Red Chile Enchiladas

Here’s a traditional New Mexico–style Red Chile Enchiladas recipe—simple, bold, and all about the chile 🌶️

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Red Chile Enchiladas

Red Chile Sauce

Ingredients

• 12–15 dried red chile pods (New Mexico, guajillo, or chile pasado)

• 2 cloves garlic

• ½ tsp salt (to taste)

• 1–1½ cups chile soaking liquid or broth

• Optional: ¼ tsp Mexican oregano or cumin

Instructions

1. Remove stems and seeds from chile pods.

2. Toast lightly in a dry skillet (10–15 seconds per side—don’t burn).

3. Soak chiles in hot water 20–30 minutes until soft.

4. Blend chiles, garlic, salt, and enough soaking liquid to make a smooth sauce.

5. Strain if desired. Simmer 10 minutes to deepen flavor.

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Enchiladas

Ingredients

• 12 corn tortillas

• Oil for frying tortillas

• 1½–2 cups red chile sauce

• 1½ cups shredded cheese (longhorn, mild cheddar, or Monterey Jack)

• Optional toppings: fried egg, chopped onion, lettuce

Instructions

1. Heat oil in a skillet. Lightly fry tortillas just until pliable; drain.

2. Warm red chile sauce in a pan.

3. Dip each tortilla into warm sauce.

4. Fill with cheese, roll, and place seam-side down in a baking dish.
   (Or stack flat, New Mexico–style.)

5. Spoon extra sauce over enchiladas and sprinkle with more cheese.

6. Bake at 375°F (190°C) for 15–20 minutes, until bubbly.

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Serving Ideas

• Top with a fried egg for classic huevos rancheros–style enchiladas.

• Serve with beans, rice, or a simple cabbage slaw.

• For Christmas style, add a little green chile on top.

If you want, I can share:

• A quick red chile powder version

• Beef or chicken enchiladas

• Blue corn tortilla enchiladas

• Or authentic New Mexico vs Mexican-style differences