Red Enchildas Recipe

An easy and quick traditional mexican dish, perfect meal to eat at anytime. This classic enchiladas combines with the tortilla and salsa to perfection, optionally toppings with your choice of cheese, sour cream, onions, and lettuces also the fillings with choice of meat or chicken

Ingredients

• 4-6 dried guajillo peppers, 2-3 dried ancho peppers (stemmed and seeded)
• 2-3 cups of water or chicken broth
• 2-3 cloves of galric, 1/4 white onion
• 1/2 tsp Mexican oregano, salt to taste, 1/4 tsp cumin
• 12-15 corn tortillas
• Fillings: 2 cups shredded chicken breast, meat, pork, (or crumbled queso fresco mixed with finely chopped onion)
• vegetable or canola oil (for frying)
• diced onion, crumbled fresh cheese or cotija, shredded lettuce, mexican sour cream, sliced radishes

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Instructions

1. Rehydrate Chiles: Remove stems and seed from the dried chiles. In a saucepan, cover the chiles with water and bring to a boil. Simmer for 10-15 minutes until softened.
2. Blend: Transfer the softened chiles to a blender with the garlic, onion, oregano, cumin, and 1-2 cups of the soaking water (or chicken broth). Blend on high until completely smooth.
3. Strain and Simmer: Strain the mixture through a fine-mesh sieve into a bowl to remove skins.
4. Cook Sauce: Heat 1 tablespoon of oil in a skillet over medium heat. Pour the sauce into the oil and cook for 3-5 minutes, until it thickens slighly (consistency of heavy cream). Season with salt and keep warm.
5. Lightly Fry: In a separate skillet, heat 1/4 inch of oil to medium-high. Fry each tortilla for about 5-10 seconds per sided just enough to make them pliable but not crispy.
6. Drain: Briefly drain on paper towels.
7. Dip: Dip each fried tortilla into the warm red sauce, covering both sides completely.
8. Fill and Roll: Place a spoonful of shredded chicken, meat or cheese in the center of the tortilla. Roll it up and place it on a plate (seam-side down).
9. Serve/Optional Bake: Traditionally, 3 enchiladas are plated together and served immediately. If desired, place in a 350-400°F oven for 10-15 minutes to melt additional cheese, but this step is not strictly necessary.
10. Garnish and Serve: Top the rolled enchiladas with more sauce, a generous amount of crumbled fresh cheese, raw white onions, lettuce, radishes, and a drizzle of mexican sour cream.

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Nutrition

The table below shows nutritional values per serving without the additional fillings

• Calories 350-500 kcal

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• Protein 20g-35g

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• Fat 15g-25g

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• Carbonhydrates 30g-45g

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• Fiber 4g-6g

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• Sodium 600mg-900mg