Chef's notes
Use the red chile sauce option for authentic New Mexican flavor.
Homemade Red Chile Sauce
Makes: About 4 cups (enough for one 9x13 pan of enchiladas)
Ingredients
½ cup NM Chile Co. Red Chile Powder 2 tbsp butter or oil 2 tbsp flour 4 cups chicken or vegetable broth Salt to taste 1–2 cloves garlic, minced (optional)
Directions
Melt the butter in a saucepan over medium heat. Whisk in the flour and cook for 1 minute to make a roux. Stir in the NM Chile Co. Red Chile Powder until fragrant, about 30 seconds. Slowly whisk in the broth until smooth. Simmer for 10–15 minutes, stirring occasionally, until slightly thickened. Season with salt to taste and use immediately over enchiladas.
Details
- ⏲️ Prep time: 30 min
- 🍳 Cook time: 20 min
- 🍽️ Servings: 4-6
Ingredients
- Filling - 2 cups cooked chicken
- Filling - 1/4 cup onion
- Filling - 3/4 cup olives or mushrooms
- Sauce (tomato) - 2 (8 oz) cans tomato sauce (puree)
- Sauce (tomato) - 1 clove garlic
- Sauce (tomato) - 1 tbsp oil
- Sauce (tomato) 1 - 2 tbsp NM Chile Co. Red Chile Powder
- Assembly - Tortillas
- Assembly - shredded cheese
Directions
- Cook the onion in oil until soft. Add the cooked chicken and stir in the olives or mushrooms. Cook the garlic in oil. Add the tomato sauce, water, and 1–2 tbsp NM Chile Co. Red Chile Powder. Simmer while preparing the enchchiladas. Fill each tortilla with the chicken mixture, sprinkle with cheese, and roll closed. Arrange in a baking dish, pour the sauce over the top, and bake at 350°F for 15–20 minutes.
- 15 - 20 minutes