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My husband and I have been at my Mom and Dad’s in New Mexico for the last week and one of the things I love so much when we come home to visit is my Momma’s amazing home-made Mexican food. I feel like I can hardly get enough of it! I told my Mom that since I would be working on this blog post while I’m at her house then she gets to choose what I’m going to write about. Lucky for all you readers she said, “How about you tell everyone how I make Red Chile Stacked Enchiladas”? I was excited because that meant I would get to eat them! So, here is a little tutorial of my special and amazing Momma making her famous red enchiladas.
Mary Ann Pedersen 
Dori Troutman 
edee zwiefelhofer 
Krista 
Jodie 
Christine 
Vivian Monroe 
Patty Guitierez 
Cindi 
Joan 
Karen Brown 
Best blog ever!
Hi Mary Ann! Thank you!
– Dori –
I know they sell a frozen red chile container in the freezer couldn’t it be used instead?
Hi Edee! I had NO idea but that is a fabulous idea! I wonder if it is 100% red chile puree or if it has tomato sauce added? I will have to check it out in my local grocery store and see if they have it. I will also go back into my post and edit it to add that suggestion! Thanks!
– Dori –
Perfect! I really miss the great Mexican food we got in Tucson, so this is on my list!
Hi Marlene,
Oh yes… Tucson has some amazing Mexican food!!!! I bet you do miss it!
– Dori –
Dori, thanks for sharing such a special recipe with us! I am not the biggest fan of Mexican food, but my family sure is! I will definitely share this recipe with them and give it a try. The main reason I avoid Mexican food is because of how spicy it is. Do you think this recipe is spicy or mild? I am also interested in trying an enchilada with an egg on top! Sounds really interesting.
Hi Krista!
Since this enchilada sauce is made out of nothing but the chile peppers then the “heat” all depends on how hot the peppers are. There are no other spices added so it is really nice because there are nothing that would upset a stomach, etc… I feel that red chile tends to be milder than when it is green and fresh off the plant, but maybe I’m wrong. These were not hot at all. You also can order mild chile from the website I mentioned. And then the enchiladas would totally not be hot. And yes…. try it with the egg on top. I mean seriously you cannot believe how good it is! 🙂
– Dori –
Thank you, Dori! I will give these a try knowing that I can have it mild! I’m looking forward to tasting them.
Singing to my heart. My Grannie is from Estancia, NM. I grew up with a fried egg on top of a lot of her dishes and it is delish! Everytime I got home to the Midwest to visit Grannie, I get a dish like this since she’s knows I love it. There’s something about having someone special make you their special comfort food, but your post has encouraged me to try to make this on my own. Thanks to you and your momma for sharing.
Hi Jodie,
Oh Estancia, NM. I know where that is! And I’m so happy that someone understands how amazing a fried egg on top of Mexican food is! 🙂
And yes… having that special Mom or Grannie make the food of our childhood for us is such a wonderful feeling.
Thanks for writing.
– Dori –
It has been many years since I sat at the table of your parents home but, reading this sure brought back memories and made me long for a good ole visit. My children (now adults) often speak of your family when they reminisce about their childhood.
Hi Christine,
Awww… thank you. That is the sweetest comment. WE have amazing and special memories of you and your children too.
Hugs,
– Dori –
I also wanted to say, great picture of your mother – she doesn’t age. Also, one absolutely must have an egg on top when having Red Chile Stacked Enchiladas!
Hi Dori!
This post sure made me hungry for authentic Mexican food. We do have a couple of good mexi restaurants here, but they are few and far between. What a fun week you had with your mama…I’m glad you got some time together in her kitchen! She’s a cutie. The recipe seems pretty simple and looks delicious. I just may give it a try on a cold New England day this winter.
Farmgirl Hugs,
Deb
Hi Deb,
Come visit me…. I’ll cook you up some yummy Mexican food! We have numerous restaurants here in Tennessee that everyone raves about being amazing. But… well, no. 🙁 They are not!
Happy December! Hope you’re keeping warm.
xoxo
– Dori –
Oh my goodness I cannot wait to try. My best friends mom (who was like my mom) taught me to cook alot of mexican dishes as she was from Mexico. I just finished making tamales last week and probably will make another batch next week. You probably can buy red chill sauce already made but it is not the same. I grow my own peppers, and let them turn red on the plant then pick them string them up with thread to dry, then I roast them in the oven just a bit, and then grind and make my own pepper. The taste is so amazingly different from red pepper you buy in the store. So I feel like the fresh made chilli is going to be alot tastier than canned or frozen. I am so exicted to try this. Thank your mom for sharing her wonderful recipe. I enjoyed this post as it reminded me so much of being in the kitchen with mama Cindy. she has gone home to be with the Lord now, but I know she smiles down everytime I make her tamales, or make homemade tortillas. (she knows somebody was paying attention in the kitchen) 🙂 Be blessed and thanks again for sharing.
Hi Vivian,
Oh I would love to try your tamales! Do you make them with pork? That is how we always made them.
And I agree…. if the red chile pepper sauce isn’t fresh, it isn’t going to taste the same. Definitely not if it’s canned. I’ve looked at the ingredients of canned enchilada sauce and I just have to laugh!
And do you make home-made tortillas too? I’ve made them, but honestly I’m not very good at it. I need to do it a lot and they would get better I’m quite sure!
Thanks for writing,
– Dori –
Thank you so much for taking us step by step how to make the red sauce and great meal.
I never knew how the red sauce was made so used Las Palmas sauce. Can this be used for the tamale sauce?
Thank you. Patty
Hi Patty! YES!!! This is exactly what we use for tamales.
– Dori –
Wow someone else uses the egg! How that warms my heart. My mom used to make rolled enchilada and always stuffed them with chopped cooked eggs and cheese. She also taught me to dip the tortilla in the sauce, as opposed to just pouring it over the top. Much better dipped (funny how you really can tell the difference). One year I decided to have enchiladas for Christmas dinner ~ just to mix things up a bit for kids hauling their young families from relative to relative for holiday dinners. It was such a hit I now get requests. Yep. This Thanksgiving was not turkey 🙂 So glad I finally got time to get back to your blog! Almost done with my over-enthusiastic response to your quilt challenge way back… when was that?! 🙂 Season’s best to you!
Hi Cindi!
Good to hear from you again!
I can’t even remember when my quilt challenge was – a year ago maybe? But I’ve just ordered fabric for two twin size quilts. Maybe I should issue another challenge to motivate myself to get them done in a hurry! I do love the quilting process though… all the way through.
Send me a picture when you finish yours!
– Dori –
Oh double YUMMMMMM!!! Haven’t had breakfast and this is totally my kind of eats, well it is this morning. I love foods from all over the world and living in Colorado, so close to New Mexico, well lots of good Mexican food here but now I can make it myself. Loved seeing your Mother. God bless.
Thank you Joan! I LOVE, LOVE, LOVE mexican food for breakfast! Green chile cheese tamales is my favorite breakfast food! 🙂
– Dori –
Dori. thank you so much for this post. i could almost taste it looking at the pictures 🙂 i have tried to make beans (like your mom made) but have not had any luck. would your mom be willing to share her recipe? Thank you,
Sonya
Hi Sonya,
Most definitely my Mom would share “her” recipe!!! I’ll try to do a blog post on it soon!
– Dori –
Oh gosh, wow, looks so yummy. I might try these this looonnnggg cold winter. Thanks.