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EASY New Mexico Style Flat Enchiladas Recipe

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My family has been making flat enchiladas for as long as I can remember. The story is that my grandma brought them with her from New Mexico. That's why these are called New Mexican Flat Enchiladas. A fast, easy meal, this enchilada dish was one of my dad's favorites. My family loves it too! Stop rolling enchiladas – after you make this, your enchilada world will be rocked!

flat enchiladas recipe

Since I went mostly grain-free, there are a few adjustments I have made to the recipe from the version my mom makes, the main one being that I do not thicken the enchilada sauce with flour since I don't have flour in my house. We used to brown flour in a bit of oil in a sauce pan and then add a large can of enchilada sauce.  The problem with canned sauces is that none of them ever tastes that good because, well, grandmas didn't use canned sauce back in the day!

stacked enchiladas recipe

New Mexico style flat enchiladas topped with an egg

My husband researched sauces and I told him yay or nay on the ingredients. No, we don't need flour. No, we're not adding vinegar – that's just weird!

We also skipped frying the tortillas before putting them in the sauce, another part of the recipe that my grandma did. Through trial and error we created a new enchilada sauce that is flavorful, gluten-free, and easy to make with Knorr Caldo de Tomate Bouillon (Tomato Bouillon w/ Chicken Flavor).

Homemade Enchilada Sauce Recipe (gluten-free)

To make this enchilada sauce, you'll need the following ingredients, all of which you can find at your local Walmart. Be sure to get Knorr Caldo de Tomate Bouillon (Tomato Bouillon w/ Chicken Flavor) because this will make all the difference in the flavor of the sauce.

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Homemade Enchilada Sauce Recipe

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Authentic and easy enchilada sauce recipe.

  • Author: Jennifer Priest
  • Prep Time: 10 min
  • Cook Time: 20 min
  • Total Time: 30 minutes
  • Yield: 4 servings 1x
  • Category: Sauce
  • Method: Stove Top
  • Cuisine: Mexican

Ingredients

Scale
  • 1 cube of Knorr Caldo de Tomate Bouillon (Tomato Bouillon w/ Chicken Flavor)
  • 2 cups water
  • 3 TBSP butter
  • 1 tsp cumin
  • 1/2 tsp garlic powder
  • 1/2 tsp ground oregano
  • 1 tsp chili powder
  • 1/4 tsp salt
  • 2 TBSP tomato paste
  • black pepper to taste

Instructions

  1. Prepare the Knorr Caldo de Tomate Bouillon (Tomato Bouillon w/ Chicken Flavor) in 2 cups of hot water.
  2. Brown the butter in a saucepan.
  3. Add spices. Cook for 1 minute, stirring constantly.
  4. Add prepared bouillon.
  5. Stir until lumps are gone.
  6. Cook on medium-high heat until thickened, about 7-10 minutes.

Nutrition

  • Serving Size: 1/2 cup
  • Calories: 132
  • Sugar: 1.95.7
  • Sodium: 388.8
  • Fat: 10.2
  • Carbohydrates: 9.3
  • Protein: 1.8
  • Cholesterol: 23.1

Did you make this recipe?

Share a photo and tag us — we can't wait to see what you've made!

Use this sauce for any enchiladas recipe.

how to make New Mexico enchiladas

New Mexico Flat Enchiladas Recipe

Fast and flavorful, this recipe will quickly become your go-to meal when you don't know what's for dinner. This recipe is for a single person so you can adjust it to fit any size family easily.

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EASY New Mexico Style Flat Enchiladas Recipe with Knorr

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

5 from 1 review

Delicious New Mexico style stacked enchiladas.

  • Author: Jennifer Priest
  • Prep Time: 30 min
  • Cook Time: 5 min
  • Total Time: 35 minutes
  • Yield: 1 1x
  • Category: Main Dish
  • Method: Stove Top
  • Cuisine: Mexican

Ingredients

Scale
  • 23 corn tortillas per person
  • 1 egg per person
  • shredded lettuce
  • shredded cheddar cheese (about 1/4 cup per person)
  • diced onion (about 1/4 cup per person)
  • enchilada sauce (use the homemade sauce recipe above – 1 cup per person)
  • 1 large tomato, cut into wedges (2 wedges per person)
  • 6 medium pitted olives per person

Instructions

  1. Heat the enchilada sauce in a sauce pan on medium heat, until it begins to bubble.
  2. Add one tortilla to the pan at a time. Cook for about 1 to 2 minutes, until heated through.
  3. Remove the tortilla from the pan and place in the center of a ceramic, oven-safe plate.
  4. Sprinkle shredded cheddar cheese and diced onion on top of the tortilla.
  5. Repeat the process with the next tortilla. Continue stacking the tortillas, onions, and cheese until the final tortilla is on the stack. An adult male can eat 3-4 tortillas in a stack. Do not top the final tortilla with cheese and onion.
  6. Fry an egg and place on top of the tortilla stack. While frying the eggs, keep the plates of tortillas warm in an oven set to 200ºF. If you're cooking for 1 or 2 people only, no need to keep the tortillas warm in the oven.
  7. Spoon extra sauce onto the stack if the tortillas look dry.
  8. Surround the stack of tortillas with lettuce, tomato, and olives.

Nutrition

  • Serving Size: 1 stack
  • Calories: 649
  • Sugar: 25.5
  • Sodium: 2764.3
  • Fat: 28.9
  • Carbohydrates: 70.8
  • Protein: 30.3
  • Cholesterol: 241.9

Did you make this recipe?

Share a photo and tag us — we can't wait to see what you've made!

Watch this video to see how to prepare the homemade enchilada sauce and the New Mexico style flat enchiladas recipes above:

Next time you need to make dinner quick, try these recipes! Be sure to always keep Knorr Caldo de Tomate Bouillon (Tomato Bouillon w/ Chicken Flavor) in your pantry to make everyday dishes, like this one, more flavorful and easy to make any time.

stacked enchiladas

Do you have a special way of making enchiladas? Let me know in the comments!

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New Mexico style flat enchiladas recipe

About the Author

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Jennifer Priest is a 20+ year designer in the arts & crafts industry and home DIYer with a passion for creativity. An Army veteran raised on a ranch, from her experience, she shares smart DIY projects that save money and fun craft ideas that anyone can make. Besides blogging, Jennifer is a Master Practitioner and Trainer of NLP, Hypnosis, and MER, and coaches other online entrepreneurs on money mindset, business, and living an intentional life. When not blogging, Jennifer is having adventures in the wilderness, on road trips, playing with her cats, and making paleo food.

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10 Comments

  1. My grandmother was raised in Las Cruces, NM. I grew up eating these enchiladas. We did fry the tortillas and used Las Palmas Enchilada Sauce. I never liked the egg on mine when I was little. Thanks for sharing your recipe. More people need to know the joy of New Mexico enchiladas.






  2. My family is from Las Cruces, NM. My siblings and myself live in California, but we all learned to make the flat enchiladas the old school way. We only make them for special occasions since we fry the tortillas in lard and make the new mexico hot chili from dried pods and use sharp chedder cheese. Yummy, nothing like it for its authenticity. Richie

  3. Makes me homesick. I’m from southern New Mexico, too, and this looks like the real deal. Mouth is watering. We bought canned enchilada sauce, sometimes just poured it (heated) over saltine crackers and topped it with cheese for a snack! We always had fried eggs on our enchiladas but when ordering enchiladas in Arkansas, we asked for an egg on top, and they served it with a hard-boiled egg–what?!! A friend made her sauce from scratch with red chili pods, boiled, put in blender, then the pulp sieved out, and of course homemade corn tortillas. Oh my gosh, the best. I recently tried a Mexican rice recipe that called for the Caldo de Tomate, and it was exactly right. I am printing out this recipe to try for sure. Thank you, Jennifer!

  4. Knorr Hispanic: Tomato W/Chicken Flavor Granulated Bouillon, 3.5 oz
    for those that need to be gluten free this bouillon contains barley which can really hurt if you are Celiac gluten free.
    My Mother in law was from Mexico and these enchiladas remind me of hers, so good!!

  5. A lot of people don’t remember the flat enchiladas, I’ve asked but they don’t know what I was talking about. I will be making these. Thank you so much.

  6. Hi I have been making these for years or even the enchilada flat casserole. Love these but when making your sauce don’t forget to put New Mexico Red chili in it for a bit of kick. I am a snob with chili I only use New Mexico hatch green and the red only from New Mexico!! You won’t be disappointed

  7. No. Tomato based anything in the sauce is not New Mexican. If you don’t want to use flour to thicken the chile. used chile pods. Don’t soak them in water. Roast them in the oven for a few minutes to give them some additional flavor, put them in a blender with water, salt and garlic cloves. As you blend them, the sauce will thicken to where you need to keep adding water.

  8. I was working on a seismology boat in the Gulf of Mexico many years ago and we had these. I have been looking for this recipe and thank you for posting.

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