Santa Fe Enchiladas & Red Chile Sauce


  • 1 cup red chile, dried flakes or powder
  • 1/4 cup chipotle chile, powder
  • 6 cups boiling chicken stock, or water
  • 2 1/2 tablespoons Mexican oregano, crushed
  • 8 cloves garlic, minced
  • 3 teaspoons cumin powder
  • 2 tablespoons flour
  • 4 tablespoons canola oil
  • 2 teaspoons salt, or to taste
  • splashes Chipotle Tabasco Sauce, to taste
  • 1 juice of one lime


  • Enchiladas:
  • 12 white corn tortillas
  • 1 chicken -- cooked and shredded
  • 1 large onion -- diced
  • 3 cups jack & longhorn cheddar cheese
  • Soak red chile and chipotle chile in stock or water for 1/2 hour.
  • Run through blender or use hand emulsion blender.
  • Cook garlic, oregano, cumin powder in 2 tablespoons of oil until fragrant. Add to blended chile and blend in.
  • Add 2 tablespoons of oil to another saucepan. Heat and add flour. Whisk until slightly brown and no longer smells like raw flour. Meanwhile be heating chile sauce until comes to a boil and turn off. Add this hot sauce to the flour mixture and whisk smooth. The sauce should be slightly thick.
  • For enchiladas: Heat tortillas in a bit of oil in a skillet until soft and pliable. Allow to drain on papertowels. Dip tortillas in sauce. Fill enchiladas with chicken, raw onions and jack, cheddar cheeses. Add a bit more sauce, roll up in pan. Continue with all tortillas and finish by topping with more sauce and grated cheese. Heat in 350F oven until bubbly, about 30-45 minutes.
  • You won't need all this sauce for this one serving. Freeze the extra for another use.