date: 2020-07-31T18:52:06.968Z image: https://img-global.cpcdn.com/recipes/6458326678241280/751x532cq70/cheese-enchiladas-with-red-chile-sauce-recipe-main-photo.jpg thumbnail: https://img-global.cpcdn.com/recipes/6458326678241280/751x532cq70/cheese-enchiladas-with-red-chile-sauce-recipe-main-photo.jpg cover: https://img-global.cpcdn.com/recipes/6458326678241280/751x532cq70/cheese-enchiladas-with-red-chile-sauce-recipe-main-photo.jpg author: Lucas Green ratingvalue: 4.5 reviewcount: 14238 recipeingredient: - "2 tsp Canola oil" - "1 clove Garlic minced" - "1/2 cup Mild to medium New Mexican Chile Powder can use hot but reduce the amount unless you prefer hot" - "2 cup Reduced Sodium Chicken Broth or Vegetable Broth" - "1 cup Water" - "1/2 tsp Dried Oregano Mexican if available" - "1/2 tsp Salt" - "2 tbsp Plain Yoghurt I use Greek" - "12 6 inch Corn Tortillas" - "2 cup Shredded Sharp Cheddar" - "3/4 cup White Onion minced" - "1 Chicken Beef Pork optional" - "1 can Pinto Beans 15 oz drained and rinsed" recipeinstructions: - "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." - "Preheat oven to 400?. Coat a 7x11 inch or similar baking dish with cooking spray." - "Mash the pinto beans and combine with yoghurt." - "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." - "Bake until hot and bubbly, approximately 15 to 20 minutes. Let stand 5 minutes before serving." categories: - Recipe tags: - cheese - enchiladas - with katakunci: cheese enchiladas with nutrition: 192 calories recipecuisine: American preptime: "PT10M" cooktime: "PT47M" recipeyield: "3" recipecategory: Dessert ---  Hey everyone, I hope you are having an amazing day today. Today, I will show you a way to prepare a special dish, cheese enchiladas with red chile sauce. It is one of my favorites. This time, I am going to make it a little bit tasty. This is gonna smell and look delicious. Cheese Enchiladas with Red Chile Sauce is one of the most favored of recent trending meals on earth. It's easy, it is quick, it tastes yummy. It is enjoyed by millions every day. Cheese Enchiladas with Red Chile Sauce is something which I've loved my whole life. They are fine and they look fantastic. To get started with this recipe, we must first prepare a few components. You can have cheese enchiladas with red chile sauce using 13 ingredients and 5 steps. Here is how you cook that. ##### The ingredients needed to make Cheese Enchiladas with Red Chile Sauce: 1. Make ready 2 tsp Canola oil 1. Get 1 clove Garlic minced 1. Take 1/2 cup Mild to medium New Mexican Chile Powder (can use hot but reduce the amount unless you prefer hot) 1. Prepare 2 cup Reduced Sodium Chicken Broth or Vegetable Broth 1. Take 1 cup Water 1. Make ready 1/2 tsp Dried Oregano (Mexican if available) 1. Get 1/2 tsp Salt 1. Make ready 2 tbsp Plain Yoghurt (I use Greek) 1. Take 12 6 inch Corn Tortillas 1. Make ready 2 cup Shredded Sharp Cheddar 1. Make ready 3/4 cup White Onion, minced 1. Take 1 Chicken, Beef, Pork (optional) 1. Make ready 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. 1. Preheat oven to 400?. Coat a 7x11 inch or similar baking dish with cooking spray. 1. Mash the pinto beans and combine with yoghurt. 1. 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. 1. Bake until hot and bubbly, approximately 15 to 20 minutes. Let stand 5 minutes before serving. So that is going to wrap it up for this exceptional food cheese enchiladas with red chile sauce recipe. Thanks so much for reading. I'm confident you will make this at home. There is gonna be more interesting food at home recipes coming up. Remember to bookmark this page on your browser, and share it to your family, friends and colleague. Thank you for reading. Go on get cooking!