Cheese Enchiladas with Red Chile Sauce

September/October 2010

Your rating: None Average: 3.8 (145 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.

"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

21 Reviews for Cheese Enchiladas with Red Chile Sauce

Needs more sauce

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.

The best vegetarian recipe ever

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.

Easy & Family Loves It
Fed the masses and put smiles on faces

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.

Tasty, easy

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.

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 (1)


Anonymous wrote 34 weeks 4 days ago

The sauce in not right, after

The sauce in not right, after boiling starting I put on simmer for 20 minutes and it never thickened. I knew something was not right. When onions are sautéing in oil use about 2tbs. Of flour then follow recipe. This will thicken the sauce And look more like enchiladas sauce than a red sauce broth.

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