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.

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

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17 Reviews for Cheese Enchiladas with Red Chile Sauce

01/29/2013

Brittany_78

Recommends this recipe

Find a different sauce and this is great!

Made the sauce and threw it out. Found a new one I loved and used that. My changes were that I used refried beans with jalapenos for flavor, and I warmed the mixture in microwave for 1 minute to soften and make easier to spread. I toasted the tortillas in the 400 degree oven for about 5 minutes just until they became slightly crisp, all this made for a really easy assembly.

Comments

10/19/2012

Anonymous

Recommends this recipe

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.

Pros: cheesy, not too spicy

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08/01/2012

crztal

Recommends this recipe

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

Pros: tasty mexican food conserving calories

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04/29/2012

Anonymous

Recommends this recipe

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.

Pros: 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.

Pros: looks good

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