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Southern New Mexican Style Enchiladas recipe served on a plate, by Pekin the Chef

Jul 17 2026

Restaurants›OMPC-The Shed›Southern New Mexican Style Enchiladas Recipe

Southern New Mexican Style Enchiladas Recipe

Name: OMPC-The Sheds Southern New Mexican Style Enchiladas Recipe
Cook time: 50 min
Total time: 50 min
Yield: 3 servings
Cuisine: Mexican
Ingredients: 9 count corn tortillas (blue or white); 2 cups shredded yellow cheddar cheese; 1 cups shredded Monterey Jack cheese; 0.5 cups onion, finely diced (optional); 2 tbs vegetable oil (for softening tortillas); 1 tsp salt; 3 cups prepared New Mexico red chile sauce or green chile sauce; 0.5 cups chicken or vegetable stock (if thinning sauce); 1 tbs lard or vegetable oil (for warming sauce); 2 cups pinto beans (cooked, seasoned); 2 cups Mexican-style rice; 3 count large egg (fried or over-easy); 1 cups cooked shredded chicken; 1 cups cooked ground beef, seasoned; 1 cups shredded brisket; 12 count shrimp, cooked; 1 cups red chile con carne (if chosen instead of plain chile); 2 tbs chopped cilantro; 2 tbs sliced green onions; 3 count lime wedges

Inspired by OMPC-The Shed

Time50m

Serves3

Stack of three corn tortillas (blue or white) layered with shredded yellow and jack cheese, (onions on request). Smothered in your choice of red or green chile and served with pinto beans and rice. Add an *egg for $1.25; add chicken, ground beef, brisket, red chile con carne or shrimp for $3.00.

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Ingredients

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Enchilada Stack

9 count corn tortillas (blue or white)

2 cups shredded yellow cheddar cheese

1 cups shredded Monterey Jack cheese

1/2 cups onion, finely diced (optional)

2 tbs vegetable oil (for softening tortillas)

1 tsp Celtic sea salt

Chile (choose red or green)

3 cups prepared New Mexico red chile sauce or green chile sauce

1/2 cups chicken or vegetable stock (if thinning sauce)

1 tbs lard or vegetable oil (for warming sauce)

Sides

2 cups pinto beans (cooked, seasoned)

2 cups Mexican-style rice

Optional Proteins / Add-ons (per recipe can accommodate 3 servings with additions)

3 count large egg (fried or over-easy)

1 cups cooked shredded chicken

1 cups cooked ground beef, seasoned

1 cups shredded brisket

12 count shrimp, cooked

1 cups red chile con carne (if chosen instead of plain chile)

Garnishes

2 tbs chopped cilantro

2 tbs sliced green onions

3 count Lime wedges

Method

Prepare Tortillas and Cheese Layers

Warm and soften tortillas

Heat a skillet over medium heat. Lightly brush both sides of each corn tortilla with vegetable oil (about 1/2 teaspoon per tortilla). Warm tortillas one at a time 20–30 seconds per side until pliable but not browned. Stack tortillas between a clean kitchen towel to keep warm and pliable.

Assemble stacks

On a clean work surface, place three warmed tortillas on top of each other to form one stack. On the bottom tortilla of each stack, sprinkle a heaping 1/3 cup combined shredded cheeses (use about 1/4 cup cheddar + 1/12 cup Jack per stack). If using onions, sprinkle about 1 tablespoon finely diced onion per stack. Repeat to make three stacks (total 9 tortillas). Lightly season each stack with a pinch of salt.

Chile Sauce

Warm the chile

In a small saucepan over low heat, warm 3 cups of your chosen New Mexican red or green chile sauce with 1 tablespoon lard or oil. If the sauce is very thick, thin with up to 1/2 cup chicken or vegetable stock until it reaches a spoonable, pourable consistency. Simmer gently 5–7 minutes, stirring occasionally, and adjust salt to taste.

Optional: red chile con carne

If using red chile con carne as the protein option, gently warm 1 cup of con carne in a separate pan until heated through, then fold into the sauce or spoon over the assembled stacks as desired.

Stack Finishing and Baking

Coat stacks with chile

Preheat oven to 350°F (175°C). Place the three assembled stacks in a shallow baking dish or on a rimmed sheet. Spoon a generous 1/3 to 1/2 cup of warm chile sauce over each stack, ensuring the top and sides are well coated so the tortillas absorb sauce and meld with cheese.

Melt cheese and finish

Bake the sauced stacks in the preheated oven 10–12 minutes, until cheese is melted and the stacks are heated through. If you prefer a lightly browned top, place under the broiler 1–2 minutes—watch closely to avoid burning.

Sides and Optional Add-ons

Warm pinto beans and rice

While stacks bake, warm 2 cups cooked pinto beans in a small pot over medium-low heat until simmering; season with salt if needed. Reheat 2 cups Mexican-style rice in a separate pot or microwave until hot, about 2–3 minutes.

Cook optional proteins

If adding an egg, fry 3 large eggs in 1 tablespoon oil or butter to desired doneness (sunny-side up or over-easy). For chicken, beef, brisket or shrimp options: reheat 1 cup cooked shredded chicken, 1 cup seasoned ground beef, or 1 cup shredded brisket in a skillet until hot. For shrimp, heat gently until warmed through. Layer the chosen protein between tortillas when assembling (replace some cheese if desired) or spoon on top after baking.

Plate and Garnish

To serve, place one enchilada stack on each plate. Spoon additional warm chile over the stack if desired. Add a serving (about 2/3 cup) of warmed pinto beans and about 2/3 cup of rice to each plate. Top each stack with optional fried egg or chosen protein if ordered.

Garnish with chopped cilantro, sliced green onions, and a lime wedge. Serve immediately so the stacks remain saucy and the cheese is molten.