Best 7 Traditional New Mexico Red Chile Cheese Stacked Enchiladas Recipes

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In the heart of New Mexico, a culinary masterpiece awaits - the Traditional New Mexico Red Chile Cheese Stacked Enchiladas. This delectable dish, deeply rooted in the region's rich culinary heritage, tantalizes taste buds with its harmonious blend of flavors and textures. Layers of soft corn tortillas, smothered in a savory red chile sauce, are generously filled with a flavorful combination of cheese, potatoes, and onions. Baked to perfection, these enchiladas exude an enticing aroma that beckons diners to indulge in their cheesy, spicy goodness. Accompaniments like guacamole, sour cream, and pico de gallo add vibrant freshness, while a sprinkle of cilantro provides a vibrant pop of color and herbaceousness. This article presents a collection of carefully curated recipes that guide you through the process of creating this iconic dish, ensuring an authentic and unforgettable New Mexican dining experience.

Check out the recipes below so you can choose the best recipe for yourself!

NEW MEXICO STACKED ENCHILADAS



New Mexico Stacked Enchiladas image

New Mexico claims ownership to the creation of Stacked Red Chile Cheese Enchiladas. Perfect for any meal of the day and guaranteed to set your taste buds on fire!

Provided by Lea Ann Brown

Categories     Mexican

Time 50m

Number Of Ingredients 10

2 cups New Mexico Red Chile Sauce (or Enchilada Sauce)
1 pound ground beef (browned)
1 cup sweet onion (chopped)
4 Hatch green chile peppers (roasted, peeled and chopped. Or 1-4 ounce can chopped Hatch chile peppers)
2 cups shredded Mexican Blend cheese
2 tomato (chopped)
chopped lettuce for topping
6 yellow corn tortilla
1/4 cup vegetable oil (canola oil works well here)
2 eggs (fried over easy or over medium)

Steps:

  • Preheat oven to 350 degrees.
  • Brown ground beef and onion in a fry pan until done. Drain excess grease, stir in the Hatch Green chile and set aside.
  • In a fry pan, heat oil over medium high heat until hot. The oil should be hot enough that the tortillas bubbles as its lowered into the oil. Fry corn tortillas one at a time 30 seconds each. Place tortillas on a plate that's been lined with a paper towel. Place another paper towel on top of the tortillas as you cook them to help keep them warm.
  • To build the enchiladas. In an oven proof dishes, I use my Comal, place one tortilla. Top with 1/4 cup ground beef and 1/4 cup New Mexico Red Chile Sauce and a good sprinkle of the shredded cheese and fresh tomato. Place a tortilla on top of of that and another layer of the ingredients. Place the third tortilla on top and sprinkle with cheese and sauce. Use three tortillas for each stack.
  • In the meantime, fry two eggs until over easy.
  • Bake or broil until cheese is melted and bubbly. Serve immediately topped with more fresh tomato, chopped lettuce and fried egg. If you want add a dollop of sour cream to the top and diced raw onions (after baking)
  • This served the two of us with plenty of leftovers.

Nutrition Facts : Carbohydrate 34 g, Protein 41 g, Fat 37 g, SaturatedFat 16 g, TransFat 1 g, Cholesterol 197 mg, Sodium 1357 mg, Fiber 7 g, Sugar 11 g, Calories 628 kcal, UnsaturatedFat 16 g, ServingSize 1 serving

NEW MEXICO-STYLE STACKED ENCHILADAS



New Mexico-Style Stacked Enchiladas image

Enchiladas just got an authentic and tasty upgrade. Instead of the classic enchilada roll, the New Mexico-Style Enchiladas are stacked together with a mixture of melted cheese and enchilada sauce in between each layer, stacking up to a mighty 4 layer dish. As Test Kitchen pro Ivy Odom puts it, "It's the New Mexican version of lasagna." As if these ooey-gooey enchiladas couldn't get any better, the stacks are topped with an over-easy egg and tasty garnishes like cilantro, lettuce, tomato, and onion. These stacks are made individually, making it easy to personalize and customize with your favorite toppings. Serve this hearty and fiesta friendly dish alongside some fresh salsa and chips. If you're looking for a fresh new Mexican cuisine, try your hand at these savory and flavorful enchiladas. One bite and you'll be convinced to add this recipe to your weeknight meal rotation.

Provided by Southern Living Editors

Time 25m

Yield Serves 4 (serving size: 1 enchilada stack)

Number Of Ingredients 10

2 (8-oz.) pkgs.s red chile enchilada sauce, such as Frontera
1/3 cup canola oil
8 (6-inch) corn tortillas
2 cups shredded Mexican blend cheese
4 large eggs
3/4 teaspoon kosher salt
1/4 cup chopped fresh cilantro, from 1 bunch
1/2 cup chopped fresh tomatoes, from 1 medium
1/2 cup chopped fresh sweet onion, from 1 small
1 cup thinly sliced romaine heart, from 1 heart

Steps:

  • Preheat oven to 300°F. Place enchilada sauce in a small saucepan and cook over medium, stirring occasionally, until hot, about 5 minutes. Reduce heat to low and simmer to keep warm.
  • Meanwhile, heat oil in a medium nonstick or cast-iron skillet over medium-high. Cook tortillas, one at a time, until just starting to change color, but are still limp and pliable, about 30 seconds per side. Transfer to a paper towel-lined plate to drain excess oil. Pour all but 2 tablespoons oil from skillet to a heat-proof bowl; discard when cool. Reserve 2 tablespoons oil in skillet off heat.
  • Dip one tortilla in warm enchilada sauce, so that sauce lightly coats both sides. Place tortilla on an oven-safe plate or baking sheet. Spoon about 2 tablespoons sauce over tortilla, then sprinkle with about 3 tablespoons cheese. Dip a second tortilla in warm enchilada sauce, so that sauce lightly coats both sides. Layer tortilla on top of first tortilla on plate or baking sheet. Spoon another 2 tablespoons sauce over tortilla, then sprinkle with another 3 tablespoons cheese. Repeat process with remaining tortillas, sauce, and cheese so that you have 4 total enchilada stacks. Bake in preheated oven until cheese is melted, about 7 to 9 minutes.
  • While enchiladas are baking, heat reserved 2 tablespoons oil in skillet over medium. Add 2 eggs to oil in skillet; season with half of salt. Cook eggs until desired degree of doneness, about 2 to 3 minutes per side for over-easy. Transfer to a plate once cooked; set aside. Repeat with remaining eggs and salt.
  • When cheese is melted, remove enchiladas from oven. Top each stack with one egg and garnish evenly with cilantro, tomato, onion, and lettuce.

ENCHILADAS ROJAS, RED CHILE ENCHILADAS



Enchiladas Rojas, Red Chile Enchiladas image

Don't get all hung up on the exact array of dried red chiles here. The weight is more important, and even that doesn't have to be exact. And as with all enchiladas, any meat will work here, or if you are a vegetarian, mushrooms are a good choice.

Provided by Hank Shaw

Categories     Main Course

Time 1h30m

Number Of Ingredients 16

½ pound dried red chiles ((New Mexican, ancho, guajillo, etc))
3 tablespoons lard or cooking oil
1 large white onion, (cut in quarters)
4 garlic cloves, (whole and unpeeled)
2 teaspoons cumin
2 teaspoons oregano, (Mexican if possible)
1 quart stock, (preferably homemade)
Salt, (smoked salt if you have it)
Black pepper to taste
1 pound diced meat
Salt, (smoked salt if you have it)
About 1/2 cup red chile sauce ((see above))
2 tablespoons chopped fresh sage
12 ounces shredded Monterey Jack and/or cheddar cheese ((5 ounces for the filling, the rest as topping))
1 cup minced white onion
Fifteen 6-inch tortillas

Steps:

  • Prep the chile sauce. Start by taking the stems off and opening the chiles to shake out the seeds. Flatten them as best you can. Heat a cast iron skillet or better yet, a Mexican comal over high heat. When it is blazing hot, toast the chiles. Press them down with a spatula for just a couple seconds: When they blister, flip them and do the other side. Remove to a bowl.
  • When all the chiles have been toasted, char the quartered onion and the garlic cloves on the comal or skillet. You want some blackening. The garlic cloves will blacken first, so watch them.
  • Now that you have everything smoky and charred, tear the chiles in pieces. Chop the onion. Peel the garlic. Heat the lard or vegetable oil in a pot over medium-high heat. Add the chiles, onions and garlic and saute for a minute or two. Pour in the stock, add the cumin and oregano and bring to a simmer. Add salt to taste and simmer gently until the chiles are soft, about 20 minutes.
  • Puree the sauce in a blender. This sauce can be made up to a week in advance and stored in the fridge.
  • Make the filling. Cut the meat into pieces about the size of your fingernail. Salt well. Mix with about 1/4 cup of the red chile sauce, the chopped sage as well as about 5 ounces of cheese and the minced white onion.
  • Prep the tortillas. Heat the tortillas on a comal or other heavy skillet until they blacken a little. Then put them in a tortilla warmer, or stack on a plate and put a bowl over them. Let them steam a few minutes before building the enchiladas.
  • Build the enchiladas. Pour a little red chile sauce into a casserole dish. Dip a tortilla in the red chile sauce briefly and shake off the excess. Fill a tortilla with a little of the filling and roll it up. Place seam-side down on the casserole. Repeat until you're done. You should get about 15 tortillas.
  • Pour more red chile sauce over the enchiladas and top with lots of the shredded cheese. Bake at 350°F for 25 minutes and serve.

Nutrition Facts : Calories 414 kcal, Carbohydrate 27 g, Protein 29 g, Fat 23 g, SaturatedFat 9 g, Cholesterol 78 mg, Sodium 337 mg, Fiber 9 g, Sugar 14 g, ServingSize 1 serving

THE BEST RED CHICKEN ENCHILADAS



The Best Red Chicken Enchiladas image

We love the smoky combination of cascabel and guajillo chiles. Using two varieties of dried peppers creates a complex sauce with wonderful depth of flavor, so we recommend seeking them both out. Look for the best-quality corn tortillas you can find. They will have a better flavor and texture and will be easier to work with.

Provided by Food Network Kitchen

Categories     main-dish

Time 3h

Yield 4 servings

Number Of Ingredients 14

2 large skin-on, bone-in chicken breasts (about 8 ounces each)
12 dried guajillo chiles, stemmed and seeded (about 4 ounces) (see Cook's Note)
3 dried cascabel chiles, stemmed and seeded (about 1/2 ounce) (see Cook's Note)
1 medium bunch cilantro, leaves and stems separated
8 cloves garlic, peeled
Kosher salt
1 teaspoon black peppercorns
1 teaspoon coriander seeds
1 cup vegetable oil
Eight 6-inch corn tortillas
8 ounces queso fresco, crumbled
Crema, for serving
Chopped yellow or white onion, for serving
Lime wedges, for serving

Steps:

  • Bring 3 cups water, the chicken, guajillo, cascabel, cilantro stems, garlic, 1 tablespoon kosher salt, peppercorns and coriander seeds to a boil in a large saucepan over medium-high heat. Reduce to a simmer, cover and cook on low until the chicken is cooked through, 20 to 30 minutes.
  • Remove the chicken from the liquid to a plate (reserve the cooking liquid) and set aside until cool enough to handle. Remove the skin and separate the meat from the bones; discard the skin and bones. Shred the meat into small pieces and put into a medium bowl.
  • Let the hot cooking liquid cool for 5 minutes or so, then transfer it to a blender, filling no more than halfway. Remove the center cap from the lid and place it on the blender. Cover the lid with a folded kitchen towel to catch splatters, and pulse until smooth. Pour the sauce into a medium bowl and repeat with any remaining cooking liquid. Season with salt.
  • Pour 1/2 cup of the chile sauce over the shredded chicken. Stir to combine and season with salt if necessary.
  • Position a rack in the center of the oven and preheat to 425 degrees F.
  • Heat the oil in a medium skillet over medium-high heat until it bubbles immediately when the edge of a tortilla touches the surface. Working one at a time, fry the tortillas until just starting to brown and crisp, about 10 seconds per side (they should still be somewhat pliable). Drain on paper towels.
  • Dip both sides of each tortilla in the chile sauce just to coat and transfer to a rimmed baking sheet. Spread 1/2 cup of the chile sauce in a 6-inch strip down the center of a 13-by-9-inch baking dish.
  • Spoon 1/4 cup of the shredded chicken across the center of a tortilla. Fold one side over the filling, then roll up the tortilla. Place seam-side down in the prepared baking dish. Repeat with more sauce and remaining tortillas (the enchiladas should be nestled right up against each other in the pan). Top with any remaining sauce in your bowl or leftover on the baking sheet. Cover tightly with foil and bake until the sauce bubbles, 20 to 25 minutes. Remove the foil, top with the cheese and bake until the cheese melts but doesn't brown, 5 to 10 minutes. Let sit 10 minutes.
  • Top the enchiladas with crema, cilantro leaves and onions. Serve with lime wedges for squeezing over.

ENCHILADAS - NEW MEXICO STYLE



Enchiladas - New Mexico Style image

These enchiladas are stacked like pancakes, not baked in oven. This is a family recipe handed down two generations. Quick, easy and definitely delicious. Use your favorite kind of meat in this dish - it also works well for leftover meat.

Provided by PIPERCAT99

Categories     World Cuisine Recipes     Latin American     Mexican

Time 45m

Yield 6

Number Of Ingredients 11

1 tablespoon vegetable oil
2 pounds skinless, boneless chicken breast halves - cut into 1 inch pieces
¼ teaspoon ground cumin
¼ teaspoon chili powder
1 (19 ounce) can enchilada sauce
2 cups shredded iceberg lettuce
2 cups shredded Colby cheese
1 (12 ounce) package corn tortillas
1 onion, chopped
½ cup sour cream
6 fried eggs

Steps:

  • Heat the oil in a large skillet over medium heat. Add the chicken pieces, and cook until browned. Season with cumin and chili powder. Pour in the enchilada sauce, and simmer for about 15 minutes. Stir occasionally.
  • In a separate skillet over medium heat, warm the tortillas. Don't fry them, just warm them until they are flexible.
  • To assemble the enchiladas, dip a tortilla in the enchilada sauce, and place it on a serving plate. Spoon some of the meat and sauce on, then add shredded lettuce, cheese, onion and sour cream. Top with another tortilla that has been dipped in the sauce. You may repeat the layering as many times as you wish depending on your appetite. Make additional stacks for each person. Top stacks with a fried egg, if desired.

Nutrition Facts : Calories 669.7 calories, Carbohydrate 35.7 g, Cholesterol 321 mg, Fat 34.5 g, Fiber 5 g, Protein 53.7 g, SaturatedFat 15.3 g, Sodium 707.5 mg, Sugar 2.8 g

NEW MEXICO-STYLE RED CHILE ENCHILADAS



New Mexico-Style Red Chile Enchiladas image

Most New Mexicans don't roll their enchiladas. This is certainly a less time consuming way of making them with the same great results. Sometimes they even add a fried egg on top of each serving. You may add additional meat, cheese or vegetables if you desire. Just remember to bake as soon as assembled because they get soggy if they sit too long. Prep time does not include making the chile sauce.

Provided by Miss Annie

Categories     One Dish Meal

Time 50m

Yield 4 serving(s)

Number Of Ingredients 4

3 cups new mexico red chili sauce
12 corn tortillas
3/4 cup onion, finely chopped
2 1/2 cups mild white cheese or 2 1/2 cups goat cheese, divided use

Steps:

  • Oil a 9-inch square baking dish.
  • Dip tortillas in the red chile sauce, to make pliable, and place 4 on the bottom of the dish.
  • Sprinkle with 1/4 cup onions.
  • Sprinkle with 1/3 of the cheese.
  • Repeat layers 2 more times, ending with cheese.
  • Bake at 350ºF.
  • for 30 minutes, or until hot and the cheese is golden.

Nutrition Facts : Calories 169, Fat 2.1, SaturatedFat 0.3, Sodium 33.6, Carbohydrate 34.9, Fiber 5, Sugar 1.9, Protein 4.4

NEW MEXICAN STACKED ENCHILADAS



New Mexican Stacked Enchiladas image

This recipe is most like the one I lost in a move. I haven't tried it yet, but it looks similar. In New Mexico, enchiladas are traditionally stacked, rather than rolled. They consist of a red chile sauce and cheese. Meat is not traditional- and there should never be any tomato in the sauce. A fried egg is served on top- it helps cut the heat. I have not tried this recipe- but it looks close to the very old family recipe that my sister was given. Lost the old recipe, so I hope this one is good. From Cocinas De New Mexico cookbook. Freezes well. *For best taste you can make your own chile powder- directions will be at the bottom of the recipe. I guessed on prep time.

Provided by minnie chef

Categories     Grains

Time 1h15m

Yield 4 enchiladas, 4 serving(s)

Number Of Ingredients 14

12 corn tortillas
shortening
2 onions, chopped
2 cups lettuce, coarsely chopped
3 cups sharp cheddar cheese, grated
4 eggs (for serving)
2 tablespoons shortening
2 tablespoons flour
3/4 teaspoon salt
1/2 teaspoon garlic salt
1/4-3/4 cup red chili pepper, powder* (use good quality)
2 cups cold water
oregano (optional)
cumin (optional)

Steps:

  • Red Chile Sauce:.
  • Heat 2 tablespoons shortening in medium saucepan on medium heat. Stir in flour and cook for one minute (don't stop stirring).
  • Add Chile powder and cook for an additional minute.
  • Gradually add water and stir, making sure that no lumps form.
  • Add seasonings to sauce and simmer on low heat for 10-15 minutes.
  • Enchiladas:.
  • 350 degree fahrenheit oven.
  • Heat 1/2 inch of shortening in heavy pan at medium-high heat.
  • Quickly dip each tortilla into the shortening to soften. Drain on absorbent towels.
  • Assemble the enchiladas by placing 1/4 cup sauce (as base for each tortilla) in an oven-proof dish or plate, followed by a tortilla. Another 1/4 cup sauce, 1/4 cup cheese, and some onion. Repeat twice. Top with remaining sauce.
  • Place in oven at 350 degrees for 15 minutes, or until the cheese melts.
  • Top with a fried egg and garnish with lettuce to serve.
  • *To make your own Chile Powder: 16 dried New MexicoRed Chile pods, stems removed. Place 2-3 pods in a blender and finely grind them on low speed. Add more pods until the lower portion of the jar is full. Empty container and continue to process until all pods are ground. *Note: The more seeds you leave in the pods the hotter your chile power will be.

Nutrition Facts : Calories 672.6, Fat 41.7, SaturatedFat 21.4, Cholesterol 300.5, Sodium 1074.8, Carbohydrate 43.5, Fiber 5.8, Sugar 4.5, Protein 32.8

Tips:

  • Choose ripe, flavorful tomatoes for the best salsa. Roma tomatoes are a good option because they have fewer seeds and a more concentrated flavor.
  • Roast the tomatoes, peppers, and onions before making the salsa. This will enhance their flavor and give the salsa a smoky depth of flavor.
  • Use a good quality cheese blend for the enchiladas. A mix of cheddar, Monterey Jack, and mozzarella is a classic choice.
  • To prevent the enchiladas from drying out, cover them with foil before baking.
  • Serve the enchiladas with your favorite toppings, such as sour cream, guacamole, and salsa.

Conclusion:

These traditional New Mexico red chile cheese stacked enchiladas are a delicious and hearty dish that is perfect for a special occasion or a weeknight meal. The combination of flavorful salsa, tender chicken, and melted cheese is sure to please everyone at the table. So next time you're looking for a new Mexican dish to try, give these enchiladas a try. You won't be disappointed!

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