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–+ servings

New Mexico Stacked Enchiladas

Stacked enchiladas make a wonderful meal. They’re so filling, tasty and easy to make. Stacked enchiladas make a tasty change from regular rolled ones, so why not treat your taste buds to something new?
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Cook Time 40 minutes
Course Main
Cuisine Mexican
Servings 4

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.
Keyword New Mexico Stacked Enchiladas
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