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Enchiladas - New Mexico Style

Enchiladas - New Mexico Style

  • Prep

    15 m
  • Cook

    30 m
  • Ready In

    45 m
PIPERCAT99

PIPERCAT99

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.

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Ingredients {{adjustedServings}} servings

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Original recipe yields 6 servings

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Nutrition

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  • Calories:
  • 670 kcal
  • 33%
  • Fat:
  • 34.5 g
  • 53%
  • Carbs:
  • 35.7g
  • 12%
  • Protein:
  • 53.7 g
  • 107%
  • Cholesterol:
  • 347 mg
  • 116%
  • Sodium:
  • 706 mg
  • 28%

Based on a 2,000 calorie diet

Directions

  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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Reviews

Laura
40

Laura

2/25/2008

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 the second is as best as one can without the "proper" ingredients (i.e. canned sauce for those of us unable to get decent fresh chilis). As someone who grew up in New Mexico, eating authentic New Mexican foods, this New Mexico-like recipe is great especially since I don't have easy access to the proper chilis.

DONA64
30

DONA64

7/8/2007

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 without.

grizzlygirl711
16

grizzlygirl711

12/28/2009

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 with water until plump (2-3 hrs)-use the water from hydration bowl (4 cups to 16 pods) and blended with 1/2 tsp cumin,1 Tbl sp flour,1 Tbl spn garlic, pinch of mexican oregano and salt to taste..then you would need to blend it in the blender for 5 minutes and use something to take the bitter chile peeling from the chile sauce - I use a flour sifter. Cook on stovetop with a little bit of lard or olive oil at medium heat until it thickens. That will be used for your red chile sauce instead of your chili powder or canned enchilada sauce.. good luck!!

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