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.

Cheryl & Bill Jamison
Source: EatingWell Magazine, September/October 2010


Recipe Summary

20 mins
1 hr


Red Chile Sauce


Instructions Checklist
  • To prepare sauce: Heat oil in a medium saucepan over medium heat. Add 1/2 cup onion; cook, stirring, until it begins to soften, about 1 minute. Stir in garlic and continue cooking until the onion is translucent and soft, about 2 minutes more. Stir in chile powder. Add broth, water, oregano and salt. Bring to a boil. Reduce heat to a simmer and cook until thickened and reduced by about one-third, about 20 minutes. (The sauce should be thick enough to coat a spoon lightly.)

  • To prepare enchiladas: Preheat oven to 400 degrees F. Coat a 7-by-11-inch (or similar-size 2-quart) baking dish with cooking spray.

  • Combine beans and yogurt in a small bowl.

  • Spread about 1/4 cup of the sauce in the baking dish. Arrange 4 tortillas in the dish, overlapping them to cover the bottom. Top with half the bean mixture, using the back of a spoon to spread it thin. Scatter 2/3 cup cheese and 2 tablespoons onion on top of the beans. Top with one-third of the remaining sauce, 4 tortillas, the remaining bean mixture, 2/3 cup cheese and the remaining

  • 2 tablespoons onion. Spread half of the remaining sauce on top and cover with the remaining 4 tortillas. Top with the remaining sauce and the remaining 2/3 cup cheese.

  • Bake the enchiladas until hot and bubbling, 15 to 20 minutes. Let stand for 5 minutes before serving. Serve with additional minced onion, if desired.


Make Ahead Tip: Cover and refrigerate the sauce (Step 1) for up to 3 days.

Nutrition Facts

280 calories; protein 11.8g; carbohydrates 29.9g; dietary fiber 6.5g; sugars 2.1g; fat 13.6g; saturated fat 5.9g; cholesterol 29mg; vitamin a iu 2709.3IU; vitamin c 6.5mg; folate 42.5mcg; calcium 249.5mg; iron 2.1mg; magnesium 34.3mg; potassium 299.9mg; sodium 650.2mg; thiamin 0.1mg.

Reviews (16)

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28 Ratings
  • 5 star values: 14
  • 4 star values: 7
  • 3 star values: 2
  • 2 star values: 1
  • 1 star values: 4
Rating: 5 stars
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. Pros: Tasty easy Cons: Not many but did reduce chili powder Read More
Rating: 5 stars
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 Read More
Rating: 5 stars
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 Read More
Rating: 4 stars
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. Read More
Rating: 1 stars
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. Read More
Rating: 5 stars
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. Pros: Easy & Family Loves It Read More
Rating: 5 stars
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. Read More
Rating: 5 stars
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 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 Read More
Rating: 4 stars
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. Read More