Description

A quintessential staple of Southwestern comfort, these Stacked Enchiladas (Enchiladas Montadas) trade the traditional roll for layers of corn tortillas, savory fillings, and a rich, earthy red chili sauce. Unlike their rolled counterparts, these are built high and topped with a lacy-edged fried egg that adds a luxurious, velvety richness to every bite. It is a bold, rustic dish that perfectly captures the smoky, spicy soul of Tex-Mex and New Mexican border cooking.

Ingredients

The Red Chili Sauce

• 2 tablespoons Vegetable oil
• 2 tablespoons All-purpose flour (to create a light roux)
• 1/4 cup New Mexico Red Chili Powder (mild or medium heat)
• 2 cups Chicken broth (low sodium)
• 1 teaspoon Garlic powder
• 1/2 teaspoon Dried Mexican oregano (crushed between palms)
• 1/2 teaspoon Kosher salt (or to taste)

The Stack Layers

• 12 pieces Corn tortillas (yellow or blue corn)
• 2 cups Shredded chicken or ground beef (cooked and seasoned)
• 2 1/2 cups Sharp Cheddar or Monterey Jack cheese (freshly shredded)
• 1/2 cup Small white onion (finely diced)
• 1/4 cup Vegetable oil (for softening tortillas)

The Toppings

• 4 pieces Large eggs (room temperature)
• 1/4 cup Fresh cilantro (chopped)
• 1/2 cup Sour cream (to dollop)
• 1/4 cup Pickled jalapeños (optional for extra heat)

Instructions

1. Preheat your oven to 375°F (190°C). Prepare a large rimmed baking sheet or individual oven-safe plates.
2. In a medium saucepan over medium heat, add 2 tablespoons of oil and whisk in the flour. Cook for 1-2 minutes until it smells slightly nutty but hasn't darkened significantly.
3. Whisk in the chili powder, garlic powder, and oregano. Slowly pour in the chicken broth while whisking constantly to ensure there are no lumps.
4. Bring the sauce to a gentle simmer and cook for 8-10 minutes until thickened enough to coat the back of a spoon. Season with salt and keep warm on low heat.
5. In a small skillet, heat the 1/4 cup of oil over medium-high heat. Using tongs, flash-fry each tortilla for about 5 seconds per side. They should be soft and pliable, not crispy. Drain on paper towels.
6. To begin assembly, dip a softened tortilla into the warm red chili sauce, coating both sides completely.
7. Place the dipped tortilla on the baking sheet or plate. Top with a spoonful of meat, a sprinkle of diced onions, and a generous handful of shredded cheese.
8. Repeat the process by dipping a second tortilla, placing it on top of the first layer, and adding more meat, onions, and cheese.
9. Add a third dipped tortilla to finish the stack. Top this final layer with extra sauce and a heavy coating of cheese.
10. Repeat for the remaining three stacks. Place the stacks in the oven for 10-12 minutes, or until the cheese is bubbly and melted.
11. While the enchiladas are in the oven, fry the eggs in a non-stick skillet with a little butter or oil. Aim for 'sunny-side up' with a runny yolk and slightly crispy edges.
12. Remove the enchiladas from the oven. Carefully slide a fried egg onto the top of each stack.
13. Garnish with fresh cilantro, a dollop of sour cream, and pickled jalapeños. Serve immediately while the yolk is hot and runny.