Recipe: Yummy Enchiladas Rojas (Red Enchiladas)

Enchiladas Rojas (Red Enchiladas). Enchiladas Rojas is one of those dishes that are cooked differently in every home. Each cook has his/her own recipe, so this is my own version based Enchiladas Rojas Recipe. In my hometown, it is common to have enchiladas for breakfast or brunch and served with a semi-dried salted meat known.

You can use various toppings such as Mexican. I've been sitting on this post for three months now. I tested the enchilada sauce back in August, and it just seems like I kept forgetting that I had this recipe in the queue, so yesterday when I was creating a new tab on the website and saw the pictures, I told myself. You can have Enchiladas Rojas (Red Enchiladas) using 14 ingredients and 17 steps. Here is how you achieve that.

Ingredients of Enchiladas Rojas (Red Enchiladas)

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

Try this Enchiladas Rojas (Red Enchiladas) recipe, or contribute your own. In blender container combine undrained tomatoes, onion, garlic, salt, and the drained chilies or crushed red pepper. Instructions for Enchiladas Rojas (Red Enchiladas). from Better Homes & Gardens Mexican Cookbook Remove stems and seed from chilies; cut up. PLace in bowl; cover with boiling water.

Enchiladas Rojas (Red Enchiladas) step by step

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..

In blender container combine undrained tomatoes, onion, garlic, salt. Enchiladas Rojas de Queso are made by filling red corn tortillas with queso asadero and a chipotle sauce, rolling them up, then covering with more chipotle I made the homemade red corn tortillas from the book using ancho chiles. If using store-bought, make sure the red chiles are dyed red from chile. Try these enchiladas rojas and get more recipes, inspiration and ideas on Food.com. This is my sister-in-law's recipe for wonderful chicken enchiladas with red sauce.