Enchiladas Rojas
Source and licence
"Enchiladas Rojas" from the Wikibooks Cookbook (https://en.wikibooks.org/wiki/Cookbook:Enchiladas_Rojas, revision 4518904), by its contributors (https://en.wikibooks.org/w/index.php?title=Cookbook:Enchiladas_Rojas&action=history), licensed CC BY-SA 4.0 (https://creativecommons.org/licenses/by-sa/4.0/).
Read the original CC-BY-SA-4.0 Revision 4518904
What was changed: Reformatted by FoodByNation from the wiki page: ingredients and steps extracted, links and templates removed, diet notes detected from the ingredients. This adaptation is also licensed CC BY-SA 4.0.
Mexico. Associated with Mexico by FoodStudio's reading of the page's title and categories (confidence 0.6). "Associated with" means only that the evidence named here links this recipe to that place. A recipe isn't labelled as representing an entire country because a source associates it with one, and regional origins are kept where the source gives them.
Create an image with FoodStudio Made by our AI generator from your own prepaid SecondMem credits. We keep no picture from the source.
Ingredients
- 6 dried ancho chilies
- 1–2 cups boiling water
- 6 tomatoes, peeled, seeded and coarsely-chopped OR 2 cups canned Roma tomatoes, drained and chopped
- ½ cup diced onions
- 1 tsp finely-chopped garlic
- ½ tsp epazote, crumbled
- Sugar
- Salt
- ¼ tsp freshly-ground black pepper
- 5 Tbsp olive oil
- 2 eggs
- 1 cup cream or half-and-half
- 6 chorizo sausages, skinned and chopped OR ¾ lb spiced pork, chicken or turkey sausage, skinned and chopped
- 1 cup crumbled queso blanco OR freshly-grated Parmesan cheese
- 12 tortillas
- ½ cup chopped green onions
Method
- Soak the chilies in boiling water for 30 minutes.
- Wearing gloves, stem, seed and cut the chilies into small pieces.
- Put the chilies and 1 cup of soaking water in a blender and purée at high speed for 20 seconds.
- Add the tomatoes, onions, garlic, epazote, sugar, salt, and black pepper and blend to a smooth purée.
- In a frying pan, add 1 tablespoon of olive oil and heat over high heat for 3 minutes.
- Pour in the tomato sauce and cook for 5 minutes, stirring frequently. Remove from the heat.
- In a small bowl, beat the eggs with the cream or half-and-half until well blended.
- Slowly pour the egg and cream into the pan with the sauce, stirring constantly. Cover and set aside.
- In another frying pan, fry the sausage meat over moderate heat for 5 minutes or so, until they are lightly browned.
- With a slotted spoon, remove the sausage from the pan and drain on paper towels. Discard the fat in the frying pan.
- Place the sausages in a small bowl and stir in 3 tablespoons of sauce and ½ cup cheese.
- Heat the oven to 350°F.
- In a heavy frying pan, fry the tortillas, one at a time, in very hot olive oil as follows:
- Dip a tortilla in the tomato sauce.
- Fry for a minute each side in the pan.
- Remove the tortilla to a warm plate and place about ¼ cup of sausage mixture in the centre.
- Roll up the tortilla with the filling inside.
- Place filled tortillas in a baking dish, seam side down. Pour the rest of the tomato sauce over them.
- Sprinkle the top with the green onions and ½ cup cheese.
- Bake for about 15 minutes or until the cheese has melted and the top has browned lightly.