From muydelish.com

Authentic Enchiladas Rojas

14 servings · 20 min prep · 30 min cook

Ingredients

For the red sauce

• 8 guajillo or new mexico peppers
• 1 ancho chile
• ¼ large yellow or red onion
• 1 large garlic clove
• 1 teaspoon kosher salt
• ½ teaspoon fresh ground black pepper
• 2 cups stock (vegetable, beef, or chicken), or water plus 1 bullion cube
• 1 tablespoon vegetable oil
• 1 8 oz can tomato sauce

For assembling

• ¼ cup oil for frying the tortillas
• 14 corn tortillas
• 2 to 3 cups queso fresco, or shredded beef or chicken
• 1 cup queso fresco
• 2 cups shredded lettuce (romaine or iceberg)
• sliced radishes

To serve

• lime

Steps

1. Remove all seeds and stem from the peppers then rinse under cold water to remove any dust.
2. In a medium pot, add the chiles, onions and 1 garlic clove. Add enough water to cover the chiles.
3. Cover and cook on medium heat for about 20 minutes or until very soft and pliable. Rest chiles in the water for another 10 to 15 minutes to cool off and finish hydrating the chiles.

   20 min

4. Transfer chiles to a blender or food processor and add 2 cups broth. Puree for about 1 minute. Note: you can do this in two different batches if the blender isn't big enough for all the ingredients at once.

   1 min

5. Strain the pureed chiles to remove the remaining seeds and skins. Tip: push the 1 chile mix with a spoon to get the most out of them.
6. In a large saucepan, heat 1 tablespoon oil. Add the pureed chiles and 1 8 oz can tomato sauce. Cook, stirring often for about 10 minutes. Season with 1 teaspoon salt and pepper according to taste.

   10 min

7. Add about ¼ cup oil to a small or medium skillet. Heat on medium-high heat. When the oil is very hot but not smoky, add one tortilla at a time and cook each side for about 4 to 5 seconds or until tortilla is lightly fried.

   4-5 min total

8. As you fry each tortilla, drain any excess 1 tablespoon oil by tapping it into the pan then place on a plate with a paper towel. Repeat with remaining 14 tortillas and add more oil if necessary.
9. To assemble the enchiladas rojas, dip each tortilla into the warm 1 8 oz can sauce and place on the serving plates.
10. Fill with your favorite filling. You can use 2 to 3 cups queso fresco, shredded chicken, beef, beans or your favorite cooked vegetables.
11. Either fold the tortilla like a taco or roll them. You can add a little more 1 8 oz can sauce on top for extra flavor.
12. Sprinkle with 1 cup queso fresco and other toppings you choose. Squeeze some lime juice to balance all of the flavors.

Nutrition

Per serving

kcal

210

protein

13 g

carbs

18 g

fat

9 g

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