Steps to Prepare Ultimate Cheese Enchiladas with Red Chile Sauce
Hey everyone, it is Brad, welcome to our recipe site. Today, I'm gonna show you how to prepare a special dish, Recipe of Award-winning Cheese Enchiladas with Red Chile Sauce. It is one of my favorites. This time, I am going to make it a bit unique. This is gonna smell and look delicious.
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Many things affect the quality of taste from Cheese Enchiladas with Red Chile Sauce, starting from the type of ingredients, then the selection of fresh ingredients, the ability to cut dishes to how to make and serve them. Don't worry if you want to prepare Cheese Enchiladas with Red Chile Sauce delicious at home, because if you already know the trick then this dish can be used as an extraordinary special treat.
As for the number of servings that can be served to make Cheese Enchiladas with Red Chile Sauce is 6 servings. So make sure this portion is enough to serve for yourself and your beloved family.
Just in addition, the time it takes to cook Cheese Enchiladas with Red Chile Sauce estimated approx 1 hour 15 mins.
To get started with this recipe, we have to first 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 it.
The original recipe is without meat, I do like to add chicken or shredded pork/beef.
Ingredients and spices that need to be Make ready to make Cheese Enchiladas with Red Chile Sauce:
- 2 tsp Canola oil
- 1 clove Garlic minced
- 1/2 cup Mild to medium New Mexican Chile Powder (can use hot but reduce the amount unless you prefer hot)
- 2 cup Reduced Sodium Chicken Broth or Vegetable Broth
- 1 cup Water
- 1/2 tsp Dried Oregano (Mexican if available)
- 1/2 tsp Salt
- 2 tbsp Plain Yoghurt (I use Greek)
- 12 6 inch Corn Tortillas
- 2 cup Shredded Sharp Cheddar
- 3/4 cup White Onion, minced
- 1 Chicken, Beef, Pork (optional)
- 1 can Pinto Beans (15 oz), drained and rinsed
Steps to make 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.
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