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

Hello everybody, I hope you’re having an amazing day today. Today, I will show you a way to prepare a distinctive dish, enchiladas rojas (red enchiladas). One of my favorites. This time, I am going to make it a little bit tasty. This is gonna smell and look delicious.

Enchiladas Rojas (Red Enchiladas) is one of the most popular of recent trending foods in the world. It is easy, it’s fast, it tastes yummy. It’s enjoyed by millions every day. They’re fine and they look fantastic. Enchiladas Rojas (Red Enchiladas) is something that I have loved my entire life.

To get started with this particular recipe, we must first prepare a few components. 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. Get Enchilada Chile (Sauce)
  2. Make ready 16 piece Red dried New Mexico chiles
  3. Take 5 piece Chile de Arbol (cayane peppers)
  4. Take 2 tsp salt
  5. Take 1 tsp Dried Oregano
  6. Get 1/2 clove fresh garlic
  7. Get 1 Silver dollar sized section of onion
  8. Prepare 3/4 can tomato sauce 8 oz
  9. Prepare 2 cup Chile boil water
  10. Prepare 2 tsp vegetable oil
  11. Take main prep
  12. Get 1 corn tortillas
  13. Get 3 tsp vegetable oil
  14. Make ready 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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