Northern New Mexico Red Chile Enchiladas

I do not use much measuring to make this recipe - it's all done by taste and sight. But these measurements are a start for you. Adjust as needed.


  1. Heat oven to 350 degrees F. Place approximately 12 NM red chiles* on a baking sheet and toast for approximately 4 to 5 minutes. Turn them over during toasting, and make sure that they do not burn.
  2. Place them in a large bowl with enough water to cover. Let sit approx. 10- 15 min. Puree the chiles and water in a blender (add in stages so you don't clog up the blender) to make a puree that is smooth and medium thick in consistency.
  3. In heavy skillet with 3 tablespoons oil, sauté 4 minced cloves of garlic. Remove from pan. Cut approximately 1 1/2 pounds round steak into small cubes. Cook in remaining oil in skillet until no longer pink. You may have to add more oil. Remove from pan. Make a roux of about 3 tablespoons flour and the oil remaining in skillet. Add back in the chile puree from above and about 2 cups water. You can use any remaining water used to make the puree. Add back in the cooked garlic and salt and pepper to taste. Bring to a boil, then lower heat and simmer about 30 minutes. (Again, adjust liquid measurements so you have a gravy like consistency.)
  4. While chile is cooking, fry corn tortillas in hot oil for a few seconds on each side. Be careful not to let them stay in too long or they will get hard and chewy. Drain well on paper towels.
  5. To prepare enchiladas the northern NM way, place a tortilla in the middle of an ovenproof plate. Place enough chile sauce and meat on tortilla to cover. Top with diced onion and grated longhorn Colby cheese. Make as many of these layers as you want for one serving. (I usually serve my guests 3 layers.) When adding last layer, make sure you have enough liquid chile sauce to pool around the tortilla stack. Place plates in 325 degrees F oven to keep warm and melt the cheese, as you continue to plate your tortilla stacks. When you serve, top with shredded lettuce and diced tomatoes. You can also top with sour cream. If you want to make a casserole, use the exact layering procedure, but place tortillas in a 9 x 13-inch pan. Bake about 20 minutes in 350 degrees F oven.

These are the large dried chiles commonly found in bags in the Mexican food section at grocery stores.

This is probably not the way most people see enchiladas prepared, and it is probably a little more work than most people are willing to put into it, but it is sooooo worth it! My in-laws beg for this meal here in Ohio where I am now.

Posted by Sue Sullivan at Recipe Goldmine 6/10/01 1:26:56 pm.

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