Here’s a classic New Mexico–style enchiladas recipe—simple, chile-forward, and very different from Tex-Mex. These are usually stacked (not rolled) and smothered in red or green chile.
New Mexico Red Chile Enchiladas (Stacked)
What makes them “New Mexico”
- Corn tortillas (never flour)
- Red or green New Mexico chile sauce, not chili gravy
- Often stacked, not rolled
- Minimal fillings—cheese, onion, egg, or meat are optional
Ingredients (serves 4)
Red chile sauce
- 12 dried New Mexico red chile pods (Hatch, Chimayó, or similar)
- 2 cloves garlic
- 1 tsp salt (to taste)
- ½ tsp dried oregano (Mexican oregano if possible)
- 1½–2 cups chile soaking liquid
- 1 tbsp oil
- 1 tbsp flour (optional, for slight thickening)
Enchiladas
- 12 corn tortillas
- 2 cups shredded New Mexico cheddar, mild cheddar, or Longhorn cheese
- ½ small white onion, finely chopped
- Oil for lightly frying tortillas
Optional toppings
- Fried egg (very traditional)
- Pinto beans
- Chopped lettuce (lightly, if at all)
Instructions
1. Make the red chile sauce
- Remove stems and seeds from chile pods.
- Toast pods lightly in a dry skillet (10–15 seconds per side—don’t burn).
- Soak in hot water for 20–30 minutes.
- Blend softened chiles with garlic, oregano, salt, and soaking liquid until smooth.
- Heat oil in a saucepan, stir in flour if using, cook 30 seconds.
- Add sauce and simmer 10–15 minutes. Adjust salt and thickness.
2. Prep tortillas
- Lightly fry each tortilla in oil just until soft (not crisp).
- Drain on paper towels.
3. Assemble (stacked style)
- Place one tortilla on a plate.
- Spoon red chile sauce over it.
- Sprinkle cheese and onion.
- Repeat for 2–3 layers.
- Finish with more sauce and cheese.
4. Serve
- Top with a fried egg if desired.
- Serve with pinto beans and more chile on the side.
Variations
- Green Chile Enchiladas: Use roasted Hatch green chile sauce instead of red.
- Christmas Style: Red and green chile together.
- With Meat: Add shredded chicken or beef between layers (sparingly).
- Flat Enchiladas: One tortilla per plate, open-faced.
If you want, I can also share:
- An authentic Hatch green chile sauce
- A quick weeknight version
- Or the historic Northern NM (no-cheese) style
Just tell me 🌶️
