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Cheese Enchiladas with Red Chile Sauce

September/October 2010

Your rating: None Average: 3.9 (136 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

02/05/2011
Mmmm mmmm

This really didn't take long to make at all and was worth every ounce of effort. While the sauce was cooking, I mashed the pinto beans with my potato masher and mixed them with sour cream instead of yogurt.

I did end up refrigerating the sauce & bean mixture for another night b/c I also made a lasagne the same night (had high hopes to prep everything on a Sunday). Putting everything together on a weeknight was a snap and provided delicious results. This was creamy yet spicy in a great way.

Yummy and spicy
Comments
01/05/2011
Very Tasty

Very tasty! I used dried New Mexican chili's which I ground in the blender to make the chili powder for the sauce. The sauce came out delicious and I love the addition of the bean yogurt mixture to the enchiladas. I didn't have a problem mashing the beans (I just pulled out the potato masher and the mashed up quickly). I will definitely make this again!

Comments
12/09/2010
Yummy!

I didn't add quite as much chile powder because I didn't want it too spicy but it was still very good. This is something I could have again and again.

Comments
11/10/2010
Anonymous

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.

Comments
10/06/2010

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

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