Casa de Sueños stays true to the tradition of New Mexican cuisine by offering enchiladas served flat, with blue corn tortillas (optional), and a fried egg on top (this is also optional). Red Enchiladas are usually my preference, and that is how I ordered them here. The red chile contained spices and other ingredients that I call "adulterated" red sauce, but it was pretty typical of the type of red enchiladas I have found in southeast New Mexico.

What was not typical for the southern part of the state was the fact that blue corn tortillas were served in the enchiladas (these cost a dollar extra), making them close to the northern New Mexico version. They were served flat by default (usually I have to request them this way in the southern part of the state), so overall they were very good compared to other New Mexican restaurants in the region. Flat enchiladas are my preference because they seem to absorb more of the sauce and thus more of the flavor than ones served with rolled tortillas.

I was hoping for a red sauce that used a more pure red chile, but there was enough red chile to give it a good flavor. Everything else in the enchiladas was good (including the cheese), so I would have to say these were a good example of New Mexico enchiladas.

Stuffed sopaipilla with green chile

Stuffed Sopaipillas are something I greatly enjoy when they are done well, but I was somewhat disappointed by the one at Casa de Sueños. The sopaipilla had a good flavor, as evidenced by the plain sopaipilla served as a dessert (although I think most restaurants would not serve a sopaipilla for dessert after it had been eaten as a meal). A choice of fillings was available, and I thought the whole beans I ordered were good (whole beans were also served on the side). It comes with red or green chile, and the green chile I ordered was spicier than the red, but just as diluted with additives as the red chile had been. The sopaipilla's texture, though, was too heavy and not fluffy enough.

After trying both the red and green sauce I preferred the red, and I think I would have enjoyed the stuffed sopaipilla more with the red sauce.

The Rice was mixed with corn and other vegetables, and was a little bit unusual for New Mexican restaurants.