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 ...

The Chicken Enchilada Red Sauce is the heart of your Mexican dish. Making your own sauce is surprisingly easy and incredibly rewarding. The homemade version allows you to control the spice level and ...

When you're craving a dish that's savory, saucy, and can feed a crowd, enchiladas can always do the trick. The best part is that they're super customizable. Fill them with chicken, pork, or beef, or ...

Dipping warm corn tortillas in freshly made red chile sauce infuses each rolled enchilada with the smoky-sweet flavor of New Mexico chiles. The hearty cumin scented beef-and-cheese filling stands up ...

Red and green chiles are key ingredients of New Mexican cuisine. The Santa Fe School of Cooking offers "Sunday Morning" viewers their recipes for Enchiladas, and the sauces that accompany them, red or ...