I know – you thought I was done with my chile series. Well – I have one more – for now. I just couldn’t end this series without posting my New Mexico Red Chile Enchiladas. We had these at a New Mexican restaurant right after moving to NM and I think it was that plate of enchiladas that got me hooked on NM food. I’ve been making these enchiladas for more than 30 years and I have to admit – it’s one of my most favorite meals!
This is a traditional New Mexico enchilada which is as easy to make as a peanut butter and jelly sandwich. It takes 15 minutes from start to finish when you’re making it for one and an extra 2.5 minutes for each additional serving. Top it with a fried egg and you have yourself a meal. Enjoy!
Onion and Cheese Red Chile Enchiladas Recipe
Ingredients for 2
Prep and Cook time: less than 30 minutes
You will need one microwaveable plate for each person.
Ingredients (for 2)
6 corn tortillas
1 cup onion, finely chopped
1 can ripe black olives, sliced (You may not need the whole can)
1.5 cup Monterey Jack cheese, cheddar cheese, or both
1 cup red chile sauce (make your own or store bought)
2 eggs, fried sunny-side up or overeasy and ready to place on top of the enchiladas when they come out of the microwave
Fresh tomatoes and lettuce, chopped (optional)
- Pour red chile sauce into a wide bowl. Dip each tortilla in the red chile sauce as you plate it. This incorporates chile sauce into each layer and prevents the tortilla from drying out.
- For each serving, create layers of one chile dipped tortilla, then onion, olive, and cheese, another tortilla, onion, olive, and cheese, topped with the third tortilla and a little cheese, a few onion and olive slices. Heat in the microwave on high for 1.5 minutes*, rotate, microwave for another minute.
- Top with a sunny-side up or overeasy fried egg. You want the yolk runny so that is blends in and adds to the sauce. Surround with fresh tomatoes and chopped lettuce (optional).
*Time depends on the wattage of your microwave. After 2.5 minutes the cheese should be melted and the sauce bubbly.
Red chile sauce – the heat. The last batch of chile sauce that I made was extremely mild. It was all flavor and very little to no heat. I know – everything is relative! Yes, I do like my food spicier than some, but let me say that I would have felt comfortable feeding these enchiladas to my 85 year old mother who doesn’t handle spice at all. Apparently, the ristra I had purchased was strung with mild chile; therefore, the resulting sauce was quite mild. So if you purchase your sauce and can’t handle the heat, look for “mild”; otherwise, go for whatever level of heat you enjoy.
If you don’t make your red chile sauce from scratch, you can purchase it. Some grocery stores carry red chile sauce in the ethnic section or in the frozen foods section. Just be sure that the first ingredient in the list of ingredients is “red chile pepper” and not tomato. You can also purchase red chile sauce online at New Mexico companies such as Bueno Foods, Albuquerque Tortilla Company, and New Mexico Chile Products. (Note: I do not endorse any of these companies nor do I prefer one company’s product over another because I’ve never taste-tested their products nor have been affiliated with any company.)
The cheese is your choice. I’ve used several different types of cheese and many different combinations. My standard is a mix of cheddar and Monterey Jack, but if I don’t have both, I’ll use what I have. Feta cheese also works quite well. It yields enchiladas closer to what I would call “Mexican” rather than “New Mexican”, and it’s quite tasty!
Stacked vs. rolled – As I mentioned in a previous post, I prefer my enchiladas stacked rather than rolled. However, if you like rolled enchiladas, you can always roll up some onion, olives and cheese in the tortillas and then smother them in the red chile sauce.
Multiple servings – You can easily make these enchiladas for more than two people by making a stacked enchilada casserole (kind of like a lasagne). In a rectangular casserole dish assembly 2 to 3 layers of chile dipped tortillas (3 to 6 tortillas per layer), onion, black olives, and cheese. Bake in the oven at 350° F (177 °C) for 25 minutes. To see a more detailed procedure for making stacked enchiladas, see the “Assembly” instructions for my Calabacitas Enchiladas.
New Mexico Chile Series
Part II – NM Red Chile: Recipes
Part IV – NM Green Chile Enchiladas
Part V – NM Red Chile Enchiladas
These New Mexico Red Chile enchiladas have been shared with the Hearth and Soul Blog Hop, Slightly Indulgent Tuesday, Full Plate Thursday, Meatless Monday, What’s Cooking Wednesday, Gluten-Free Wednesday, Tuesday’s Tasty Tidbits, Mangia Monday, Mouthwatering Monday, Katherine Martinelli’s Cinco de Mayo, Keep it Real Thursday, Melt In Your Mouth Monday, Just Another Meatless Monday, Made From Scratch Monday, Gluten-Free Friday, Clever Chicks
Yummly’s Nibbles and Bits – “Add Sizzle to Your Day with Southwestern Tex-Mex Cuisine“.
These enchiladas were the readers’ favorite @ Made From Scratch Monday.