New Mexico Style Red Chile Enchiladas
Experience the authentic taste of the Southwest with these irresistible New Mexico Style Red Chile Enchiladas. Featuring a robust homemade red chile sauce made from dried New Mexico red chile pods, these enchiladas are layered with toasted corn tortillas, melty cheddar cheese, and diced onions, then baked to golden perfection. The rich, smoky chile sauce—thickened with a simple roux—brings bold, authentic flavor to every bite. Top them with a perfectly fried egg for a traditional New Mexican touch that elevates this dish from delightful to unforgettable. Perfect for dinner or brunch, this recipe combines rustic simplicity with vibrant, bold flavors, making it a centerpiece-worthy comfort meal.
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Recipe Information
Ingredients
- 12 pods dried New Mexico red chile pods
- 3 cloves garlic cloves
- 4 cups water
- 2 tablespoons vegetable oil
- 2 tablespoons all-purpose flour
- 1 teaspoon salt
- 12 tortillas corn tortillas
- 2 cups shredded cheddar cheese
- 0.5 onion white onion, diced
- 4 eggs optional fried egg (for topping)
Instructions
Remove the stems and seeds from the dried red chile pods. Rinse them under running water to remove any residual dirt.
Place the cleaned chile pods in a medium saucepan with 4 cups of water. Bring to a boil, then reduce the heat and simmer for 10 minutes, or until the pods are soft.
Transfer the cooked chile pods and their cooking liquid to a blender. Add the garlic cloves and blend until smooth. Strain the mixture through a fine-mesh sieve to remove any remaining skins or seeds.
In a medium saucepan, heat the vegetable oil over medium heat. Add the flour and whisk continuously to create a roux, cooking for about 1 minute until lightly golden.
Gradually add the blended red chile mixture to the roux, whisking constantly to combine. Simmer for 10 minutes, stirring occasionally, until the sauce thickens. Add salt to taste.
Preheat your oven to 375°F (190°C).
Lightly grease a baking dish. Spread a thin layer of red chile sauce on the bottom of the dish.
In a skillet over medium heat, lightly toast each corn tortilla on both sides to make them pliable.
Dip each tortilla in the warm red chile sauce, coating it completely. Lay the sauce-coated tortilla in the baking dish, then sprinkle a layer of shredded cheddar cheese and a small amount of diced onion on top.
Repeat the process, layering the tortillas, cheese, and onions until all ingredients are used. Be sure to reserve some cheese for the top layer.
Pour any remaining red chile sauce over the top layer and sprinkle with the reserved cheese.
Bake in the preheated oven for 20 minutes, or until the cheese is melted and bubbling.
Optionally, while the enchiladas bake, fry the eggs sunny-side-up in a separate skillet.
Serve the enchiladas hot, topped with a fried egg if desired.
Nutrition Facts
Calories |
2394 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 142.0 g | 182% | |
| Saturated Fat | 63.2 g | 316% | |
| Polyunsaturated Fat | 16.8 g | ||
| Cholesterol | 1042 mg | 347% | |
| Sodium | 3913 mg | 170% | |
| Total Carbohydrate | 197.3 g | 72% | |
| Dietary Fiber | 30.8 g | 110% | |
| Total Sugars | 14.6 g | ||
| Protein | 109.1 g | 218% | |
| Vitamin D | 4.5 mcg | 22% | |
| Calcium | 2190 mg | 168% | |
| Iron | 14.4 mg | 80% | |
| Potassium | 1920 mg | 41% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
