Cheese Enchiladas with Red Chile Sauce
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.
Make Ahead Tip: Cover and refrigerate the sauce (Step 1) for up to 3 days.
2 1/2 starch, 2 medium-fat meat