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

Hello everybody, I hope you are having an amazing day today. Today, I will show you a way to make a special dish, cheese enchiladas with red chile sauce. It is one of my favorites. For mine, I’m gonna make it a bit tasty. This is gonna smell and look delicious.

Cheese Enchiladas with Red Chile Sauce is one of the most well liked of current viral foods in the world. It is enjoyed by millions every day. It is simple, it is quick, it tastes yummy. Cheese Enchiladas with Red Chile Sauce is something which I’ve loved my whole life. They’re nice and they look wonderful.

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