New Mexico Stacked Enchiladas
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Stacked corn tortillas layered with a rich, smoky dried chile sauce, melted cheese, and diced onions, topped with a fried egg. This New Mexico-style dish has bold flavors and a creamy runny yolk to break into the spiced sauce.
We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 4- 2 (2.5-ounce) packages dried New Mexico chiles
- 2 Tablespoons vegetable oil
- 2 Tablespoons all-purpose flour
- 2-3 teaspoons salt (to taste)
- 1/2 teaspoon garlic powder
- 2 cups Maseca instant corn flour
- 2 cups warm water
- vegetable oil (for frying)
- 1 pound sharp cheddar cheese (shredded)
- chopped white onions
- shredded iceberg lettuce (for serving)
- diced tomatoes (for serving)
- Fried eggs (for serving)
At a glance
PER SERVING
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Sodium
- 2353mg
- Total sugar
- 26g
Added sugar is not shown when one or more ingredients lack reliable added-sugar evidence.
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 446mg
- Calcium
- 901mg
- Iron
- 3mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- —
- SODIUM
- 2353MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.