Cheese Enchiladas with Red Chile Sauce

Cheese Enchiladas with Red Chile Sauce

23 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.

Ingredients 8 servings

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  • Red Chile Sauce
  • 2 teaspoons canola oil
  • 1/2 cup minced white onion
  • 1 clove garlic, minced
  • 1/2 cup mild-to-medium-hot red New Mexican chile powder
  • 2 cups vegetable broth or reduced-sodium chicken broth
  • 1 cup water
  • 1/2 teaspoon dried oregano, preferably Mexican
  • 1/2 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
  • 1/4 cup minced white onion, plus more for garnish


  • Active

  1. To prepare sauce: Heat oil in a medium saucepan over medium heat. Add 1/2 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.)
  2. To prepare enchiladas: Preheat oven to 400 °F. Coat a 7-by-11-inch (or similar-size 2-quart) baking dish with cooking spray.
  3. Combine beans and yogurt in a small bowl.
  4. Spread about 1/4 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 2/3 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, 2/3 cup cheese and the remaining
  5. 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 2/3 cup cheese.
  6. 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.

Nutrition information

  • 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; 2709 IU vitamin A; 6 mg vitamin C; 249 mg calcium; 2 mg iron; 650 mg sodium; 300 mg potassium
  • Nutrition Bonus: Vitamin A (58% daily value), Calcium (27% dv)
  • Carbohydrate Servings: 2
  • Exchanges: 2 1/2 starch, 2 medium-fat meat

Reviews 23

August 03, 2015
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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
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By: EatingWell User
Flavorful Love this dish! I have made it several times and my family really enjoyed it. The flavors go so well togetherGǪ..the cheese the sauce, the refried beansGǪGǪGǪ.YUM! Pros: Tasty. Cons: No cons.
March 02, 2014
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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
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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
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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
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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
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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.
October 19, 2012
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By: EatingWell User
Great Dish--much better than reviews suggest! Some of the reviews said that this dish was too spicy and that the sauce didn't thicken. I had neither of those problems. I used regular chili powder which was great flavor, and while the sauce didn't thicken in the sauce pan, it thickened up nicely by the time I'd taken it out of the oven.Delicious! Everybody had seconds! I did use regular refried's what I had in my cupboard. Pros: cheesy, not too spicy
July 31, 2012
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By: Crztalp
Our favorite dish!!! MODS included I see several reviews are upset with the way it taste due to the chili powder, from the first time i made this recipe chili powder sounded like a bad idead... instead we use 1 quick easy packet of enchilada sauce mix powder and proceeded with the rest of the ingredients, always uping the amount of garlic cuz you can never go wrong with more garlic Pros: tasty mexican food conserving calories