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A cozy dish perfect for holidays or anytime you want authentic comfort food with red and green chile love.<\/em><\/p>\n 12 corn tortillas<\/p>\n 3 cups shredded cheese (cheddar, Monterey Jack, or Mexican blend)<\/p>\n 1 1\/2 cups finely chopped white onion<\/p>\n Oil for softening tortillas<\/p>\n 4\u20135 dried New Mexico red chile pods<\/p>\n 2 cloves garlic<\/p>\n 1\/2 tsp cumin<\/p>\n Salt to taste<\/p>\n 1 1\/2 cups water or broth<\/p>\n 1 tbsp oil or butter<\/p>\n 2 tbsp flour<\/p>\n 1 1\/2 cups roasted Hatch green chile (chopped)<\/p>\n 1 1\/2 cups chicken broth or water<\/p>\n Salt to taste<\/p>\n 1\/2 tsp garlic powder<\/p>\n 1\/4 tsp cumin<\/p>\n <\/p>\n<\/div>\n Red Sauce:<\/strong><\/p>\n Remove stems\/seeds from dried chile pods and toast lightly (optional).<\/p>\n Simmer in water for 10 min, then blend with garlic, cumin, and a pinch of salt until smooth.<\/p>\n Strain if needed for smooth texture.<\/p>\n Green Sauce:<\/strong><\/p>\n Heat oil or butter in a saucepan, whisk in flour to form a roux.<\/p>\n Stir in chopped green chile, broth, garlic powder, cumin, and salt.<\/p>\n Simmer until thickened, about 5\u20137 minutes.<\/p>\n Lightly fry tortillas in oil until just soft (do not crisp). Drain on paper towels.<\/p>\n Preheat oven to 375\u00b0F (190\u00b0C).<\/p>\n Fill each tortilla with shredded cheese and chopped onion, roll, and place in a baking dish.<\/p>\n Half of the enchiladas should be topped with red sauce, the other half with green sauce (\u201cChristmas style\u201d).<\/p>\n Sprinkle extra cheese over the top.<\/p>\n Cover with foil and bake for 15\u201320 minutes or until bubbling and melted.<\/p>\n Garnish with chopped onion, cilantro, or crema if desired.<\/p>\n You can make these ahead and freeze them before baking. Also great with leftover turkey or shredded chicken added to the cheese filling.<\/p>\n \n","protected":false},"excerpt":{"rendered":" A cozy dish perfect for holidays or anytime you want authentic comfort food with red and green chile love. \ud83d\uded2 Ingredients: For the Enchiladas: 12 corn tortillas 3 cups shredded cheese (cheddar, Monterey Jack, or Mexican blend) 1 1\/2 cups finely chopped white onion Oil for softening tortillas For the Red Chile Sauce: 4\u20135 dried […]<\/p>\n","protected":false},"author":1,"featured_media":6570,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"_monsterinsights_skip_tracking":false,"_monsterinsights_sitenote_active":false,"_monsterinsights_sitenote_note":"","_monsterinsights_sitenote_category":0,"_uf_show_specific_survey":0,"_uf_disable_surveys":false,"footnotes":""},"categories":[7],"tags":[],"class_list":["post-6568","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-mexican-recipes"],"aioseo_notices":[],"aioseo_head":"\n\t\t\n\t\n\t\n\t\n\t\n\t\n\t\n\t\t\n\t\t\n\t\t\n\t\t\n\t\t\n\t\t\n\t\t\n\t\t\n\t\t\n\t\t\n\t\t\n\t\t\ud83d\uded2 Ingredients:<\/h2>\n
For the Enchiladas:<\/h4>\n
For the Red Chile Sauce:<\/h4>\n
For the Green Chile Sauce:<\/h4>\n
\nTURN TO THE NEXT PAGE TO READ INSTRUCTIONS<\/strong><\/h4>\n
<\/div>\n\ud83d\udc68\u200d\ud83c\udf73 Instructions:<\/h2>\n
Step 1: Prepare Sauces<\/h4>\n
Step 2: Soften Tortillas<\/h4>\n
Step 3: Assemble Enchiladas<\/h4>\n
Step 4: Bake<\/h4>\n
\ud83c\udf1f Pro Tip:<\/h3>\n