Enchiladas Coloradas - Red Chile Enchiladas Recipe
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Category: |
Category: |
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Ingredients: |
Ingredients: 1 can (10 oz) red chile sauce
1 can (6 oz) tomato sauce
1/2 pound jack cheese
1/2 pound longhorn or mild cheddar cheese
1 can (6-8 oz) pitted medium size ripe olives
1/2 tbs dry oregano leaves, crushed (tablespoon)
salt to taste
oil or lard for frying
2 green onions with tops, chopped
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Directions: |
Directions:1. Heat the chile and tomato sauces together - salt to taste.
2. Grate the two cheeses - toss them to mix together but do not pack.
3. Halve 12 olives and set aside for decorative topping. Chop the rest of the olives and mix with the onion and the oregano.
4. Fry each tortilla on one side only, but not enough to make it stiff.dip the fried tortilla in the hot sauce. Remove and fill the uncooked side with a tablespoon of the chopped onion and olive, and some of the grated cheese.
5. Roll and lay seam side down in a baking dish.
6. When all the tortillas are stuffed and rolled, spoon the remaining sauce over them, especially the open ends. Sprinkle the rest of the cheese over the top. Decorate each enchilada with two olive halves.
7. Bake at 350º for 10 minutes or until the cheese is melted. Sprinkle green onion over the top and serve. |
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Number Of
Servings: |
Number Of
Servings:12 enchiladas |
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