Red Cheese Enchiladas
When it comes to Enchiladas, it doesn't matter if they're Red or Green, I'm an equal opportunity devourer! And, as a native New Mexican, I especially love them when they're made with Hatch chile. In this video, I show you how I make both Red Cheese Enchiladas with Hatch chile, because sometimes it's hard to decide between the two. Read on for the full recipes.
Ingredients
- 10 Red Chile Pods Approx.
- 3 cloves Garlic
- 1 tbsp. Mexican Oregano
- 1 tbsp. Cumin
- 1 tsp. Salt To taste
- 3 ¼ cups Water Approx.
- Corn Tortillas
- Grated Cheese Of your choice (cheddar, pepper jack, muenster are all great)
- Chopped Onion To your liking
- Vegetable Oil For frying
Instructions
- Remove stem, seeds, and any imperfections from dry chile pods and rinse clean in water.
- Soak clean chile pods in hot water for a minimum of 15 minutes so they soften and rehydrate.
- Place softened chile pods in blender or food processor, along with garlic, oregano, cumin, salt, and water. Blend until completely smooth.
- Heat saucepan over medium high heat with about 1-2 Tbsp. of oil.
- Pour red chile sauce in saucepan and cook for 15 minutes, stirring frequently. (When it reaches a boil, lower heat to a simmer.)
- Place enough oil in a small frying pan to deep fry the corn tortillas.
- Fry tortillas on both sides, drain oil and place over paper towels to remove excess oil.
- Put shredded cheese and onion on individual fried tortillas, and roll.
- Place rolls side by side in baking dish until filled with enchiladas.
- Pour enough red chile sauce to completely cover enchiladas.
- Sprinkle with more cheese and onion on top.
- Bake at 350º for 20-30 minutes. Enjoy!
Video
Notes
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