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New Mexico Stacked Enchiladas Recipe

Stacked Enchiladas (New Mexico Style)

Make those super easy and delicious stacked enchiladas from New Mexico. Cheesy and spiced to perfection!
PREP 15 minutes
COOK 25 minutes
TOTAL 40 minutes
5 from 2 votes
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Servings: 4
Author: Maricruz

Ingredients 
Cups (US) - Metric

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

For the enchilada sauce

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

For the beef filling

  • 1.1 lb ground beef
  • 2 Tbsp vegetable oil
  • 1 small onion
  • 1 tsp onion powder
  • ½ tsp ground cumin
  • 1 tsp oregano
  • salt and pepper (to taste)

Instructions

Make the sauce

  • Heat the oil over medium heat in a medium sauce pan.
  • 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, 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.

Make the meat mixture

  • 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, from 12 to 15 minutes or until meat is browned.
  • Adjust with seasonings and set aside.

Make the enchiladas

  • Turn on your oven broiler.
  • Fry the eggs sunny-side up and set aside, covered.
  • Fry the tortillas in oil on both sides until softened, then transfer to a plate lined with kitchen paper towels.
  • Dip one tortilla in the enchilada sauce, then place it in a oven-proof plate.
  • Add some spoonfuls of meat on top of the tortilla and then some cheese.
  • Dip another tortilla and make another layer with meat and cheese.
  • Finally, add one last tortilla with sauce and finish with lots of cheese on top (don’t add meat).
  • 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

  • Make sure you use a no-spicy chili powder blend to make the sauce. Otherwise, use smoked or sweet paprika for a mild spicy flavor.
  • You can also use store-bought enchilada sauce for this recipe. Even though making your own only takes about 10 minutes!
Nutrition
Calories: 1026kcal | Carbohydrates: 49g | Protein: 50g | Fat: 72g | Saturated Fat: 33g | Polyunsaturated Fat: 7g | Monounsaturated Fat: 21g | Trans Fat: 2g | Cholesterol: 303mg | Sodium: 1190mg | Potassium: 921mg | Fiber: 7g | Sugar: 4g | Vitamin A: 2798IU | Vitamin C: 3mg | Calcium: 836mg | Iron: 7mg
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