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) tomatoes	1 lb Chorizo or Italian sausage
1 sm Onion, cut up	2 tb Cooking oil
1 Clove garlic	12 6-inch tortillas
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