Preheat the oven to 450˚. Melt the butter in a 10-inch cast-iron skillet over medium-high heat. Add the garlic, tomatoes and ...

Winter is the season for red chile enchilada sauce. You can almost smell the pinon and juniper smoke drifting from the leaky wood stove. It’s good on potatoes, squash and other wintry foods, keeping ...

FOR THE ENCHILADA SAUCE: Toast the chiles in a hot pan until fragrant. (about 10 to 15 seconds per side). Allow chiles to cool and then remove stems, seeds, and veins. Char the onion, tomatoes, and ...

Enchiladas are delicious but can be high in fat and sodium. For a healthier upgrade, incorporate this common veggie into your ...

Place a skillet on medium heat. When hot, add the dried pepper pods and cook on each side for 20-30 seconds. Make sure they do not burn. Remove from the skillet and add to a saucepan filled with hot ...

Note: Try to make the enchiladas the day before you need them because the red chiles will soak into the tortillas and make the enchiladas even better. Buy the thinnest tortillas you can find or use ...