Chimayo Red Chile Enchilada Recipe

From experience, I can tell you this: Chimayo red chile enchiladas are worth eating any night of the week. The flavor is earthy and smoky, and just spicy enough to make you remember to come for another bite. Whenever I fix this dish, it reminds me of how comforting and celebratory something simple like chiles, tortillas, and cheese can be.

What is Chimayo Red Chile Enchilada?

Chimayo red chile enchilada is a traditional New Mexican dish made with dried Chimayo chiles grown in Chimayo, N.M. These chiles are unique in that they have their own flavors: rich, slightly smoky, but not so bitter as other red chile types. The sauce, bold and silky, is poured between layers of corn tortillas, cheese, and occasionally meat, then baked until bubbling away.

This is not just an ordinary Tex-Mex enchilada with some sauce out of a can: it is something deeper, something more soulful, and something that has a tradition behind it. To me, this dish is a way of paying respect to the history of New Mexico cooking, and equally, it is just darn good comfort food.

Why This Recipe is Special

Now I would like to talk about Chimayo red chili powder, which is the showstopper here. It isn’t just about the heat to it, it’s all about the flavor. It suits respect for the difference between squashing back of store-bought instant coffee or a maestro fresh-grind. When you taste Chimayo red chili, all its complexities are pleasant, lent a bit of sweetness too. Put that flavor in between some hot corn tortilla wrapped by gooey cheese, and you’ve got something you could eat three times a week and still go ahead and argue against never wanting it again.

Why You’ll Love This Recipe

Here’s why I think you’ll fall in love with it too:

• An explosion of earthy flavor is indeed distinctively New Mexican: not overly spicy
• Simple handcrafted-ingredient layers
• Completely customizable into a vegetarian, chicken, beef, or vegetarian beans, all desired
• Nourishingly good so people loved it for family gatherings or enjoyment.
• A dish born out of history and joy, as you too will get the feeling of preparing with tradition

Tools You’ll Need

You don’t need fancy gadgets, just a few kitchen basics:

• Large skillet or saucepan – for simmering the chile sauce
• Medium mixing bowl – to combine sauce ingredients smoothly
• Whisk – helps break up clumps of chile powder and makes the sauce silky
• 9×13-inch (23×33 cm) baking dish – the perfect size for layering enchiladas
• Ladle or large spoon – for pouring sauce over tortillas
• Tongs – make dipping tortillas into hot oil or sauce easier
• Sharp knife – for chopping onions or slicing garnishes

Ingredients

This recipe makes about 6 servings.

For the Red Chile Sauce:

• ½ cup (50 g) Chimayo red chile powder
• 3 cups (710 ml) chicken or vegetable broth (low-sodium preferred)
• 3 tablespoons (24 g) all-purpose flour
• 3 tablespoons (42 g) lard, bacon drippings, or vegetable oil
• 3 cloves garlic, minced
• 1 teaspoon (2 g) dried Mexican oregano
• 1 teaspoon (5 g) salt (adjust to taste)

For the Enchiladas:

• 12 corn tortillas
• 2 cups (225 g) shredded cheese (cheddar, Monterey Jack, or a blend)
• ½ medium onion, finely chopped
• Optional: cooked shredded chicken, ground beef, or black beans
• Oil for lightly frying tortillas

Garnishes (optional but recommended):

• Fresh cilantro
• Sour cream or crema
• Sliced avocado
• Lime wedges

Step-by-Step Instructions

Make the Red Chile Sauce

1. Melt fat and flour: Place lard (or oil) in the skillet and heat on medium heat. Whisk flour into them to make a roux. Cook for about 2 minutes until golden and nutty.
2. Add chile powder: Sprinkle in Chimayo chile powder and whisk constantly-it should smell earthy and fragrant.
3. Whisk in broth: Gradually pour in broth while whisking to keep lumps from forming. The sauce will begin to thicken.
4. Season: Add garlic, oregano, and salt. Simmer for about 10- 15 minutes, stirring occasionally. You want a silky sauce that coats the back of a spoon.

(Don’t panic if it looks thin at first—it thickens as it simmers. If it feels too thick, just add a splash of broth.)

Assemble the Enchiladas

1. Prepare tortillas: Just fry them in oil for 10 to 15 seconds on each side until soft enough to roll. Drain on paper towels.
2. Dip and layer: Dip each tortilla into the warm red chile sauce, then lay it flat in your baking dish. Sprinkle with cheese and onion. Repeat, layering tortillas, sauce, cheese, and onion.
3. Top it off: A final generous ladle of chile sauce, and top it off with all that cheese.
4. Baked: Place into the oven at 375°F (190°C) for 20 minutes until bubbly and melted.

Serving Ideas

• Serve with Spanish rice and refried beans for a full New Mexican plate.
• Add a fried egg on top—this is a true New Mexico-style twist.
• Keep a side of warm flour tortillas to mop up every drop of chile sauce.

Variations and Customizations

• Protein boost: Add shredded chicken, seasoned beef, or beans between layers.
• Vegetarian: Skip the meat and load up on sautéed zucchini, mushrooms, or spinach.
• Spice adjustment: Mix Chimayo chile with a milder red chile powder if you want less heat.
• Stacked style: Instead of rolling tortillas, make stacked enchiladas with sauce between flat layers.

Storage and Make-Ahead

• Fridge: Store leftovers in an airtight container up to 3 days.
• Freezer: Wrap enchiladas tightly and freeze up to 2 months. Thaw overnight in the fridge before reheating.
• Make-ahead: You can prep the chile sauce 2 days ahead—it actually tastes better after resting.

Pro Tips & Mistakes to Avoid

• Always whisk the chile sauce to avoid lumps—trust me, it’s worth the extra effort.
• Don’t over-fry tortillas or they’ll turn hard and greasy. A quick dip is all they need.
• Taste your sauce before layering—you may want more salt or broth depending on your chile powder.
• If you love extra saucy enchiladas (like I do), make 1½ batches of the sauce.

Recipe Details

• Yield: 6 servings
• Prep Time: 20 minutes
• Cook Time: 35 minutes
• Total Time: 55 minutes

Nutrition (per serving, without garnishes):

• Calories: 360
• Protein: 15 g
• Fat: 18 g
• Carbs: 34 g
• Fiber: 5 g
• Sodium: 630 mg

Final Thoughts

The name Chimayo Red Chile Enchiladas appeals to me, and I promise this earnestly—one of those recipes that will rekindle your love for cooking. So much soul is planted in each bite, yet it’s ultimately simple. If you make the recipe, let me know how it turned out—tell me the variations you tried or how you served it and if your family divided about the last portion, mine always do!