New Mexico Stacked Enchiladas


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Our friends Jim & Carol over at the Fresh Chile Co have been making red enchilada sauce from fresh red Hatch chilies for decades. What started as jars of Enchilada sauce made to give away at Christmas each year to friends and family turned into a unique business centered around Hatch chilies.

Most enchilada sauces are made from dried chili powder. My enchilada sauces are made from rehydrated chilies – but Jim and Carol take it even further. The chilies that make this enchilada sauce are only available for about 30 days of the year! Once picked, they are ripe to be boiled and made into sauce for about 48 hours. The business runs six days a week, 24 hours a day, until every chile is prepared and jarred for the upcoming year.

Shannon and I were fortunate to get to see the process happen and get to eat this fresh enchilada sauce New Mexico style – stacked with eggs on top. The flavor of this sauce is just incredible. Enjoy this video about the process and then stick around to learn how to make stacked enchiladas.

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What are Stacked Enchiladas?

Stacked enchiladas use the same ingredients as traditional enchiladas, but instead of rolled inside a tortilla, the ingredients are layered.

First, a layer of Fresh Chile Co’s red enchilada sauce is poured over the bottom of the plate. Then, a corn tortilla is laid in the sauce. Layer your cheese and meat and sauce, and then another tortilla. Atop the second tortilla is sauce and cheese, and top with a soft cooked egg.

When you take the first bite, the yolk from the egg mixes in with the fresh chile enchilada sauce, tortillas, and cheese. It’s truly a one of a kind dish that no one will forget anytime soon.

As always, Shannon and I thank you for visiting our website and sharing our food with your family. Please follow us on Facebook and subscribe to our YouTube channel for new recipes weekly!


New Mexico Stacked Enchiladas - Cowboy Kent Rollins

Prep Time 20 minutes
Total Time 25 minutes
Servings 4


  • 1 lb. hamburger meat optional
  • Cooking oil
  • 12 corn tortillas
  • 1 Jar enchilada sauce (preferred Fresh Chile Co. Fresh Hatch Red Chile or Sun Dried Red Chile Sauce
  • 4 - 6 cups shredded cheddar cheese
  • 1 yellow onion chopped
  • 2 - 4 cups shredded Asadero cheese or Muenster cheese
  • Butter for frying
  • salt
  • 8 large eggs


  • In a medium skillet, brown the meat over medium-high heat, if using.
  • In a separate skillet, add a light layer of oil to the bottom of the skillet and heat over medium-high heat. Add a few tortillas at a time and lightly fry on both sides. Remove from the skillet and keep in a warm place.
  • Add the sauce to a small saucepan and warm over medium heat. If using Fresh Chile Co. Sauce, stir in a little water until you reach the desired consistency.
  • Pour a layer of sauce on the bottom of 4 oven safe dishes. It’s best to use a deeper dish or shallow bowl, to keep all the ingredients in. Sprinkle a generous layer of cheddar cheese on top and top with 1 tortilla. Repeat to create 3 layers, finishing with a generous layer of the Asadero cheese. Top with onion. Note, if using meat, add in between the layers.
  • Place the dishes in the oven and bake at 375 or broil until the cheese has melted and bubbly.
  • Meanwhile, melt 1 to 2 tablespoons of butter in a large skillet over medium heat. Sprinkle in a little salt. Fry the eggs to desired doneness.
  • Remove the dishes from the oven and top each dish with eggs. Serve warm.
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