Are you looking for recipe inspiration? Enchiladas Rojas (Red Enchiladas) special? How to make it is difficult and easy. If you make a mistake, the results will be unsatisfactory and tend to be unpleasant. Even though Enchiladas Rojas (Red Enchiladas) What is delicious should have an aroma and taste that can provoke our taste buds.

Many things more or less affect the quality of the taste of Enchiladas Rojas (Red Enchiladas), starting from the type of material, further selection of fresh ingredients, to how to make and serve it. Don't worry if you want to prepare Enchiladas Rojas (Red Enchiladas) delicious at home, because as long as you know the trick, this dish can be a special treat.

Just in addition, the time it takes to cook Enchiladas Rojas (Red Enchiladas) estimated approx. 40 mins.

Well, this time, let's try it, and vary the Enchiladas Rojas (Red Enchiladas) yourself at home. Stick with simple ingredients, this dish can provide benefits in helping to maintain the health of our bodies. You can create Enchiladas Rojas (Red Enchiladas) using 14 ingredient type and 17 manufacturing steps. Here's how to make the dish.

What can I say about enchiladas? They have always been one of my favorite foods that Mexican restaurants never get right. They will ALWAYS be better at home, because we take no short cuts. Enchiladas are not a casserole, must be prepared with passion and respect for the old ways. With the right sauce enchiladas are perfect with just cheese and nothing else.

Ingredients and spices that need to be prepared to make Enchiladas Rojas (Red Enchiladas):

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

Steps to make a 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.