West Texas Stacked Enchiladas with Fried Egg

Why You’ll Love This Recipe

• True West Texas style: stacked, not rolled, with a deep, brick-red chile sauce.
• Comforting and melty: layers of corn tortillas and real-deal cheese under a sunny egg.
• Weeknight-friendly: sauce simmers in minutes and the broiler melts cheese fast.
• Make it yours: choose your chile blend and favorite cheese; heat is easy to dial up or down.

Grocery List

• Produce: White onion, garlic
• Dairy: Eggs, block cheddar/Colby Jack/Monterey Jack
• Pantry: Dried New Mexico chiles (or guajillo + ancho), corn tortillas, chicken/veg stock, apple cider vinegar, Mexican oregano, ground cumin, kosher salt, neutral oil or lard, black pepper

Full Ingredients

Red Chile Sauce

• 12 dried New Mexico red chile pods (about 85 g), or 8 dried guajillo (60 g) + 2 dried ancho (30 g)
• 1/2 small white onion (about 70 g), roughly chopped
• 4 garlic cloves
• 1 tsp ground cumin
• 1 tsp Mexican oregano (plus more for finishing)
• 1 tbsp apple cider vinegar
• 2 cups (480 ml) low-sodium chicken or vegetable stock
• 1/2 to 1 cup (120–240 ml) reserved chile soaking liquid, as needed
• 1 tsp kosher salt, or to taste
• 2 tbsp neutral oil or lard

Stacks

• 12 corn tortillas (5–6 inch)
• 3 cups (about 12 oz / 340 g) shredded cheese (mild or sharp cheddar, Colby Jack, or a 2:1 cheddar to Monterey Jack blend)
• 3 tbsp neutral oil, for soft-frying tortillas

Eggs & Finish

• 4 large eggs
• 1–2 tbsp neutral oil or butter, for frying
• 1/2 cup small-diced white onion (about 60 g), for topping
• 1/2 tsp crushed Mexican oregano, for dusting
• Kosher salt and black pepper, to taste

Step-by-Step Instructions

Step 1: Toast and soak the chiles

Wipe the dried chiles clean. Remove stems and most seeds (leave some if you like more heat). In a dry skillet over medium heat, toast chiles in batches 15–20 seconds per side until fragrant and pliable, avoiding scorching. Place in a bowl and cover with just-boiled water. Weight with a small plate and soak 20 minutes until softened. Reserve 1 cup soaking liquid and drain the rest.

Step 2: Blend and simmer the red chile sauce

In a blender, combine softened chiles, chopped onion, garlic, cumin, Mexican oregano, vinegar, stock, and 1/2 cup of the soaking liquid. Blend until very smooth, 60–90 seconds (add up to 1/2 cup more soaking liquid for a pourable consistency). Heat 2 tbsp oil or lard in a saucepan over medium. Carefully pour in the puree; it will sputter. Simmer, stirring often, 12–15 minutes until thick enough to coat a spoon. Season with 1 tsp salt (or to taste). Keep warm over low heat.

Step 3: Prep cheese and onions; warm tortillas

Shred 3 cups cheese and dice 1/2 cup onion. Set your oven rack 6 inches from the broiler and turn broiler to High. In a skillet, add 3 tbsp oil over medium heat. Working quickly, pass each tortilla through the hot oil 10–15 seconds per side to soften and prevent tearing; do not crisp. Drain on paper towels and stack to keep warm.

Step 4: Assemble and melt the stacks

Line a sheet pan with foil for easy cleanup. For each serving, dip a tortilla in warm sauce (or spoon 2 tbsp sauce onto it) and set on the pan. Top with 2–3 tbsp cheese. Repeat to build a 3-tortilla stack, finishing with a light blanket of cheese. Broil 1–2 minutes until the cheese is melted and bubbling at the edges. Alternatively, assemble stacks in an oven-safe skillet and cover over medium-low heat 2–3 minutes to melt.

Step 5: Fry the sunny eggs

Heat 1–2 tbsp oil or butter in a nonstick skillet over medium. Crack in the eggs and cook 2–3 minutes, basting lightly with hot fat or covering for 30–60 seconds so the whites set while the yolks stay runny. Season with a pinch of salt and pepper.

Step 6: Finish and serve

Use a wide spatula to transfer each stack to a warm plate. Spoon on extra hot chile sauce. Sprinkle each with a tablespoon or two of diced white onion, dust lightly with crushed Mexican oregano, and crown with a sunny egg. Serve immediately while the cheese is melty and the yolks are luscious.

Pro Tips

• Rub Mexican oregano between your fingers as you sprinkle it to release aromatic oils.
• Strain the blended sauce through a fine-mesh sieve for an ultra-smooth, restaurant-style texture.
• Use freshly shredded cheese from a block; pre-shredded blends have starches that hinder melting.
• Keep the chiles just toasted, not blackened. Scorched chiles turn the sauce bitter.
• Oil-softening the tortillas prevents cracking and helps them soak up sauce without falling apart.

Variations

• Beefed Up: Add a thin layer of seasoned ground beef or shredded brisket between tortilla layers.
• All Cheese, No Egg: Skip the egg and go extra cheese; try a cheddar–Oaxacan blend for stretch and flavor.
• Blue Corn Twist: Use blue corn tortillas and top with a mix of white onion and a little chopped cilantro.

Storage & Make-Ahead

Red chile sauce can be made up to 7 days ahead (refrigerated) or 3 months (frozen). Reheat gently and whisk in a splash of water or stock to loosen. Tortillas can be softened 1 day ahead; cool, stack with parchment, wrap, and refrigerate; rewarm briefly in a skillet. Assemble stacks just before serving for best texture. Leftover stacked enchiladas (without the egg) keep 2 days refrigerated; reheat covered at 350°F for 10–12 minutes or until hot, then add a freshly fried egg.

Nutrition (per serving)

Approx. 740 calories; 30 g protein; 45 g carbohydrates; 44 g fat; 8 g fiber; 980 mg sodium. Nutrition will vary based on cheese choice, tortilla size, and salt level.