New Mexican Stacked Enchiladas
Indulge in the bold and authentic flavors of the Southwest with these easy and hearty New Mexican Stacked Enchiladas! This classic dish layers lightly fried corn tortillas with rich, smoky New Mexican red chile sauce, melted cheddar cheese, and your choice of tender shredded chicken, flavorful ground beef, or hearty beans. Baked to golden perfection in just 20 minutes, the enchiladas are crowned with fresh cilantro, chopped onion, and a dollop of velvety sour cream for a tantalizing finish. Perfect for weeknight dinners or casual gatherings, this cozy comfort food delivers layers of texture and zesty flavor in every bite. Whether you’re a fan of traditional Mexican cuisine or seeking a new family favorite, this stacked enchilada recipe is sure to impress!
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Recipe Information
Ingredients
- 12 pieces Corn tortillas
- 2 cups New Mexican red chile sauce (homemade or store-bought)
- 3 cups Shredded cheddar cheese (or a Mexican cheese blend)
- 2 cups Cooked shredded chicken, ground beef, or beans (optional)
- 2 tablespoons Vegetable oil
- 1 cup Chopped onion (optional)
- 0.25 cup Chopped fresh cilantro (optional, for garnish)
- 0.5 cup Sour cream (optional, for serving)
Instructions
Preheat your oven to 375°F (190°C) and lightly grease a 9x13-inch baking dish.
Heat the vegetable oil in a skillet over medium heat. Lightly fry the corn tortillas one at a time for 10-15 seconds per side until pliable, then place them on a plate lined with paper towels to drain.
Spread a thin layer of red chile sauce on the bottom of the baking dish.
Place 4 corn tortillas in a single layer on top of the sauce, overlapping slightly if necessary.
Spread about 1/3 cup of red chile sauce evenly over the tortillas. Sprinkle 1 cup of shredded cheese over the sauce and add 1/3 of the optional filling ingredients (shredded chicken, ground beef, or beans). Repeat this layering process 2 more times, ending with a layer of sauce and cheese on top.
Cover the dish with aluminum foil and bake in the preheated oven for 15 minutes. Then remove the foil and bake for an additional 5 minutes until the cheese is fully melted and bubbling.
Remove the enchiladas from the oven and let them sit for 5 minutes to set.
Garnish with chopped onion, fresh cilantro, and a dollop of sour cream, if desired. Serve warm.
Nutrition Facts
Calories |
4157 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 191.8 g | 246% | |
| Saturated Fat | 95.7 g | 478% | |
| Polyunsaturated Fat | 16.8 g | ||
| Cholesterol | 809 mg | 270% | |
| Sodium | 4269 mg | 186% | |
| Total Carbohydrate | 335.1 g | 122% | |
| Dietary Fiber | 50.5 g | 180% | |
| Total Sugars | 33.5 g | ||
| Protein | 278.2 g | 556% | |
| Vitamin D | 1.8 mcg | 9% | |
| Calcium | 3074 mg | 236% | |
| Iron | 18.5 mg | 103% | |
| Potassium | 4128 mg | 88% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
