Description
A classic New Mexican dish featuring the unique flavor of Chimayo red chiles, layered with cheese and tortillas, and baked to perfection.
Ingredients
- 12 dried Chimayo red chiles
- 4 cups water
- 1/2 cup all-purpose flour
- 1/2 cup vegetable oil
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1/2 teaspoon ground cumin
- 1/4 teaspoon garlic powder
- 12 corn tortillas
- 2 cups shredded Monterey Jack cheese
- 1 cup shredded cheddar cheese
- 1/2 cup chopped yellow onion (optional)
- Sour cream or Mexican crema (for serving, optional)
Instructions
- Rehydrate the dried Chimayo red chiles by removing stems and seeds, then simmering them in 4 cups of water for 15-20 minutes until softened.
- Strain the chiles, reserving the liquid. Blend the softened chiles with about 1 cup of the reserved liquid until smooth.
- In a saucepan, heat the vegetable oil over medium heat. Whisk in the flour to create a roux and cook for 1-2 minutes, stirring constantly, until lightly browned.
- Gradually whisk in the remaining reserved chile liquid and any additional water needed to reach your desired sauce consistency. Bring to a simmer and cook for 5-10 minutes, stirring occasionally, until thickened.
- Season the chile sauce with salt, black pepper, cumin, and garlic powder. Taste and adjust seasonings as needed.
- Lightly fry each corn tortilla in a small amount of oil for a few seconds per side until softened but not crisp. This prevents them from breaking when rolling.
- Dip each softened tortilla into the warm red chile sauce, coating both sides.
- Place a coated tortilla on a baking sheet or in a baking dish. Layer with shredded Monterey Jack cheese, cheddar cheese, and optional chopped onion.
- Roll up the tortilla and place it seam-down in a greased 9×13 inch baking dish. Repeat with the remaining tortillas and filling.
- Pour any remaining chile sauce over the enchiladas. Sprinkle with the remaining cheese and onion (if using).
- Bake in a preheated oven at 350°F (175°C) for 20-25 minutes, or until the cheese is melted and bubbly and the enchiladas are heated through.
- Let stand for a few minutes before serving. Garnish with sour cream or Mexican crema if desired.
Notes
- Chimayo red chiles are known for their distinctive fruity and slightly smoky flavor. If you cannot find them, a good quality New Mexico red chile powder can be substituted, though the flavor profile will differ.
- Adjust the amount of liquid to achieve your preferred sauce thickness.
- For a spicier enchilada, leave some of the seeds in the chiles or add a pinch of cayenne pepper to the sauce.
- You can add cooked shredded chicken or beef as a filling along with the cheese.
- Prep Time: 30 minutes
- Cook Time: 45 minutes
- Category: Main Course
- Method: Baking
- Cuisine: New Mexican