How to Cook Perfect Enchiladas Rojas (Red Enchiladas)

Hey everyone, I hope you are having an amazing day. Today I will show you how to make a special dish, Enchiladas Rojas (Red Enchiladas). This is one of my favourite food recipe, this time i’am gonna make it a little bit tasty. This will be smell and look delicious.

Enchiladas Rojas (Red Enchiladas) Recipe. Here is a simple and fresh way to make chicken enchiladas. No baking necessary and they are quick to make.

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

Enchiladas Rojas are delicious and delicate.This red enchilada is perfect for romance and to say I love you.Enchiladas Rojas pop with flavor, red corn tortilla infused with complex chile sauce.In my family, when my amá (mom) made enchiladas, she always used red tortillas.

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..

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.I am joining the event with a recipe for Enchiladas Rojas- chicken enchiladas topped with a red Guajillo Pasilla sauce, sliced onions, crema, and crumbled queso fresco.

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.In blender container combine undrained tomatoes, onion, garlic, salt.I made chicken enchiladas rojas (red) served with Mexican rice and refried beans, for dessert I served empanadas de calabaza or Pumpkin empanadas (turnovers).To keep this post relatively short I am sharing my recipe for authentic enchildas rojas.