New Mexico Flat Red Chile Enchiladas
Corn tortillas stacked flat rather than rolled, layered with cheese, onion and red chile sauce, and often crowned with a fried egg.
- Prep
- 25 min
- Cook
- 30 min
- Total
- 55 min
- Servings
- 4
- Difficulty
- Easy
- Calories
- 480 kcal
Equipment
- •Skillet
- •Shallow dish for dipping tortillas
Nutrition
Per serving, approximate
- Calories
- 480 kcal
- fat
- 28
- carbs
- 38
- protein
- 20
- calories
- 480
Instructions
- 1
Warm the red chile sauce in a saucepan over low heat. Keep it at a gentle simmer.
- 2
Heat the oil in a skillet. Fry each tortilla for a few seconds per side until soft, then drain on paper towels.
- 3
Dip each softened tortilla into the warm red chile sauce. Make sure both sides are coated.
- 4
Build each stack on a plate: tortilla, cheese, and onion. Repeat for three layers, then top with sauce and cheese.
- 5
Warm the stacks in a low oven or under a broiler. Heat just until the cheese melts.
- 6
Top each stack with a fried egg if desired and a little shredded lettuce. Serve immediately.
Chef's tips
Dip tortillas quickly into warm sauce so they do not tear. A quick dip in hot oil first keeps them sturdy.
Storage
Best eaten immediately; leftover components (sauce, tortillas) keep separately for 3 days.
Reheating
Reheat assembled enchiladas in a low oven, covered, until warmed through; the fried egg is best cooked fresh.
Common mistakes to avoid
- •Rolling the tortillas instead of stacking them flat on the plate.
- •Using a sauce that is too thin, which causes the stack to slide apart.
- •Skipping the fried egg on top, which is the traditional local style.
Serving suggestions
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