Enchiladas Rojas (Red Enchiladas). Serve me a plate of Enchiladas Rojas, or Red Enchiladas, and I'm one happy gal! This is how my mom, my grandma, and everyone I know in my family makes them. Fried corn tortillas, then dipped in a tasty and rich chile sauce, stuffed with cheese….

Soft, warm, just a touch picoso, they're also thrifty. You can make fantastic enchiladas with leftover meat and stale tortillas, and you can make the red enchilada sauce up to a week, or even two weeks, ahead. Now, enchiladas rojas can be made using many different types of peppers and with spices or without spices. You can cook Enchiladas Rojas (Red Enchiladas) using 14 ingredients and 17 steps. Here is how you achieve it.

Ingredients of Enchiladas Rojas (Red Enchiladas)

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

In México, there are a handful of dishes known as 'Enchiladas Rojas', like the famous ones from Zacatecas using only ancho peppers. For enchiladas verdes, use salsa verde instead of red enchiladas sauce. The enchiladas sauce can be made in advance and kept in airtight containers in the refrigerator or freezer. Red chile sauce can be stored in the refrigerator for up to one week or frozen for up to six months.

Enchiladas Rojas (Red Enchiladas) step by step

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..
Sauce: remove stems and seeds from the dried chiles.
Once de-stemed and seeded add to stock pot 10 cups water.
Boil until soft and water turns reddish brown color.
Add chiles to blender, combine with all remaining sauce ingredients, add more tomato sauce for milder sauce..
Blend on high for 5 min, sauce should be thick and coat your spoon when dipped..
In a deep sauce pan heat 3 teaspoons vegetable oil.
Once hot enough to sizzle sauce, add enchilada sauce to pan and bring to a boil.
Simmer for 5 min after boil..
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..
Once heated fry your tortillas in 3 teaspoons of hot vegetable oil about about 3 sec per side..
Once oil hot, lower heat to a simmer, replenish oil as needed..
Once fried, dip into hot enchilada sauce, thoroughly coat your tortilla And set aside on a plate..
on the plate and fill enchilada with grated cheese.
Roll enchilada filled with cheese.
Repeat steps 11-15 for every enchilada. The heat of the tortilla and sauce will melt cheese. Serve with rice and refried beans..
Do not bake, not a casserole. Turns the tortillas into mush and sauce flavor is lost..

Enchiladas Rojas are so popular in Mexico that you will find them in any Mexican restaurant, this is the type of dish that you could use to describe Mexican food: comforting, vibrant in colour, healthy, delicious, simple and use of chillies.. Get the filling of your enchiladas ready by mixing the feta cheese and the chopped onion in a bowl. This is also the perfect timing to get all the toppings ready on the table. Making enchiladas is all about the prepping of ingredients, once you have all the toppings and the sauce ready, the rest will be done quite quickly. Ever since I shared my recipe for enchiladas verdes here on my site, people have been asking me to share my enchiladas rojas (red enchiladas) recipe.