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We hope you got insight from reading it, now let’s go back to cheese enchiladas with red chile sauce recipe. To cook cheese enchiladas with red chile sauce you only need 13 ingredients and 5 steps. Here is how you achieve that.
The ingredients needed to make Cheese Enchiladas with Red Chile Sauce:
- You need Canola oil
- Provide Garlic minced
- Get Mild to medium New Mexican Chile Powder (can use hot but reduce the amount unless you prefer hot)
- Get Reduced Sodium Chicken Broth or Vegetable Broth
- Get Water
- You need Dried Oregano (Mexican if available)
- Prepare Salt
- Take Plain Yoghurt (I use Greek)
- Use 6 inch Corn Tortillas
- Use Shredded Sharp Cheddar
- Take White Onion, minced
- Get Chicken, Beef, Pork (optional)
- You need Pinto Beans (15 oz), drained and rinsed
Instructions 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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