Flat New Mexico Style Red Chile Enchiladas • I am New Mexico

Flat New Mexico Style Red Chile Enchiladas

If you’re New Mexican, then you know the difference between flat and rolled enchiladas. We all know that the flavor of our chile is unparallelled. Not only does it have a bite, it also has a unique flavor, not like it’s cousins. With this recipe, you’ll be making a very classic New Mexican dish made by thousands of families. Enjoy!

New Mexico Flat Red Chile Enchiladas Recipe / Photo ©2017 I am New Mexico

Serves: 4


  • 12-14 dried New Mexico red chiles
  • 1 tablespoon salt
  • 1/4 cup garlic
  • 2 cups finely chopped yellow onion
  • 3 cups shredded Sharp Cheddar
  • 2 cups diced onions
  • 3-4 cups chopped or shredded lettuce
  • 2-3 cups chopped tomatoes
  • 1/2 pound Ground Pork
  • 3 tablespoons cooking oil (for frying)
  • 8 six-inch corn tortillas
  • 3 cups water
  • 8 eggs (optional)


  1. Brown ground pork in a pan until thoroughly cooked. Set aside.
  2. Remove stems and seeds from 15-20 red chile pods. Boil on a high heat until red chile pods turn soft.
  3. Transfer the red chile pods to blender. Add 3 cups water (for more flavor, use the water from boiling the pods). Add garlic and salt, then blend on a high speed for 3-5 minutes. Strain through a sifter to remove anything that didn’t blend well.
  4.  Add to pot with pork and simmer on a low heat.
  5. Heat about 3 tablespoons of cooking oil in a large skillet on a high heat. Flash fry the corn tortillas but be careful not to fry them too long. You want to be able to cut it with a fork.
  6. To build your enchiladas, start with a layer of 1 corn tortilla, a layer of red chile, a layer of lettuce, onion, tomato, and cheese, then repeat for.
  7. Fry two eggs to your favorite temperature. Place on top of the stack.
  8. Serve!

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