Food and Recipes Recipes New Mexico-Style Stacked Enchiladas 3.0 (2) 2 Reviews Elevate your Tex-Mex night. Instead of the classic enchilada roll, these stacked enchiladas have layers of melted cheese and enchilada sauce in true New Mexico style. By Southern Living Editors Published on March 20, 2020 Print Rate It Share Share Tweet Pin Email Active Time: 25 mins Total Time: 25 mins Yield: Serves 4 (serving size: 1 enchilada stack) Enchiladas just got an authentic and tasty upgrade. Instead of the classic enchilada roll, the New Mexico-Style Enchiladas are stacked together with a mixture of melted cheese and enchilada sauce in between each layer, stacking up to a mighty 4 layer dish. As Test Kitchen pro Ivy Odom puts it, "It's the New Mexican version of lasagna." As if these ooey-gooey enchiladas couldn't get any better, the stacks are topped with an over-easy egg and tasty garnishes like cilantro, lettuce, tomato, and onion. These stacks are made individually, making it easy to personalize and customize with your favorite toppings. Serve this hearty and fiesta friendly dish alongside some fresh salsa and chips. If you're looking for a fresh new Mexican cuisine, try your hand at these savory and flavorful enchiladas. One bite and you'll be convinced to add this recipe to your weeknight meal rotation. Ivy Odom Ingredients 2 (8-oz.) pkgs. red chile enchilada sauce, such as Frontera 1/3 cup canola oil 8 (6-inch) corn tortillas 2 cups shredded Mexican blend cheese 4 large eggs 3/4 teaspoon kosher salt 1/4 cup chopped fresh cilantro, from 1 bunch 1/2 cup chopped fresh tomatoes, from 1 medium 1/2 cup chopped fresh sweet onion, from 1 small 1 cup thinly sliced romaine heart, from 1 heart Directions Preheat oven to 300°F. Place enchilada sauce in a small saucepan and cook over medium, stirring occasionally, until hot, about 5 minutes. Reduce heat to low and simmer to keep warm. Meanwhile, heat oil in a medium nonstick or cast-iron skillet over medium-high. Cook tortillas, one at a time, until just starting to change color, but are still limp and pliable, about 30 seconds per side. Transfer to a paper towel-lined plate to drain excess oil. Pour all but 2 tablespoons oil from skillet to a heat-proof bowl; discard when cool. Reserve 2 tablespoons oil in skillet off heat. Dip one tortilla in warm enchilada sauce, so that sauce lightly coats both sides. Place tortilla on an oven-safe plate or baking sheet. Spoon about 2 tablespoons sauce over tortilla, then sprinkle with about 3 tablespoons cheese. Dip a second tortilla in warm enchilada sauce, so that sauce lightly coats both sides. Layer tortilla on top of first tortilla on plate or baking sheet. Spoon another 2 tablespoons sauce over tortilla, then sprinkle with another 3 tablespoons cheese. Repeat process with remaining tortillas, sauce, and cheese so that you have 4 total enchilada stacks. Bake in preheated oven until cheese is melted, about 7 to 9 minutes. While enchiladas are baking, heat reserved 2 tablespoons oil in skillet over medium. Add 2 eggs to oil in skillet; season with half of salt. Cook eggs until desired degree of doneness, about 2 to 3 minutes per side for over-easy. Transfer to a plate once cooked; set aside. Repeat with remaining eggs and salt. When cheese is melted, remove enchiladas from oven. Top each stack with one egg and garnish evenly with cilantro, tomato, onion, and lettuce. Rate it Print