Southern New Mexican Style Enchiladas Recipe

1. 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.

2. 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.

3. 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.

4. 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.

5. 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.

6. 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.

7. 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.

8. 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.

9. 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.

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