Enchiladas Rojas

Red enchiladas made with authentic red sauce.

Servings: 10 enchiladas

Author:

Main Course

Mexican

enchiladas authentic mexican food

Instructions

1 Remove stems and as many seeds as desire from dried peppers. Keep in mind the
more seeds are left, the spicier the sauce. These dried peppers tend to be
milder.
2 Place peppers and water in a saucepan over medium high heat and bring to a boil.
3 In a blender place peppers along with the water and the remaining sauce
ingredients. Blend until smooth, about 3 minutes.
4 If desired, strain the sauce through a fine mesh stieve. I would recommend only
straining about half of the sauce to keep the sauce thicker.
5 Preheat oven to 350
6 Heat tortillas by desired method. I recommend quick pan frying with a little oil
for extra flavor.
7 To make this authentically: place sauce in a large bowl and dip each tortilla in
the enchilada sauce and stuff with filling before rolling up. Repeat the process
with all tortillas placing them in a baking dish and pour the rest of the sauce
on top. Alternatively stuff the tortillas with filling, roll them up, spread
some sauce on baking dish, add rolled enchiladas, and pour sauce on top.
8 Cover baking dish with foil and enchiladas for 15-20 minutes to warm through.
9 Top with shredded lettuce, crumbled queso fresco, onion, and sour cream.