@amber_recipes: New Mexico Style Stacked Red Enchiladas Ingredients: 12 corn tortillas (or flour tortillas) 2 cups Mexican blend cheese (shredded) ½ cup Mexican crema (or sour cream) 4 small eggs (fried, sunny-side up) 1 small onion (chopped) oil for frying For the enchilada sauce 3 ½ Tablespoons chili powder (read notes) 2 Tablespoons all-purpose flour 2 ½ cups chicken stock 1 teaspoon onion powder ½ teaspoon garlic powder ½ teaspoon ground cumin 1 teaspoon oregano 2 Tablespoons vegetable oil salt and pepper (to taste) For the beef filling 1 pound ground beef 2 Tablespoons vegetable oil 1 small onion (diced) 1 teaspoon onion powder ½ teaspoon ground cumin 1 teaspoon oregano salt and pepper (to taste) Instructions: Make the sauce Heat the oil over medium heat in a saucepan. Add the flour and whisk to make a roux. Add the chili powder, cumin, onion powder, garlic powder, pepper, and oregano. Whisk for a few seconds to toast them briefly. Pour in the chicken stock while whisking vigorously. Bring to a simmer and cook for 10 minutes or until the sauce has thickened to your desired consistency. Adjust seasonings to taste and set aside. Cook the meat filling Heat the oil in a skillet over medium-low heat. Add onions and sauté until translucent (about 4 minutes). Add beef, garlic powder, cumin, oregano, salt and pepper. Mix well and cook, while stirring from time to time until the meat is nicely browned and cooked through. Adjust seasonings to taste and turn off the heat. Assemble the enchiladas Related Posts Chicken And Bacon Brown Sugar Garlic Italian Pot Roast (Stracotto) Rigatoni with Short Ribs of Beef…and a Caprese Salad Turn on your oven broiler. Heat some oil in a pan over medium heat and fry the tortillas on both sides until slightly crispy on the edges but still soft in the middle. Transfer to a lined paper plate. Dip one tortilla in the enchilada sauce, then place it on an oven-proof plate. Add some spoonfuls of meat on top of the tortilla and then some cheese. Repeat this process until you have 3 layers of tortillas, but don’t add meat on top of the last one. Drizzle the stacked enchiladas with more sauce and top with cheese. Repeat the steps with all tortillas, making 4 servings in total. Pop the plates into the oven and broil for 5 minutes or until the cheese is melty and bubbling. Serve Place a fried egg on top of each serving. Drizzle with more sauce, add onions, queso fresco and then finish with Mexican crema. Don’t miss out on my next recipe—thank you for following!

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Wednesday 03 December 2025 01:30:00 GMT