Cheese Enchiladas with Red Chile Sauce

I did not use much chili powder because I do not care for spicy foods, but it was delicious and easy to make. I highly recommend this recipe! I also used chicken bouillon cubes in boiled water because I was out of chicken broth.

I did not use much chili powder because I do not care for spicy foods, but it was delicious and easy to make. I highly recommend this recipe! I also used chicken bouillon cubes in boiled water because I was out of chicken broth.

Great recipe. I LOVE cheese enchiladas, and this is a great way to enjoy all the flavor with fewer calories. I used store-bought enchilada sauce to save on time, and it was delicious.

Not a fan! I must admit I didn't make the enchilada sauce I just bought store bought so I can't really rate that part of the dish but after making it, it was time consuming and not worth it. I would have stuck with whole bean instead of mashed the texture was just soggy and blah. I will be making traditional enchiladas next time and not this recipe

These were delicious! Making them again for the second time this week. I added ground beef. YUM!!!!

Flavorful 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! Pros: Tasty. Cons: No cons.

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.

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.

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

Worse meal we ever madeI am sitting in front of my full plate right now because this was so bad I couldn't eat it. My husband and I love spicy food but this just tastes like eating pure chili powder. Very disappointing.

Worse meal we ever made I am sitting in front of my full plate right now because this was so bad I couldn't eat it. My husband and I love spicy food but this just tastes like eating pure chili powder. Very disappointing.

I fixed it. When I made the sauce as directed, it had too much heat without enough flavor, in my opinion. However, after a few small changes, I think it's fantastic -- five stars. I only use 1/4 cup of chile powder now, and I add a tablespoonful vegetable "better than bouillon" to the sauce, as well as a tablespoon of tomato paste. If I don't have tomato paste on hand, I use a spoonful of whatever tomato sauce I have.

I fixed it.When I made the sauce as directed, it had too much heat without enough flavor, in my opinion. However, after a few small changes, I think it's fantastic -- five stars. I only use 1/4 cup of chile powder now, and I add a tablespoonful vegetable "better than bouillon" to the sauce, as well as a tablespoon of tomato paste. If I don't have tomato paste on hand, I use a spoonful of whatever tomato sauce I have.

The best enchilada ever This was so good I will make this again and again and try some variations on the bean yogurt mixture such as using chicken, beef or lamb. My sister lives near this town in New Mexico so I had her send me some authentic Chimayo chile powder and it is also available on line. This chile imparts an earthiness and I would say bitterness to the dish that is strangely addictive. I may add some honey to the sauce and try that to help with spiciness that my wife found too much for her taste. Pros: very easy to make Cons: none but depending on the chile powder, may be too spicy for some

Yuck This was disgusting. The sauce was grainy from all the spice. It was also very dry not good. will not make again

Spicy-Easy-GoodEasy 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!Pros: EasyCons: Can be very spicy

Spicy-Easy-Good 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! Pros: Easy Cons: Can be very spicy

Mmmm mmmm 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. Pros: Yummy and spicy Cons: Good luck finding the chili powder

Very Tasty 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!

I could not find the chili powder but I did find the dried New mexican chile so ground them in a spice grinder..I de-seeded them but would either add jalapeno or leave the seeds in for some spice...it is well worth the effort to make the sauce and I used chicken stock...I would use a nice re-fried bean rather then the pinto beans as I found them hard to mash...but will make this again as the flavor was excellent