Red Chile Enchiladas Recipe

There’s just something soul-satisfying about a bubbling, cheesy pan of red chile enchiladas fresh out of the oven—every bite is like a warm hug wrapped in a corn tortilla. Let’s dive into this deliciousness!

I get great pleasure from the deep tastes of red chile enchiladas. The dish is composed of corn tortillas wrapped around a filling of chicken and Monterey Jack cheese, and then they are drenched and baked in a red chile sauce.

This is not a wimpy sauce. Red chile enchilada sauce is made with dried red chiles, cumin, and oregano.

I learned to garnish the enchiladas with chopped cilantro. I don’t always do that, but when I do, it makes for a fresher-tasting dish.

Red Chile Enchiladas Recipe Ingredients

– Corn Tortillas:
– Whole grain, providing carbohydrates and fiber.

– Essential base for enchiladas, mild in flavor.

– Red Chile Sauce:
– Spicy and tangy, rich in antioxidants like vitamin C.

– Deepens the dish’s flavor with smoky, earthy notes.

– Cheese (Monterey Jack or Mexican blend):
– Offers creaminess and melts perfectly.

– Source of calcium and protein.

– Shredded Chicken:
– Lean protein option, optionally added.

– Adds richness and heartiness to enchiladas.

– Onion and Garlic:
– Aromatic ingredients, providing depth and umami.

– Rich in antioxidants and vitamin C.

– Cilantro:
– Fresh herb, adds bright, citrusy notes.

– Contains vitamins A, C, and K.

– Sour Cream:
– Creamy, tangy garnish for balance.

– Contains probiotics and adds a cooling contrast.

– Lime Wedges:
– Enhances and brightens flavors with acidity.

– Rich in vitamin C, aids in digestion.

Red Chile Enchiladas Recipe Ingredient Quantities

– 12 corn tortillas
– 3 tablespoons vegetable oil
– 1 medium onion, finely chopped
– 2 cloves garlic, minced
– 3 cups red chile sauce
– 3 cups shredded cheese (such as Monterey Jack or a Mexican blend)
– 2 cups cooked and shredded chicken (optional)
– Salt and pepper, to taste
– 1 teaspoon ground cumin
– 1 teaspoon dried oregano
– 1/2 teaspoon onion powder
– 1/2 teaspoon garlic powder
– 1/4 cup chopped fresh cilantro, for garnish
– 1/4 cup sour cream, for garnish
– Lime wedges, for serving

How to Make this Red Chile Enchiladas Recipe

1. Heat the oven to 375°F (190°C). A 9×13 baking dish is what you need & grease it lightly to prepare the dish.

2. In a medium skillet, heat the vegetable oil over medium heat. Add the chopped onion and sauté until softened, about 5 minutes. Stir in the minced garlic and cook for another minute until fragrant.

3. Add the cumin, oregano, onion powder, and garlic powder. Season with salt and pepper to taste. Cook for 1-2 more minutes to blend the flavors.

4. If you’re using it, add the shredded chicken to the skillet and stir it with the spices. Cook until the chicken is heated through, then take the skillet off the heat.

5. In a different pan, lightly brown each corn tortilla in a medium heat for 20-30 seconds on each side to make them easy to fold.

6. Cover the base of the prepared baking dish with a thin layer of red chile sauce.

7. Dip each tortilla in the red chile sauce, coating it lightly. Place inside each tortilla a portion of the chicken mixture and some shredded cheese. Roll up the tortilla and lay it seam side down in the baking dish.

8. Carry out this procedure with each one of the tortillas, placing them snugly in the dish.

9. Evenly pour the leftover red chile sauce over the enchiladas that you have rolled up, and on top of that, sprinkle the leftover shredded cheese.

10. Preheat the oven to 350 degrees Fahrenheit. Bake in the preheated oven for 20-25 minutes, or until the cheese is melted and bubbly. Garnish with chopped cilantro and serve with sour cream and lime wedges. Enjoy!

Red Chile Enchiladas Recipe Equipment Needed

1. Oven
2. 9×13-inch baking dish
3. Baking dish greaser (e.g., pastry brush or paper towel)
4. Medium skillet
5. Pan (for browning tortillas)
6. Knife (for chopping)
7. Cutting board
8. Stirring spoon or spatula
9. Measuring spoons
10. Tongs (optional, for dipping tortillas)
11. Cheese grater (if cheese is not pre-shredded)

FAQ

• Can I make the enchiladas ahead of time?Certainly, the enchiladas can be assembled a day in advance and placed in the refrigerator. When it comes time to bake them, you’ll just need to increase the baking duration by a few minutes to make sure they’re thoroughly heated throughout.
• How do I prevent the tortillas from cracking?Fry the tortillas in oil for a few seconds on each side before filling. This softens them and prevents cracking.
• Can I use flour tortillas instead of corn tortillas?Yes, but the taste and feel will be different. Corn tortillas are traditional and give an authentic flavor.
• Is the chicken necessary?No, the chicken is optional. You can make vegetarian enchiladas by leaving out the chicken and maybe adding beans or more cheese.
• What type of cheese works best in these enchiladas?A combination of cheeses akin to Mexican or Monterey Jack has the best melting properties and complements the flavors. But you can branch out with pleasures of other cheeses like cheddar or queso fresco.
• How can I make the red chile sauce from scratch?Although this recipe uses sauce that comes from a jar, you can make a version from scratch using dried red chiles, onions, garlic, and seasonings, all blended into a smooth sauce.
• Can the enchilada fillings be customized?Certainly! You can include any of the following: sautéed vegetables, black beans, or chicken, which can be replaced with either ground beef or turkey, depending on your dietary preference.

Red Chile Enchiladas Recipe Substitutions and Variations

Corn Tortillas: Swap them out for flour tortillas for a different texture.
Vegetable Oil: Use canola or avocado oil as alternatives.
Shredded Cheese: Substitute cheddar cheese or queso fresco for variation.
Shredded Chicken (Cooked): For a meatless dish, substitute black beans or a mix of roasted vegetables such as zucchini and bell peppers.
Red Chile Sauce: If you want a milder flavor, you can substitute it with green chile sauce.

Pro Tips

1. Warm the Tortillas To prevent the tortillas from cracking when you roll them, wrap them in a damp paper towel and microwave for about 30 seconds before browning them. This makes them more pliable.

2. Enhance the Sauce Consider simmering the red chile sauce with a bit of broth or stock (chicken or vegetable) for extra richness, and taste-test for seasoning adjustments before assembling the enchiladas.

3. Cheese Layering For an extra cheesy experience, add a thin layer of cheese between the layers of enchiladas in the baking dish before pouring the sauce. This adds flavor and texture throughout the dish.

4. Cilantro Refresh Reserve the cilantro until just before serving for the freshest aroma and taste. Consider adding finely chopped green onions as an additional garnish for a mild oniony kick.

5. Lime Enhancement To maximize flavor, lightly squeeze some fresh lime juice over the assembled enchiladas right before serving. This adds zesty brightness that complements the rich flavors.