Stacked enchiladas are a New Mexican specialty – delicious perfection for breakfast or dinner!
Sometimes referred to as flat enchiladas, stacked enchiladas are one of those regional dishes that you may not see often, if ever. But if you’re in New Mexico (or west Texas!) you probably see them everywhere! Stacked enchiladas are made from the same ingredients as typical rolled enchiladas but presented in a different way- and just this texture change makes all the difference!
Although I make stacked enchiladas with red sauce about 99% of the time, this recipe works with green as well. Because this recipe features so few ingredients, you want each piece to be excellent. Therefore, I STRONGLY recommend making your own sauce instead of defaulting to the canned stuff. You can find my New Mexican-style red chile sauce recipe here or my New Mexican-style green chile sauce recipe here.
When starting this recipe, make sure you begin assembling on oven-safe platters as you will be putting the entire dish in the oven to bake. If you don’t trust any of your dishes to be oven-safe, I have had luck putting them on a cookie sheet to bake and then transferring them with a spatula onto individual plates.
Typically my family just serves these with pinto beans when we eat them for dinner. They can also be served with rice, sopapillas, or a taco salad. I genuinely believe they’re great on their own, but if you’re looking for a garnish, sour cream, cilantro, queso fresco or guacamole are all excellent choices. That said, I am of the opinion that these are best served for breakfast, with just an egg on top. King of breakfasts!
New Mexican Style Stacked Enchiladas
Ingredients
- 2 cups homemade enchilada sauce
- 1/2 cup neutral frying oil, such as vegetable or canola
- 8 corn tortillas
- 1/3 cup onion, fine diced
- 1 1/2 cups shredded Mexican blend cheese
Instructions
- Preheat the oven to 350 F.
- Spray two oven-safe plates with nonstick spray. Warm red sauce in a medium pot on the stove.
- In a small frying pan, heat frying oil until shimmering but not smoking.
- Use tongs to place a corn tortilla in oil. Cook for about 10 seconds, flip, and cook for another 10 seconds. Your tortillas should still be soft.
- Place on a paper towel lined plate while finishing the rest of the tortillas.
- Dip a tortilla into the enchilada sauce so that both sides are coated. Place on serving plate. Sprinkle onions and cheese on top. Repeat with three more tortillas (for a total of four), ending with a layer of just cheese on top.
- Repeat on the next serving plate.
- Bake both plates for 10 minutes, until cheese is bubbly.
- Pour remaining enchilada sauce and serve.
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