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.

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.

Warm and soften tortillas

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.

Assemble stacks

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.

Warm the chile

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.

Optional: red chile con carne

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.

Coat stacks with chile

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.

Melt cheese and finish

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.

Warm pinto beans and rice

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.

Cook optional proteins

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.

corn tortillas (blue or white)

shredded yellow cheddar cheese

shredded Monterey Jack cheese

onion, finely diced (optional)

vegetable oil (for softening tortillas)

salt

prepared New Mexico red chile sauce or green chile sauce

chicken or vegetable stock (if thinning sauce)

lard or vegetable oil (for warming sauce)

pinto beans (cooked, seasoned)

Mexican-style rice

large egg (fried or over-easy)

cooked shredded chicken

cooked ground beef, seasoned

shredded brisket

shrimp, cooked

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

chopped cilantro

sliced green onions

lime wedges

Southern New Mexican Style Enchiladas

Make Southern New Mexican Style Enchiladas Recipe in just 50m. 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.

Southern New Mexican Style Enchiladas Recipe

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