These stacked enchiladas from New Mexico are a staple in Mexican-American cuisine. Tortillas dipped in a mild spicy enchilada sauce and layered with beef, and cheese, then served with a fried egg on top.

Enchiladas are a favorite at my home. Whether it’s authentic red enchiladas or creamy green enchiladas suizas we love that bold, saucy, and cheesy combo!

What are stacked enchiladas?

Stacked enchiladas are a popular New Mexican dish that is distinct from traditional rolled enchiladas. They are made by layering corn tortillas, filling, and sauce in a stacked fashion, similar to how you might layer ingredients in a lasagna.

In Mexico they’re known as enchiladas montadas and are quite popular also in other northern states. They’re usually topped with fried eggs, queso Chihuahua, onions, and lettuce.

This enchilada dish is known for its rich and savory gravy-like sauce, which is made with a roux and can include ingredients like tomatoes, garlic, and powdered spices. This version is quite different from the traditional enchilada sauce made with dried chiles.

Stacked enchiladas, aka enchiladas montadas with a fried egg on top.

How to Make Stacked Enchiladas Recipe

Make the sauce

  • In a saucepan heat the oil over medium heat. Add the flour and whisk quickly to make a roux.
  • Add the chili powder (or smoked paprika) and the spices and stir for a few seconds to toast them briefly.
  • Pour in the chicken stock, little by little, and while whisking to prevent lumps.
  • Bring to a simmer and cook for 10 minutes or until the sauce has thickened to your desired consistency.
  • Adjust with salt and spices to your liking and set aside.
Showing the consistency of enchilada sauce with a wooden spoon.

Cook the meat

Heat the oil in a non-stick pan or a skillet over medium-low heat. Add onions and sauté until translucent (about 4 minutes).

Sautéed onions in a skillet.

Add the meat, then all the spices (garlic powder, cumin powder, pepper, salt, and oregano).

Mix well and cook, while stirring from time to time, from 12 to 15 minutes or until meat is brown and cooked through. Adjust seasonings to taste and set aside.

Browned ground beef in a skillet.

TIP: If the meat mixture is too dry, add two or three tablespoons of water, mix, and remove from heat.

Assemble enchiladas

Turn on your oven broiler. Fry the eggs sunny-side up and set aside, covered, in a warm spot (near the stove).

In a medium pan, heat some oil over medium heat and fry the tortillas on both sides until slightly crispy on the edges but still soft in the middle.

Transfer the fried tortillas to a plate lined with kitchen paper towels to remove excess oil and repeat until you’re done with the tortillas

Slightly fried tortillas in a plate.

Dip one tortilla in the enchilada sauce, then place it on an oven-proof plate.

Add some spoonfuls of the beef mixture on top of the tortilla and then some cheese.

Layering an enchilada with meat and cheese.

Repeat this process, layering coated tortillas with sauce, filling, and cheese until you reach your desired number of layers.

Tip: The dish can be as small as a couple of layers or several layers high, depending on personal preference.

Once you have enough layers, top the last tortillas with more sauce and lots of cheese (don’t add meat).

Topped stacked enchiladas with lots of cheese.

Repeat the steps with all tortillas, making 4 servings in total.

Pop the plates into the oven and broil for 5 minutes or until the cheese on top has melted.

Baked stacked enchiladas.

Place a fried egg on top of each serving. Drizzle with more sauce and add onions, queso fresco, and cream. Serve immediately.

Tips & Notes

  • Adjust the spiciness of the sauce by controlling the amount of chili powder you use. Or add more if you prefer a spicy dish.
  • Use any type of tortillas you prefer, I used corn tortillas but the recipe can be also made with flour tortillas. If you use flour tortillas, don’t fry them, just briefly heat them in a dry skillet or microwave to make them pliable before layering.
  • You can either bake the stacked enchiladas to melt the cheese and heat them through or serve them with hot sauce without baking. Baking creates a slightly different texture, so choose according to your preference.
  • Once assembled, serve the layered enchiladas immediately or they will become soggy and fall apart.
  • You can make the sauce and meat filling ahead for up to 3-4 days and keep them stored in the fridge in airtight containers, allowing this dish to become perfect for a prep meal.
Adding cream to stacked enchiladas.

What to Serve With

When serving stacked enchiladas, you can create a well-rounded and satisfying meal by including a variety of side dishes and accompaniments.

Here are some popular options you should try:

Feel free to mix and match these side dishes based on your preferences and what you have available. For more ideas, check also what to serve with enchiladas!

Recipe Variations

Other meats: You can make this stacked enchiladas recipe with other types of meat such as chicken or turkey. Use ground meat and cook it as per recipe or use leftovers from rostisserie chicken or Thanksgiving turkey.

Make it vegetarian: Instead of meat, you can use Mexican sauteed mushrooms, summer squash, sweet potatoes, or black beans. Or you can simply make them with onions and cheese.

Lentils: Cooked lentils, seasoned with cumin, chili powder, and garlic, can be used as a protein-rich and flavorful filling.

A bite of a stacked enchilada to show the filling.

More Enchilada Recipes

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New Mexico Stacked Enchiladas Recipe

Stacked Enchiladas (New Mexico Style)

4 servings
Make those super easy and delicious stacked enchiladas from New Mexico —layered tortillas with enchilada sauce, beef, and cheese. Serve topped with a fried egg for a yummy meal!
prep 15 minutes
cook 25 minutes
total 40 minutes

Ingredients 

  • 12 corn tortillas (or flour tortillas)
  • 2 cups Mexican blend cheese (shredded)
  • ½ cup Mexican crema (or sour cream)
  • 4 small eggs (fried, sunny-side up)
  • 1 small onion (chopped)
  • oil for frying

For the enchilada sauce

  • 3 ½ Tablespoons chili powder (read notes)
  • 2 Tablespoons all-purpose flour
  • 2 ½ cups chicken stock
  • 1 teaspoon onion powder
  • ½ teaspoon garlic powder
  • ½ teaspoon ground cumin
  • 1 teaspoon oregano
  • 2 Tablespoons vegetable oil
  • salt and pepper (to taste)

For the beef filling

  • 1 pound ground beef
  • 2 Tablespoons vegetable oil
  • 1 small onion (diced)
  • 1 teaspoon onion powder
  • ½ teaspoon ground cumin
  • 1 teaspoon oregano
  • salt and pepper (to taste)

Instructions
 

Make the sauce

  • Heat the oil over medium heat in a saucepan.
  • Add the flour and whisk to make a roux.
  • Add the chili powder, cumin, onion powder, garlic powder, pepper, and oregano. Whisk for a few seconds to toast them briefly.
  • Pour in the chicken stock while whisking vigorously.
  • Bring to a simmer and cook for 10 minutes or until the sauce has thickened to your desired consistency.
  • Adjust seasonings to taste and set aside.

Cook the meat filling

  • Heat the oil in a skillet over medium-low heat. Add onions and sauté until translucent (about 4 minutes).
  • Add beef, garlic powder, cumin, oregano, salt and pepper.
  • Mix well and cook, while stirring from time to time until the meat is nicely browned and cooked through.
  • Adjust seasonings to taste and turn off the heat.

Assemble the enchiladas

  • Turn on your oven broiler.
  • Heat some oil in a pan over medium heat and fry the tortillas on both sides until slightly crispy on the edges but still soft in the middle. Transfer to a lined paper plate.
  • Dip one tortilla in the enchilada sauce, then place it on an oven-proof plate.
  • Add some spoonfuls of meat on top of the tortilla and then some cheese.
  • Repeat this process until you have 3 layers of tortillas, but don't add meat on top of the last one.
  • Drizzle the stacked enchiladas with more sauce and top with cheese.
  • Repeat the steps with all tortillas, making 4 servings in total.
  • Pop the plates into the oven and broil for 5 minutes or until the cheese is melty and bubbling.

Serve

  • Place a fried egg on top of each serving.
  • Drizzle with more sauce, add onions, queso fresco and then finish with Mexican crema.

Notes

  • Adjust the spiciness of the sauce by controlling the amount of chili powder you use. 
  • If you use flour tortillas, don’t fry them, just briefly heat them in a dry skillet or microwave to make them pliable before layering.
  • You can either bake the stacked enchiladas to melt the cheese and heat them through or serve them with hot sauce without baking.
Nutrition Information
Serving: 1 serving | Calories: 1123kcal | Carbohydrates: 68g | Protein: 47g | Fat: 76g | Saturated Fat: 20g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 34g | Trans Fat: 1g | Cholesterol: 272mg | Sodium: 2001mg | Potassium: 765mg | Fiber: 19g | Sugar: 7g | Vitamin A: 2766IU | Vitamin C: 3mg | Calcium: 796mg | Iron: 6mg
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Maricruz Avalos Flores is a Mexican cook and photographer living in Italy where she shares authentic Mexican & Italian recipes that can be easily made at home using easy-to-find ingredients.

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Recipe Rating




3 Comments

  1. 5 stars
    Oh I always thought stacked enchiladas were a texan thing, thank you for clarifying. I love how you can customize those and add whatever you want. I’d love me some avocados and refried beans as a sides.

    1. 5 stars
      Loved the simple recipe. We make stacked enchiladas at least twice per month at home and I never thought of adding a fried egg on top. Amazing! The creamy yolk is pure goodness when mixed with the enchilada sauce and my kids loved this version. Never making them again without 😃