Hello everybody, it’s Brad, welcome to our recipe site. Today, I will show you a way to prepare a distinctive dish, cheese enchiladas with red chile sauce. It is one of my favorites food recipes. For mine, I am going to make it a bit unique. This will be really delicious.

Cheese Enchiladas with Red Chile Sauce is one of the most popular of current trending meals in the world. It is appreciated by millions daily. It’s simple, it is fast, it tastes yummy. They are fine and they look fantastic. Cheese Enchiladas with Red Chile Sauce is something that I’ve loved my entire life.

To begin with this recipe, we must prepare a few components. You can cook cheese enchiladas with red chile sauce using 13 ingredients and 5 steps. Here is how you cook it.

The ingredients needed to make Cheese Enchiladas with Red Chile Sauce:

1. Take Canola oil
2. Prepare Garlic minced
3. Make ready Mild to medium New Mexican Chile Powder (can use hot but reduce the amount unless you prefer hot)
4. Make ready Reduced Sodium Chicken Broth or Vegetable Broth
5. Get Water
6. Prepare Dried Oregano (Mexican if available)
7. Take Salt
8. Take Plain Yoghurt (I use Greek)
9. Get 6 inch Corn Tortillas
10. Prepare Shredded Sharp Cheddar
11. Prepare White Onion, minced
12. Make ready Chicken, Beef, Pork (optional)
13. Make ready Pinto Beans (15 oz), drained and rinsed

Steps 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.
2. Preheat oven to 400?. Coat a 7x11 inch or similar baking dish with cooking spray.
3. Mash the pinto beans and combine with yoghurt.
4. 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.
5. Bake until hot and bubbly, approximately 15 to 20 minutes. Let stand 5 minutes before serving.

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