New Mexico Style Enchiladas: A Spicy, Cheesy Delight

Enchiladas are a beloved dish across the United States, but New Mexico-style enchiladas stand apart. What sets them apart is the use of authentic New Mexico chile sauce, typically made from red or green chiles grown in the region. This sauce isn’t just a mild topping; it’s the heart and soul of the dish, delivering a rich, earthy, and often fiery flavor that’s unlike anything else. This recipe will guide you through making delicious New Mexico-style enchiladas from scratch, from preparing the chile sauce to assembling the final product.

## Understanding New Mexico Chile

Before diving into the recipe, it’s crucial to understand the star ingredient: New Mexico chile. New Mexico chiles are available in both red and green varieties, and both can be used to create incredible enchilada sauce. Here’s a quick rundown:

* **Red Chile:** Red chile comes from the mature, ripened version of the chile plant. It has a deeper, more complex flavor than green chile and is often described as earthy, sweet, and slightly smoky. It’s typically milder than green chile, though this can vary. Drying the red chiles intensifies the flavor. Red chile powder and dried whole red chiles are common forms.
* **Green Chile:** Green chile is harvested before it fully ripens. It has a brighter, more vegetal flavor than red chile, with a noticeable heat level. Roasted green chiles are a staple in New Mexican cuisine. You can buy it fresh, frozen, or canned. Hatch chiles are a specific type of New Mexico green chile known for their exceptional flavor.

The choice between red and green chile is largely a matter of personal preference. You can even use a combination of both, often referred to as “Christmas style.” For this recipe, we’ll focus on using red chile, as it is more commonly used in traditional New Mexico enchiladas, but I’ll also provide modifications for green chile.

## Ingredients:

### For the Red Chile Sauce:

* 1 ounce dried New Mexico red chiles (about 6-8 chiles, depending on size), stemmed and seeded
* 2 cups water
* 2 tablespoons olive oil
* 1/2 medium onion, chopped
* 2 cloves garlic, minced
* 1 teaspoon dried oregano
* 1/2 teaspoon ground cumin
* 1/4 teaspoon salt, or more to taste
* 1/4 teaspoon sugar (optional, to balance the bitterness)
* 1 tablespoon all-purpose flour (optional, for thickening)

### For the Enchiladas:

* 12 corn tortillas
* 2 cups shredded cheese (Monterey Jack, cheddar, or a blend)
* 1 medium onion, chopped
* 2 cups cooked shredded chicken, beef, or cheese (for vegetarian option)
* Optional toppings: sour cream, guacamole, chopped cilantro, diced tomatoes
* Vegetable oil for frying

## Equipment:

* Large saucepan or Dutch oven
* Blender or food processor
* Large skillet
* 9×13 inch baking dish

## Step-by-Step Instructions:

### 1. Prepare the Red Chile Sauce:

* **Rehydrate the Chiles:** Rinse the dried red chiles under cold water to remove any dirt or debris. Place them in a saucepan and cover with 2 cups of water. Bring to a boil, then reduce heat and simmer for 15-20 minutes, or until the chiles are soft and pliable. Ensure the chiles are submerged; you can use a plate to weigh them down if necessary. This rehydration process is crucial for a smooth sauce.
* **Blend the Sauce:** Carefully transfer the softened chiles and the soaking liquid to a blender or food processor. Be cautious when handling hot liquids. Blend until smooth. You may need to do this in batches to avoid overflowing. Strain the sauce through a fine-mesh sieve into a bowl to remove any remaining seeds or skins. This step will ensure a silky-smooth texture. Discard the solids left in the sieve.
* **Sauté Aromatics:** Heat the olive oil in a large saucepan or Dutch oven over medium heat. Add the chopped onion and cook until softened and translucent, about 5-7 minutes. Add the minced garlic and cook for another minute until fragrant, being careful not to burn it. Burnt garlic will make the sauce bitter.
* **Combine and Simmer:** If using flour to thicken the sauce, sprinkle it over the sautéed onions and garlic and cook for 1 minute, stirring constantly. This creates a roux, which will help thicken the sauce. Gradually whisk in the strained chile sauce. Stir in the dried oregano, ground cumin, salt, and sugar (if using). Bring the sauce to a simmer, then reduce heat and cook for 15-20 minutes, stirring occasionally, until the sauce has thickened slightly and the flavors have melded. Taste and adjust the seasoning as needed. Add more salt or cumin, depending on your preference. The sauce should be rich and flavorful.

### 2. Prepare the Filling:

* **Cook the Filling (if necessary):** If using raw chicken or beef, cook it thoroughly before shredding. You can boil, bake, or sauté the meat. For a vegetarian option, consider using cooked vegetables like potatoes, squash, or mushrooms. Ensure that your filling is already cooked.
* **Shred the Meat (if using):** Once the meat is cooked, shred it using two forks. Ensure there are no large chunks.
* **Combine Filling Ingredients:** In a bowl, combine the shredded meat (or cooked vegetables) with half of the chopped onion and 1 cup of the shredded cheese. Mix well. This helps bind the filling together and adds flavor.

### 3. Assemble the Enchiladas:

* **Warm the Tortillas:** Heat a small amount of vegetable oil in a large skillet over medium heat. Lightly fry each corn tortilla for a few seconds per side, just until softened and pliable. This step prevents the tortillas from cracking when rolled. Alternatively, you can wrap the tortillas in a damp paper towel and microwave them for about 30 seconds. Another option is to steam the tortillas using a steamer basket over boiling water. Don’t overcook the tortillas, as they will become brittle.
* **Dip and Fill:** Dip each tortilla into the warm red chile sauce, coating both sides. Be generous with the sauce! Place the dipped tortilla on a plate. Add about 2-3 tablespoons of the filling down the center of the tortilla. Sprinkle with a little more cheese.
* **Roll and Place:** Roll the tortilla tightly around the filling and place it seam-side down in the prepared baking dish. Repeat with the remaining tortillas and filling, arranging them snugly in the dish. The snugger they are, the better they hold their shape.

### 4. Bake the Enchiladas:

* **Cover with Sauce and Cheese:** Pour the remaining red chile sauce over the enchiladas, ensuring they are evenly coated. Sprinkle the remaining shredded cheese over the top. The amount of cheese is a matter of personal preference; use as much or as little as you like.
* **Bake:** Preheat oven to 350°F (175°C). Bake for 20-25 minutes, or until the cheese is melted and bubbly and the sauce is heated through. The enchiladas should be heated through and the cheese should be nicely melted and starting to brown.
* **Rest:** Let the enchiladas rest for a few minutes before serving. This allows the sauce to thicken slightly and the enchiladas to hold their shape better.

### 5. Serve and Enjoy:

* **Garnish:** Serve the enchiladas hot, garnished with your favorite toppings, such as sour cream, guacamole, chopped cilantro, and diced tomatoes. A side of pinto beans and rice is also a classic accompaniment.

## Variations and Tips:

* **Green Chile Enchiladas:** To make green chile enchiladas, substitute the red chile sauce with a green chile sauce. You can find canned or jarred green chile sauce at most grocery stores, or you can make your own using roasted green chiles. The process is similar to making red chile sauce, but you’ll be using roasted green chiles instead of dried red chiles.
* **Christmas Style Enchiladas:** Make “Christmas style” enchiladas by using half red chile sauce and half green chile sauce. You can layer the sauces or drizzle them over the enchiladas side by side.
* **Vegetarian Enchiladas:** For a vegetarian option, use a filling of cooked vegetables, such as potatoes, squash, corn, and black beans. You can also add crumbled tofu or vegetarian refried beans.
* **Cheese Enchiladas:** For simple cheese enchiladas, use a filling of shredded cheese and chopped onion. You can also add chopped green chiles for extra flavor.
* **Add Meat:** Any cooked meat can be used for the filling. Ground beef, shredded pork, or even leftover roast chicken are all great options.
* **Make Ahead:** You can assemble the enchiladas ahead of time and store them in the refrigerator for up to 24 hours before baking. Add a few minutes to the baking time if baking from cold.
* **Freezing:** Enchiladas can be frozen for up to 3 months. Wrap them tightly in plastic wrap and then foil. Thaw overnight in the refrigerator before baking. You may need to add a little extra sauce when baking, as the sauce can sometimes dry out during freezing.
* **Spice Level:** Adjust the spice level of the chile sauce by using milder or hotter chiles. You can also add a pinch of cayenne pepper for extra heat.
* **Thickening the Sauce:** If the chile sauce is too thin, you can thicken it by simmering it for a longer period of time. Alternatively, you can whisk in a cornstarch slurry (1 tablespoon cornstarch mixed with 2 tablespoons cold water) during the last few minutes of cooking.
* **Preventing Soggy Tortillas:** To prevent the tortillas from becoming soggy, don’t over-soak them in the chile sauce. Lightly dip each tortilla and immediately fill and roll it.

## The Secret to Authentic Flavor

The key to truly authentic New Mexico-style enchiladas is using high-quality New Mexico chiles. If you can’t find New Mexico chiles, you can substitute them with other types of dried red chiles, such as ancho chiles or California chiles. However, the flavor will be slightly different. Sourcing your chiles online is often a viable option. Experiment with different varieties to discover your favorite flavor profile.

Another important tip is to take your time when making the chile sauce. Simmering the sauce allows the flavors to meld and develop, resulting in a richer, more complex flavor. Don’t rush this process.

## Serving Suggestions

New Mexico-style enchiladas are a hearty and satisfying meal on their own, but they are also delicious served with a variety of sides. Here are a few suggestions:

* **Pinto Beans:** A classic side dish for enchiladas. You can make them from scratch or use canned pinto beans.
* **Spanish Rice:** Another classic side dish. Make sure to use long-grain rice for the best texture.
* **Guacamole:** A creamy and flavorful topping that adds a touch of freshness to the enchiladas.
* **Sour Cream:** Adds a tangy and cooling contrast to the spicy chile sauce.
* **Chopped Cilantro:** A simple garnish that adds a fresh, herbaceous flavor.
* **Diced Tomatoes:** Adds a bright, acidic element to the dish.
* **Salsa:** Serve with your favorite salsa for an extra kick of flavor.

## Conclusion

New Mexico-style enchiladas are a delicious and authentic dish that’s sure to impress. While making the chile sauce from scratch requires a bit of time and effort, the end result is well worth it. The rich, earthy flavor of the New Mexico chiles sets these enchiladas apart from the rest. So, gather your ingredients, follow the instructions, and prepare to enjoy a taste of New Mexico! Don’t be afraid to experiment with different fillings and toppings to create your own unique version of this classic dish.

Enjoy cooking!