Red Chile Enchilada

By LyndaJ

  • Red Chile Sauce

  • 15 red dry chile pods, medium hot- cut open, clean out seeds, grind in

  • blender, and add cold water- to make a thick sauce or to your preference.

  • 1 fresh garlic clove- peel, dice and add to chile and blend in

  • 1/4 c. fresh cilantro- chop to measure and blend in chile

  • 1/4 t. salt (optional)

  • Heat chile sauce or bake enchilada in microwave or oven.

  • Enchilada Serving (1 plate)

  • Red Chile Sauce

  • 2 T. Olive Oil- heat medium-high

  • 2 Yellow or Blue Corn Tortillas- fry

  • 2 T. White Onions- diced finely

  • 1/4 c. Colby-Monterey Cheese (low-fat optional)- grated

  • Lettuce- shredded garnish

  • 2 T. Greek Yogurt

  1. Split chile pods, clean out seeds, and grind (dry) in blender. Add water to make a

  2. thick sauce, add diced garlic, cilantro, and salt (optional). Heat in a small pot for

  3. about 10 minutes. Keep on low heat while you stack the enchilada.

  4. Heat Olive Oil to medium-high and fry one corn tortilla at a time (soft not crispy).

  5. Place one corn tortilla on a warm plate.

  6. Spread finely diced onions on fried corn tortilla.

  7. Spread grated cheese over onions on fried corn tortilla.

  8. Cover cheese with red chile sauce.

  9. Place last fried corn tortilla over red chile sauce.

  10. Then cover last corn tortilla with red chile sauce.

  11. Bake in microwave for about 2 minutes or in an oven of 350 degrees for about

  12. 12 minutes.

  13. Garnish with shredded lettuce. Top with 2 T. Greek Yogurt. Serve.

Nutritional Facts

Sodium 100mg
Protein 1g
Total Fat 7g

entree breakfast lunch main course for lunch or dinner stomach swelling