date: 2020-08-13T03:30:40.523Z 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: Adelaide Moran ratingvalue: 4 reviewcount: 2479 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: 114 calories recipecuisine: American preptime: "PT39M" cooktime: "PT52M" recipeyield: "4" recipecategory: Dinner ---  Hello everybody, it is Brad, welcome to my recipe site. Today, we're going to prepare a distinctive dish, cheese enchiladas with red chile sauce. One of my favorites food recipes. This time, I will make it a bit tasty. This will be really delicious. Cheese Enchiladas with Red Chile Sauce is one of the most popular of recent trending meals in the world. It's enjoyed by millions every day. It's simple, it is fast, it tastes yummy. Cheese Enchiladas with Red Chile Sauce is something that I've loved my entire life. They are fine and they look wonderful. To begin with this particular recipe, we have to prepare a few ingredients. 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. Prepare 1 clove Garlic minced 1. Prepare 1/2 cup Mild to medium New Mexican Chile Powder (can use hot but reduce the amount unless you prefer hot) 1. Get 2 cup Reduced Sodium Chicken Broth or Vegetable Broth 1. Make ready 1 cup Water 1. Make ready 1/2 tsp Dried Oregano (Mexican if available) 1. Make ready 1/2 tsp Salt 1. Make ready 2 tbsp Plain Yoghurt (I use Greek) 1. Make ready 12 6 inch Corn Tortillas 1. Get 2 cup Shredded Sharp Cheddar 1. Prepare 3/4 cup White Onion, minced 1. Take 1 Chicken, Beef, Pork (optional) 1. Get 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 your time. I'm confident that you will make this at home. There is gonna be more interesting food at home recipes coming up. Remember to save this page on your browser, and share it to your family, friends and colleague. Thank you for reading. Go on get cooking!