Mexican Cheese Enchiladas With Red Sauce

"This recipe is a traditional Mexican recipe. It takes a little time, so a set of extra hands is always helpful. A lot of the dried chilies can be found at your local Hispanic market or even Jewels carries a lot of Hispanic ingredients now. You will need a blender or food processor for this recipe. We like to make this recipe for birthdays, Sunday dinners, or just because we crave it. You may also substitute cheese for another filling such as shredded chicken or ground beef. Hope you enjoy!"
 
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Ready In:
2hrs 15mins
Ingredients:
14
Serves:
6-8
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ingredients

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directions

  • Take your dried chilies, cut them open and remove all the seeds (you may want to use gloves if your particularly sensitive). Put the chilies in a deep heat resistant bowl.
  • Fill a medium sized saucepan with water and bring to a boil.
  • Pour the boiling water over the chilies, cover the bowl with a lid or plate and let it sit for 10-15 minutes until the chilies are soft.
  • Add the chilies, cumin, salt, garlic, onion, and chicken broth into the blender. Puree the ingredients until it looks clear and smooth. Add more broth if it looks a little too thick.
  • Take a deep sauce pan and add just a tablespoon or so of oil into it. Strain the sauce into the saucepan. (This is optional, but I like to do this to keep the skins of the chilies out of the sauce). Then let the sauce simmer for about another 5 minutes, and taste it! If you feel it needs more salt, now is the time to add it.
  • Let the sauce cool down.
  • Heat the 1/4 cup of oil and take your tortillas and fry them one at a time for about 30- 40 seconds. (You don’t want them to get crispy as this will make it difficult to roll). A big metal spatula is what I use for this step. You may also need to add more oil depending on the level of the oil as you fry your tortillas.
  • Take your tortilla, dip them in the cooled sauce, and fill them with the Chihuahua or Mexican shredded cheese and onion filling. Start from the edge and roll it tightly. Now place on a baking dish.
  • Preheat your oven to 350°F Keep doing steps 7 & 8 until you have made about 24 enchiladas.
  • Take your garnish cheese and drizzle all over the enchiladas and bake until the cheese has melted. Serve with sour cream and avocado slices.

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RECIPE SUBMITTED BY

I have always enjoyed cooking, ever since I was a little girl. My mom would always make these big dinners for any special occasion...any reason to make food for the whole family and celebrate. I would always be in the middle of it all, enjoying the way my mother swayed her hips to the music as she cooked away! My father, was Puertorican and also enjoyed to cook, as he owned his own little restuarant in Puerto Rico before he came to Illinois. I remember his many dishes, and the aromas as they filled the kitchen. His specialty was seafood, he had a way of cooking them that even I could not wait to dig my fork into my plate. I always stick to many of thier traditional recipes but I also like to try out new things. There are so many foods and different cultures out there, that it would be a shame not to try everything at least once. I am now a mother of two and a wife and enjoy cooking for my family.
 
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