I thought this receipe was decent but I think if I make it again I might add a can of tomato sauce to the enchilada sauce. I was expecting the recipe to be saucier than it was.
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
Made this recipe WoW!! It was a hit. To save time I used canned enchilada sauce but added 1 cup water so the tortillas were saturated plus I doubled the amount of cheese. Also to save heating the kitchen in the summer - I microwaved this 20 mins. let sit 1/2 hr. or warm the next day.The next day the flavor intensifies.
I had to feed 29 hungry people. We added sides of a salad, a tortilla soup and a large bowl of Guacamole. I made three large dishes, one with browned hamburger meat. I reduced the amount of chili powder after reading reviews, used refried beans, and added a dash of cumin. There was nothing left.
My kids loved these enchiladas. To the person who had trouble smashing beans, Use a potato smasher and spatula. I will make this recipe again.
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.