Red Chile Enchiladas

Hey guys we are back and better than ever but guess what? It's almost our FAVORITE time of the year, chile season! We are hoping to ship out our first batch of green chile next week.

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 :)

Second, everybody makes their sauce a different way. Some people use chile powder, others used dried red chile, but today we will be using roasted red chile

For the Sauce

Serves: 6 People

Time: 25 Minutes

Ingredients

  • 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

Instructions 

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.

  1. Cut off the stems of the chile pod and remove seeds.
  2. Use a blender to puree your roasted red chile and set aside.
  3. In a pot heat your oil on medium heat until hot then add in your flour.
  4. Cook the flour until it is browned
  5. Add the liquid garlic, oregano, and cumin to the flour mixture and mix well
  6. Add your red chile puree to the pot and mix well
  7. 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
  8. Lower the heat and cook your sauce on low for 15 minutes stirring frequently, you don't want the bottom to burn. 
  9. Enjoy!

For the Enchiladas

Ingredients

  • 1lbs Ground Beef (I prefer 90/10 so there is less grease)
  • 60ct Package of Corn Tortillas
  • 1-2lbs Grated Cheese (I prefer a Muenster/Cheddar Mix)
  • 2 1/2 Cups Vegetable Oil
  • Red Chile Sauce
  • Onions (Optional)

Instructions for Enchilada Casserole

  1. Fry ground beef in frying pan until it is cooked through and season to taste. I like to season my ground beef with garlic power, garlic salt, onion powder, and our chile powder. Set aside
  2. Heat vegetable Oil in frying pan on medium heat until hot. you will see the oil start to ripple, or as my mom would say "dimple" when it is hot. You can also test this by sticking a corner of the corn tortilla in to see if it sizzles.
  3. Fry the corn tortillas. Once your oil is hot it should only take about 5-10 seconds on each side to fry the tortilla. When I do a 9x11 pan of enchiladas I usually use 6 tortillas per layer and do 5-7 layers so I use 30-42 tortillas. Set aside tortillas. 
  4. Pre-Heat oven to 300 Fahrenheit
  5. Cover the bottom of the pan in sauce and then put down a layer of tortillas and cover them in your red sauce.
  6. Sprinkle your hamburger meat and cheese over the tortillas.
  7. Repeat Steps 4-5 until your enchiladas reach desired thickness.
  8. Cover top of enchilada's in cheese and cover the pan with foil
  9. Bake your enchiladas until the cheese is melted, this usually takes about 10-15 minutes
  10. Dig in :)

Instructions for Stacked Enchiladas

  1. Fry ground beef in frying pan until it is cooked through and season to taste. I like to season my ground beef with garlic power, garlic salt, onion powder, and our chile powder. Set aside
  2. Heat vegetable Oil in frying pan on medium heat until hot. you will see the oil start to ripple, or as my mom would say "dimple" when it is hot. You can also test this by sticking a corner of the corn tortilla in to see if it sizzles.
  3. Fry the corn tortillas. Once your oil is hot it should only take about 5-10 seconds on each side to fry the tortilla. Before I start frying I usually ask everybody how many layers they want which determines how many tortillas I fry. 
  4. On a plate pour some red sauce, put one of your fried tortillas on top, cover it in red sauce, sprinkle hamburger meat and cheese on top. 
  5. Repeat step five until your enchilada is the desired size.

Helpful Tips

  • Have everybody make their own stacked enchilada so its just the way they like it.
  • Fry some eggs to throw on top of your enchilada, trust me its AMAZING.
  • When making a casserole be generous with the sauce, you don't want it to dry out in the oven.
  • If you like your enchiladas extra saucey don't be afraid to double the sauce recipe. Anything left over can be frozen and then used later on when you get home from work and just don't know what to make for dinner.
  • If you are feeling lazy and don't have any sauce frozen away try a jar of our Ol' Gringo Red Sauce.

Well folks that's it! Thanks for reading my first ever blog post and I'll be back soon with some more recipes for all you chile lovers :)

 

P.S. A BIG thank you to my wonderful Mamo for always being the best source for family recipes like this one.

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