Hey everyone, I hope you are having an amazing day today. Today, I will show you a way to prepare a distinctive dish, cheese enchiladas with red chile sauce. One of my favorites food recipes. This time, I am going to 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. Top with shredded lettuce and minced onion.
Cheese Enchiladas with Red Chile Sauce is one of the most popular of recent trending foods in the world. It is appreciated by millions daily. It is simple, it’s fast, it tastes delicious. Cheese Enchiladas with Red Chile Sauce is something that I have loved my whole life. They are fine and they look fantastic.
To begin with this recipe, we have to prepare a few ingredients. You can have 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:
- Make ready 2 tsp Canola oil
- Get 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)
- Take 2 cup Reduced Sodium Chicken Broth or Vegetable Broth
- Take 1 cup Water
- Take 1/2 tsp Dried Oregano (Mexican if available)
- Take 1/2 tsp Salt
- Take 2 tbsp Plain Yoghurt (I use Greek)
- Get 12 6 inch Corn Tortillas
- Make ready 2 cup Shredded Sharp Cheddar
- Prepare 3/4 cup White Onion, minced
- Make ready 1 Chicken, Beef, Pork (optional)
- Prepare 1 can Pinto Beans (15 oz), drained and rinsed
Corn tortillas filled with cheese, chile puree, salt & garlic pepper and topped with more cheese! Cheese Enchiladas with Red Sauce is a simple yet outstanding dinner recipe for the whole family! You'll flip over how easy it is to make homemade red sauce. Cheesy Baked Enchiladas with Kick-Ass Red Chili Sauce.
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 BEST cheese enchiladas aren't rolled - they're layered. Easy cheese enchilada casserole requires just three ingredients: corn tortillas, lots (and lots!) of cheese, and a kick-ass red chili enchilada sauce. Layer it up with (or without) chicken for super easy cheese enchiladas with very little fuss. 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!
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