Santa Fe stacked enchiladas

Stacked enchiladas use tortillas laid flat in layers rather than being rolled around a filling. The New Mexico Tourism Department’s red-chile recipe uses blue-corn tortillas, minced onion and grated Cheddar, Colby or Monterey Jack. Each tortilla is briefly dipped in oil to soften it, then layered with sauce, onion and cheese. The finished stack is placed under a broiler until the cheese melts.^[1]

In Leo Patalinghug’s Santa Fe television recipe, tortillas are softened in red chile sauce and stacked with cooked ground beef, refried beans and shredded cheese. The stack is warmed in the oven, then covered with green chile sauce and a fried egg. Queso fresco, corn or hominy, and cilantro finish this version; its use of both red and green chile is called Christmas.^[2]