Red Chile Enchiladas
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.
For 4 servings
4 steps. 40 minutes total.
- 1
Step 1
- a.Prepare the Red Chile Sauce
- b.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.
- c.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.
- d.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.
- e.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.
- f.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
Step 2
- a.Prepare the Filling and Tortillas
- b.Preheat your oven to 375°F (190°C). Lightly grease a 9x13 inch baking dish.
- c.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.
- d.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
Step 3
- a.Assemble the Enchiladas
- b.Create an assembly station with your fried tortillas, the bowl of warm red chile sauce, and the cheese-onion filling.
- c.Dip one fried tortilla into the red chile sauce, making sure it's coated on both sides.
- d.Lay the sauced tortilla on a plate and place about 1/4 cup of the cheese-onion filling down the center.
- e.Roll the tortilla up snugly and place it seam-side down in the prepared baking dish.
- f.Repeat this process with the remaining tortillas, arranging them side-by-side in the dish. This assembly process should take about 10 minutes.
- 4
Step 4
- a.Bake and Serve
- b.Pour any remaining red chile sauce evenly over the top of the rolled enchiladas in the baking dish.
- c.Sprinkle the reserved 1 cup of shredded cheese over the sauce.
- d.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.
- e.Remove from the oven and let the enchiladas rest for 5-10 minutes before serving. This allows them to set and makes serving easier.
- f.Garnish with dollops of sour cream and a sprinkle of fresh cilantro before serving.
What to keep in mind.
5 tips from the recipe — small details that make a real difference to the final dish.
- 1For a deeper, smokier flavor, briefly toast the dried chiles in a dry skillet for 30 seconds per side before soaking. Be careful not to burn them, as this will make the sauce bitter.
- 2Frying the tortillas is a crucial step. It creates a barrier that prevents them from becoming mushy and falling apart after soaking in the sauce and baking.
- 3The red chile sauce can be made up to 3 days in advance and stored in an airtight container in the refrigerator. Reheat it gently before assembling the enchiladas.
- 4For a smoother sauce without any chile skin bits, strain the blended puree through a fine-mesh sieve before adding it to the roux.
- 5Don't overcrowd the baking dish. The enchiladas should fit snugly but not be squashed, allowing the sauce to coat them evenly and cook through.
Adapt it for your goals.
Protein-Packed
Add 2 cups of shredded cooked chicken, seasoned ground beef, or pulled pork to the cheese and onion filling for a heartier meal.
Vegan VersionVegan Version
Use a high-quality vegan shredded cheese blend and ensure your vegetable broth is certified vegan. The base recipe is already vegetarian.
Stacked EnchiladasStacked Enchiladas
Instead of rolling, create flat, layered enchiladas. Spread a layer of sauce in the baking dish, top with a fried tortilla, then a layer of filling and cheese. Repeat to create 3-4 layers, finishing with sauce and cheese. For a traditional New Mexican touch, top each serving with a fried egg.
Why this is on our healthy list.
Rich in Vitamins
Dried red chiles are an excellent source of Vitamin A, an antioxidant that is crucial for healthy vision, immune function, and cellular growth.
Heart Health Support
The garlic and onions in the sauce contain beneficial compounds like allicin, which have been studied for their potential to help lower cholesterol and blood pressure, contributing to cardiovascular health.
Mood-Boosting Meal
Enjoying a warm, flavorful, and satisfying comfort food like enchiladas can provide a sense of well-being and boost mood, which is an important aspect of a healthy lifestyle.
Frequently asked questions
A serving of three cheese and onion enchiladas contains approximately 850 calories. The exact number can vary based on the type of cheese and amount of oil used.