Hello everybody, I hope you’re having an amazing day today. Today, I’m gonna show you how to prepare a special dish, cheese enchiladas with red chile sauce. One of my favorites food recipes. This time, I will make it a little bit unique. This is gonna smell and look delicious.
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. If making homemade enchilada sauce, simmer the sauce first.
Cheese Enchiladas with Red Chile Sauce is one of the most well liked of recent trending foods in the world. It’s appreciated by millions daily. It is easy, it’s quick, it tastes delicious. They’re fine and they look fantastic. Cheese Enchiladas with Red Chile Sauce is something which I have loved my entire life.
To get started with this recipe, we must prepare a few ingredients. You can cook cheese enchiladas with red chile sauce using 13 ingredients and 5 steps. Here is how you cook it.
The ingredients needed to make Cheese Enchiladas with Red Chile Sauce:
- Get 2 tsp Canola oil
- Prepare 1 clove Garlic minced
- Take 1/2 cup Mild to medium New Mexican Chile Powder (can use hot but reduce the amount unless you prefer hot)
- Prepare 2 cup Reduced Sodium Chicken Broth or Vegetable Broth
- Get 1 cup Water
- Get 1/2 tsp Dried Oregano (Mexican if available)
- Make ready 1/2 tsp Salt
- Get 2 tbsp Plain Yoghurt (I use Greek)
- Make ready 12 6 inch Corn Tortillas
- Make ready 2 cup Shredded Sharp Cheddar
- Take 3/4 cup White Onion, minced
- Make ready 1 Chicken, Beef, Pork (optional)
- Make ready 1 can Pinto Beans (15 oz), drained and rinsed
At Mestizo, his restaurant in Leawood, Kansas, Aar??n S??nchez makes an elaborate, long-simmered sauce for enchiladas. For a quick meal at home, though, he reaches for canned red chile sauce, such as one from Las Palmas. 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. cheese enchilada video - scroll down for recipe.
Instructions to make Cheese Enchiladas with Red Chile Sauce:
- 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.
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. These white sauce green chile chicken enchiladas are some of my favorite enchiladas ever. All that changed when I made these red sauce chicken enchiladas.
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