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 ...

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 ...

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

Red enchilada sauce is the velvety, rich tomato- and chile-based salsa that colors and flavors a variety of filled tortilla dishes. Popular mainly in the middle and north of Mexico, this homemade red ...

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 ...

This Chicken Enchilada Skillet Dinner is cheesy, flavorful, and ready in under an hour—a quick, one-pan twist on the classic ...

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 ...