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I am a former native of Alamogordo New Mexico and as far back as I can remember, we have always made our enchiladas as stacked. I am 82 yrs. old.
Mable Banks Green
As far as the origin is concerned, they are similar in construction but different ingredients to the Huevos Motulenos served in the northern Yucatan peninsula and named after the town of Motul. Also Delicious!
As a Tex-mex native, they’re not called stacked enchiladas, they’re called enchiladas montadas and they’re topped with a fried egg. We don’t put beans or corn in them.
I have seen stacked enchiladas served in Texas and also in Arizona. When they are on a menu, you will see them listed as “New Mexico Style” enchiladas. Why? Because they are indeed a New Mexico thing! As a New Mexican myself, I was not even aware that enchiladas could (or would) be served rolled until I was into my 20s and had moved out of state! flat enchiladas are among the top reasons why I retired back in New Mexico!
Fellow New Mexican here, Wiley. And… we all know that Hatch dried hot red chiles makes the best enchilada sauce in the world. BTW, do you put a fried egg, over easy, on the top of your stack? Someone (when I lived in NM) once called it “Santa Fe” style enchiladas which had chopped onions and grated Colby cheese heavily sprinkled over each dipped tortilla, usually 4-5 layers.
My DH was just telling talking about how his mother made these strange stacked enchiladas when he was a kid. His parents had been stationed at an air base in Texas in the 1950’s. We lived in southern New Mexico for years and never saw these so he just wondered if it was a weird thing only his mother did. I don’t know what she put in them but there wouldn’t have been any chiles involved, black pepper is pushing it for her. We love ancho chile so I am excited to try this version for him.
A Mexican in-law years ago taught me to make rolled enchiladas. She always used corn tortillas, preferably yellow, and fried the tortillas before dipping them in the sauce. She used canned La Victoria enchilada sauce. (You’d be amazed to find out how many great Mexican cooks are not purists about doing everything from scratch. Pragmatists, they say “why bother?”) She did this for rolled enchiladas one at a time. The frying was not a big deal. A small amount of oil in a cast iron skillet, the tortilla slipped in and left for only a few seconds, then out again.
Her enchiladas and my copies were the best I’ve ever eaten.
Must try this, although I really like the rolled ones so much!
Ha! Just scrolled down to read the rolled enchilada recipe below and lo and behold, there is a Reply from me that says about the same thing I’ve said regarding this recipe.
I will add one thing: The same aunt-by-marriage taught me to make tacos. Instead of adding shredded lettuce to them, she used the shredded lettuce dress with vinegar and a little salt. Maybe a very little oil.