chopped onions, and optionally fried eggs for a flavorful southwestern meal.

Ingredients

Enchilada Sauce

  • 2 (2.5-ounce) packages dried New Mexico chiles
  • 2 Tablespoons vegetable oil
  • 2 Tablespoons all-purpose flour
  • 2-3 teaspoons salt, to taste
  • 1/2 teaspoon garlic powder

Corn Tortillas

  • 2 cups Maseca instant corn flour
  • 2 cups warm water

Assembly

  • Vegetable oil for frying
  • 1 pound sharp cheddar cheese, shredded
  • Chopped white onions
  • Shredded iceberg lettuce, for serving
  • Diced tomatoes, for serving
  • Fried eggs, for serving (optional)

Instructions

  1. Prepare the Enchilada Sauce: Remove stems and seeds from the dried New Mexico chiles and soak them in hot water until softened, about 15-20 minutes. Drain and then blend the chiles with a small amount of soaking water to make a smooth paste.
  2. Cook the Sauce: Heat 2 tablespoons of vegetable oil in a saucepan over medium heat. Stir in the all-purpose flour to form a roux and cook until golden, about 2-3 minutes. Slowly whisk in the chile paste and remaining soaking water. Add salt and garlic powder. Simmer the sauce for 10-15 minutes until slightly thickened, stirring occasionally.
  3. Make the Corn Tortillas: In a mixing bowl, combine 2 cups of Maseca instant corn flour with 2 cups of warm water. Knead the dough until soft but not sticky. Divide the dough into small balls, about golf-ball size.
  4. Form Tortillas: Flatten each dough ball between two pieces of plastic wrap using a tortilla press or a flat heavy object to form thin tortillas.
  5. Fry the Tortillas: Heat vegetable oil in a skillet over medium heat. Fry each tortilla briefly for about 30 seconds on each side until slightly crisp but still pliable. Drain on paper towels.
  6. Assemble the Stacked Enchiladas: In a baking dish or deep skillet, layer the fried tortillas with enchilada sauce and shredded cheddar cheese, repeating layers two to three times, ending with cheese on top.
  7. Cook the Assembly: Heat the stacked enchiladas in a covered skillet over low heat or in a warm oven just until the cheese melts, about 10 minutes.
  8. Serve: Top the finished stacked enchiladas with chopped white onions, shredded iceberg lettuce, diced tomatoes, and optionally fried eggs. Serve immediately.

Notes

  • Adjust salt in enchilada sauce according to taste preference.
  • For a spicier sauce, leave some seeds in the chiles or add chili powder.
  • If you don't have a tortilla press, use a heavy pan or rolling pin and flatten between plastic wrap.
  • Frying the tortillas briefly helps them hold together during layering and adds texture.
  • Fried eggs are optional but add a nice richness to the dish.

Find it online: https://recipethrive.com/new-mexico-stacked-enchiladas-recipe/