Decisions, decisions. Stack it or roll it. Blue corn or yellow. Red sauce or green. You gotta engage when you eat a New Mexico enchilada.
Here’s our version of the classic red chile enchilada which you can make at home. Perfect comfort food for anytime of the year. Just be sure you have some red chile powder from The Chile Shop or Williams Sonoma on hand.
And how handy! With that chile powder, now you can enjoy a margarita with dinner.
- Red Chile Sauce (Adapted from [url href=”http://thechileshop.com/” target=”_blank”]The Chile Shop[/url]):
- 2 tablespoons oil
- 1 clove garlic, minced
- 1/2 teaspoon oregano
- 1/2 teaspoon cumin
- 2 tablespoons flour
- 8 tablespoons mild New Mexico Red Chile, such as Hatch or Dixon
- 3 cups broth (chicken, beef or vegetable)
- 1/2 teaspoon salt
- 8 corn torillas
- 12 ounces cheddar or Monterrey Jack cheese, grated
- 4 green onions, thinly sliced
- 3/4 cup broth for softening tortillas
- Sour cream (optional)
- Sauté garlic in oil over low heat for 1-2 minutes, being careful not to burn. Add oregano, cumin and flour and stir. Slowly add 1 cup broth by the tablespoon, stirring to smooth out any lumps. Then slowly add the chile powder, stirring well after each tablespoon to create a smooth sauce.
- When all the chile powder is added, slowly pour in the rest of the broth until smooth.
- Cook over low to medium heat for about 45 minutes, stirring often, until the sauce is thick enough to coat the back of a spoon.
- Preheat oven to 400 degrees.
- To prevent sticking, coat the bottom of an 8 by 12 inch baking pan with a couple of tablespoons of the red chile sauce.
- In a frying or sauce pan, heat 3/4 cup broth with a tablespoon red chile sauce.
- Dip tortilla into broth mixture, coating it thoroughly to soften.
- Transfer tortilla to baking pan. In the middle of the tortilla, sprinkle a couple of tablespoons of cheese along with 1/10th of the sliced green onions. Roll up and place seam side down in pan. Repeat with the other tortillas.
- Pour red chile sauce over the tortillas and top with remaining cheese.
- Heat in oven until cheese is bubbling, about 15 minutes.
- Before serving top each enchilada with remaining sliced green onions and a dollop of sour cream, if desired.