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We hope you got benefit from reading it, now let’s go back to cheese enchiladas with red chile sauce recipe. To cook cheese enchiladas with red chile sauce you need 13 ingredients and 5 steps. Here is how you achieve that.

The ingredients needed to prepare Cheese Enchiladas with Red Chile Sauce:

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

Instructions to make Cheese Enchiladas with Red Chile Sauce:

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

Corn tortillas filled with cheddar cheese and diced white onion, covered in red sauce, and heated just long enough for the cheese to melt, leaving the onions still crisp. My little brother hated onions when he. Learn how to make cheese enchiladas with my delicious homemade red chili sauce, melted cheese and onions. A couple of weeks ago I posted a recipe for Huevos Rancheros and included my recipe for red chile sauce. I always double or triple the recipe when I make the sauce because I use red chile sauce in many, many dishes.

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