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Enchiladas Rojas (Red Enchiladas)
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Enchiladas Rojas (Red Enchiladas) Ingredients
2 Dried ancho chillies -or-
1/2 c Whipping
cream
1/2 ts Crushed
red pepper
Salt and
pepper
1 cn (8-ounce)
tomato
es
1 lb Chorizo or Italian
sausage
1 sm
Onion
, cut up
2 tb
Cooking oil
1 Clove
garlic
12 6-inch
tortilla
s
1/2 ts
Salt
1/2 c Shredded
cheddar
cheese (2
1 tb
Cooking oil
1/4 c Sliced green
onion
Instructions for Enchiladas Rojas (Red Enchiladas)
from Better Homes & Gardens Mexican Cookbook Remove stems and seed from chilies; cut up. PLace in bowl; cover with boiling water. Let stand 45 to 60 minutes; drain. In blender container combine undrained tomatoes, onion, garlic, salt, and the drained chilies or crushed red pepper. Blend till smooth. In medium saucepan combine blended mixture and the 1 tablespoon oil. Cook and stir about 3 mintues or till slightly thickened. Stir in whipping cream; season to taste with salt and pepper. Chop chorizo or sausage; brown in skillet. Drain off fat. Combine sausage with 2/3 cup of the sauce. In small skillet heat 2 tablespoons oil. Dip each tortilla in the hot oil for about 10 seconds of just till limp. Drain on paper toweling. Spoon filling onto tortillas; roll up. Arrange filled tortillas in a 13x9x2-inch baking dish. Pour remaining sauce down center of tortillas. Bake, covered, in 350 degree oven for 20 minutes or till heated through. Sprinkle with cheese; bake, uncovered, 1 or 2 minutes longer or till cheese melts. Just before serving sprinkle with green onion. Makes 6 servings. Posted to Bakery Shoppe Digest149 by Sandra Swinford
on Jul 7, 1997
Main Ingredient:
Cuisine:
Uncategorized
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Ingredient Insight - look inside this recipe
Cheddar
Cooking Oil
Cream
Garlic
Onion
Salt
Sausage
Tomato
Tortilla
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