Hello everybody, it’s Drew, welcome to my recipe page. Today, I will show you a way to prepare a special dish, cheese enchiladas with red chile sauce. One of my favorites. This time, I’m gonna make it a 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. Cheese Enchiladas with Red Chile Sauce.
Cheese Enchiladas with Red Chile Sauce is one of the most well liked of current trending foods in the world. It is easy, it is fast, it tastes delicious. It is appreciated by millions every day. Cheese Enchiladas with Red Chile Sauce is something which I have loved my entire life. They are fine and they look wonderful.
To begin with this particular recipe, we must prepare a few ingredients. 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:
- Take 2 tsp Canola oil
- Prepare 1 clove Garlic minced
- Prepare 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
- Make ready 1/2 tsp Dried Oregano (Mexican if available)
- Get 1/2 tsp Salt
- Get 2 tbsp Plain Yoghurt (I use Greek)
- Prepare 12 6 inch Corn Tortillas
- Get 2 cup Shredded Sharp Cheddar
- Take 3/4 cup White Onion, minced
- Get 1 Chicken, Beef, Pork (optional)
- Prepare 1 can 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.
Steps 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.
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.
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