I love spicy food, but this recipe was far too hot, even for me. My husband could not even eat it. My chili powder was not marked mild, spicy, etc, and I'm sure that had something to do with it, but only the mildest chili powder will make this dish edible. I barely managed to finish a serving, and had to drink milk after to cool my mouth. Other than the sauce, this had the potential to be delicious, but the sauce ruined it.
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
Love this dish! I have made it several times and my family really enjoyed it. The flavors go so well together…..the cheese the sauce, the refried beans……….YUM!
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.
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.