Cheese Enchiladas with Red Chile Sauce
Cheese Enchiladas with Red Chile Sauce

Hello everybody, it is me again, Dan, welcome to my recipe site. Today, we’re going to prepare a distinctive dish, cheese enchiladas with red chile sauce. One of my favorites. This time, I’m gonna make it a bit tasty. This is gonna smell and look delicious.

Cheese Enchiladas with Red Chile Sauce is one of the most popular of recent trending foods on earth. It’s enjoyed by millions every day. It’s easy, it is fast, it tastes delicious. They’re fine and they look wonderful. Cheese Enchiladas with Red Chile Sauce is something that I’ve loved my whole life.

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.

To get started with this recipe, we must prepare a few components. You can have cheese enchiladas with red chile sauce using 13 ingredients and 5 steps. Here is how you can achieve it.

The ingredients needed to make Cheese Enchiladas with Red Chile Sauce:
  1. Prepare 2 tsp Canola oil
  2. Get 1 clove Garlic minced
  3. Take 1/2 cup Mild to medium New Mexican Chile Powder (can use hot but reduce the amount unless you prefer hot)
  4. Get 2 cup Reduced Sodium Chicken Broth or Vegetable Broth
  5. Make ready 1 cup Water
  6. Make ready 1/2 tsp Dried Oregano (Mexican if available)
  7. Make ready 1/2 tsp Salt
  8. Get 2 tbsp Plain Yoghurt (I use Greek)
  9. Make ready 12 6 inch Corn Tortillas
  10. Take 2 cup Shredded Sharp Cheddar
  11. Take 3/4 cup White Onion, minced
  12. Get 1 Chicken, Beef, Pork (optional)
  13. Prepare 1 can 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. 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.

Instructions to make Cheese Enchiladas with Red Chile Sauce:
  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.

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. Learn how to make cheese enchiladas with my delicious homemade red chili sauce, melted cheese and onions. 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.

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