Corn tortillas filled with gooey melted cheese and onions, smothered in a rich, earthy red chile sauce. A true taste of New Mexico, this dish is pure comfort food, perfect for a cozy family dinner.
Prep25 min
Cook40 min
Soak20 min
Servings4
Serving size: 1 serving
394cal
9gprotein
58gcarbs
Ingredients
12 pieces Dried New Mexico Chiles (stems and seeds removed)
A classic fried egg with a sunny, runny yolk, spiced up with a sprinkle of Indian masalas. The perfect quick breakfast or simple side to any meal, ready in just 5 minutes.
Slow-simmered pinto beans cooked with a savory ham hock until incredibly tender and flavorful. This Southern classic is pure comfort food, perfect with cornbread for a hearty, satisfying meal.
About Red Chile Enchiladas, Fried Egg and Pinto Beans
Homestyle, protein-packed Stacked Enchiladas with aromatic red chile and a fried egg. Soul-satisfying!
This southwest dish is perfect for dinner. With 1552.6200000000001 calories and 90.86999999999999g of protein per serving, it's a nutritious choice for your meal plan.
17gfat
1.5 tsp Salt (or to taste)
12 pieces Corn Tortillas
4 cup Shredded Cheese Blend (cheddar and Monterey Jack mix)
1 medium White Onion (finely chopped, for filling)
0.5 cup Sour Cream (for garnish)
2 tbsp Cilantro (freshly chopped, for garnish)
Instructions
1
Prepare the Red Chile Sauce
Wipe the dried chiles clean, then remove stems and shake out as many seeds as possible. Place the cleaned chiles in a large bowl and cover with 4 cups of very hot water. Let them soak for 20-30 minutes until fully softened.
Transfer the soaked chiles and 2 cups of the soaking liquid to a high-speed blender. Add the chopped sauce onion and minced garlic. Blend on high for 2-3 minutes until completely smooth.
In a large pot or Dutch oven, heat 2 tbsp of vegetable oil over medium heat. Whisk in the flour and cook for 1 minute, stirring constantly, to form a light roux.
Gradually pour the blended chile puree into the pot, whisking continuously to prevent lumps. Stir in the vegetable broth, ground cumin, Mexican oregano, and salt.
Bring the sauce to a simmer, then reduce heat to low. Cook, stirring occasionally, for 15-20 minutes, allowing the sauce to thicken and the flavors to deepen. Taste and adjust seasoning if needed.
2
Prepare the Filling and Tortillas
Preheat your oven to 375°F (190°C). Lightly grease a 9x13 inch baking dish.
In a medium bowl, combine 3 cups of the shredded cheese with the finely chopped white onion for the filling. Reserve the remaining 1 cup of cheese for the topping.
In a small skillet, heat 1/4 cup of oil over medium-high heat. Working one at a time, use tongs to quickly fry each corn tortilla for about 10 seconds per side, just until it becomes soft and pliable. Do not let it get crisp. Place the softened tortillas on a plate lined with paper towels to drain excess oil. This step takes about 5-7 minutes.
3
Assemble the Enchiladas
Create an assembly station with your fried tortillas, the bowl of warm red chile sauce, and the cheese-onion filling.
Dip one fried tortilla into the red chile sauce, making sure it's coated on both sides.
Lay the sauced tortilla on a plate and place about 1/4 cup of the cheese-onion filling down the center.
Roll the tortilla up snugly and place it seam-side down in the prepared baking dish.
Repeat this process with the remaining tortillas, arranging them side-by-side in the dish. This assembly process should take about 10 minutes.
4
Bake and Serve
Pour any remaining red chile sauce evenly over the top of the rolled enchiladas in the baking dish.
Sprinkle the reserved 1 cup of shredded cheese over the sauce.
Bake in the preheated oven for 20-25 minutes, or until the sauce is hot and bubbly and the cheese is completely melted and slightly golden.
Remove from the oven and let the enchiladas rest for 5-10 minutes before serving. This allows them to set and makes serving easier.
Garnish with dollops of sour cream and a sprinkle of fresh cilantro before serving.
134cal
6gprotein
1gcarbs
11gfat
Ingredients
2 large Egg
1 tbsp Ghee (Can be substituted with vegetable oil)
0.25 tsp Salt (Adjust to taste)
0.25 tsp Turmeric Powder
0.25 tsp Red Chili Powder (Adjust to your spice preference)
0.25 tsp Black Pepper Powder (Freshly ground is best)
1 tbsp Coriander Leaves (Finely chopped, for garnish)
Instructions
1
Heat ghee in a non-stick skillet or frying pan over medium-low heat. Swirl the pan to ensure the ghee coats the bottom evenly.
2
Gently crack the eggs into the hot pan, leaving space between them. Be careful not to break the yolks.
3
Immediately sprinkle the salt, turmeric powder, red chili powder, and black pepper powder evenly over the eggs.
4
Cook for 2-3 minutes. For a runny yolk (sunny-side up), cook until the whites are completely set. For a jammy yolk, cover the pan with a lid for the last minute of cooking to steam the top. For a fully cooked yolk, gently flip the egg and cook for another 30-60 seconds.
5
Using a spatula, carefully slide the fried eggs onto a serving plate. Garnish with freshly chopped coriander leaves and serve immediately.
Bring the mixture to a boil, then immediately reduce the heat to low.
Cover the pot and let it simmer gently for 1.5 to 2 hours, or until the beans are completely tender. The cooking time can vary depending on the age of the beans.
Stir every 30 minutes to prevent sticking and check the liquid level, adding more hot water or broth if needed.
4
Finish and Thicken
Once the beans are tender, carefully remove the ham hock and place it on a cutting board to cool slightly.
Shred the meat from the bone, discarding the bone, skin, and excess fat. Return the shredded meat to the pot.
To create a creamy broth, use a potato masher or the back of a large spoon to mash about 1 cup of the beans directly in the pot.
Stir in the salt and black pepper. Let the beans simmer uncovered for another 10-15 minutes to allow the flavors to meld and the broth to thicken.
5
Serve
Remove and discard the bay leaf before serving.
Taste and adjust seasoning if necessary.
Serve hot, traditionally with a side of cornbread and your favorite toppings like chopped onions or hot sauce.
