New Mexico Stacked Enchiladas

Name: New Mexico Stacked Enchiladas
Prep time: 20 min
Total time: 35 min
Yield: 2 Servings
Ingredients: roast chicken, shredded - about 2 cups; 16 ounce can refried beans; 10 ounce can enchilada sauce; 1 cup Mexican blend cheese, shredded; 6 corn tortillas; 2 eggs, optional; 1 can pinto beans, drained and rinsed; 1 tablespoon olive oil; u00bc cup onion, finely chopped; u00bd teaspoon each garlic powder, cumin, chile powder; sour cream; limes; avocado

By Leslie Blythe Chicken, Chilis, Mexican Baking

April 20, 2021

Jessica here, guest-blogging for Leslie.

This is a photo of our tasty New Mexico-style stacked enchilada. It’s a family favorite, especially during this dark pandemic winter.

How to make it? Well, as we lawyers say, it depends. There’s an easy way and a hard way.

The easy way? Buy everything: shred a roast chicken, open a can of refried beans and another of enchilada sauce; layer it all evenly between three corn tortillas, bake at 400° F for 10-15 minutes, top with a fried egg – and there you have it.

The hard way is what you see in this photo. But it was actually a collaborative effort. My husband made green chile using Hatch chiles that he’d roasted, frozen, and defrosted.

I poached chicken breasts in white wine, water, and some aromatics (black and pink peppercorns, chile powder) and shredded them.

Then, I realized I had no canned refried beans. What to do? Well, I had a can of pinto beans, so I made my own. And may never use canned ones again, because these were so delicious.

Prep: 20 mins
Cook: 15 mins
Yields: 2 Servings

Ingredients

Enchiladas

roast chicken, shredded - about 2 cups

16 ounce can refried beans

10 ounce can enchilada sauce

1 cup Mexican blend cheese, shredded

6 corn tortillas

2 eggs, optional

Refried Beans for Two 

1 can pinto beans, drained and rinsed

1 tablespoon olive oil

¼ cup onion, finely chopped

½ teaspoon each garlic powder, cumin, chile powder

Optional toppings

sour cream

limes

avocado

Directions

Enchiladas

1Layer the chicken, beans, enchilada sauce, and cheese evenly between three corn tortillas.

2Bake at 400° F for 10-15 minutes, top with a fried egg – and there you have it.

Refried Beans for Two 

1Sauté onion in olive oil with salt until soft and translucent. Sweat spices in onion for about 30 seconds, add beans and cook, covered, for about five minutes.

2Mash beans to your preferred consistency and cook a little longer. Salt to taste.

3To make the stacked enchiladas, spread beans on bottom tortilla, top with chicken, then some green chile, and some shredded cheese. Repeat with another tortilla, then top with a third tortilla, some green chile, and shredded cheese.

4Bake 10 - 15 minutes at 400° F until heated through. Serve with sour cream, avocado, a squirt of lime, cold beer, and enjoy!

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