13 Nov RED ENCHILADAS

Posted at 18:35h in Main Dishes, Recipes by
RED ENCHILADAS

Recipe from:

Mexico

Main Dishes

Directions

1

Step 1

Lightly toast the chiles in a hot comal, pressing them with a spatula. Toasting them no more than 10 seconds per side.

2

Step 2

Once toasted, place the peppers in a saucepan with water and simmer for 15 minutes or until soft. Remove and let chiles chill for 15 minutes. After 15 minutes drain the chiles, and place them in the blender with the cloves of garlic. Add ½ cup of clean water and blend until smooth. If the sauce is a little thick, pass it through a fine strainer.

Season with oregano, salt and pepper.

3

Step 3

Take a large skillet and add the Sabrosano Oil. Heat over medium heat.

4

Step 4

Dip the tortillas, one by one, into the sauce until both sides are well moistened. Place the tortilla in the hot oil and fry on both sides for 10 seconds. Add more oil to the pan if needed.

5

Step 5

To serve the enchiladas, place the chicken in the center of the tortilla and roll. Sprinkle the enchiladas with cheese, onion and add the garnishes to taste.

Ingredients

  • 4 Guajillo chiles, opened, clean and seedless
  • 4 Broad chiles, opened , clean and seedless (chile ancho)
  • 2 chopped garlic cloves
  • ¼ teaspoon dried oregano
  • Salt and pepper to taste
  • 12 corn tortillas
  • 2 cups of shredded chicken
  • 1 ½ cup of crumbled fresh cheese
  • ½ cup chopped white onion
  • 1/3 Cup Sabrosano Oil

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