Easiest Way to Prepare Appetizing Cheese Enchiladas with Red Chile Sauce

Cheese Enchiladas with Red Chile Sauce. 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.

Stir in chicken broth, tomatoes, chili powder, salt, cumin, oregano and pepper. Restaurant-Style Red Cheese Enchiladas recipe – an old family favorite recipe that is simply the best. Corn tortillas filled with cheese, chile puree, salt & garlic pepper and topped with more cheese! You can have Cheese Enchiladas with Red Chile Sauce using 13 ingredients and 5 steps. Here is how you achieve that.

Ingredients of Cheese Enchiladas with Red Chile Sauce

1. Prepare of Canola oil.
2. Prepare of Garlic minced.
3. You need of Mild to medium New Mexican Chile Powder (can use hot but reduce the amount unless you prefer hot).
4. Prepare of Reduced Sodium Chicken Broth or Vegetable Broth.
5. You need of Water.
6. It’s of Dried Oregano (Mexican if available).
7. Prepare of Salt.
8. It’s of Plain Yoghurt (I use Greek).
9. It’s of 6 inch Corn Tortillas.
10. It’s of Shredded Sharp Cheddar.
11. Prepare of White Onion, minced.
12. You need of Chicken, Beef, Pork (optional).
13. You need of Pinto Beans (15 oz), drained and rinsed.

Meet the ultimate, upgraded Tex-Mex Enchiladas: Tortillas, rolled up around a cheddar-based filling and completely enveloped by a rich red chili sauce, then topped with even more melted cheese. The sauce is rustic and aromatic, with a haunting cumin aroma and a heat from the chilies that doesn't attack so much as slowly tickle the back of your tongue. Instead of using a canned enchilada sauce, this recipe makes a chili gravy that you spread on the bottom of the baking dish. Dip each corn tortilla in the gravy, then fill with cheese and roll up.

Cheese Enchiladas with Red Chile Sauce instructions

1. 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..
2. Preheat oven to 400?. Coat a 7×11 inch or similar baking dish with cooking spray..
3. Mash the pinto beans and combine with yoghurt..
4. 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..
5. Bake until hot and bubbly, approximately 15 to 20 minutes. Let stand 5 minutes before serving..

Serve with the traditional toppings, such as crema, onions, cilantro, and lime. Take remaining chili gravy, and pour it over the rolled tortillas. Sprinkle remaining cheese and onions on top. We serve with Mexican rice and have them for special occasions. Cheese Enchiladas with Red Sauce is a simple yet outstanding dinner recipe for the whole family!