Red Chile Enchiladas Recipe

Name: Red Chile Enchiladas
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 20 dried new mexico chiles; 3 Tbsp. canola oil, plus more for frying; 10 cloves garlic; 1/4 c. fresh lime juice; 1 Tbsp. ground cumin; 2 tsp. sugar; Salt; 12 corn tortillas; 2 c. grated mozzarella; 2 c. grated sharp cheddar; 3/4 c. finely chopped red onion; 1/4 c. finely crumbled cotija cheese; 3 Tbsp. creama or sour cream

Servings: persons

20 dried new mexico chiles
3 Tbsp. canola oil, plus more for frying
10 cloves garlic
1/4 c. fresh lime juice
1 Tbsp. ground cumin
2 tsp. sugar
Salt
12 corn tortillas
2 c. grated mozzarella
2 c. grated sharp cheddar
3/4 c. finely chopped red onion
1/4 c. finely crumbled cotija cheese
3 Tbsp. creama or sour cream

1
["1. Soften chiles. Transfer chiles and 2 cups soaking water to a food processor; let cool.", "", "2. Heat oven to 450. Heat oil in a 12"" skillet over medium heat. Add garlic; cook until golden brown, about 2 mins. Using a slotted spoon, transfer garlic to the food processor with the chiles; reserving oil in skillet. Puree chile-garlic mixture; add lime, cumin, sugar, and salt and pulse to combine. Strain through a sieve; discard solids. Transfer chile sauce to reserved skillet; heat sauce over medium heat.", "", "3. Pour oil into a 10"" skillet over medium-high heat to depth of 1/2"". Using tongs and working with one tortilla at a time, dip tortilla in oil; cook until slightly crisp, about 15 seconds. Drain tortilla. Dip in chile sauce to coat,and transfer to a plate. Sprinkle sme of the cheese and onion along the center of tortilla. Roll up enchilada. Arrange rolled enchilladas on a baking sheet; bake until cheese is melted, about 5 mins. Divide enchilladas between 4 plates and sprinkle with cotija cheese and drizzle with creama."]

1315

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

Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.
Coconut cream is a reliable plant-based alternative to dairy cream.

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

My Personal Notes

Saved locally in your browser — visible only to you.

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: 20 dried new mexico chiles, 3 Tbsp. canola oil, plus more for frying, 10 cloves garlic, 1/4 c. fresh lime juice, and more.

Yes, Red Chile Enchiladas falls under the General 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!

Red Chile Enchiladas

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions