New Mexico is home to some of the best enchiladas ever. A plate of steaming hot bright red sauce covered enchiladas covered with melted white cheese on top is a thing of beauty and is pretty much impossible to resist! Whether or not you’ve had the pleasure of eating in New Mexico or not, it’s well worth whipping up these fantastic New Mexican style enchiladas.
Soft corn tortillas enclose a creamy, succulent filling with a touch of spice. Head over to El Paso, New Mexico, and you’ll find the enchiladas spiced with hatch chilies which are in the same chili pepper family as anaheim chilies, rather than the ancho chilies, or dried poblanos, more typically used in neighboring Texas.
Hatch chilies, also known as chilies colorado or New Mexico chilies are earthy but a little more fruity. They can also be hotter than anchos, so use any kind of chilies you can find and that you enjoy.
Why You’ll Love the Recipe:
These gorgeous New Mexican style red chili enchiladas with cheese are so delicious. They’re spicy, sweet, savory – a little of everything at once. Every bite is a real treat.
Want to save this recipe?
How to Serve Them:
Enjoy these with rice and beans or with a salad or some grilled or steamed vegetables.
Can You Make Them Ahead?
They’re best made and served fresh.
Storage Instructions:
Leftovers will keep for up to 3 days in an airtight container in the refrigerator.
Variations and Substitutions:
If you can’t find New Mexican chilies or hatch chilies you can use anaheim chilies or guajillo chilies.
New Mexico Style Red Chile Enchiladas
Ingredients
- 12 corn tortillas
- 1 ½ pounds 3 cups shredded muenster or monterey jack cheese
- 2 tablespoons vegetable oil
- Thinly sliced onion to serve
- Guacamole and/or pickled jalapenos to serve
FOR THE RED CHILI SAUCE:
- 12 dried New Mexican chilies stems and seeds removed
- 1 tablespoon vegetable oil
- 1 bay leaf
- 4 chopped garlic cloves
- ½ cup chopped yellow onion
- 2 cups chicken or vegetable broth
- 1 teaspoon ground cumin
- 1 teaspoon dried oregano
- Salt to taste
Instructions
- Toast the chilies in a dry skillet over a high heat for a few seconds or until they puff up and then add water to cover along with the bay leaf.
- Bring to a boil and then turn the heat off and let the chilies sit in there soaking for half an hour.
- Discard the bay leaf and the soaking water and rinse the chilies off. Put them in a blender.
- Heat the oil for the sauce in a saucepan and then saute the onion and garlic for about 4 minutes, stirring often.
- Turn off the heat and put the onion and garlic in the blender with the oregano, broth and cumin.
- Process for a few minutes until smooth.
- Pour the sauce into the pan and cook for 10 minutes over a low to medium heat or until slightly reduced.
- Taste and add salt if needed.
- Preheat the oven to 350°F and put the oil in a 9 x 13-inch baking dish.
- Add the tortillas and put them in the oven for a few minutes until warmed up.
- Remove the tortillas from the baking dish.
- Pour half of the red chili sauce into the baking dish.
- Add ¼ cup of cheese to one tortilla and roll it up.
- Repeat with the rest and put in the baking dish seam side down.
- Pour the rest of the sauce over them and then add the rest of the cheese.
- Bake for 15 to 20 minutes uncovered or until the cheese melts.
- Top with jalapenos and onion and serve with guacamole on the side if liked.
- Enjoy!
