If you’re craving the soul-warming flavors of the American Southwest, look no further than New Mexico Style Stacked Red Enchiladas. Rich, saucy, cheesy, and deeply comforting, this dish is everything you want in a cozy home-cooked meal. Unlike rolled enchiladas, New Mexico enchiladas are traditionally stacked—layered like a savory casserole—making them easier to prepare while delivering maximum flavor in every bite.
This recipe is a true crowd-pleaser, perfect for family dinners, casual gatherings, or nights when you want something hearty and satisfying. With tender corn tortillas soaked in red chile sauce, savory spiced beef, and generous layers of melted cheese, these enchiladas are the kind of dish that lingers in your memory long after the last bite.
What Makes New Mexico Enchiladas Special?
New Mexico-style enchiladas are all about the red chile sauce. The sauce is not just a topping—it’s the star of the dish. Deeply flavorful, slightly smoky, and warmly spiced, it ties everything together. Instead of rolling the tortillas, they’re layered flat, allowing the sauce to soak into every layer for a melt-in-your-mouth texture.
Key characteristics include:
Corn tortillas (never flour)
Red chile enchilada sauce
Simple, bold seasoning
Stacked layers instead of rolled enchiladas
Plenty of cheese and sauce
It’s rustic, comforting food at its best.
Recipe Overview
Yields: 6–8 servings
Prep Time: 30 minutes
Cook Time: 30–40 minutes
Total Time: About 1 hour 10 minutes
Ingredients
For the Beef Filling
1 lb ground beef
1 medium yellow onion, finely chopped
2 cloves garlic, minced
1 teaspoon ground cumin
½ teaspoon dried oregano
Salt and freshly ground black pepper, to taste
For the Enchiladas
1 (15-ounce) can red enchilada sauce (or homemade)
12–16 corn tortillas, depending on desired layers
2 cups shredded Monterey Jack cheese, divided
2 cups shredded cheddar cheese, divided
Optional Toppings
Sour cream
Chopped fresh cilantro
Diced red onion
Sliced jalapeños
Step-by-Step
Instructions
1. Cook the Beef
Heat a large skillet over medium-high heat. Add the ground beef and cook, breaking it up with a spoon, until fully browned. Drain off any excess grease.
Add the chopped onion to the skillet and cook for 5–7 minutes, until softened and lightly translucent. Stir in the minced garlic, cumin, oregano, salt, and black pepper. Cook for another minute, just until fragrant. Remove from heat and set aside.
2. Warm the Tortillas
Corn tortillas need a little love to become pliable. You can:
Warm them in a dry skillet for a few seconds per side
Microwave them wrapped in a damp paper towel
Lightly fry them for extra softness and flavor
This step prevents tearing and helps the tortillas absorb the sauce beautifully.
3. Prepare the Baking Dish
Preheat your oven to 375°F (190°C). Lightly grease a 9×13-inch baking dish. Spoon a thin layer of red enchilada sauce across the bottom to prevent sticking and add flavor from the very first layer.
4. Begin Layering
Arrange 6–8 tortillas in a single layer in the baking dish, slightly overlapping if needed.
Spread half of the seasoned beef mixture evenly over the tortillas. Spoon a generous amount of enchilada sauce over the beef, making sure everything is well coated.
Sprinkle about ¼ of the Monterey Jack cheese and ¼ of the cheddar cheese over the top.
5. Repeat the Layers
Add another layer of tortillas, followed by the remaining beef mixture, more enchilada sauce, and another ¼ of each cheese.
Finish with a final layer of tortillas. Pour the remaining enchilada sauce evenly over the top and sprinkle with the rest of the Monterey Jack and cheddar cheeses.
6. Bake Covered
Cover the baking dish tightly with aluminum foil. Bake for 20–25 minutes, allowing the enchiladas to heat through and the flavors to meld.
7. Uncover and Brown
Remove the foil and return the dish to the oven. Bake for an additional 10–15 minutes, or until the cheese is fully melted, bubbly, and lightly golden on top.
8. Rest Before Serving
Remove the enchiladas from the oven and let them rest for 5–10 minutes. This helps the layers set and makes serving easier.
9. Garnish and Serve
Serve the enchiladas hot, topped with your favorite garnishes. A dollop of sour cream, a sprinkle of fresh cilantro, or a few sliced jalapeños add freshness and contrast to the rich, saucy layers.
Serving Suggestions
These stacked enchiladas are hearty on their own but pair beautifully with:
Spanish rice
Refried or black beans
Simple green salad
Warm flour tortillas
Storage and Reheating
Refrigerator: Store leftovers in an airtight container for up to 4 days
Reheat: Warm in the oven at 350°F (175°C) or microwave individual portions
Freezer: Can be frozen (before baking) for up to 2 months
Final Thoughts
These New Mexico Style Stacked Red Enchiladas are the definition of comfort food—warm, bold, and deeply satisfying. With their rich red chile sauce, savory beef, tender tortillas, and gooey cheese, they deliver authentic Southwest flavor in every bite.
Whether you’re feeding a crowd or enjoying a cozy night in, this recipe is guaranteed to earn a permanent spot in your dinner rotation. One taste, and you’ll understand why people fall in love with New Mexico cuisine. 🌶️❤️