This Recipe is from
Classic Southwest Cooking – Page 180
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| Recipe Name:
Red Chile Enchiladas |
| Category:
REGIONAL |
Ingredients:
8 - 10 dried New Mexico red chiles
1 teaspoon oregano 5ml
½ teaspoon cumin 2ml
12 corn tortillas
1 tablespoon oil 15ml
Vegetable oil
1 (12 ounce) package shredded cheddar cheese 340g
1 onion, chopped |
Instructions:
Put chiles, oregano and cumin in food processor and blend until chiles are in powder form. Strain into heavy skillet, add oil and cook on medium heat until seasonings blend, about 10 to 15 minutes. Add ¼ cup (60 ml ) water if needed.
Fry tortillas in hot oil, drain on paper towel and dip both sides in chile sauce. Place tortilla in 1½-quart (1.5 L) baking dish, sprinkle cheese and onions and roll. Place seam-side down in dish. Repeat process with all tortillas.
Pour remaining sauce, cheese and onions over top of enchiladas and bake at 350 (176 C) for about 15 to 20 minutes or until cheese melts. Serve with salsa, refried beans, shredded lettuce or fried egg on the side. |
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