Red Enchiladas Recipe
Our traditional New Mexico favorite Red Enchiladas are make with our signature old style family recipe Red Chile made by hand from seasoned Red Chiles. No chile powder here! Poured over flat Corn Tortillas New Mexico style and topped with Shredded Cheese and served with Beans and Rice, garnished with shredded Lettuce and Tomato. Red Enchiladas are one of the staples of traditional New Mexican food, you have to try them!
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Ingredients
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Main Ingredients
Method
Preparation Steps
Prepare the Red Chile Sauce
Remove the stems and seeds from the dried red chiles. Place them in a pot with water, and bring to a boil. Once boiling, reduce heat and simmer for 15 minutes until softened. In a blender, combine the softened chiles, garlic, and salt with 3 cups of the cooking water. Blend until smooth, then strain through a fine mesh sieve to remove any solids.
Prepare the Enchiladas
Preheat your oven to 350°F (175°C). Lightly coat a baking dish with cooking spray or oil. Dip each corn tortilla in the red chile sauce to coat, then fill with a small amount of refried beans and a sprinkle of shredded cheese. Roll the tortilla and place seam-side down in the baking dish. Repeat until all tortillas are filled and arranged in the dish.
Add Sauce and Bake
Pour the remaining red chile sauce over the rolled enchiladas, ensuring they are well-coated. Sprinkle additional shredded cheese on top. Cover with foil and bake in the preheated oven for 20 minutes. Remove the foil and bake for an additional 10 minutes, or until the cheese is bubbly and golden.
Serve
Remove the enchiladas from the oven and let them cool for a few minutes. Serve hot, garnished with shredded lettuce and diced tomatoes, alongside cooked rice.