Red Enchiladas Recipe
  • Cooking Time: 40 minutes
  • Servings: 6
  • Preparation Time: 30 minutes
  • 2 Dried ancho chillies -or-
  • 1/2 ts Crushed red pepper
  • 1 cn (8-ounce) tomatoes
  • 1 sm Onion, cut up
  • 1 Clove garlic
  • 1/2 ts Salt
  • 1 tb Cooking oil
  • 1/2 c Whipping cream
  • Salt and pepper
  • 1 lb Chorizo or Italian sausage
  • 2 tb Cooking oil
  • 12 6-inch tortillas
  • 1/2 c Shredded cheddar cheese
  • 1/4 c Sliced green onion
  1. 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 minutes 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.
  2. 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 13×9x2-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.
Red enchiladas is a popular Mexican dish. It is one of the most popular enchiladas that could be bought from a street vendor in Mexico. Enchilada is pronounced as "ehn-chee-lah-thahs". The term "enchilada" simply means " dipped in chili". Mexican restaurants worldwide cater enchiladas with different kinds of filling