Creeach Fam Recipes

New Mexico Stacked Enchiladas

4 servings


30 minutes

active time

50 minutes

total time


2 cups New Mexico Red Chile Sauce (or Enchilada Sauce)

1 pound ground beef (browned)

1 cup sweet onion (chopped)

4 Hatch green chile peppers (roasted, peeled and chopped. Or 1-4 ounce can chopped Hatch chile peppers)

2 cups shredded Mexican Blend cheese

2 tomato (chopped)

chopped lettuce for topping

6 yellow corn tortilla

1/4 cup vegetable oil (canola oil works well here)

2 eggs (fried over easy or over medium)


Preheat oven to 350 degrees.

Brown ground beef and onion in a fry pan until done. Drain excess grease, stir in the Hatch Green chile and set aside.

In a fry pan, heat oil over medium high heat until hot. The oil should be hot enough that the tortillas bubbles as its lowered into the oil. Fry corn tortillas one at a time 30 seconds each. Place tortillas on a plate that's been lined with a paper towel. Place another paper towel on top of the tortillas as you cook them to help keep them warm.

To build the enchiladas. In an oven proof dishes, I use my Comal, place one tortilla. Top with 1/4 cup ground beef and 1/4 cup New Mexico Red Chile Sauce and a good sprinkle of the shredded cheese and fresh tomato. Place a tortilla on top of of that and another layer of the ingredients. Place the third tortilla on top and sprinkle with cheese and sauce. Use three tortillas for each stack.

In the meantime, fry two eggs until over easy.

Bake or broil until cheese is melted and bubbly. Serve immediately topped with more fresh tomato, chopped lettuce and fried egg. If you want add a dollop of sour cream to the top and diced raw onions (after baking)

This served the two of us with plenty of leftovers.


Serving Size



628 kcal

Total Fat

37 g

Saturated Fat

16 g

Unsaturated Fat

16 g

Trans Fat

1 g


197 mg


1357 mg

Total Carbohydrate

34 g

Dietary Fiber

7 g

Total Sugars

11 g


41 g

4 servings


30 minutes

active time

50 minutes

total time
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