Santa Fe Red Chile Enchiladas
This classic presentation features chile sauce, tortillas, and shredded pork layered and baked with cheese.
Recipe by Cooking Light July 2002
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07/09/2011
I was disappointed in these. I found that sauce to be grainy from the 1/2 cup of chile powder, and it overwhelmed from the flavor of the pork in the filling. There also definitely needed to be more cheddar. Would not make again.
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01/16/2011
Excellent enchiladas - I'd make them again for a weeknight or weekend supper. I had previously made & frozen some carnitas, so I used that meat and it worked out well. I also opted to pre-cut the tortillas in half to make serving a bit neater. I reduced the honey from 3 to 1.5 Tbsp for the sauce.
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