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Enchiladas Rojas Recipe

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This recipe for Enchiladas Rojas, by , is from Our Family Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!

Jennifer Munoz



Small bag of dried guajillo peppers
1 poblano
2 roma tomatoes
2 garlic cloves
Less then half onion
Boil ^^^ those ingredients for your Chile till soft
Salt to taste

3 cups of diced potatoes and carrots fried to serve with Enchiladas when done


Blend ^^ Boiled ingredients with comino consume oregano and water from your boiled Chileís add more water for less thickness. (Few pinches or more)

You use a strainer and set aside.

Prep your cheese I used mozzarella pepper jack and cheddar mixed set aside

In a pan I add oil and barely cook my corn tortillas each side so they roll and donít break when I need to assemble. . .

Continue till done.

In a rectangle dish I add Chile to the bottom of it then dip my tortilla in Chile add cheese and roll continue till your finished with all. After I top with more Chile sauce and then load it with cheese throw in your oven at 360 till cheese is melted.

While itís in oven I prep topping that would be your choice.

I used
Sour Cream
Cotija cheese

Top as youíd like and enjoy.

My rice is

Long grain
Brown really well with onion
Once brown add garlic powder and onion powder consume de chicken to your taste and water/tomato sauce cover let cook med heat add water if needed .
Once done uncover and let sit a min.




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