Sometimes referred to as flat enchiladas, stacked enchiladas are one of those regional dishes that many people don’t run into all that often, if ever. It’s a dish that has remained largely confined to New Mexico and west Texas- for reasons that remain unclear to me. Stacked enchiladas are made from the same ingredients as typical rolled enchiladas but presented in a different way- and just this texture change makes all the difference!
Although I make stacked enchiladas with red sauce about 99% of the time, this recipe works with green as well. Because this recipe features so few ingredients, you want each piece to be excellent. Therefore, I STRONGLY recommend making your own sauce instead of defaulting to the canned stuff. You can find my New Mexican-style red chile sauce recipe here or my green chile sauce recipe here.
When starting this recipe, make sure you begin assembling on oven-safe platters as you will be putting the entire dish in the oven to bake. Most plates that are oven-safe will say so if you flip them over. Ceramics are almost always fine, but don’t use anything that has been glazed or has designs on it unless it specifically says it’s safe on the back. Glass will NOT work, unless again, the back specifies that it has been manufactured specially to be safe. If you don’t trust any of your dishes, I have had luck making the enchiladas on a cookie sheet to bake and then transferring them with a spatula onto individual plates.
Typically my family just serves these with pinto beans when we eat them for dinner. They can also be served with rice, sopapillas, grilled corn, or a taco salad. I genuinely believe they’re great on their own, but if you’re looking for a garnish, sour cream, cilantro, queso fresco or guacamole are all excellent choices. That said, I am of the opinion that these are best served for breakfast, with just an egg on top. King of breakfasts!
This New Mexican specialty is delicious perfection for breakfast or dinner!
- 2 cups red or green enchilada sauce, preferably homemade
- 1/2 cup canola oil
- 8 corn tortillas
- 1/3 cup onion, diced fine (about 1/4 of a large onion)
- 1 1/2 cups shredded mexican cheese
Preheat oven to 350. Spray two OVEN SAFE dishes or serving platters with nonstick spray.
Warm enchilada sauce in a medium saucepan over medium-low heat, stirring occasionally.
In a small frying pan, heat canola oil until it is shimmering but not smoking.
Use tongs to gently place one corn tortilla in the hot oil. Cook for about 10 seconds and then flip. (Grab tortillas in the middle to reduce risk of tearing.) Cook for another 10 seconds and remove from the oil. You want your tortillas to still be soft and pliable, not crispy at all. Place on paper towel to drain excess grease.
Repeat with all remaining corn tortillas. Once finished, remove oil from heat.
Spoon a small amount of red sauce on each plate and spread it around until it's approximately the diameter of a corn tortilla. Dip one corn tortilla in the warmed enchilada sauce to coat, and place on a plate. Repeat with another tortilla on the other plate.
Spread 1/3 of the cheese and onions on top of the plated tortillas. Repeat the process, starting with dipping the tortillas into the sauce, until you have used up all of the ingredients (minus the sauce). You will end with a tortilla on top, but you can sprinkle the top with a little more cheese, if desired.
Bake for about 10 minutes, until cheese is bubbly.
After baking, smother each plate with remaining warmed enchilada sauce. Serve.
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