Hello everybody, welcome to my recipe site. Today I will show you how to prepare a distinctive dish, Cheese Enchiladas with Red Chile Sauce. It is one of my favourite food recipe, this time i’am gonna make it a little bit tasty. This will be really delicious.
Cheese Enchiladas with Red Chile Sauce Recipe. 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.
You can have Cheese Enchiladas with Red Chile Sauce using 13 ingredients and 5 steps. Here is how you achieve it.
Ingredients of Cheese Enchiladas with Red Chile Sauce
- You need 2 tsp of Canola oil.
- Make ready 1 clove of Garlic minced.
- It’s 1/2 cup of Mild to medium New Mexican Chile Powder (can use hot but reduce the amount unless you prefer hot).
- Make ready 2 cup of Reduced Sodium Chicken Broth or Vegetable Broth.
- Prepare 1 cup of Water.
- Make ready 1/2 tsp of Dried Oregano (Mexican if available).
- You need 1/2 tsp of Salt.
- Prepare 2 tbsp of Plain Yoghurt (I use Greek).
- It’s 12 of 6 inch Corn Tortillas.
- It’s 2 cup of Shredded Sharp Cheddar.
- Make ready 3/4 cup of White Onion, minced.
- Prepare 1 of Chicken, Beef, Pork (optional).
- You need 1 can of Pinto Beans (15 oz), drained and rinsed.
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.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.
Cheese Enchiladas with Red Chile Sauce instructions
- 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..
- Preheat oven to 400?. Coat a 7x11 inch or similar baking dish with cooking spray..
- Mash the pinto beans and combine with yoghurt..
- 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..
- Bake until hot and bubbly, approximately 15 to 20 minutes. Let stand 5 minutes before serving..
Our favorite red chili chicken enchiladas!All you need to make the enchiladas are corn tortillas, already cooked and shredded or chopped chicken meat, some grated melty cheese like cheddar or Monterey Jack, and red chili enchilada sauce.Restaurant-Style Red Cheese Enchiladas Recipe - An Old Family Favorite Recipe That Is Simply The Best.
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.Combine cottage cheese, Monterey Jack cheese, onion, and salt, stirring well.
