New Mexico–style Enchilada Stacks

Ingredients

• 12 corn tortillas
• ½ inch vegetable oil
• (2 cups any of the suggested Fillings for Tacos and Burritos)
• Hide ingredients for 2 cups New Mexico–Style Chile Sauce 1 2 cups New Mexico–Style Chile Sauce (opens in new tab) 2 cups New Mexico–Style Chile Sauce
  • 2 tablespoons vegetable oil, bacon fat, or lard
  • 1 medium onion, finely chopped
  • 2 garlic cloves, minced
  • ½ cup red or green New Mexico chile powder
  • 3 cups water, beef stock, or chicken stock
  • ½ teaspoon salt
  • ½ teaspoon dried oregano
  • Salt
  • 1 ½ pounds Hatch, NuMex, or Anaheim green chiles, roasted, or 1 ½ cups canned or jarred green chiles, drained
  • 2 tablespoons all-purpose flour or 3 tablespoons masa harina

  Sub-recipe steps

  1. Heat in a large skillet over medium heat: 2 tablespoons vegetable oil, bacon fat, or lard
  2. Add and cook, stirring, until softened, about 5 minutes: 1 medium onion, finely chopped
  3. Add and cook 1 minute more: 2 garlic cloves, minced
  4. Stir in and cook for 1 minute: ½ cup red or green New Mexico chile powder
  5. Stir in: 3 cups water, beef stock, or chicken stock; ½ teaspoon salt; ½ teaspoon dried oregano
  6. Bring to a simmer, then reduce the heat to maintain a slow bubble. Cook, stirring frequently, until thickened to a gravy-like consistency, about 15 minutes. Season to taste with: Salt
  7. About 3 cups
  8. One of our favorites for Huevos Rancheros.
  9. Have ready: 1 ½ pounds Hatch, NuMex, or Anaheim green chiles, roasted, or 1 ½ cups canned or jarred green chiles, drained
  10. Peel, seed, and chop the roasted chiles. Prepare version I through sautéing the onion and garlic. Stir in: 2 tablespoons all-purpose flour or 3 tablespoons masa harina
  11. Add the roasted chiles instead of the chile powder. Add only 2 cups water or stock, and season as directed. Increase the heat to medium-high and simmer until thickened, about 5 minutes.
• 3 cups shredded Monterey Jack, mozzarella, or Oaxaca cheese (12 ounces)