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.
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
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
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.
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.
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.
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