This classic New Mexico-style enchilada dish brings together the bold flavors of rich red chile sauce, layers of tender corn tortillas, seasoned ground beef, and generous amounts of melty cheese. Unlike rolled enchiladas found in many places, the New Mexican method stacks the tortillas like pancakes, each layer building on the last with saucy, savory goodness. The texture, aroma, and depth of flavor make this comfort food truly unforgettable. A perfectly cooked fried egg on top adds a creamy finish, and a final dusting of black pepper or extra chile sauce (if you like it saucier) ties all the layers together in authentic Southwestern fashion.
Ingredients (Serves 4)
- 12 corn tortillas — These form the foundation of the stacks and are lightly softened before layering.
- 1 pound ground beef — Seasoned and cooked until savory and browned.
- 2 cups red chile sauce (homemade or store-bought) — This deep, earthy sauce is the flavor heart of the dish.
- 2 cups shredded cheese blend (cheddar and Monterey Jack) — A blend that melts beautifully between the layers.
- 1 small onion, finely chopped — Adds sweetness and texture to the meat mixture.
- 2 cloves garlic, minced — Infuses the beef and sauce with aromatic depth.
- 1 tablespoon olive oil — Used to sauté the aromatics and ground beef.
- Salt and freshly ground black pepper — To season the meat and chile sauce to taste.
- 2 fried eggs (optional, for topping) — A traditional finishing touch that adds richness.
Full Detailed Instructions
1. Prepare Your Workstation
Before you begin cooking, make sure you have all your ingredients measured and ready. Finely chop the small onion and mince the garlic. Shred your cheese if it isn’t pre-shredded, and pour your red chile sauce into a bowl so it’s easy to work with during assembly. Place the corn tortillas in a stack near your stove. Warm dishes and utensils help keep the enchiladas hot when serving, so you may want to set plates in a warm oven or near your workspace.
2. Cook the Aromatics and Beef
Place a large skillet over medium–high heat and add the tablespoon of olive oil. Once the oil is shimmering, add the finely chopped onion to the pan. Sauté the onion for about 3–4 minutes, stirring frequently, until it becomes soft, translucent, and slightly golden at the edges. This initial sauté brings out the onion’s natural sweetness, which contrasts nicely with the earthy red chile sauce.
Add the minced garlic to the pan with the onions. Cook for about 30–60 seconds more, just until the garlic becomes fragrant. Be careful not to let it brown too much, as burnt garlic can become bitter.
Now add the ground beef to the aromatics. Break the meat apart with a wooden spoon and stir it into the onion and garlic mixture. Cook the beef until it is fully browned — this should take about 6–8 minutes. Stir occasionally, and if your skillet becomes too dry, you can drizzle a little more olive oil. Once the beef is browned with no pink remaining, season it with a pinch of salt and a few grinds of black pepper. Remove the skillet from heat and set it aside.
3. Soften and Prepare the Tortillas
While the beef is resting, gently warm each corn tortilla so it becomes soft and pliable. You can do this in a dry skillet, one at a time, over medium heat for about 10–15 seconds per side. They should be warm and slightly flexible — not crisp or browned. Warming the tortillas helps them absorb sauce and stack without breaking.
Set the softened tortillas aside on a clean plate so they are ready for assembly.
4. Assemble the Stacked Enchiladas
Choose a deep oven-safe plate or shallow baking dish. Begin by placing one warmed corn tortilla flat on the plate. Spoon a generous layer of red chile sauce over the surface of the tortilla, spreading it evenly to cover the entire tortilla. The sauce should be rich, vibrant, and aromatic.
Next, sprinkle a portion of the seasoned ground beef over the sauce. You don’t need to completely cover every inch of the tortilla — just distribute enough so there are flavorful pockets throughout. Sprinkle a handful of the shredded cheese blend over the beef. The cheese will melt beautifully and help bind the layers together.
Repeat this building process two more times: tortilla → sauce → beef → cheese. Each time you add another tortilla, press down lightly so the layers nestle together. Be sure you end with a top tortilla that you cover generously with extra red chile sauce and the remaining shredded cheese.
5. Bake Until Bubbling and Golden
Preheat your oven to 350°F (175°C) if it isn’t already. Place the fully assembled enchilada stack into the oven. Bake for about 15–20 minutes, or until the sauce is bubbling at the edges and the cheese on top is melted, gooey, and just beginning to turn golden. This baking step melds all the flavors together and ensures the tortillas absorb some of the sauce.
6. Fry the Optional Eggs
While the enchiladas bake, heat a small nonstick skillet over medium heat. Add a tiny drizzle of olive oil or use a nonstick spray, and crack the eggs into the pan. Fry them until the whites are fully set but the yolks remain soft — this is the traditional way to prepare them for enchilada topping because that runny yolk adds a rich layer of silkiness when broken over the hot stack. Set the fried eggs aside once cooked.
7. Finish and Serve
When the enchilada stack is finished baking, carefully remove it from the oven. The layers should be soft and succulent, the cheese melted into every crevice, and the edges kissed with sauce. If using the optional fried eggs, place them on top of each serving right before you bring the dish to the table. Season with a final sprinkle of black pepper or a little extra sauce if preferred. Serve immediately while hot and enjoy the rich, layered textures and deep Southwestern flavors.