Traditionally, New Mexico Stacked Enchiladas are eaten flat, with very little meat and an over-easy egg on top. If you choose to use meat, cook first. Use shredded beef, pork, chicken, or ground beef.
Any cheese will work, but for a more traditional taste, use queso fresco, mozzarella or even feta cheese.
As with all favourite and heavily prepared recipes, the cook often does not measure ingredients but cooks according to taste. Use the ingredient list as a suggestion and adjust to your own taste preferences.
I hope you enjoy these as much as I have.
Delicious Stacked Enchiladas Recipe
- 1 pound ground beef cooked
- 2 small onions divided
- 3 cups lettuce shredded
- 1 ½ cups cheese shredded
- 6 cups red chile sauce
- ⅓ cup oil divided
- 4 cloves garlic minced
- 3 tablespoons flour
- 18 small corn tortillas
- 6 small eggs or as desired
- 1 handful coriander
- Cook, shred or chop meat, and set aside. Chop onions, mince 4 tablespoons of onion, set chopped and minced aside; shred lettuce, set aside; crumble or shred cheese and set aside. If making chile sauce from scratch, see note below; prepare and set aside.
- Heat 3 tablespoons oil in a medium saucepan or large skillet, add minced onion and saute until tender; add minced garlic and continue to saute until fragrant (30 to 60 seconds).
- Remove pan from heat, add flour and stir until smooth; stir in 1-cup chile sauce until smooth; add remaining chile sauce, return pan to heat and cook frequently stirring until sauce thickens. Simmer the sauce while preparing tortillas.
- Add oil to a second skillet and heat. “Chase” the tortilla through oil to warm and soften (lightly fry; tortilla should still be soft, not crisp). Place tortilla on paper towel to absorb excess oil. Keep tortillas warm while frying the remaining tortillas and the eggs.
- Remove excess oil from the pan, and crack eggs, being careful not to break the yolks. Add 1 to 2 tablespoons water, cover and cook until egg whites are cooked, and the yolk is still soft (or to desired firmness).
- “Chase” or dip tortilla in chile sauce and place on a plate. Sprinkle with cheese, onion and optional meat; repeat process stacking tortillas on top of each other until desired thickness. Spoon additional sauce over the top. Top with fried eggs; garnish with extra cheese, shredded lettuce, optional tomato and avocados. Serve with pinto beans and Spanish rice.