Enchiladas - New Mexico Style

Enchiladas - New Mexico Style


"These enchiladas are stacked like pancakes, not baked in oven. This is a family recipe handed down two generations. Quick, easy and definitely delicious. Use your favorite kind of meat in this dish - it also works well for leftover meat."


45 m {{adjustedServings}} servings 670 cals
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Original recipe yields 6 servings



Amount per serving ({{servings}} total)

  • Calories:
  • 670 kcal
  • 33%
  • Fat:
  • 34.5 g
  • 53%
  • Carbs:
  • 35.7g
  • 12%
  • Protein:
  • 53.7 g
  • 107%
  • Cholesterol:
  • 321 mg
  • 107%
  • Sodium:
  • 707 mg
  • 28%

Based on a 2,000 calorie diet

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  1. Heat the oil in a large skillet over medium heat. Add the chicken pieces, and cook until browned. Season with cumin and chili powder. Pour in the enchilada sauce, and simmer for about 15 minutes. Stir occasionally.
  2. In a separate skillet over medium heat, warm the tortillas. Don't fry them, just warm them until they are flexible.
  3. To assemble the enchiladas, dip a tortilla in the enchilada sauce, and place it on a serving plate. Spoon some of the meat and sauce on, then add shredded lettuce, cheese, onion and sour cream. Top with another tortilla that has been dipped in the sauce. You may repeat the layering as many times as you wish depending on your appetite. Make additional stacks for each person. Top stacks with a fried egg, if desired.
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  1. 29 Ratings


There's a difference between the terms "Authentic New Mexican" and "New Mexico Style". The first means it's prepared the exact way one would expect it to be prepared (i.e. fresh ingredients) and...

this is a good, easy recipe. and to those who rated it down because it uses "canned" things, shut up! from one who lives thousands of miles from fresh chile, I either rely on canned or do with...

I'm from New Mexico and this recipe is not like any authentic New Mexico recipe I know of. Your red chile sauce should be made out of 16 dried red chile pods (minus seeds and ends) -- hydrated w...