This was disgusting. The sauce was grainy from all the spice. It was also very dry not good. will not make again
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
Easy to make, for those that complained about mashing the beans buy refried because you are lazy. As far as spreading this not a problem. So easy I couldn't believe it. My husband loved it. Served with a spinach salad. Just perfect. We love meatless meals. Don't be scared of the reviews just try it!
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.
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!