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Cheese Enchiladas with Red Chile Sauce
Cheese Enchiladas with Red Chile Sauce
25 Reviews
From: EatingWell Magazine, September/October 2010
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.
- By: Cheryl & Bill Jamison EatingWell Recipe Contributor
Ingredients 8 servings
for serving adjustment
Serving size has been adjusted!
Original recipe yields 8 servings
Nutrition per serving may change if servings are adjusted.
- Red Chile Sauce
- 2 teaspoons canola oil
- ½ cup minced white onion
- 1 clove garlic, minced
- ½ cup mild-to-medium-hot red New Mexican chile powder
- 2 cups vegetable broth or reduced-sodium chicken broth
- 1 cup water
- ½ teaspoon dried oregano, preferably Mexican
- ½ teaspoon salt
- Enchiladas
- 1 15-ounce can pinto beans, rinsed and mashed, or nonfat refried beans
- 2 tablespoons low-fat plain yogurt
- 12 6-inch corn tortillas, blue corn if available
- 2 cups shredded sharp Cheddar cheese, (8 ounces), divided
- ¼ cup minced white onion, plus more for garnish
Preparation
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Prep
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Ready In
- To prepare sauce: Heat oil in a medium saucepan over medium heat. Add ½ cup onion; cook, stirring, until it begins to soften, about 1 minute. Stir in garlic and continue cooking until the onion is translucent and soft, about 2 minutes more. Stir in chile powder. Add broth, water, oregano and salt. Bring to a boil. Reduce heat to a simmer and cook until thickened and reduced by about one-third, about 20 minutes. (The sauce should be thick enough to coat a spoon lightly.)
- To prepare enchiladas: Preheat oven to 400°F. Coat a 7-by-11-inch (or similar-size 2-quart) baking dish with cooking spray.
- Combine beans and yogurt in a small bowl.
- Spread about ¼ cup of the sauce in the baking dish. Arrange 4 tortillas in the dish, overlapping them to cover the bottom. Top with half the bean mixture, using the back of a spoon to spread it thin. Scatter ⅔ cup cheese and 2 tablespoons onion on top of the beans. Top with one-third of the remaining sauce, 4 tortillas, the remaining bean mixture, ⅔ cup cheese and the remaining
- 2 tablespoons onion. Spread half of the remaining sauce on top and cover with the remaining 4 tortillas. Top with the remaining sauce and the remaining ⅔ cup cheese.
- Bake the enchiladas until hot and bubbling, 15 to 20 minutes. Let stand for 5 minutes before serving. Serve with additional minced onion, if desired.
- Make Ahead Tip: Cover and refrigerate the sauce (Step 1) for up to 3 days.
- Per serving: 280 calories; 14 g fat(6 g sat); 7 g fiber; 30 g carbohydrates; 12 g protein; 42 mcg folate; 29 mg cholesterol; 2 g sugars; 0 g added sugars; 2,709 IU vitamin A; 6 mg vitamin C; 249 mg calcium; 2 mg iron; 650 mg sodium; 300 mg potassium
- Nutrition Bonus: Vitamin A (54% daily value), Calcium (25% dv)
- Carbohydrate Servings: 2
- Exchanges: 2½ starch, 2 medium-fat meat
Reviews 25
March 28, 2017
By: leilaniola
Not a fan! I must admit I didn't make the enchilada sauce I just bought store bought so I can't really rate that part of the dish but after making it, it was time consuming and not worth it. I would have stuck with whole bean instead of mashed the texture was just soggy and blah. I will be making traditional enchiladas next time and not this recipe
December 22, 2016
By: Littlewabbit
These were delicious! Making them again for the second time this week. I added ground beef. YUM!!!!
August 03, 2015
By: EatingWell User
Extremely Spicy
I love spicy food, but this recipe was far too hot, even for me. My husband could not even eat it. My chili powder was not marked mild, spicy, etc, and I'm sure that had something to do with it, but only the mildest chili powder will make this dish edible. I barely managed to finish a serving, and had to drink milk after to cool my mouth. Other than the sauce, this had the potential to be delicious, but the sauce ruined it.
Pros: Simple
Cons: Spicy
March 27, 2015
By: EatingWell User
Flavorful
Love this dish! I have made it several times and my family really enjoyed it. The flavors go so well together;..the cheese the sauce, the refried beans;;;.YUM!
Pros: Tasty.
Cons: No cons.
March 02, 2014
By: Valasca
Needs more sauce
I thought this receipe was decent but I think if I make it again I might add a can of tomato sauce to the enchilada sauce. I was expecting the recipe to be saucier than it was.
February 17, 2014
By: EatingWell User
The best vegetarian recipe ever
Made this recipe WoW!! It was a hit. To save time I used canned enchilada sauce but added 1 cup water so the tortillas were saturated plus I doubled the amount of cheese. Also to save heating the kitchen in the summer - I microwaved this 20 mins. let sit 1/2 hr. or warm the next day.The next day the flavor intensifies.
Pros: Easy & Family Loves It
October 15, 2013
By: EatingWell User
Fed the masses and put smiles on faces
I had to feed 29 hungry people. We added sides of a salad, a tortilla soup and a large bowl of Guacamole. I made three large dishes, one with browned hamburger meat. I reduced the amount of chili powder after reading reviews, used refried beans, and added a dash of cumin. There was nothing left.
Pros: Tasty, easy
Cons: Not many, but did reduce chili powder
October 05, 2013
By: EatingWell User
My kids loved these enchiladas. To the person who had trouble smashing beans, Use a potato smasher and spatula. I will make this recipe again.
January 29, 2013
By: The Volk Girls
Find a different sauce and this is great!
Made the sauce and threw it out. Found a new one I loved and used that. My changes were that I used refried beans with jalapenos for flavor, and I warmed the mixture in microwave for 1 minute to soften and make easier to spread. I toasted the tortillas in the 400 degree oven for about 5 minutes just until they became slightly crisp, all this made for a really easy assembly.
