Our New Mexico-style Stacked Enchiladas feature homemade corn tortillas layered with a rich enchilada sauce made from dried chiles with plenty of melted cheese and diced onions for a flavorful, saucy dish. We like to finish them with a perfectly fried egg on top, adding a creamy contrast to the bold, smoky flavors.
My childhood best friend and college roommate married a guy from New Mexico and when we visited them they made us stacked enchiladas. I’ve thought about them ever since and knew they had to be on my list of iconic dishes to make for my American Eats series representing the cuisine of New Mexico.
Sure you can roll your enchiladas, but why bother when you can stack them up tall like pancakes?
My version is made with chewy corn tortillas, a homemade enchilada sauce made with dried chili peppers, and plenty of cheese and diced onions. The ingredients are simple, humble, and inexpensive but they taste incredible and will have your family asking for more.
I also love how you can make these your own. Want more protein? Add some seasoned ground beef that has been browned in a skillet. Prefer an simplified shortcut version? I’m not going to judge if you use a can of enchilada sauce and store-bought tortillas.
These are homey, hearty, and delicious and make a great meatless meal option. Plus, you can make most of it ahead and then just fry up the tortillas and assemble when you are ready to eat.
What You’ll Need
If you are making everything from scratch, here’s an overview of what you are going to need. Be sure to scroll to the printable recipe card below for the full measurements and instructions.
- New Mexican Dried Chiles: New Mexican cuisine is known for its ubiquitous use of chiles. New Mexican chiles generally have a mild to medium heat with an earthy, complex flavor that some describe as slightly sweet. If you buy a big bag and wonder what else to make with them, you could also try my Carne Adovada or New Mexican Posole.
- Masa Harina: Corn tortillas are so easy to make from scratch with this ingredient that is made from corn that has been treated with lime. We have used both Maseca and Bob’s Red Mill brands.
- Sharp Cheddar Cheese: I love the contrast of cheddar with the bold enchilada sauce and earthy corn tortillas but you could use another good melting cheese like Monterey Jack or oaxaca cheese.
- White Onion: Finely diced white onion adds both a sharp flavor element and a great textural experience to these stacked enchiladas.
- Eggs: Technically the fried egg on top is optional, but I LOVE it.
How to Make Stacked Enchiladas
- Prep the chiles. Start by removing the stems and seeds from the dried chili pods by cutting or tearing them open and scraping the seeds out. Rinse them in cold water, then add them to a large pot and cover with water. Bring to a boil over high heat, then reduce the heat to medium-low and simmer for 30 minutes until they are softened and rehydrated. Remove from the heat and let cool.
- Blend. Transfer the chili pods and some of the water from the pot (start with about 1 cup and add more if needed) to a high speed blender. Blend until very smooth, adding additional water if needed to get a pourable consistency instead of a paste. You can press the mixture through a fine mesh strainer, but there really is no need if you blend it well. If using a food processor (affiliate link), it doesn’t break done the skins quite as well and you might want to do that extra step.
- Finish the sauce. Heat a drizzle of oil in a large skillet or dutch oven over medium-high heat. Sprinkle with the flour and cook for 1-2 minutes while whisking to create a roux. Pour in the blended chili mixture, whisking to combine. Bring to a boil, adding about ½ cup of water to get a nice consistency that is just like any other enchilada sauce you are familiar with. It shouldn’t be super runny, but it also shouldn’t be too thick. Taste and season with salt, then reduce the heat to low and simmer for 10 minutes, stirring occasionally. Taste and adjust the seasoning as needed, then set aside until ready to use. This sauce can be made up to a week in advance and refrigerated or even frozen until ready to use.
- Make the tortilla dough. I have a whole post on how to make corn tortillas if you want step-by-step photos or more detail, but all you have to do it combine the Maseca corn flour with 1 ¾ cups of water in a large bowl. Mix by hand or using a large spoon or fork until combined, adding more water a little at a time until the masa comes together into a ball and has the texture of playdough. Knead for 3-4 minutes by hand, then cover with a damp towel and let it rest for 5 minutes. Divide the dough and roll it into balls that are slightly larger than golf balls.
- Press the tortillas. Press the balls of dough between a tortilla press lined with plastic wrap until about 8-inches in diameter. If you don’t have a tortilla press, you can do this with the flat bottom of a heavy cast iron skillet or pan. Stack and keep covered with a damp cloth while you repeat with each of the balls of dough.
- Cook the tortillas. Heat a griddle over medium-high heat. When it is hot, cook the corn tortillas for about 30 seconds until it starts to puff up, then flip and cook for another 30-60 seconds on the other side until lightly browned. Transfer the cooked tortillas to a plate or tortilla warmer and cover with a clean kitchen towel to keep warm while you cook all of the tortillas. This can also be done 3-4 days ahead and you can store the tortillas in an airtight container in the fridge until ready to use or freeze them for up to 2 months.
- Get ready to cook. At this point assembly is pretty quick and easy, so you’ll want to gather all of the toppings you plan to use and have them ready to go. Grate the cheese, dice the onion, etc.
- Fry, dip, and stack. Heat about 1/2-inch of vegetable oil in a skillet over medium heat. Working with one tortilla at a time, heat the tortillas in the warm oil for about 15 seconds on each side so they are warm and flexible, but don’t fry them. Use tongs or a slotted spatula or spoon to carefully remove them from the oil and transfer them to the red enchilada sauce. Dip the fried tortillas in the enchilada sauce, then put them on a plate and sprinkle with a little of the grated cheese. Repeat the process two more times for a stack of 3 tortillas for each enchilada. You can stick them under the broiler if the cheese hasn’t melted on top.
- Garnish and serve. Top with a fried egg and sprinkle with the chopped onions. Serve with the shredded lettuce and diced tomato on the side.
Recipe FAQ’s
If you want to use this recipe and fill the tortillas with cheese and roll them before pouring the enchilada sauce on top and baking them, go right ahead! All the same flavors in a slightly different presentation. Stacking them is less work though.
You can make the enchilada sauce and tortillas ahead of time and keep them separate in the fridge. Then when you are ready to assemble it is just a matter of frying up the tortillas, dipping them in the warm enchilada sauce, and stacking them up with shredded cheese and onions.
Absolutely! I don’t have a recipe for green enchilada sauce yet but if you have a can of it from the store you could certainly heat it up and use that instead of the red sauce.
Once you assemble your enchiladas they really aren’t going to last very long because the tortillas will start getting soggy. I recommend storing the components separately for up to about 4-5 days, or you can freeze the tortillas and sauce so you always have them on hand for a quick and easy dinner.
The homemade tortillas are naturally gluten-free, so the only substitute you need to make here is to use a 1-to-1 gluten free flour like King Arthur’s in place of the all-purpose flour for a gluten-free version that everyone can enjoy.
What to Serve with Stacked Enchiladas
Start with your favorite toppings. For us it’s shredded iceberg lettuce and diced tomatoes, but you could also add sliced avocado, sour cream, and sliced jalapenos.
Make it a complete meal with a delicious salad for something crisp and cool to complement the enchiladas.
This would also be fantastic with a tall glass of Horchata or a Classic Margarita Mocktail.
More Mexican Food Recipes
- Best Ground Beef Enchiladas
- White Chicken Enchiladas
- Shredded Beef Chimichangas
- Chicken Flautas Recipe
- Mexican Street Corn
New Mexico Stacked Enchiladas
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
Instructions
Enchilada Sauce
- Remove the stems and seeds from the chili pods by cutting or tearing them open and scraping the seeds out. Rinse them in cold water, then add them to a large pot and cover with water. Bring to a boil over high heat, then reduce the heat to medium-low and simmer for 30 minutes. Remove from heat and cool.2 (2.5-ounce) packages dried New Mexico chiles
- Blend the chili pods and some of the water they were simmered in until very smooth. You can press through a fine mesh strainer, but no need if you blend it well. Add enough water to get a nice consistency.
- Heat oil in a medium saucepan over medium-high heat. Add flour and cook for 1-2 minutes while whisking to create a roux. Add in the red chili sauce, stirring to combine. Bring to a boil, adding about ½ cup of water at a time so the sauce doesn't get too thick. It shouldn't be runny, but it also shouldn't be super thick. You want it somewhere in the middle. Season with the salt and garlic powder, then reduce the heat to low and simmer for 10 minutes, stirring occasionally. Taste and adjust the seasoning as needed. Set aside until ready to use.2 Tablespoons vegetable oil, 2 Tablespoons all-purpose flour, 2-3 teaspoons salt, ½ teaspoon garlic powder
Tortillas
- Combine the Maseca corn flour and about 1 ¾ cups of the water to a large bowl. Mix by hand or using a large spoon or fork until combined, adding more water a little at a time until the masa comes together into a ball and has the texture of playdough. Knead for 3-4 minutes by hand, then cover with a damp towel and let it rest for 5 minutes. Divide the dough and roll it into balls that are slightly larger than golf balls. Keep them covered with a damp towel while you are working so they don't dry out.2 cups Maseca instant corn flour, 2 cups warm water
- Press the balls of dough between a tortilla press lined with plastic wrap until about 8-inches in diameter. If you don't have a tortilla press, you can do this with the flat bottom of a heavy cast iron skillet or pan. Stack and keep covered with a damp cloth while you repeat with each of the balls of dough.
- Heat a griddle over medium-high heat. When it is hot, cook the corn tortillas for about 30 seconds until it starts to puff up, then flip and cook for another 30-60 seconds on the other side until lightly browned. Transfer the cooked tortillas to a plate or tortilla warmer and cover with a clean kitchen towel to keep warm while you cook all of the tortillas.
Assembly
- Prep all of your toppings by shredding the cheese and lettuce, chopping the onion, and frying the eggs. Set aside so they are ready to go.1 pound sharp cheddar cheese, chopped white onions, shredded iceberg lettuce, diced tomatoes, Fried eggs
- Heat about 1/2-inch of vegetable oil in a skillet over medium heat. Working with one tortilla at a time, heat the tortillas in the warm oil for about 15 seconds on each side so they are warm and flexible, but don't fry them. Use tongs or a slotted spatula or spoon to carefully remove them from the oil and transfer them to the red enchilada sauce. Dip the fried tortillas in the enchilada sauce, then put them on a plate and sprinkle with a little of the grated cheese. Repeat the process two more times for a stack of 3 tortillas for each enchilada. You can stick them under the broiler if the cheese hasn't melted on top.vegetable oil
- Top with a fried egg and sprinkle with the chopped onions. Serve with the shredded lettuce and diced tomato on the side.
Notes
- Serve with 1 pound browned ground beef or shredded chicken seasoned cooked with ½ cup chopped onion, salt and pepper to taste, ¼ teaspoon ground cumin, and ¼ teaspoon chili powder.
- You can use another type of cheese like colby jack, monterey jack, pepper jack, queso fresco, etc.
- You can use premade enchilada sauce and storebought corn tortillas.
