Enchiladas Coloradas Red Enchiladas Recipe

1      Reviews by:    Vivian Harwood   Enchiladas Coloradas Red Enchiladas Recipe fills tortillas with Res and then covers with red sauce made with ancho, California and pasilla chiles, garlic, oregano, cumin, cloves and chicken broth. Food Category:    Bread Cuisine Origin:    Mexican    Servings:12 Calories per Serving:398 Print Preview Rate This Recipe Prep Time:   57 Minutes Cook Time:   3 Hours 15 Minutes Total Time:   4 Hours 12 Minutes

INGREDIENTS

• For Sauce:
• 3 dried ancho chiles
• 3 dried California chiles
• 2 pasilla chiles, if available
• 3 cups water
• 2 cloves garlic, chopped
• 1 teaspoon salt
• 1 teaspoon dried oregano
• 1/2 teaspoon ground cumin
• 1/4 teaspoon ground cloves
• 3 tablespoons lard or oil
• 2 tablespoons flour
• 3 1/2 cups liquid (liquid from the chiles-plus chicken broth to make 3 1/2 cups)
• For Filling:
• Res Beef Filling OR Queso y Cebolla OR Chorizo OR Pescado (search recipes)
• To Assemble:
• 1 dozen corn tortillas
• Oil 1/4 inch deep for frying
• 1/4 pound longhorn, Colby, or jack cheese, grated
• Garnishes: Sour cream, chopped green onion, cilantro, and whole ripe olives

DIRECTIONS

• To prepare the sauce: Remove the stems and seeds from the chiles and discard. Place the chiles in a saucepan with the water. Bring to a boil, reduce heat to medium, and cook for 5 minutes. Set aside to steep for 30 minutes. Drain the chiles, reserving the liquid. Scrape the pulp from any tough pieces of skin. Discard the skin. Place chiles in a blender or food processer together with the garlic, salt, oregano, cumin, and cloves. Blend to a smooth puree.
• In a skillet heat the lard, add flour, and lightly saute, stirring. Add the chile puree and fry for 3 minutes, stirring constantly. Measure the liquid reserved from the chiles and add chicken broth to measure a total of 3 1/2 cups. Slowly stir in the liquid. Bring to a boil, stirring constantly. Reduce heat and simmer 5 minutes. Keep warm.
• To assemble enchiladas: Preheat oven to 350°F. Heat oil in a skillet over high heat to 400° - 425°F. Fry each tortilla, one at a time, only long enough to soften it (a few seconds per side). Lift the tortilla with tongs and move it into the warm sauce. Turn to coat both sides of tortilla; then lift to a plate. Place some of the prepared filling across the middle of the tortilla, roll, and place seam side down in a baking pan. Repeat until all tortillas are filled and rolled.
• Spoon a small amount of the remaining sauce across the length of each enchilada, paying particular attention to coat the ends. Sprinkle the grated cheese over the enchiladas, cover the pan tightly with foil, and bake until enchiladas are heated through and cheese has melted (20 to 30 minutes). Garnish enchiladas before serving.

HOME