New Mexico Style Stacked Red Enchiladas

Ingredients:

• 12 corn tortillas
• 1 lb ground beef (or shredded chicken)
• 2 cups red chile sauce (homemade or store-bought)
• 1 1/2 cups shredded cheddar or Monterey Jack cheese
• 1/2 small onion, finely chopped
• 1 clove garlic, minced
• 1 teaspoon ground cumin
• 1/2 teaspoon chili powder (optional)
• Salt and black pepper, to taste
• 2 tablespoons vegetable oil (for tortillas)

Optional toppings:

• Fried or scrambled eggs
• Chopped green onions
• Fresh cilantro

Instructions:

1. Cook the meat
   In a skillet over medium heat, cook the ground beef with chopped onion until browned. Drain excess fat. Add garlic, cumin, chili powder, salt, and pepper. Stir well and cook for 1–2 minutes more. Set aside.
2. Warm the sauce
   Heat the red chile sauce in a small saucepan over low heat. Keep warm.
3. Soften the tortillas
   Lightly fry each corn tortilla in vegetable oil for about 10–15 seconds per side, just until soft and pliable. Drain on paper towels.
4. Assemble the stacks
   Place one tortilla on a plate. Spoon some red chile sauce over it, add a portion of meat, and sprinkle with cheese.
   Add a second tortilla and repeat the layers. Finish with a third tortilla, more sauce, and extra cheese on top.
5. Melt the cheese
   Microwave each plate for 30–45 seconds, or place stacks in a warm oven until the cheese is fully melted.
6. Serve
   Top with eggs, green onions, or cilantro if desired. Serve immediately while hot and saucy.

Serving Tips:

• Traditionally served stacked (not rolled) and eaten with a fork.
• Add refried beans or Spanish rice on the side for a complete meal.

Variations:

• Use shredded chicken or pork instead of ground beef.
• Add a fried egg on top for a classic New Mexico breakfast-style enchilada.
• Swap red chile sauce for green chile sauce for a different regional twist.