Advertisement

Cheese Enchiladas with Red Chile Sauce

September/October 2010

Your rating: None Average: 3.8 (149 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

23 Reviews for Cheese Enchiladas with Red Chile Sauce

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
Comments
11/07/2011
Worse meal we ever made

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.

Comments
06/22/2011
I fixed it.

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.

Comments
06/18/2011
The best enchilada ever

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.

very easy to make
Comments

Fields marked with * are required

Rate This*

Review Title

Tip: Use adjectives to help get your point across.

Pros

Tip: Use commas to separate pros and cons.

Cons

Tip: Use commas to separate pros and cons.

Description*

Tip: Pretend you're on the debate team and make your point.

Attach a photo

Photo Caption

If you attach a photo, please enter a caption to go with it.

Would you recommend this recipe?

Get a full year of EatingWell magazine.
World Wide Web Health Award Winner Web Award Winner World Wide Web Health Award Winner Interactive Media Award Winner