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

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We hope you got benefit from reading it, now let’s go back to enchiladas rojas (red enchiladas) recipe. You can have enchiladas rojas (red enchiladas) using 14 ingredients and 17 steps. Here is how you achieve it.

The ingredients needed to cook Enchiladas Rojas (Red Enchiladas):
  1. Take Enchilada Chile (Sauce)
  2. Get 16 piece Red dried New Mexico chiles
  3. You need 5 piece Chile de Arbol (cayane peppers)
  4. Use 2 tsp salt
  5. Provide 1 tsp Dried Oregano
  6. Use 1/2 clove fresh garlic
  7. Prepare 1 Silver dollar sized section of onion
  8. You need 3/4 can tomato sauce 8 oz
  9. Prepare 2 cup Chile boil water
  10. Use 2 tsp vegetable oil
  11. You need main prep
  12. Take 1 corn tortillas
  13. Use 3 tsp vegetable oil
  14. Prepare 1 1/2 lb 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.

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