Recipe: Perfect Cheese Enchiladas with Red Chile Sauce

Cheese Enchiladas with Red Chile Sauce. Intense, earthy and absolutely addictive, New Mexico's cheese enchiladas showcase red chile sauce at its most elemental, thickly blanketing tortillas and melted Cheddar. We've added some extra creaminess and body with locally popular pinto beans, to cut down on the classic's load of saturated fat. Cheese Enchiladas with Red Chile Sauce.

Restaurant-Style Red Cheese Enchiladas Recipe - An Old Family Favorite Recipe That Is Simply The Best. Corn Tortillas Filled With Cheese, Tomato Sauce, Chile Puree, Salt & Garlic Pepper And Topped With More Cheese! cheese enchilada video - scroll down for recipe. This was one of my favorite meals growing up. You can have Cheese Enchiladas with Red Chile Sauce using 13 ingredients and 5 steps. Here is how you cook it.

Ingredients of Cheese Enchiladas with Red Chile Sauce

1. Prepare 2 tsp of Canola oil.
2. It's 1 clove of Garlic minced.
3. You need 1/2 cup of Mild to medium New Mexican Chile Powder (can use hot but reduce the amount unless you prefer hot).
4. You need 2 cup of Reduced Sodium Chicken Broth or Vegetable Broth.
5. Prepare 1 cup of Water.
6. It's 1/2 tsp of Dried Oregano (Mexican if available).
7. Prepare 1/2 tsp of Salt.
8. It's 2 tbsp of Plain Yoghurt (I use Greek).
9. Prepare 12 of 6 inch Corn Tortillas.
10. It's 2 cup of Shredded Sharp Cheddar.
11. Prepare 3/4 cup of White Onion, minced.
12. It's 1 of Chicken, Beef, Pork (optional).
13. Prepare 1 can of Pinto Beans (15 oz), drained and rinsed.

Corn tortillas filled with cheddar cheese and diced white onion, covered in red sauce, and heated just long enough for the cheese to melt, leaving the onions still crisp. My little brother hated onions when he. If making homemade enchilada sauce, simmer the sauce first. Heating the chili powders and cayenne in a little oil first will help release the flavor of the chiles.

Cheese Enchiladas with Red Chile Sauce step by step

1. To prepare the sauce, heat oil in a medium sauce pan over medium heat. Add 1/2 cup onion, cook, stirring until it begins to soften. Stir in garlic and and continue cooking until the onion is translucent. Stir in Chile powder. Add broth, water, oregano and salt. Bring to a boil. Reduce heat to a simmer and cook until reduced by about one third. The sauce should be thick enough to coat a spoon lightly..
2. Preheat oven to 400?. Coat a 7x11 inch or similar baking dish with cooking spray..
3. Mash the pinto beans and combine with yoghurt..
4. Spread about 1/4 cup of the sauce in the baking dish. Arrange 4 tortillas, overlapping to cover the bottom. Top with half the bean mixture, spread thinly. Scatter 2/3 cup cheese and 2 tablespoons onions on top of the beans. If using meat, add here. Top with one third of the remaining sauce, 4 tortillas the remaining bean mixture, 2/3 cup of cheese and remaining onion. Spread half of the remaining sauce on top and cover with remaining 4 tortillas. Top with remaining sauce and cheese..
5. Bake until hot and bubbly, approximately 15 to 20 minutes. Let stand 5 minutes before serving..

Garnish the chicken enchiladas with plenty of chopped red onion, fresh cilantro, shredded iceberg lettuce, sour cream, and guacamole. The red chile sauce made them distinct from other cheese enchiladas I'd had in Texas, but they were still familiar. Red chile sauce is ubiquitous in El Paso and while most recipes are similar I discovered that no family makes their sauce the same way. A couple of weeks ago I posted a recipe for Huevos Rancheros and included my recipe for red chile sauce. I always double or triple the recipe when I make the sauce because I use red chile sauce in many, many dishes.

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