Want to know how to make the best enchiladas with a red chile sauce? You’ve found the right place! We have been tinkering with this enchilada recipe ever since we moved to Pueblo, Colorado. For this recipe we use Pueblo chiles as they are local to the area. You can get away with using almost any red chile for this recipe, even red habanero for some ultra spicy enchiladas! We have designed this recipe with some built in flexibility so you can tinker with it too.
For delicious red chile enchiladas, just follow this recipe.
- 2 Pounds red chile, we used Pueblo Chiles.
- 3/4 to 1 cup water
- 1/4-1/2 cup vinegar
- 2 tsp cumin
- 1/4 cup red onion
- Salt to taste
- 1-2 cups cheese of choice
- 8-10 corn tortillas
Defrost your Red Chile
Preheat your oven to 450° F (230° C). While it is heating up make the red chile enchilada sauce by combining the ingredients in a pot and boiling until all ingredients are tender and transfer to blender. After this, strain (optional) and return to pan and continue to heat on low
Spread some red chile sauce on the bottom of your pan and set aside.
Brown whatever type of meat you are using, and season to taste.
Take your Corn Tortillas and soften them in a pan with a bit of hot oil in it over medium heat.
Roll up your red chile enchiladas like so with the overlap side down.
Cover enchiladas with more red chile sauce
Sprinkle with the cheese
Bake in 450° oven for 12-15 minutes or until your cheese is how you like it. It feels good to make your own enchiladas, doesn’t it?