Enchiladas Rojas (Red Enchiladas)
Enchiladas Rojas (Red Enchiladas)

Hello everybody, it’s Drew, welcome to my recipe site. Today, we’re going to prepare a distinctive dish, enchiladas rojas (red enchiladas). One of my favorites food recipes. This time, I will make it a bit unique. This will be really delicious.

Enchiladas Rojas (Red Enchiladas) is one of the most well liked of current trending meals on earth. It’s enjoyed by millions daily. It’s simple, it is quick, it tastes delicious. Enchiladas Rojas (Red Enchiladas) is something that I’ve loved my whole life. They’re nice and they look fantastic.

To begin with this recipe, we must prepare a few ingredients. You can have enchiladas rojas (red enchiladas) using 14 ingredients and 17 steps. Here is how you can achieve that.

The ingredients needed to make Enchiladas Rojas (Red Enchiladas):
  1. Prepare Enchilada Chile (Sauce)
  2. Take Red dried New Mexico chiles
  3. Make ready Chile de Arbol (cayane peppers)
  4. Prepare salt
  5. Take Dried Oregano
  6. Make ready fresh garlic
  7. Take Silver dollar sized section of onion
  8. Get tomato sauce 8 oz
  9. Take Chile boil water
  10. Get vegetable oil
  11. Make ready main prep
  12. Take corn tortillas
  13. Take vegetable oil
  14. Make ready Muenster Cheese
Instructions 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.

So that’s going to wrap this up with this special food enchiladas rojas (red enchiladas) recipe. Thank you very much for reading. I am sure that you can make this at home. There is gonna be interesting food in home recipes coming up. Remember to bookmark this page on your browser, and share it to your family, colleague and friends. Thank you for reading. Go on get cooking!