“Red Chile Enchiladas: A Tradition”
Growing up, red chile enchiladas filled with cheese were a staple in my diet. Whenever we had special occasions or just wanted a tasty meal, my dad, a Hobbs, New Mexico native, would prepare flat, stacked enchiladas made with red chiles from Chimayo, a flavorful pepper-producing town north of Santa Fe. When I moved to New York City in 2006, my brother Jake and I, as roommates, carried on the tradition by recreating our own version of Dad’s enchiladas for Thanksgiving. This became a yearly gathering for ten years before I moved to Austin, Texas in 2016, bringing the tradition with me.
For this year’s Thanksgiving, I’m headed to Tucson, Arizona to celebrate with my husband’s family, but that won’t stop me from making my own delicious enchiladas. With leftover barbecue, smoked turkey from a recent photoshoot, roasted butternut squash, and some fresh spinach from my fridge, I’m excited for this unique and creative spin on a classic dish.
Mixing a store-bought enchilada sauce with leftover roasted garlic, a spoonful of Kashmiri chili powder, and other seasonings to create a flavor-packed sauce, I’m aiming for simplicity rather than a completely homemade sauce. I prefer baking rolled and stuffed enchiladas to reduce the number of dirty dishes. Topped with avocado, Greek yogurt, cilantro, and pomegranate seeds, these enchiladas are designed to balance the heat and use up fridge leftovers.
While the recipe may not be traditional, it’s foolproof and delicious, especially when fried before rolling to keep the tortillas from getting soggy. Generously topped with melted cheese, these enchiladas are customizable based on your fridge leftovers, ensuring a tasty and homogenous mixture in every bite.
Baked with a layer of enchilada sauce and more shredded cheese, these enchiladas are a comforting homemade meal. There are no proper quantities listed, so feel free to get creative with your own version. If you run out of any ingredient, there are options like making quesadillas, plain cheese enchiladas, or using the filling for taquitos. What’s important is that it’s a home-cooked meal and a way to use up leftovers. After all, it may not be perfect, but it’s a delicious and comforting way to enjoy your favorite ingredients. As an added tip, stuffing leftover barbecue into enchiladas is a flavorful way to repurpose it, and you can’t go wrong with smothering any leftovers in sauce and cheese.
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