Three corn tortillas layered with cheese, chile and onion, baked or pan crisped, then crowned with a fried egg. The defining New Mexican enchilada style, not rolled.

While Mexican enchiladas are typically rolled, the New Mexican stacked style emerged in the early 1900s as a home cooking shortcut: layer rather than roll. The fried egg crown became canonical at heritage New Mexican counters across Albuquerque. Sadie's, El Pinto and Mary and Tito's all serve them this way.

4 editor picks for Stacked enchiladas with fried egg in Albuquerque, ranked by editorial score. All Albuquerque signature dishes · Stacked enchiladas with fried egg across every city.

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