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!
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.