Red Chile Enchiladas

Here’s a classic Red Chile Enchiladas recipe — New Mexico-style! These are rich, earthy, and packed with flavor thanks to the bold red chile sauce. You can make them with cheese only, or add chicken, beef, or even beans.

---

🌶️ Red Chile Enchiladas (New Mexico-Style)

🔻 What Makes These Special?

They use real dried red chiles, not just chili powder. The flavor is deeper, smokier, and more authentic — especially if you toast the chiles first.

---

📝 Ingredients

For the Red Chile Sauce:

• 12 dried New Mexico red chiles (or guajillo for milder flavor)

• 3 cups water (plus more for soaking)

• 3 cloves garlic

• ½ tsp ground cumin

• 1 tsp Mexican oregano

• Salt to taste (start with 1 tsp)

• 1–2 tbsp flour (for thickening, optional)

• 1–2 tbsp oil (for the roux)

For the Enchiladas:

• 10–12 corn tortillas

• 2 cups shredded cheese (cheddar, Monterey Jack, or a blend)

• 1 small onion, finely diced (optional)

• 2–3 cups cooked, shredded chicken or beef (optional)

• Oil for softening tortillas

---

🔪 Instructions

1. Make the Red Chile Sauce:

1. Clean the Chiles: Remove stems and seeds. Rinse off any dust.

2. Soften: Toast lightly in a dry skillet (optional) for 10–15 seconds per side. Then soak in hot water for 20 minutes.

3. Blend: Drain, then blend the chiles with 3 cups of fresh water, garlic, cumin, oregano, and salt until smooth.

4. Strain: Push through a fine mesh strainer to remove bits of skin (optional, but recommended).

5. Cook: In a saucepan, heat oil and stir in a little flour to make a light roux. Add the sauce and simmer 10–15 minutes until thickened and rich.

---

2. Prepare the Tortillas:

• Lightly fry each corn tortilla in a little oil (5–10 seconds per side) until soft but not crispy.

• Drain on paper towels.

---

3. Assemble the Enchiladas:

1. Preheat oven to 375°F (190°C).

2. Dip each tortilla in red chile sauce.

3. Fill with cheese, onion, and meat (if using).

4. Roll up and place seam-side down in a baking dish.

5. Cover with more sauce and a sprinkle of cheese.

---

4. Bake:

• Bake uncovered for 20–25 minutes, until bubbly and melty.

---

🌿 Serve With:

• Chopped lettuce, tomatoes, sour cream

• Spanish rice

• Pinto beans or refried beans

---

🧀 Variations:

• Stacked enchiladas: Layer tortillas, sauce, filling, and cheese — like a lasagna.

• Vegan version: Use plant-based cheese and beans or mushrooms as filling.

Would you like a version using store-bought red chile sauce (faster), or tips for freezing them?