Red Chile Enchiladas

Red Chile Enchiladas are a quintessential dish in Southwestern cuisine, celebrated for their rich, smoky flavors and comforting appeal. This recipe centers around a vibrant red chile sauce made from toasted New Mexican chiles, which infuse the dish with a deep, earthy heat. Paired with tender corn tortillas and gooey Monterey Jack or Muenster cheese, each enchilada is a delicious balance of savory and spicy.

Topped with fresh onions and pickled jalapeños, and served alongside creamy guacamole, these enchiladas are not just a meal but a culinary journey through the flavors of the Southwest.

Red Chile Enchiladas

Ingredients

Red Chile Sauce:

12 dried New Mexican chiles, about 3 ounces, seeded and stemmed

1 bay leaf

1 tablespoon vegetable oil

1/2 cup chopped yellow onion

4 cloves garlic, chopped

1 teaspoon ground cumin

1 teaspoon dried oregano

2 cups chicken or vegetable broth

Salt

Enchiladas:

2 tablespoons vegetable oil

12 corn tortillas

1 1/2 pounds 3 cups shredded Monterey Jack or Muenster

Diced or thinly sliced yellow onion, for serving

Pickled jalapeños, for serving

Guacamole, for serving

Instructions

Step 1:

In a dry skillet heated on high, toast the New Mexican chiles on each side for about 10 seconds or just until they start to puff.

Fill the skillet with enough water to cover the chiles and add the bay leaf.

Step 2:

Leave the heat on until the water begins to boil and then turn off the heat and let the chiles soak until soft, about 30 minutes.

Once hydrated, discard the soaking water and the bay leaf then rinse the chiles.

Place the chiles in a blender.

Step 3:

Meanwhile, to make the sauce, in a medium saucepan heat the oil on medium-low heat.

Add the onion and the garlic and while occasionally stirring, cook until softened and fragrant, about 3-5 minutes.

Turn off the heat.

Add the onion and garlic to the blender, along with the cumin, oregano, and broth.

Puree for 5 minutes or until smooth.

Step 4:

Pour the sauce into the saucepan and cook on medium-low heat for 10 minutes or until warm and slightly reduced.

Taste and adjust seasonings, adding salt if needed.

You should have about 3 cups of sauce, though if you have a bit more or less that’s fine.

Step 5:

For the enchiladas, first preheat the oven to 350°F and pour the oil into a 9×13 baking dish.

To quickly warm the tortillas, place them in the baking dish (it’s okay if they overlap) and make sure they get covered in the oil.

Place the uncovered in the oven for 3-5 minutes or until the tortillas are soft and warm.

Remove the tortillas from the baking pan and keep covered.

Pour half the red chile sauce into the baking dish.

Step 6:

To assemble the enchiladas, place a warm tortilla on a clean surface and add 1/4 cup of the cheese and then roll the tortilla.

Place rolled tortillas in the baking dish, seam side down.

Repeat with the remaining tortillas.

Evenly pour over the enchiladas the remaining salsa, then top with the remaining cheese.

Step 7:

Bake uncovered for 15-20 minutes or until the cheese has melted.

Top the enchiladas with the onion and jalapeños, and serve warm with guacamole on the side.

Notes:

Dried New Mexican chiles can be found in the spice or international section at many supermarkets or at Mexican grocers. If you can’t find them, guajillo chiles are a good substitution.

Red Chile Sauce: The heart of this dish lies in the robust red chile sauce made from toasted New Mexican chiles, creating a smoky and spicy base complemented by aromatic spices like cumin and oregano.

Preparation of Chiles: Toasting and soaking the dried chiles before blending ensures they are softened and their flavors fully develop, providing a deep, earthy undertone to the sauce.

Assembly: Preheating tortillas in oil before filling helps soften them, making them pliable for rolling without breaking. This step also enhances their flavor by lightly crisping the edges.

Cheese and Filling: Generously filling each tortilla with shredded Monterey Jack or Muenster cheese adds a creamy contrast to the spicy sauce, ensuring each bite is rich and satisfying.

Baking and Serving: Baking the assembled enchiladas allows the flavors to meld together while melting the cheese to perfection. Garnishing with fresh onions, pickled jalapeños, and serving with guacamole adds layers of texture and brightness to the dish.

Customization: Adjusting the spiciness and saltiness of the sauce to taste ensures the dish suits personal preferences, offering flexibility in flavor intensity.

Cultural Significance: Red Chile Enchiladas are a staple in Southwestern cuisine, representing a blend of Indigenous and Spanish culinary influences, showcasing the region’s vibrant flavors and ingredients.

Nutrition Information:

YIELDS: 6 | SERVING SIZE: 1

Frequently Asked Questions:

Can I use different types of dried chiles for the sauce?

Yes, you can experiment with different types of dried chiles based on your preference.

Ancho or guajillo chiles can be good substitutes or additions to New Mexican chiles.

Can I make the sauce ahead of time?

Absolutely! The red chile sauce can be made ahead and stored in the refrigerator for up to 3 days or frozen for longer storage.

Reheat before using.

What can I substitute for Monterey Jack or Muenster cheese?

You can substitute with any good melting cheese like cheddar, Colby Jack, or even a Mexican cheese blend.

How can I adjust the spiciness of the enchiladas?

Adjust the heat level by adding more or fewer dried chiles in the sauce.

Removing the seeds and membranes of the chiles can also reduce spiciness.

Can I use flour tortillas instead of corn tortillas?

Traditionally, corn tortillas are used for enchiladas due to their texture and ability to hold the sauce well.

Flour tortillas may become too soft.

Can I skip toasting the dried chiles?

Toasting the chiles enhances their flavor. If you skip this step, your sauce may have a slightly different taste, but it’s still possible to proceed without toasting.

Do I need to soak the chiles before blending them?

Yes, soaking the chiles helps them soften, making them easier to blend into a smooth sauce.

Can I make these enchiladas vegetarian?

Yes, substitute vegetable broth for the chicken broth and use a vegetarian cheese option.

You can also add roasted vegetables or beans as a filling.

How do I prevent the tortillas from tearing when rolling?

Ensure the tortillas are warm and flexible before rolling.

You can also briefly dip them in the warm sauce to soften further.

What are good side dishes to serve with these enchiladas?

Serve with Mexican rice, refried beans, a fresh salad, or chips and salsa alongside the guacamole and pickled jalapeños for a complete meal.