Enchiladas with Homemade Red Chile Sauce

Known for its vibrant Southwestern cuisine and rich cultural heritage, Phoenix County brings forth a delightful blend of flavors in this tantalizing dish. Tender tortillas filled with savory ingredients and smothered in a homemade red chile sauce create a culinary masterpiece that captures the essence of the Southwest. Get ready to awaken your taste buds and experience the bold and authentic flavors of Phoenix County. Let’s dive into the step-by-step instructions for this delightful Southwest-inspired recipe!


  • 12 corn tortillas
  • 2 cups shredded cooked chicken or beef
  • 1 cup shredded Monterey Jack or Cheddar cheese
  • 1/2 cup diced onion
  • 1/2 cup diced bell pepper
  • 2 cloves garlic, minced
  • 2 tablespoons vegetable oil
  • Salt and pepper to taste
  • Fresh cilantro for garnish
For the Homemade Red Chile Sauce:
  • 4 dried guajillo chiles
  • 2 dried ancho chiles
  • 2 cups chicken or vegetable broth
  • 2 tablespoons vegetable oil
  • 1 small onion, diced
  • 2 cloves garlic, minced
  • 1 teaspoon ground cumin
  • 1 teaspoon dried oregano
  • Salt and pepper to taste


  1. Preheat the oven to 375°F (190°C) and lightly grease a baking dish.
  2. To prepare the Homemade Red Chile Sauce, remove the stems and seeds from the dried guajillo and ancho chiles. In a medium saucepan, bring the chiles and broth to a simmer. Remove from heat and let them soak for 15-20 minutes until softened.
  3. Transfer the soaked chiles and a small amount of the soaking liquid to a blender or food processor. Blend until smooth to create the red chile sauce.
  4. In a separate skillet, heat vegetable oil over medium heat. Add diced onion, diced bell pepper, and minced garlic. Sauté for 2-3 minutes until softened.
  5. Add the shredded chicken or beef to the skillet and season with salt, pepper, ground cumin, and dried oregano. Cook for another 2-3 minutes to allow the flavors to meld. Remove from heat and set aside.
  6. Warm the tortillas in a dry skillet or microwave to make them pliable.
  7. Spoon a generous amount of the red chile sauce onto the bottom of the greased baking dish.
  8. Fill each tortilla with a portion of the chicken or beef mixture, roll it up tightly, and place it seam side down in the baking dish.
  9. Pour the remaining red chile sauce over the enchiladas, making sure to cover them completely.
  10. Sprinkle the shredded cheese evenly over the enchiladas.
  11. Bake in the preheated oven for 20-25 minutes until the cheese is melted and bubbly.
  12. Remove from the oven and let the enchiladas cool for a few minutes before serving.
  13. Garnish with fresh cilantro and serve the Flavorful Phoenix County Enchiladas with Homemade Red Chile Sauce alongside Mexican rice and refried beans for an authentic Southwest feast!

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