Cheese Enchiladas with Red Chile Sauce
Cheese Enchiladas with Red Chile Sauce

Hey everyone, 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. This time, I’m gonna make it a bit unique. This is gonna smell and look delicious.

Cheese Enchiladas with Red Chile Sauce is one of the most popular of recent trending foods on earth. It’s enjoyed by millions every day. It is easy, it is quick, it tastes delicious. They’re nice and they look wonderful. Cheese Enchiladas with Red Chile Sauce is something that I’ve loved my whole life.

To begin with this recipe, we must first prepare a few components. 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:
  1. Take 2 tsp Canola oil
  2. Get 1 clove Garlic minced
  3. Make ready 1/2 cup Mild to medium New Mexican Chile Powder (can use hot but reduce the amount unless you prefer hot)
  4. Take 2 cup Reduced Sodium Chicken Broth or Vegetable Broth
  5. Get 1 cup Water
  6. Take 1/2 tsp Dried Oregano (Mexican if available)
  7. Get 1/2 tsp Salt
  8. Prepare 2 tbsp Plain Yoghurt (I use Greek)
  9. Prepare 12 6 inch Corn Tortillas
  10. Prepare 2 cup Shredded Sharp Cheddar
  11. Prepare 3/4 cup White Onion, minced
  12. Take 1 Chicken, Beef, Pork (optional)
  13. Make ready 1 can Pinto Beans (15 oz), drained and rinsed
Steps to make Cheese Enchiladas with Red Chile Sauce:
  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 7x11 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.

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