Step-by-Step Guide to Make Award-winning Enchiladas Rojas (Red Enchiladas)

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Before you jump to Enchiladas Rojas (Red Enchiladas) recipe, you may want to read this short interesting healthy tips about Suggestions For Living Green And Saving Money In The Kitchen.

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A massive amount of electricity is consumed by freezers and refrigerators, and it's even worse if they are working inefficiently. When you can get a new one, they use about 60% less than the old versions that happen to be more than ten years old. The right temperature settings for your fridge and freezer, whereby you'll be saving electrical power and optimising the preservation of food, is 37F and 0F. Another way to save electricity is to keep the condenser clean, because the motor won't have to run as often.

From the above it ought to be apparent that just in the kitchen, by itself, there are many little opportunities for saving energy and money. Green living is actually something we can all do, without difficulty. A lot of it really is merely making use of common sense.

We hope you got benefit from reading it, now let's go back to enchiladas rojas (red enchiladas) recipe. To cook enchiladas rojas (red enchiladas) you need 14 ingredients and 17 steps. Here is how you do it.

The ingredients needed to cook Enchiladas Rojas (Red Enchiladas) :

  • Take of Enchilada Chile (Sauce).
  • Provide 16 piece of Red dried New Mexico chiles.
  • Provide 5 piece of Chile de Arbol (cayane peppers).
  • Use 2 tsp of salt.
  • Provide 1 tsp of Dried Oregano.
  • Take 1/2 clove of fresh garlic.
  • Get 1 of Silver dollar sized section of onion.
  • Provide 3/4 can of tomato sauce 8 oz.
  • Get 2 cup of Chile boil water.
  • Use 2 tsp of vegetable oil.
  • Take of main prep.
  • Get 1 of corn tortillas.
  • You need 3 tsp of vegetable oil.
  • Use 1 1/2 lb of Muenster Cheese.

Steps to make Enchiladas Rojas (Red Enchiladas) :

  • Here I have choices of heat. Mild, hot, really hot. Ratio determines heat. 10 mild 6 hot, gives just enough heat for my wife, adjust ratio for hotter sauce to ur taste.
  • Sauce: remove stems and seeds from the dried chiles
  • Once de-stemed and seeded add to stock pot 10 cups water
  • Boil until soft and water turns reddish brown color
  • Add chiles to blender, combine with all remaining sauce ingredients, add more tomato sauce for milder sauce.
  • Blend on high for 5 min, sauce should be thick and coat your spoon when dipped.
  • In a deep sauce pan heat 3 teaspoons vegetable oil
  • Once hot enough to sizzle sauce, add enchilada sauce to pan and bring to a boil
  • Simmer for 5 min after boil.
  • Enchiladas: begin by heating up your corn tortillas. Store tortillas are raw and must be heated or cooked. Heat as many as u need. 7 sec per side.
  • Once heated fry your tortillas in 3 teaspoons of hot vegetable oil about about 3 sec per side.
  • Once oil hot, lower heat to a simmer, replenish oil as needed.
  • Once fried, dip into hot enchilada sauce, thoroughly coat your tortilla And set aside on a plate.
  • on the plate and fill enchilada with grated cheese
  • Roll enchilada filled with cheese
  • Repeat steps 11-15 for every enchilada. The heat of the tortilla and sauce will melt cheese. Serve with rice and refried beans.
  • Do not bake, not a casserole. Turns the tortillas into mush and sauce flavor is lost.

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