Easiest Way to Make Homemade Enchiladas Rojas (Red Enchiladas)

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The ingredients needed to make Enchiladas Rojas (Red Enchiladas):

1. Make ready Enchilada Chile (Sauce)
2. Prepare 16 piece Red dried New Mexico chiles
3. Get 5 piece Chile de Arbol (cayane peppers)
4. Get 2 tsp salt
5. Prepare 1 tsp Dried Oregano
6. Make ready 1/2 clove fresh garlic
7. Take 1 Silver dollar sized section of onion
8. Make ready 3/4 can tomato sauce 8 oz
9. Make ready 2 cup Chile boil water
10. Prepare 2 tsp vegetable oil
11. Get main prep
12. Get 1 corn tortillas
13. Prepare 3 tsp vegetable oil
14. Prepare 1 1/2 lb Muenster Cheese

Las enchiladas son una receta deliciosa en donde se cocina pollo dentro de una tortilla en una salsa de jitomate y se gratina con queso. Acomode todas las enchiladas en el recipiente para hornear con la apertura viendo hacia abajo para que no se abran. Why choose red or green when you can have both? Almost all the components of these stunning enchiladas can be made ahead.

Steps to make Enchiladas Rojas (Red Enchiladas):

1. Here I have choices of heat. Mild, hot, really hot. Ratio determines heat. 10 mild 6 hot, gives just enough heat for my wife, adjust ratio for hotter sauce to ur taste.
2. Sauce: remove stems and seeds from the dried chiles
3. Once de-stemed and seeded add to stock pot 10 cups water
4. Boil until soft and water turns reddish brown color
5. Add chiles to blender, combine with all remaining sauce ingredients, add more tomato sauce for milder sauce.
6. Blend on high for 5 min, sauce should be thick and coat your spoon when dipped.
7. In a deep sauce pan heat 3 teaspoons vegetable oil
8. Once hot enough to sizzle sauce, add enchilada sauce to pan and bring to a boil
9. Simmer for 5 min after boil.
10. Enchiladas: begin by heating up your corn tortillas. Store tortillas are raw and must be heated or cooked. Heat as many as u need. 7 sec per side.
11. Once heated fry your tortillas in 3 teaspoons of hot vegetable oil about about 3 sec per side.
12. Once oil hot, lower heat to a simmer, replenish oil as needed.
13. Once fried, dip into hot enchilada sauce, thoroughly coat your tortilla And set aside on a plate.
14. on the plate and fill enchilada with grated cheese
15. Roll enchilada filled with cheese
16. Repeat steps 11-15 for every enchilada. The heat of the tortilla and sauce will melt cheese. Serve with rice and refried beans.
17. Do not bake, not a casserole. Turns the tortillas into mush and sauce flavor is lost.

Why choose red or green when you can have both? Almost all the components of these stunning enchiladas can be made ahead. Or to simplify, choose just one of the sauces and make a double recipe. You'll end up with a harmonious batch of enchiladas verdes or rojas, accordingly. Aprende a preparar Enchiladas rojas de queso con esta rica y fácil receta.

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