Y’all check out the Fresh Chile co and get 15% off code: cowboy15 until sept 30

I’m born and raised in Belen. Joined the Marine Corps at 17 years old right out of Belen High School. Served a little over 20 years active duty and retired as a Master Sergeant E-8. I’m actually back home and living in Belen now and there absolutely nothing better than good old New Mexico stacked enchiladas. Beef with red or chicken with green. God bless America and God bless New Mexico. Thank you Ken.

For me, this was one of the best episodes you have produced!! Now let me set things straight, all your episodes are amazing but New Mexico and New Mexican cuisine are my favorite, just because of those amazing Hatch Valley chiles. This is one of my favorite breakfast/brunch meals. New Mexico is called the "Land of Enchantment" and this applies to their amazing food as well! Thank you!!

I’m a New Mexican and those enchiladas right there are perfecto 💯🌶️❤😊

Kent makin' a mess of things gave me a huge laugh!!! Job well done man, made my day.

As a New Mexican, this fills me with so much pride!

My husband and I were glad you left in the explosion! Made our day. Looks amazingly delicious 🌞🫶

YES! I made these last week for my husband and we reminisced about how our fathers made them with eggs on top. We grew up in southern New Mexico and they always ask if you want your enchiladas wrapped or stacked when you order at restaurants. ❤❤❤ Thank you for this one! They look delicious.

Man, oh man do those enchiladas look good! Knocked it out of the park once again Kent. Great collaboration by the way 👍

There's nothing better than great people, great food, and great lessons. This channel always puts a smile on my face. Awesome video!

I do not have a photographic memory, but just watching and experiencing this episode, this recipe is seared in my brain! Even learned the add salt to butter trick for great eggs! Thanks Kent, Family, Friends and the Dogs for bringing us together for such enjoyment in these strange times. God Bless!

2.4k in 22 minutes!! You sure are popular and it’s because you all are so wonderful !! We all love you guys so much and the pups!!!! Thank you for all of the hard work you and Shan do!! This looks so delicious I can’t wait to try it!! Thanks for the wonderful story telling friend I learned a lot! I laughed so hard at the blender incident!! Have a beautiful day!! With all the technology we have, you would think we had smell a vision by now!!

The blender explosion alone calls for a thumbs up! lol Thanks.

Mr Rollins you teach culinary to so many people 😊 what an inspiration for us all ✌️ from Beautiful East Tennessee

Grew up making stacked enchiladas with my mom. She was raised in Albuquerque. Fond memories...miss ya mom.

My grandmothers recipe.. She is 108 NEW MEXICO ENCHILADA RECIPE/STORY Georgia A When I reached Rosenda’s house that morning, she had already prepared the blue corn for grinding by soaking it overnight in lime, then scrubbing it on a washboard until the outer hull of each grain was removed. We put the wet corn through a hand-turned grinder twice. By then, it was just the right consistency to pat out into tortillas, which we baked on top of the wood cook stove. No, you don’t have to ride two miles horseback to your Mexican neighbor’s house to learn how to make enchiladas. But, that’s what I did about sixty-four years ago. You can use some of today’s modern conveniences and make a meal just as delicious as the one Rosenda served that night to eight or ten officers from the nearby C.C. C. camp. Don’t let the length of the recipe discourage you. I know it looks complicated, but once you have mastered it, you’ll be so glad you did. You won’t need any side dishes to make this meal complete. Here’s what you will need: 1 dozen corn tortillas-white or blue, purchased at your local supermarket. (Allow three tortillas each for hungry men; women and kids likely will eat only two). 12-15 pods of New Mexico red chile-These also can be found in your local supermarket near the produce department----if you don’t have a friend in New Mexico to send them to you. 3 cloves garlic 1 t dried oregano leaves 1 t cumin seeds 2# ground beef 1# cheddar cheese, shredded 2 cups finely chopped onions 1 head lettuce, cut up Salt to taste 1 egg per person PREPARATION: Chile Sauce-While the pods are still dry, cut off stems, split pods and discard seeds and membrane. Wash pods; boil about five minutes in enough water to cover. Leave in water a few minutes to cool. With tongs, dip out about half of the chile into blender. Add the garlic, cumin, oregano and salt. Add some of the water in which chile was boiled. Blend on puree setting until you don’t find little slivers of chile skin. Pour into kettle. Puree remaining chile and add to kettle; stir altogether to blend flavors. Keep warm or have ready to reheat at serving time. Meat-Put ground beef in a skillet, cook on medium heat, stirring frequently until meat is done and lightly browned. Keep warm or reheat at serving time. Tortillas-In large skillet, heat oil (cover bottom, but not deep). Fry each tortilla on each side and remove quickly. Layer between paper towels, cover with towel to keep warm. Arrange on counter in separate containers: Meat Cheese Onions Lettuce Now it’s time to serve. Don’t try to have everyone seated before serving. At this point, we gather around the table and thank God for such a scrumptious meal. Prepare one plate at a time and let each person start eating when his plate is served. It helps to have at least two people serving. With tongs, dip first tortillas into and out of chile sauce onto plate. Cover with generous servings of meat, cheese, lettuce and onions. Add another tortilla and repeat the process. Top the last layer with a fried egg and an added scoop of sauce. NOTE: If I think the chile might be too hot for my guests, I add a small can of tomato paste to the sauce. This will tame down the bite in the chile without taking from the authentic Mexican flavor. Even though I haven’t ridden a horse in years, I’d be glad to take that ride again to be able to make enchiladas with Rosenda.

About a year ago I visited Hatch during the Chile Festival and what an amazing time if was! I will probably remember the smell of roasting chiles until I die. I purchased salsa from the Fresh Chile Co. while I was there, so you can imagine my surprise at seeing them on your channel, Kent. Great content!

My entire family is from New Mexico, Deming, New Mexico to be exact. My whole life I've known enchiladas were stacked with Hatch chile and eggs. I'm gonna say this right now. You haven't lived until you tried this style of enchilada. Brings a tear to my eyes.

I grew up eating stacked New Mexico enchiladas❤️ My mother grew up in Silver City and I still eat them❤️❤️❤️❤️❤️

I’m a born and raised New Mexican and those are perfect 👍.

My grandpa would love a plate of these. He's from around the Socorro area and loved new Mexico style enchiladas

Thanks Kent and Randy and wife are great, thank you all for letting us in your kitchen

I grew up on stacked enchiladas. They were a staple in the elementary school cafeteria. I remember when the hatch chile festival was just a half a dozen vendors. Those were great times

As a native New Mexican, this was my favorite video of yours Kent! Bring on the chile!!!

Hey guys, my mother had a strainer like the one you used. She put cooked apples in it, ran the rolling pin around, and made Apple Sauce. Yumminess guaranteed. 👌 🌶🌶🌶 Awesome video, loved it. 😍 Thank you all. 😉👍

Thanks y'all!!! I love the green hatch chilies so the red should get me even better 😊 Sorry but I laughed as hard as I have in a long time with the blender fun😂😂 This is a learning video for me! My dad worked for an insurance company and brought me the first ones to try(green) and I wait for this time of year. God bless y'all and thanks again 😊👍👍😎😋 Hope the tornado missed y'all..

The conical collider can also be found at a canning shop for doing berries with seeds

LOL! Thanks for that delicious trip to New Mexico and the giggle I got when it flew out of the blender! Oh, and the recipe looks good, too!

Im from Poland, I really love your culture! I made a few of your recipes, all of them were delicious! Thanks for sharing them with us, have a great day.

Kent is the most darling man in the world. You can tell he is so genuine. If only everyone was as darling as he. Lucky Shannon. The other guy is v nice as well. 🙂

Kent's videos are always good. Keep them coming. Greetings from Scotland.

Oh my gosh...I really miss those stacked enchiladas in New Mexico! I could do without actually living there again but someday, I might visit.

Kent, I am born and reared in NM. Those are the most perfect enchiladas that I have seen. I enjoy all of your videos. Thank you for having a KZfaq channel!

Man, that does look good! I'm glad to get a little education on their green vs red chile too. Carol is a very good sport --- thank you all.

Glad to see more New Mexico recipes, I live in Las Cruces, NM and man are we proud of our Chile, and for a reason I’ve had Mexican Chile dishes everywhere else in the US and nothing compares to when I come back home to the best green and red chile on the planet, we just do it different, also don’t feel too embarrassed about the chile exploding out the blender I done it a couple of times

Nothing better than New Mexican food and I've lived all over the country and abroad. My husband went to high school with him

Thank you Kent and Randy for sharing this with me ! I'll have to get me some of that sauce !

I love this, it looks so delicious! Fantastic video presentation, the three of you are awesome cooks! 👏

I was born in Roswell New Mexico in 1950 while Dad was stationed at Walker Air Force Base.This is the way my Mom made enchiladas every time! It wasn't until I was grown up that I ever saw an enchilada rolled up! We always had fried eggs on top, beans, meat, and lots of tortillas too! Really brings back the memories. Now my wife and I make enchiladas this way too! Good video! Especially enjoyed the exploding blender!! :) :)

My dad was from NM and I grew up eating flat enchiladas. We never put ours in the oven. They are so delicious!

Finally! Kent is doing enchiladas the right way. My father, born in Mexico (1924) learned this method from his mother, I learned it from him. Colonia Dublan, Chic. Kent, put some finely shredded lettuce on, between the layers. Lettuce, cheese, chopped raw onion, and the fried egg on top. steve

We hope to join you out there next year!! 🌶️

What a beautiful presentation, looks so delicious, love that guys speaking voice.

I was raised down there and miss it allot, thanks for the videos Kent reminded me of a time long lost..

You remind me of the Rockin R Ranch that was in Arizona I went to as a kid. Their food and gunfight show and entertainment was pretty cool. They're closed for good now

My wife was born and raised in New Mexico. Her stacked enchiladas using canned Hatch (red or green) enchilada sauces are the best. She uses red meat with the red sauce and chicken or pork with the green. Eggs are only added to leftovers for breakfast. I roll my enchiladas to reduce the carbs.

A Cowboy Kent video with a Hatch chili bath. That’s something I thought I’d never see. Love enchiladas and those look mighty tasty.

Looks delicious, KZfaq must be downloading my thoughts because I put this on the menu for the week at our house and then BOOM your video pops up. Been eating stacked enchiladas for decades and these are certified NEW MEXICO TRUE. I’ll be looking for that sauce at the fruit basket later today on 4th st.

Great video. I grew up using that type of colander to make tomato sauces. My wife is from the southwest and introduced me to the stacked enchiladas with eggs.

As an addict of Hatch Chiles, this was magnificent. Having the blow out was priceless. I get tickled as I live outside of Houston TX and when the stores have their "Hatch Weekend" the locals buy a whole pound of pods and scurry off with their treasure. Me? I buy a case each (30 lbs) mild and hot and worry that that won't feed us through the winter. I thank you for your efforts to showcase country cooking from the West.

Mmmmmmm. Home!! I grew up about 30 miles south of Hatch. Carl Nakajima was my Grandmother's neighbor. DELICIOUS, green and red.

It's always great to see these kinds of episodes as someone who's lived in New Mexico my whole life!

Yep. That's how we do it in Las Cruces! Thanks guys and gal and pup and crew fer verifying our results!

Awesome field trip. Those chilies are so special. My chef friend from Austin swore by them and got me sold real quick. I hadn’t tried the red.🐸🍺🔪🔥

What a great dish, and history lesson . Thank you for all you do and this was way too much fun!

Making a mess is part of the fun. Have a great week end.

I'm on watching and as always you have the best food on your videos and as a fellow Oklahoman i Thank You very much for your videos and the great food that you prepare and cook Thank You very much Kent.🤠👍🇺🇲🇺🇲🇺🇲🇺🇲

Everything looks so delicious! Spectacular recipe! Tyvm❤ #Shared

Thank you Mr. Kent and friends!

nothing will make me more happy that shaking your hand and sitting down to have a meal! i love you guys

Awesome video

Looks so delicious! Gonna have to get some of that sauce, we eat Mexican cuisine at least twice a week round here! Keep ‘em coming cowboy 😁 loving every video I see!

This was just the slice of joy I needed to see today, both in the cooking and the comradery. Thank you, Kent.

Enchilada's are my absolute favorite food of all them and now I need to make these

I am from New Mexico and those enchiladas look great!!! I would like to thank Carol for cleaning up after you two. Where can I buy some of that sauce in Las Vegas, New Mexico? And as always I would like thank Shannon for her amazing work behind the scenes.

My Dad was from Silver City, and I didn't know enchiladas were rolled, except in those TV dinners, until I was an adult. And it was unthinkable to have enchiladas without at least one egg on top. I'll be looking for this fellow's sauces in my local New Mexico grocery stores.

You have no idea how special you are...from chopped to this. You remind me of my precious father who passed in September. Much much love from Texas! ❤❤

To quote that famous theologian Rachel Ray, “ yum-oh”!😅

My grandparents loved stacked enchiladas, and with beans, just like the video. They lived in El Paso, but also farmed in Las Cruces.

Native NM'can here, displaced in Pacific NW... originally from Silver City, not far from Hatch... MISS this wonderful cuisine! Makes me homesick 😔

I love it when Kent dances. Reminds me so much of my dad's dance jigs. Thank you Kent

😊❤❤❤❤❤❤❤❤

Always fun and educational. Thanks Cowboy KENT

There’s truly no place like home. I love you my New Mexico ❤

I love mexican food. And homemade burritos

I went to college in Las Cruces and this took me back. Thanks for the great memories.

It looked delicious! Thank you all for sharing!

We must’ve grown up in different parts of New Mexico. I will say those look amazing none the less and want to find that part of New Mexico 🥰

Generally I make my own red enchilada sauce but I'm gonna have to try some of that! Looks amazing, especially with the eggs. Here in McAllen TX we had a restaurant for years called Johnnies that made those in a single stack with ground beef called "Enchuelas".

When it hits the fan, Cowboy's are on top of it all..

Thank you fine chefs and your wife's. Delicious food. God bless you ❤😊

The presentation on the plate is amazing!

My family is from Kent texas. Ranchero. My grandma made stacked enchiladas like this. Because it was easier to feed the cowboys as they came home one at a time as well as the rest of the family. She would keep the plates warm in oven. We always fry a egg to top our plate off!

Loved this episode. So much fun

This channel is amazing solid culinary excellence! Keep up the great work!! Thank you Mr Rollins

That is the best eating!!! A fresh chili customer, Thanks for sharing

Oh, how I miss (from my visits to New Mexico) is a plate of "Christmas"! I need me some enchiladas!

I had enchiladas like this while living in Roswell. Hatch chili burgers are also amazing. I love New Mexico!

6:46 my 1st laugh of the day .... tyvm for that lol

Glad to see the dancing lives on.

These look so good! I had to laugh at the blender explosion! My hubby & I love both green & red.

There is a restaurant in my town that’s makes these and I love them!!!

Stacked is actually how my grandfather and father always made them. And great cold the next morning with fried eggs on top sunny side up. Sauce, tortilla, sauce, cheese, tortilla, sauce cheese tortilla, etc...topped with sauce, cheese, fresh shredded lettuce and a couple of eggs sunny side up...break the yolks and that's good eatin! We use white or yellow onion also. There is no need to put them in the oven. The cooked eggs will melt the cheese [my Grandfather was also originally from New Mexico]

Much love from New Mexico. Come back any time.

Great trip Kent & Shan!!!!! Love this. We have been to NM several time and we even did a video on our channel on roasting Hatch. God bless.

Hell yeah from New Mexico.We love our chilis ❤️❤️❤️

I’m so glad to see stacked enchiladas. My step grandma taught my mother how to make them and they were my favorite dish she made every time we went to visit. We live in Michigan and grandma and grandpa lived in Alamogordo NM.

These enchiladas look absolutely amazing! GREAT VIDEO! 🤠👍👍

I love all of your videos but this one is the best. Bless you all

Ive commented a few times, As a disabled veteran I enjoy every one of your videos. I love that you honor veterans every day. If you support this company, I support this company.