Enchiladas Montadas

© 2012 REMCooks.com

Baby Lady is from El Paso so I don’t even try to cook Mexican food. She does it sooo well! Why mess up a good thing, right? Rick Bayless sooo wanted to eat dinner here last night!

This is Baby Lady’s recipe for Enchiladas Montadas that we had for dinner last night with calabacitas and Mango Sorbet. Although Baby Lady downplays her cooking as simple peasant food, this dish, as well as the others she makes, is truly delicious. Baby Lady is watching me type this and is now telling me there are all kinds of enchiladas. There are red enchiladas, green enchiladas, enmoladas, etc., etc., etc. Sheesh! Some people’s children. You give them a little credit and they go on and on and on. Of course, Enchiladas Montadas is not really a traditional Mexican dish. It is a New Mexico dish and means stacked enchiladas although enchiladas chatas (another stacked enchilada) are also a specialty of Sonora, Mexico. Some Enchiladas Montadas recipes have a fried egg, others do not but they are ALL stacked. So if you see someone with rolled enchiladas with a fried egg on top calling it Enchiladas Montadas, that aint the real deal.

I have always liked enchiladas but until met Baby Lady I had never tried them with a fried egg. Part of this is because Dad is a M.D. and a health nut. Heart problems run in the family and the family has a history of high cholesterol. So, Dad constantly preached about the evils of cholesterol and eggs. As a result, we didn’t eat a lot of eggs growing up because they were high in cholesterol and we were all going to die young. Imagine my surprise when I met the Baby Lady and she started serving me enchiladas with a fried egg on top.

This dish is luxurious. The Salsa de Chile Colorado is earthy and smooth. The soft tender tortillas give it some body and depth. The cheese adds creaminess to the dish and the fried egg adds that little touch of unctuousness. These enchiladas are superb and easy to make.


For the Salsa de Chile Colorado (red sauce)

  • 6 – 8 New Mexico Chile Pods, stemmed and seeded
  • 3 Guajillo Chile Pods, stemmed and seeded
  • 1 slice of bread
  • 1/2 medium white onion, rough chop
  • 4 cloves garlic, peeled
  • 2 cups chicken broth (or 2 Tbsp powdered chicken bullion added to 2 cups water)
  • 1 Tbsp oregano
  • 1 tsp cumin

For the Enchiladas

  • 12 white corn tortillas
  • 1 cup cheddar cheese, grated
  • 1 cup monterrey jack, grated
  • oil (for pan frying the tortilla, if you want a richer flavor, use butter or lard)


For the Salsa de Chile Colorado

Add stemmed and seeded chile pods to the blender along with the garlic, onion, oregano, cumin and chicken broth (or bullion and water).* Blend starting on low speed.

© 2012 REMCooks.com

Gradually increase speed.

© 2012 REMCooks.com

Continue to blend at high speed until the mixture has small red flecks and a nice red color.

© 2012 REMCooks.com

Add the slice of bread (preferably the heel).

© 2012 REMCooks.com

Turn blender on highest speed and blend for 3 minutes. Blending at the highest speed accomplishes 2 things. First, it liquifies the mixture and you may not have to strain it to remove the chile pod skins. We have a Vita Mix blender that will puree toothpicks so no straining is needed. Other blenders are not quite as good and straining may be required. The second purpose of blending on high speed is to fiction heat/cook the sauce. After 3 minutes of high speed blending you have a sauce that looks like this.

© 2012 REMCooks.om

Once you achieve this point pour the sauce into a large pot/skillet/small dutch over and put over medium heat. Adjust salt, as needed.

© 2012 REMCooks.com

For the Enchiladas

Add oil to a skillet and begin lightly frying the tortillas.

© 2012 REMCooks.com

Once you have finished lightly frying the tortillas begin assembly.

© 2012 REMCooks.com

Dredge a tortilla in the Salsa de Chile Colorado.

© 2012 REMCooks.com

Place on a plate and top with the monterrey jack/cheddar cheese blend.

© 2012 REMCooks.com

Repeat the process continuing to dredge tortillas in sauce stacking on top of the prior tortilla with cheese and topping again with cheese.

© 2012 REMCooks.com

Repeat the process a third time. On the fourth tortilla, simply dredge it in the sauce and place on top of the stack. Now add a sunny side up fried egg. Viola, enchiladas montadas.

© 2012 REMCooks.

Serve with avocado slices and calabacitas. Enjoy!

© 2012 REMCooks.com

NOTES: Baby Lady uses powdered bullion because she likes the concentrated flavor of the bullion and she doesn’t have to add salt. I prefer homemade chicken broth because of its flavor. If you use chicken broth, you will have to add salt to taste.

14 thoughts on “Enchiladas Montadas”

  1. Very interesting………..they look wonderful. Out in the Big Bend we boiled the dried chiles before we put them in the blender. I really hope this easier way pleases my family!!!!

    1. Thanks for dropping by and your nice comment. Baby Lady is from El Paso. When it comes to food, everyone does it differently. One of her sisters (she has 7) boils the chiles in her red sauce first, too. Baby Lady doesn’t and never has. This recipe is beautiful both in flair and in looks. Just remember, different blenders behave differently. Baby Lady used to prepare this with an Oster blender. Now we have a Vita Mix which has a small lawn mower motor. 🙂 The Oster will require you to strain the sauce whereas the Vita Mix does not. If you try it, let us know how it world for you.

  2. We moved to El Paso in 1986 – the single final decision was the amazing food. I love to try new recipes this one looks luscious I’ll add it to my collection!

  3. This is a favorite food that my mom (Irish, picked up the recipe in New Mexico) made in Bisbee, AZ back in the 1950s. I still make it, adding minced onion to the cheese because I like onions and garnish it with shredded lettuce and sliced black olives.

    If you’re feeling lazy, store-bought tostadas and Hatch Tex-Mex red enchilada sauce are a pretty decent short-cut recipe.

    1. We have taken a few shortcuts with this recipe too. We have started stacking tortillas on a plate and spraying them with PAM then microwaving them. It takes very little effort and the results are very nice. There is also a whole lot less oil used which we like too.

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