Serves: 6 Time: 25 Minutes
Red Chile Enchiladas
Red Chile Enchiladas
I know it's so exciting, it makes your mouth water just thinking about it. It's time for chile rellenos, chile verde, enchiladas, and if you are like me and just can't wait to get that freshly roasted chile in your mouth you just peel it, chop it, sprinkle some salt on it and then use tortilla chips to shovel it in your mouth. Anyways my point being, there are endless possibilities for food when chile is involved, but today we are gonna take it back to a good old classic, enchiladas.
For those of you chile connoisseurs who haven't lived in New Mexico let me tell you a bit about what it's like. Anytime you walk into a restaurant and order enchiladas, tamales, or even a burrito it is inevitable that you will be asked our state question, Red or Green? No joke people, that is our official state question. Now the red vs. green debate has been happening since the beginning of time. Everybody has their own opinions and I am going to stay out of it because I love all of my chile equally.
So, today I was going through all of our old blog posts to get some recipe inspiration for dinner and I noticed we didn't have a red chile enchiladas recipe up! My heart just about broke! Red enchiladas are a delicious, quick, easy, and oh so customizable meal. I was practically raised on red enchiladas for goodness sakes. So today I am going to share all that I know in the hope that you too can experience the joy that I do when digging in to a red enchilada at the end of a work day at the Hatch Chile Store.
First things first, there are SO many ways to make an enchilada. The most customizable way is to stack them, then each person can control how many layers they want, how much meat, how much sauce, how much cheese, etc. You can also make them in a casserole so that you can just pull that bad boy out of the fridge, cut yourself a slice, and heat it up whenever you desire. I'll go over both ways to make your enchiladas below :)
- 1lbs Roasted Hatch Red Chile
- 2 Tablespoons Vegetable Oil
- 2 Tablespoons Flour
- 1 Tablespoon Liquid Garlic (You can also press the juice from two garlic cloves or substitute in garlic power but I highly recommend the liquid garlic)
- 1/2 Teaspoon Oregano
- 1 Teaspoon Cumin Powder
Quick side note. If you are using our chopped roasted red chile skip to step #2 but if you are using our whole roasted red chile please follow step #1.
- Cut off the stems of the chile pod and remove seeds.
- Use a blender to puree your roasted red chile and set aside.
- In a pot heat your oil on medium heat until hot then add in your flour.
- Cook the flour until it is browned
- Add the liquid garlic, oregano, and cumin to the flour mixture and mix well
- Add your red chile puree to the pot and mix well
- Bring the mixture to an extremely gentle boil stirring frequently. By extremely gentle boil I mean just until you see some bubbles starting to pop around the edges of the pot. Then add your salt to taste
- Lower the heat and cook your sauce on low for 15 minutes stirring frequently, you don't want the bottom to burn.