New Mexico Enchiladas are stacked not rolled
I was 30 years old when I learned about New Mexico Enchiladas. How have I lived a whole life without knowing about this amazing dish?!
Last month at WZA in Miami, I got a chance to hang with Tommy Marquez on the @talkingelitefitness podcast. We talked all about food and shared some of our favorite home cooked meals. Tommy blew my mind with the version of enchiladas he grew up with called New Mexico Enchiladas. They are stacked, not rolled.
Topped with a fried egg
The cherry on top of this recipe is that it also gets stacked with a few fried eggs. I never would have thought to top enchiladas with fried eggs but now that I’ve done it, I don’t see myself going back to my old ways. There’s a code for ordering these delicious stacks. Here, I’ve recreated Tommy’s order, a 4 by 3. Translation: stack 4 tortillas high and top with 3 eggs. I won’t be going back to rolled enchiladas anytime soon, and I’ll forever be topping them with crispy olive oil-fried eggs!
Substitutions and sides for these New Mexico Enchiladas
My favorite way to create a recipe is to open up the fridge and survey the leftovers. I pull out various pantry ingredients and see what matches. While recipes are important to learn flavor combinations and techniques, you also have the freedom to be creative. Use what you have on hand. Do you need to save time and looking to make this extra simple? Use store-bought rotisserie chicken! Do you want to make it vegetarian? Swap the chicken for a rice/beans mixture! If you’re looking for a fresh side to serve with this meal, whip up a side of this 5-Minute Mango Guacamole for an added flavor PUNCH.
- 1/4 cup olive oil, divided
- 16 corn street taco tortillas
- 4 cups rotisserie chicken, shredded
- 2 cup enchilada sauce, divided
- 2 cup Mexican blend cheese, shredded
- 12 eggs, fried
- Cotija cheese, cilantro, avocado, jalapenos, lime wedge for garnish
- Set the oven on HIGH broil.
- Heat 1 teaspoon of oil at a time in a medium skillet over high heat. Fry corn tortillas one at a time for 2 minutes on each side until golden. Set aside on a baking sheet.
- In a medium bowl, mix the chicken and 1 cup of enchilada sauce. Taste and season with salt and pepper as needed.
- To assemble, lay one corn tortilla down on the baking sheet, layer with cheese, chicken and spoon 1 tablespoon of enchilada sauce over the stack. Repeat to make a stack of four tortillas. With the final tortilla, cover the top with an additional sprinkle of cheese and drizzle of sauce.
- Set into the oven on the center rack and broil 5-7 minutes, watching closely, until the cheese is melted and bubbling.
- While the enchiladas are broiling, set a non-stick skillet over medium heat with olive oil. Fry 3 eggs at a time until the whites are set and crispy and the yolks are cooked to medium.
- Top each stack with 3 fried eggs, cotija cheese, cilantro, jalapeños and a squeeze of lime.