Authentic New Mexican Stacked Enchiladas: Red Chile Sauce with Cheese & Onions: By Letitia Montoya

sour cream

🥗Healthier: Greek yogurt

💰Cheaper: plain yogurt

Greek yogurt reduces calories while maintaining creaminess

Warm up your corn tortillas by heating them in a dry skillet or on a griddle until they become soft and pliable.

Take one tortilla and spread a generous spoonful of red chile sauce over it, making sure to cover the entire surface. Add a layer of shredded cheese and a few slices of thinly sliced onions on top of the sauce.

Place another tortilla on top of the cheese and onions and repeat the process of adding the red chile sauce, cheese, and onions. Continue layering the tortillas, sauce, cheese, and onions until you have used all your ingredients or have reached your desired number of layers.

Once you have finished layering, cover the top tortilla with a final layer of red chile sauce and cheese. You can also sprinkle some additional onions on top if you like.

Cover the dish with foil and bake in a preheated oven at 350°F (175°C) for 20-25 minutes, or until the cheese is melted and bubbly.

Once the enchiladas are cooked, remove them from the oven and let them cool for a few minutes before slicing and serving. Garnish with chopped cilantro, if desired.

Cooking Techniques

Equipment Needed

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Dietary