Indigestion Enchiladas Recipe
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Category: |
Category: |
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Ingredients: |
Ingredients: 6-8 pods dry new Mexico style red chili peppers
1 pkg - 12 oz - soft white Mexican cheese such as Oaxaca, Quesadilla, Chihuahua or Asadero.
1 large onion, finely chopped
4 cloves garlic
12 corn tortillas (soft)
salt
sugar
water
vegetable oil
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Directions: |
Directions:Remove the stems and seed from the chili peppers.
Place in small pot with just enough water to cover. Rehydrate peppers by bringing water to a boil, cover and let them sit for about 30 minutes.
This is a good time to grate the cheese and chop the onion.
In a blender add rehydrated peppers, garlic and a small amount of the water used for boiling. Blend on high and add the water until you get a sauce medium sauce. Thin enough to pour easily. Add salt to taste and a little sugar to taste to offset any bitter flavor. Pour sauce into a wide bowl or pie plate.
In a small skillet, heat vegetable oil to medium low.
Lightly coat baking dish with oil or Pam.
Set up an assembly line left to right with the skillet, the bowl of sauce, a dinner plate and a baking dish in a line. Place the tortillas on the left of the skillet and the cheese and onions just above the plate.
Using tongs take one tortilla at a time and fry quickly in the oil to soften. Transfer to the sauce to coat the tortilla and lay it on the plate. On the tortilla line up about 1 oz of cheese and about 1 Tbs of onion. Roll the tortilla tightly and transfer to the baking dish. Repeat this process for all the tortillas.
Spoon some leftover sauce over the enchiladas and sprinkle and leftover cheese and onions on top.
Bake in a 350º oven for 10 minutes to melt the cheese. |
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Number Of
Servings: |
Number Of
Servings:6 |
Preparation
Time: |
Preparation
Time:1 hour |
Personal
Notes: |
Personal
Notes: These chilis come under several names. Serve with beans and rice. An easy boxed beans and rice mix is available under the Goya brand.
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