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
Scale
- 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.