New Mexico is home to so many wonderful recipes, including this super-popular stacked enchiladas recipe. The tortillas are dipped in enchilada sauce and then layered with cheese and beef. The stack is often finished off with a fried egg on the top.
Mexican-American cuisine is delicious and fascinating, and these stacked enchiladas are a real staple. If you have no plans for a vacation in New Mexico anytime soon but you still want to enjoy some typical local fare, why not make these stacked enchiladas?
Stacked enchiladas are different from the rolled ones which are more common. Tortillas are stacked on top of each other with fillings in between each one. Known as enchiladas montadas in Mexico, these delicious enchilada stacks are renowned for their tasty gravy-like sauce. With typical rolled enchiladas, you’d expect a dried chili and tomato-based sauce rather than a kind of gravy.
Why You’ll Love the Recipe
These enchilada stacks are satisfying, hearty and delicious. They’re made with tortillas, beef, cheese, and a homemade gravy, and served with a fried egg on top.
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How to Serve Them
Serve hot, paired with anything from cilantro rice to refried beans, grilled corn, or pico de gallo.
Can You Make Them Ahead?
You can prepare the meat filling and the sauce up to 3 days ahead and keep them refrigerated in individual containers.
Storage Instructions
Leftovers will keep for up to 3 days in an airtight container in the refrigerator.
Variations and Substitutions
Add less or more chili powder, depending how spicy you prefer your food. You can use flour or corn tortillas. Flour tortillas don’t need to be fried, just heated briefly in the microwave or in a dry skillet.
New Mexico Stacked Enchiladas
Ingredients
- 12 corn tortillas
- ½ cup Mexican crema or sour cream
- 2 cups shredded Mexican blend cheese
- 4 small eggs
- 1 chopped small onion
- Oil as needed
FOR THE ENCHILADA SAUCE:
- 2 tablespoons all-purpose flour
- 3½ tablespoons chili powder
- 1 teaspoon onion powder
- 2½ cups chicken broth
- ½ teaspoon garlic powder
- ½ teaspoon ground cumin
- 2 tablespoons vegetable oil
- 1 teaspoon dried oregano
- Salt and black pepper to taste
FOR THE BEEF FILLING:
- 1 pound ground beef
- 1 diced small onion
- 2 tablespoons vegetable oil
- 1 teaspoon dried oregano
- ½ teaspoon dried cumin
- 1 teaspoon onion powder
- 1 teaspoon onion powder
Instructions
- First make the sauce. Heat the oil in a pan, add the flour and whisk to make a roux.
- Add the cumin, chili powder, garlic and onion powders, oregano, and pepper, whisking briefly.
- Whisk in the chicken broth and bring the mixture to a simmer.
- Cook for 10 minutes or until thick, adjust the seasonings and set to one side.
- Now make the meat filling. Heat some oil in a skillet and saute the onions in there for 4 minutes.
- Add the beef, cumin, oregano, garlic powder, salt, and black pepper.
- Cook until all the meat is browned and then season to taste and set aside.
- Heat a little oil in a skillet and fry the tortillas on both sides until a little crisp on the edges only.
- Drain on paper towels.
- Dip one of the tortillas in the enchilada sauce and then put it on an ovenproof plate.
- Spoon some of the meat mixture on top, followed by some cheese.
- Repeat until you have 3 tortilla layers. Don’t add meat to the last one.
- Drizzle the stacks with sauce and sprinkle the rest of the cheese on top.
- Repeat all the steps so you get 4 servings in total.
- Broil for about 5 minutes until the cheese melts.
- Fry the eggs and top each enchilada stack with one.
- Serve drizzled with more sauce, onions, Mexican crema, and queso fresco.
