I am sitting in front of my full plate right now because this was so bad I couldn't eat it. My husband and I love spicy food but this just tastes like eating pure chili powder. Very disappointing.
Cheese Enchiladas with Red Chile Sauce
From EatingWell: 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.
21 Reviews for Cheese Enchiladas with Red Chile Sauce
When I made the sauce as directed, it had too much heat without enough flavor, in my opinion. However, after a few small changes, I think it's fantastic -- five stars. I only use 1/4 cup of chile powder now, and I add a tablespoonful vegetable "better than bouillon" to the sauce, as well as a tablespoon of tomato paste. If I don't have tomato paste on hand, I use a spoonful of whatever tomato sauce I have.
This was so good I will make this again and again and try some variations on the bean yogurt mixture such as using chicken, beef or lamb. My sister lives near this town in New Mexico so I had her send me some authentic Chimayo chile powder and it is also available on line.
This chile imparts an earthiness and I would say bitterness to the dish that is strangely addictive. I may add some honey to the sauce and try that to help with spiciness that my wife found too much for her taste.
This was disgusting. The sauce was grainy from all the spice. It was also very dry not good. will not make again
Easy to make, for those that complained about mashing the beans buy refried because you are lazy. As far as spreading this not a problem. So easy I couldn't believe it. My husband loved it. Served with a spinach salad. Just perfect. We love meatless meals. Don't be scared of the reviews just try it!