Cheese Enchiladas with Red Chile Sauce Recipe

Name: Cheese Enchiladas with Red Chile Sauce
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 tsp Canola oil; 1 clove Garlic minced; 1/2 cup Mild to medium New Mexican Chile Powder (can use hot but reduce the amount unless you prefer hot); 2 cup Reduced Sodium Chicken Broth or Vegetable Broth; 1 cup Water; 1/2 tsp Dried Oregano (Mexican if available); 1/2 tsp Salt; 2 tbsp Plain Yoghurt (I use Greek); 12 6 inch Corn Tortillas; 2 cup Shredded Sharp Cheddar; 3/4 cup White Onion, minced; 1 Chicken, Beef, Pork (optional); 1 can Pinto Beans (15 oz), drained and rinsed

Servings: persons

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

1
To prepare the sauce, heat oil in a medium sauce pan over medium heat.
2
Add 1/2 cup onion, cook, stirring until it begins to soften.
3
Stir in garlic and and continue cooking until the onion is translucent.
4
Stir in Chile powder.
5
Add broth, water, oregano and salt.
6
Bring to a boil.
7
Reduce heat to a simmer and cook until reduced by about one third.
8
The sauce should be thick enough to coat a spoon lightly.
9
Preheat oven to 400?.
10
Coat a 7x11 inch or similar baking dish with cooking spray.
11
Mash the pinto beans and combine with yoghurt.
12
Spread about 1/4 cup of the sauce in the baking dish.
13
Arrange 4 tortillas, overlapping to cover the bottom.
14
Top with half the bean mixture, spread thinly.
15
Scatter 2/3 cup cheese and 2 tablespoons onions on top of the beans.
16
If using meat, add here.
17
Top with one third of the remaining sauce, 4 tortillas the remaining bean mixture, 2/3 cup of cheese and remaining onion.
18
Spread half of the remaining sauce on top and cover with remaining 4 tortillas.
19
Top with remaining sauce and cheese.
20
Bake until hot and bubbly, approximately 15 to 20 minutes.
21
Let stand 5 minutes before serving.

916

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 13 ingredients. The key ingredients include: 2 tsp Canola oil, 1 clove Garlic minced, 1/2 cup Mild to medium New Mexican Chile Powder (can use hot but reduce the amount unless you prefer hot), 2 cup Reduced Sodium Chicken Broth or Vegetable Broth, and more.

Yes, Cheese Enchiladas with Red Chile Sauce falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Cheese Enchiladas with Red Chile Sauce

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions