Stacked Red Enchiladas

Enchiladas Rojas Montadas


Our family usually prepares our red enchiladas montadas (stacked) topped with a fried egg. When I was a young girl I would watch my uncle Carlos eat his enchiladas with an over-easy egg placed on top. I finally had the courage to ask him if I could have a taste. It was love at first bite. The luscious yolk running down the stack of enchiladas gives this dish a unique flavor. With or without an egg, you’ll find yourself making this recipe time and time again. Serve with frijoles de la olla and arroz or macarrones con queso.


  • 1 tablespoon olive oil
  • 4 cups of Red Chile Sauce
  • Salt to taste
  • 1 (8-ounce) can tomato sauce (optional)
  • ½ cup canola oil for frying tortillas
  • 24 to 32 corn tortillas, preferably white corn
  • cups shredded Colby cheese
  • 1 medium white onion, finely chopped
  • 8 eggs (optional)


Heat olive oil in large skillet. Pour chile sauce into skillet and stir. Taste and season with salt if needed. If the sauce is too spicy, add a small can of tomato sauce and stir. If the sauce is too thick, add water until desired consistency is reached, making sure to add more salt if necessary.

In a non-stick frying pan heat canola oil. Drop 1 tortilla at a time into the hot oil and fry until softened, turning once during frying. Drain on paper towels.

Assemble Enchiladas

Place lightly fried tortillas into the skillet of warm red sauce, one at a time. Coat the tortillas with the red enchilada sauce and place coated tortillas on a plate with a large slotted spoon.

Layer a chile-coated tortilla with some shredded cheese and chopped onion. Put another coated tortilla on top and repeat the layers until you have a stack of 3 to 4 tortillas. Continue to make stacks of tortillas until all ingredients are used.

Heat a small non-stick skillet over medium-low heat. Fry the eggs over-easy and place one on each stack of enchiladas—optional, but oh so worth the try.