Yield: 4 servings
Cheesy Red Chile Stacked Enchiladas

Prep Time
10 minutes
Cook Time
20 minutes
Total Time
30 minutes
Ingredients
- 10 ancho chiles or New Mexico chiles, seeded and stemmed
- 2 chipotle chiles in adobo sauce, optional
- 1 teaspoon adobo sauce, optional
- 3 cloves garlic, minced
- 1/2 medium onion, diced
- 1 teaspoon ground cumin
- 3 cups chicken broth
- 2 tablespoons vegetable oil
- 12 corn tortillas
- 3 cups shredded mexican blend cheese
- 1 lb cooked ground meat, optional
Instructions
- Preheat oven to 350-degrees F. Prepare baking dish with parchment paper or aluminum foil lightly oiled.
- In a hot skillet, quickly toast the dried chiles, onion, and garlic.
- Place in a blender along with the chipotle chiles (optional), adobo sauce (optional), and enough chicken broth to blend to a thick, smooth sauce.
- Return the blended mix to the hot pan and add remaining chicken broth. Simmer gently for 5-10 min.
- Assemble the enchiladas casserole - splash of sauce in the bottom of the baking dish, layer tortillas - cheese - optional meat - sauce, repeat layers ending with cheese.
- Bake 15-10 min until cheese is melted and sauce bubbles.
- Let rest 10-15 min and serve hot with desired taco toppings.
Notes
Red chile sauce Shortcut - sub in your favorite canned red enchilada sauce for the dried chiles.
Nutrition Information:
Yield:
4Serving Size:
1Amount Per Serving: Calories: 624Total Fat: 37gSaturated Fat: 14gTrans Fat: 0gUnsaturated Fat: 20gCholesterol: 284mgSodium: 1130mgCarbohydrates: 51gFiber: 8gSugar: 11gProtein: 26g
Calculated nutrition may vary.
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