Simple Way to Make Quick Cheese Enchiladas with Red Chile Sauce

Cheese Enchiladas with Red Chile Sauce. In a medium skillet, heat the oil. 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.

Quickly dip corn tortillas one at a time in hot oil to soften. Dip a tortilla in the sauce and then lay in the bottom of the dish. Combine cottage cheese, Monterey Jack cheese, onion, and salt, stirring well.

Hey everyone, it’s John, welcome to my recipe site. Today, we’re going to prepare a distinctive dish, cheese enchiladas with red chile sauce. It is one of my favorites food recipes. For mine, I’m gonna make it a bit tasty. This will be really delicious.

Cheese Enchiladas with Red Chile Sauce is one of the most favored of current trending meals on earth. It’s simple, it is quick, it tastes yummy. It’s enjoyed by millions daily. They are fine and they look fantastic. Cheese Enchiladas with Red Chile Sauce is something that I’ve loved my whole life.

In a medium skillet, heat the oil. 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.

To begin with this recipe, we have to first prepare a few components. You can cook cheese enchiladas with red chile sauce using 13 ingredients and 1 steps. Here is how you cook it.

The ingredients needed to make Cheese Enchiladas with Red Chile Sauce:

1. Get 2 tsp of Canola oil.
2. Get 1 clove of Garlic minced.
3. Take 1/2 cup of Mild to medium New Mexican Chile Powder (can use hot but reduce the amount unless you prefer hot).
4. Get 2 cup of Reduced Sodium Chicken Broth or Vegetable Broth.
5. Make ready 1 cup of Water.
6. Get 1/2 tsp of Dried Oregano (Mexican if available).
7. Take 1/2 tsp of Salt.
8. Get 2 tbsp of Plain Yoghurt (I use Greek).
9. Get 12 of 6 inch Corn Tortillas.
10. Take 2 cup of Shredded Sharp Cheddar.
11. Make ready 3/4 cup of White Onion, minced.
12. Prepare 1 of Chicken, Beef, Pork (optional).
13. Take 1 can of Pinto Beans (15 oz), drained and rinsed.

Place it seam side down into the baking dish then continue until the dish has been filled up. Meet the ultimate, upgraded Tex-Mex Enchiladas: Tortillas, rolled up around a cheddar-based filling and completely enveloped by a rich red chili sauce, then topped with even more melted cheese. The sauce is rustic and aromatic, with a haunting cumin aroma and a heat from the chilies that doesn't attack so much as slowly tickle the back of your tongue. Cool, and then chill overnight in fridge to let flavors meld.

Steps to make Cheese Enchiladas with Red Chile Sauce:

1. To prepare the sauce, heat oil in a medium sauce pan over medium heat. Add 1/2 cup onion, cook, stirring until it begins to soften. Stir in garlic and and continue cooking until the onion is translucent. Stir in Chile powder. Add broth, water, oregano and salt. Bring to a boil. Reduce heat to a simmer and cook until reduced by about one third. The sauce should be thick enough to coat a spoon lightly..

Combine cheeses, chilies, onions, and olives in large mixing bowl, tossing gently to thoroughly mix. Pour remaining sauce over enchiladas; sprinkle with remaining cheese. Mix together sour cream and lime juice. Drizzle over top of each serving and sprinkle with cilantro. Meet the ultimate, upgraded Tex-Mex Enchiladas: Tortillas, rolled up around a cheddar-based filling and completely enveloped by a rich red chili sauce, then topped with even more melted cheese.

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