💡Published: 1/2/22 | 📅Updated: 3/21/25
New Mexico Red Chile Enchiladas. Cooking the sauce comes first.
Ingredients:
- 6 Tbs red chile
- 2 Garlic Cloves
- Two (2) cups chicken stock or water (chicken stock is much better)
- 2 Tbs cooking oil
- 1 tsp cumin
- 2 tsp oregano (optional)
- 2 Tbs Flour
- Salt to taste
- 1 Dash red wine vinegar
- My wife adds cooked hamberger to the sauce
Saute garlic in oil. Add the flour and brown by pressing flour flat in a skillet. Add liquid and chile powder and the remaining ingredients. Stir and simmer.
The red wine vinegar is the secret ingredient our dad taught us – it makes the flavor come alive! This red chile sauce can be frozen and used later. Serves 4.
If you need New Mexico red chile it can be purchased here by phone at EL POTRERO TRADING POST in Chimayo, New Mexico. This is where I get mine. (505) 351-4112. Get the Red Chile Molido (Powder). http://www.potrerotradingpost.com/RedChile.html#. They will also ship internationally.
Let’s watch how to make your Red Chile Sauce.
Making the Red Enchiladas
There are 2 different types of red chile enchiladas we enjoy in New Mexico
- Flat
- Rolled
I like mine flat – In a small skillet add about 1/2 cup of cooking oil. Heat oil to a high temperature, not enough to smoke though. Dip a white or yellow corn tortilla in for a few seconds, only enough time to heat the tortilla and make it soft and supple. Make enough to make a few layers. I like 4 layers on mine. Then layer a tortilla, scoop on some red chile, diced green onions, and shredded cheddar cheese. Keep going to make 4 layers. Fry an egg the way you like it and add to the top.
Rolled enchiladas – roll shredded cheddar cheese in the corn tortillas. Spoon the red chile over 4-5 rolled tortillas, put some more cheese and green onions on top. Put the plate in the oven hot enough to melt the cheese. ENJOY!
And Now for the enchiladas
Download and print the recipe by clicking the link below: