Enchiladas Montadas


Travel with Fr. Leo Patalinghug to Santa Fe, (Holy Faith) the capital of New Mexico, as he explores the Chimayo Sanctuary, the Cathedral, and the Holy Stairs.  Enjoy some of the Southwest’s mouthwatering cuisine, while visiting this amazing pilgrimage destination.


EPISODE LINK: https://youtu.be/iO7hybtpZZc 




Enchiladas Montadas

Enchiladas Montadas:

Description: Stacked enchiladas with layers of ground beef, refried beans, and cheese. Covered in red and green “Christmas” chile sauce.

Serves: 4-6 people as a main course

Prep Time: 20 Minutes

Cool Time: 20 minutes 

Special Ingredients or Equipment: None




2 Packs           Corn Tortillas

1 lb                  Fajita meat or ground beef

1 Can              Refried beans

2 Bags             Mexican blend cheese

1 Block            Queso Fresco

1 Can              Corn or Hominy

4-6                   Eggs

1 Bunch           Cilantro

1 Quart            Red Chile Sauce

1 Quart            Green Chile Sauce

½ - 2 Tbs        Oil, reserved for sauce and eggs


Red Chile Sauce:

12 Pods           Dried Arbol Chiles, Seeded

6 Pods             Dried Guajillo Chilies, Seeded

½                     Medium Onion, Diced

3 Cloves          Garlic, minced 

1 Tbs               Dried Oregano

2 Cups            Water

½ tsp               Salt


Green Chile Sauce:

6 Pods             Anaheim or 

Hatch Green Chilies

½                     Medium Onion  Diced

3 Cloves          Garlic

1 Tbs               Dried Oregano

1 Cup              Water

½ tsp               Salt


How To Make:


  1. Add oil to a hot skillet and use it to cook the ground beef, seasoning it with salt, pepper, and garlic powder. Then set aside.
  2. Heat up the refried beans and set aside (to make the beans more spreadable you can add some water or milk to them).
  3. In a separate pan heat up the red chile sauce. Once warm cook each tortilla in the sauce for 20-30 seconds until they are flexible and don’t crack when bending them.
  4. For assembly start by placing a tortilla onto an oven safe plate, top it with an even layer of ground beef, followed by another tortilla. Then top with an even spread of refried beans followed by another tortilla. For the third layer evenly spread some shredded Mexican blend cheese and top with another tortilla. Repeat these layers as many times as you like.
  5. When the layering is finished place the stacked enchiladas into the oven for 10 minutes to melt the cheese and warm throughout.
  6. After coming out of the oven top the enchiladas montadas with a healthy coating of charred green chile sauce and a fried egg.
  7. Garnish with a crumble of queso fresco, a sprinkle of corn or hominy, and a few sprigs of cilantro.


Red Chile Sauce:

  1. Break off the stem end of both the arbol and guajillo chiles and shake out as many seeds as you can.
  2. Boil Dried Arbol and Guajillo chiles until rehydrated, approximately 5-10 minutes.
  3. In a blender combine the arbol and guajillo chiles, onion, garlic, dried oregano, water (use the leftover water from boiling the chiles for extra flavor), and salt, and blend until smooth.
  4. Set aside for later use.


Green Chile Sauce:

  1. Slice green chiles in half lengthways and clean them of any seeds as well as the white core.
  2. Turn a stove burner on high and roast chile halves directly over the fire until they are slightly charred on the outside. Or place chiles in a cast iron or non stick pan until it begins to blister.
  3. In a blender combine green chiles, onion, garlic, dried oregano, water, and salt until smooth.
  4. Set aside for later use.


Note: Both sauces can be made in advance and reheated for serving.