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Cheese Enchiladas with Red Chile Sauce

September/October 2010

Your rating: None Average: 3.9 (133 votes)

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.



READER'S COMMENT:
"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 Recipe

21 Reviews for Cheese Enchiladas with Red Chile Sauce

10/19/2012
Anonymous
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 beans...it's what I had in my cupboard.

cheesy, not too spicy
Comments
08/01/2012
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

tasty mexican food conserving calories
Comments
04/29/2012
Anonymous
Great, with a couple tweaks

I made this with a couple of changes. First, I did not use a half cup of chili powder in the sauce, which sounds like an outright mistake unless you have a very mild chili powder. I instead I used a single Tablespoon of cayenne pepper. I also added a half teaspoon of cumin and 1 1/2 Tablespoons of cocoa powder. Will definitely make again.

Easy, unique, delicious
Comments
04/09/2012
Anonymous
chili powder too intense

The sauce recipe says cook for 20 mins. -- mine took 40 mins. to cook down. Looked good going together. We ate it, but nobody wanted seconds and the remainder went to the garbage can. Definitely would NOT make again.

looks good
Comments
02/08/2012
Anonymous
A keeper

This is delicious! My whole family loved it and left the table saying "mom, this one is a keeper". I will make a few minor tweaks though as it came out a bit watery (cook's error, I'm sure). The flavor is fantastic. I also used a package of dehydrated, fat free, vegetarian refried beans cooked per the package directions, instead of mashing the canned pintos. Also used San Antonio style chili powder since that's what I had on hand. it added a nice amount of heat without making the dish too spicy to enjoy.

Good and healthy without "tasting" healthy
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