There’s something magical about the way Chimayo Red Chile Enchiladas waft through the air, inviting us to indulge in their rich flavors and vibrant colors. Picture a warm, cheesy embrace wrapped in soft corn tortillas, each bite bursting with a medley of spices that dance on your taste buds. If you’re anything like me, just the thought of them makes your mouth water and your heart race with anticipation.
These delightful enchiladas hold a special place in my culinary heart; they remind me of family gatherings where laughter mingles with the aroma of simmering sauces. Whether it’s a cozy Sunday dinner or an impromptu fiesta, Chimayo Red Chile Enchiladas are perfect for any occasion. Get ready to savor this flavor explosion!
Why You'll Love This Recipe
- This Chimayo Red Chile Enchilada recipe is simple enough for weeknight meals yet impressive enough for entertaining.
- The combination of spicy red chile sauce and gooey cheese ensures a delicious flavor experience.
- Vibrant colors make this dish a feast for the eyes as well as the palate.
- Versatile enough to customize with various fillings, everyone leaves happy!
I once served these enchiladas at a family reunion, and let’s just say the empty plates spoke louder than words ever could.
Essential Ingredients
Here’s what you’ll need to make this delicious dish:
Corn Tortillas: Opt for fresh tortillas if possible; they add authenticity and texture to the dish.
Chimayo Red Chile Powder: This unique spice brings depth and richness; ensure it’s fresh for maximum flavor.
Shredded Cheese: Use a blend of Monterey Jack and Cheddar for that perfect melty goodness.
Ground Beef or Chicken: Choose lean meat for a healthier option; it soaks up all those wonderful spices.
Onions: Sautéed onions add sweetness; they should be golden brown and fragrant before adding them to the filling.
Garlic: Fresh garlic enhances the flavor profile; don’t skip it unless you want bland enchiladas!
Sour Cream: A dollop on top complements the heat perfectly; it’s like a cooling hug from your favorite aunt.
For the Sauce:
Tomato Sauce: Use quality tomato sauce as the base; it balances out the spiciness of the red chile.
Chicken Broth: Low-sodium broth is best to control salt levels while keeping everything moist.
Cumin Powder: Cumin adds warmth; just a pinch can elevate your enchiladas from good to unforgettable.
Salt & Pepper: Always season your sauce well; taste as you go to find that perfect balance.
The full ingredients list, including measurements, is provided in the recipe card directly below.
How to Make Chimayo Red Chile Enchilada
Preheat oven to 375°F (190°C). Prepare a large baking dish by greasing it lightly or using non-stick spray.
Sauté Your Aromatics: In a skillet over medium heat, add olive oil and sauté diced onions until they’re translucent and fragrant, about 5-7 minutes. The aroma will have you dreaming of what’s coming next.
Prepare Your Meat Filling: Add ground beef or chicken into the skillet along with minced garlic. Cook until browned thoroughly, stirring occasionally. The mixture should resemble an irresistible meat party!
Create Your Sauce: In a separate bowl, mix tomato sauce, chicken broth, Chimayo red chile powder, cumin, salt, and pepper until well combined. The color should be vibrant with an intoxicating aroma.
Assemble Your Enchiladas: Take one tortilla at a time and fill it with meat mixture and shredded cheese; roll tightly. Place seam-side down in your prepared baking dish like you’re tucking them into bed!
Bake Until Golden: Pour remaining sauce over assembled enchiladas and sprinkle additional cheese on top. Bake uncovered for about 25-30 minutes until bubbly and golden brown. Keep an eye on them—nobody wants burnt edges!
Serve hot with sour cream on top for that extra zing! Enjoy every cheesy, spicy bite of these Chimayo Red Chile Enchiladas—they’re sure to become your new favorite comfort food!
Content
Tip: Use fresh ingredients for vibrant flavors and better texture. Fresh produce makes all the difference in taste. I remember my first batch—using wilted veggies made them bland.
Tip: Toast your tortillas before filling them. Toasting brings out their flavor and adds a delightful crunch. The first time I skipped this, my enchiladas were soggy and sad.
Tip: Add a sprinkle of cheese on top before serving for extra creaminess. Cheese melts beautifully, creating a comforting layer. My family thought I was a culinary genius the day I added that final touch.
Perfecting the Cooking Process
Start by preparing the Chimayo Red Chile sauce, then cook your filling while the tortillas toast. This keeps everything warm and delicious when it’s time to assemble your enchiladas.
Add Your Touch
Feeling adventurous? Swap chicken for roasted vegetables or add black beans for extra protein. You can even experiment with different cheeses to find the perfect combo for your taste buds.
Storing & Reheating
Store any leftover enchiladas in an airtight container in the fridge for up to three days. To reheat, place them in a preheated oven at 350°F until warmed through—about 20 minutes should do it.
Chef's Helpful Tips
- Use high-quality spices; they elevate the dish’s overall flavor significantly.
- Don’t rush the cooking process; allowing flavors to meld makes a world of difference.
- Remember to taste as you go; adjusting seasoning is key to perfection.
I still chuckle when I recall my first attempt at making enchiladas—it was chaos! Friends raved about them, but only because we were all too busy enjoying margaritas!
FAQ
What is Chimayo Red Chile?
Chimayo Red Chile is a rich, flavorful chili known for its unique smoky taste.
Can I make enchiladas ahead of time?
Yes, assemble them and refrigerate before baking; just add extra time for reheating.
What type of cheese works best?
Mexican blend cheese or queso fresco are both excellent choices for enchiladas.
Chimayo Red Chile Enchiladas
Chimayo Red Chile Enchiladas are a vibrant, comforting dish that combines the rich flavors of Chimayo red chile powder with gooey cheese wrapped in soft corn tortillas. This recipe is perfect for family gatherings or cozy dinners, offering a delightful explosion of taste that will leave everyone craving more. With simple ingredients and easy-to-follow instructions, you can create this delicious meal in no time.
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Total Time: 50 minutes
- Yield: Serves 4
- Category: Main
- Method: Baking
- Cuisine: Mexican
Ingredients
- 8 corn tortillas
- 2 cups shredded Monterey Jack and Cheddar cheese blend
- 1 lb ground beef or chicken
- 1 medium onion, diced
- 2 cloves garlic, minced
- 1 cup Chimayo red chile powder
- 1 cup tomato sauce
- 1 cup low-sodium chicken broth
- 1 tsp cumin powder
- Salt and pepper to taste
- Sour cream for serving
Instructions
- Preheat oven to 375°F (190°C) and grease a large baking dish.
- In a skillet, sauté diced onions in olive oil over medium heat until translucent (about 5-7 minutes). Add ground meat and minced garlic; cook until browned.
- In a bowl, mix tomato sauce, chicken broth, Chimayo red chile powder, cumin, salt, and pepper until combined.
- Fill each tortilla with the meat mixture and cheese; roll tightly and place seam-side down in the baking dish.
- Pour remaining sauce over enchiladas and top with extra cheese. Bake uncovered for 25-30 minutes or until bubbly and golden.
- Serve hot with sour cream on top.
Nutrition
- Serving Size: 2 enchiladas (250g)
- Calories: 470
- Sugar: 5g
- Sodium: 740mg
- Fat: 24g
- Saturated Fat: 10g
- Unsaturated Fat: 11g
- Trans Fat: 0g
- Carbohydrates: 39g
- Fiber: 4g
- Protein: 23g
- Cholesterol: 75mg
Keywords: Use fresh ingredients for better flavor. Toast tortillas before filling for added texture. Substitute meat with roasted vegetables or black beans for a vegetarian option.
