Hey everyone, it is Brad, welcome to my recipe site. Today, I’m gonna show you how to prepare a distinctive dish, cheese enchiladas with red chile sauce. One of my favorites food recipes. This time, I will make it a bit tasty. This will be really delicious.
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Cheese Enchiladas with Red Chile Sauce is one of the most popular of recent trending foods on earth. It’s simple, it’s quick, it tastes delicious. It’s enjoyed by millions every day. Cheese Enchiladas with Red Chile Sauce is something that I have loved my entire life. They’re 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 that.
The ingredients needed to make Cheese Enchiladas with Red Chile Sauce:
- Make ready 2 tsp Canola oil
- Make ready 1 clove Garlic minced
- Get 1/2 cup Mild to medium New Mexican Chile Powder (can use hot but reduce the amount unless you prefer hot)
- Take 2 cup Reduced Sodium Chicken Broth or Vegetable Broth
- Take 1 cup Water
- Get 1/2 tsp Dried Oregano (Mexican if available)
- Get 1/2 tsp Salt
- Prepare 2 tbsp Plain Yoghurt (I use Greek)
- Get 12 6 inch Corn Tortillas
- Get 2 cup Shredded Sharp Cheddar
- Make ready 3/4 cup White Onion, minced
- Take 1 Chicken, Beef, Pork (optional)
- Prepare 1 can Pinto Beans (15 oz), drained and rinsed
Dip each fried tortilla in above chile sauce, and place enough of the tortillas side by side in a casserole dish to cover bottom. Spread some chile sauce over tortillas. Combine cheeses, chilies, onions, and olives in large mixing bowl, tossing gently to thoroughly mix. Restaurant-Style Red Cheese Enchiladas recipe - an old family favorite recipe that is simply the best.
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.
Corn tortillas filled with cheese, chile puree, salt & garlic pepper and topped with more cheese! Cheese enchiladas covered in a rich homemade red chile beef sauce and topped with fresh cilantro and white onions. The star ingredient is the red chile sauce! The key is to make a homemade slow-simmered Chile con Carne Sauce which is made with sauteed ground beef, dark chile powder, tomato puree, garlic, cumin, paprika, and a touch of. Take remaining chili gravy, and pour it over the rolled tortillas.
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