I made this for dinner tonight and it took make a little over an hour to make. The pinto beans were hard to mash and a pain to spread. This dish was okay. I probably won't make it again but I don't really dislike it either.
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.
23 Reviews for Cheese Enchiladas with Red Chile Sauce
I could not find the chili powder but I did find the dried New mexican chile so ground them in a spice grinder..I de-seeded them but would either add jalapeno or leave the seeds in for some spice...it is well worth the effort to make the sauce and I used chicken stock...I would use a nice re-fried bean rather then the pinto beans as I found them hard to mash...but will make this again as the flavor was excellent
The New Mexico Red Chili is delicious! You will find yourself craving it.