New Mexico Style Enchiladas

Wiley P


New Mexico, home of the finest chiles in the world, is also home of a unique type of enchilada. Instead of being rolled baked in a baking pan, a true New Mexico enchilada plate is a stack of unrolled tortillas, each topped with a wonderful concoction of flavors and all that with a fried egg on top. This type of enchilada is most normally seen in the southern reaches of the state and I didn't know there was any other type until I was well into my 20's!

pinch tips: How to Debone a Chicken





30 Min


5 Min


Stove Top


1 Tbsp
lard (or oil of your choice)
1 medium
yellow or white onion, finely chopped
2 lb
cooked and shredded (or ground) chicken, beef or pork
3 c
homemade new mexico red or green chile sauce (or about 20 ounces of canned enchilada sauce with 1/4 teaspoon ground cumin and 1 teaspoon of good chili powder added)
8-inch corn tortillas
2 c
shredded lettuce
2 c
grated colby or mild cheddar cheese
fried eggs
of chopped cilantro, sour cream, guacamole and/or salsa or pico de gallo

Directions Step-By-Step

Heat the lard in a large skillet over medium high heat. Sauté the diced onion until it begins to turn translucent and soften. Add the shredded meat and enchilada sauce. Bring to a simmer, turn the heat down to low and simmer 15 minutes, stirring often.
In a separate small skillet, warm a tortilla just until it becomes soft. Slide the tortilla through the meat mixture to coat with the sauce, then lay it on a plate. Place a scoop of meat mixture, a little shredded lettuce and a little shredded cheese on the tortilla. Repeat with another tortilla, stacking it on top of the one you’ve already completed; a typical enchilada plate will have two or three layers. Top with a fried egg. Garnish with the cilantro, a dollop of sour cream, some guacamole and/or salsa or pico de gallo. A big ol' serving of frijoles refritos (refried beans) goes really well on the side, too!

About this Recipe

Course/Dish: Chicken, Beef, Pork, Tacos & Burritos
Main Ingredient: Pork
Regional Style: Mexican