New Mexican flat enchilada.

Here’s a traditional New Mexican Flat Enchilada—simple, stacked (not rolled), and all about that red chile flavor 🌶️

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New Mexican Flat Enchiladas

What makes them “New Mexican”?

• Stacked, not rolled

• Corn tortillas

• Red chile sauce (from dried red chile pods)

• Topped with a fried egg (optional but classic)

• Simple fillings: cheese, onions, or meat

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Ingredients

• 8–10 corn tortillas

• 2 cups New Mexico red chile sauce

• 2 cups shredded cheese (cheddar, Colby-jack, or mild cheddar)

• ½ small onion, finely chopped (optional)

• 1–2 cups cooked meat (optional: ground beef, shredded chicken, or pork)

• 2 eggs (optional)

• Oil for lightly frying tortillas

• Salt, to taste

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Red Chile Sauce (Quick Version)

• 8–10 dried New Mexico red chile pods (stems & seeds removed)

• 2 cloves garlic

• ½ tsp oregano

• Salt to taste

• Water

Instructions:

1. Boil chile pods 10–15 minutes until soft.

2. Blend with garlic, oregano, salt, and enough soaking water to make a smooth sauce.

3. Simmer 10 minutes to thicken slightly.

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Assemble the Flat Enchiladas

1. Prep tortillas:
   Lightly fry each tortilla in oil just until soft (not crispy). Drain on paper towels.

2. Build the stack:

   • Place one tortilla on a plate

   • Spoon red chile sauce over it

   • Add cheese, onion, and meat (if using)

   • Repeat 2–3 layers, finishing with sauce and cheese

3. Heat:
   Place stacks in a warm oven (350°F / 175°C) for 10–15 minutes until cheese melts.

4. Optional fried egg:
   Fry eggs sunny-side up and place one on top of each stack.

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Serve With

• Refried or whole pinto beans

• Spanish rice

• Sliced avocado or lettuce on the side

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Red or Green?

In New Mexico you’re often asked “Red or green?”

• Red = earthy, rich, slightly smoky

• Green = brighter, tangy, usually roasted Hatch chile

If you want, I can also give you a green chile flat enchilada, a Christmas-style (red & green) version, or a super-authentic shortcut if you don’t have dried chile pods.