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Cheese Enchiladas with Red Chile Sauce

Source: © EatingWell Magazine
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Rating: 4   Reviews: 1 See Reviews
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Active Time:  45 Minutes
Total Time:  1 Hour 15 Minutes
  8 servings
Intense, earthy and absolutely addictive, New Mexico’s cheese enchiladas showcase red chile sauce at its most elemental, thickly blanketing tortillas and melted Cheddar. We’ve added some extra creaminess and body with locally popular pinto beans, to cut down on the classic’s load of saturated fat. Top with shredded lettuce and minced onion.

Make Ahead Tip: Cover and refrigerate the sauce (Step 1) for up to 3 days.
RECIPE INGREDIENTS
For Red Chile Sauce:
2 teaspoons  canola oil
1/2 cup  minced white onion
1 clove   garlic, minced
1/2 cup  mild-to-medium-hot red New Mexican chile powder
2 cups  vegetable broth or reduced-sodium chicken broth
1 cup  water
1/2 teaspoon   dried oregano, preferably Mexican
1/2 teaspoon   salt
For Enchiladas:
1 15-ounce can   pinto beans, rinsed and mashed, or nonfat refried beans
2 tablespoons   low-fat plain yogurt
12   6-inch corn tortillas, blue corn if available
2 cups  shredded sharp cheddar cheese (8 ounces), divided
1/4 cup  minced white onion, plus more for garnish
Cheese Enchiladas with Red Chile Sauce Recipe at Cooking.com
DIRECTIONS
To prepare sauce: Heat oil in a medium saucepan over medium heat. Add 1/2 cup onion; cook, stirring, until it begins to soften, about 1 minute. Stir in garlic and continue cooking until the onion is translucent and soft, about 2 minutes more. Stir in chile powder. Add broth, water, oregano and salt. Bring to a boil. Reduce heat to a simmer and cook until thickened and reduced by about one-third, about 20 minutes. (The sauce should be thick enough to coat a spoon lightly).


To prepare enchiladas: Preheat oven to 400°F. Coat a 7-by-11-inch (or similar-size 2-quart) baking dish with cooking spray.


Combine beans and yogurt in a small bowl.


Spread about 1/4 cup of the sauce in the baking dish. Arrange 4 tortillas in the dish, overlapping them to cover the bottom. Top with half the bean mixture, using the back of a spoon to spread it thin. Scatter 2/3 cup cheese and 2 tablespoons onion on top of the beans. Top with one-third of the remaining sauce, 4 tortillas, the remaining bean mixture, 2/3 cup cheese and the remaining 2 tablespoons onion. Spread half of the remaining sauce on top and cover with the remaining 4 tortillas. Top with the remaining sauce and the remaining 2/3 cup cheese.


Bake the enchiladas until hot and bubbling, 15 to 20 minutes. Let stand for 5 minutes before serving. Serve with additional minced onion, if desired.


Recipe reprinted by permission of © EatingWell Magazine. All rights reserved.
Date Added: 08/01/2010
Part of These Recipe Collections Find Similar Recipes »
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Nutrition Facts per Serving
Yield:   8 servings
Calories: 305
Fat. Total: 14g
Protein: 12g
Carbohydrates, Total: 35g
Fat, Saturated: 6g
Fiber: 7g
Cholesterol: 30mg
Sodium: 606mg
% Cal. from Fat: 41%
Spotlight Recipe Review See all 1 reviews »

Rating: 4
by: Samantha, KS Reviewed: 02/24/2012
good and cheesy
made this tonight. i used the refried beans instead of the pintos. a tad more yogurt would probably make it spread easier, but it wasn't too thick. i also put all the cheese inside and none on top, but a dollop of sour cream instead. i thought it was very good, and the five year old asked for seconds.
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