Enchiladas Rojas (Red Enchiladas)

Enchiladas Rojas (Red Enchiladas)

Enchiladas Rojas Garnished

My wife bought an old cookbook while thrifting called Better Homes and Gardens Mexican Cook Book (1977) and I made this recipe for us. I love Mexican food and this recipe takes a few steps but is worth the work. It is perfect for the Cinco de Mayo celebration. See recipe below.

A Great Old School Cookbook from 1977

Ingredients:

2 Dried Ancho Chiles

1 8 0z. can Tomatoes

1 small Onion, chopped

1 clove Garlic

½ teaspoon Coarse Salt

Cracked Black Pepper to taste

3 tablespoons Corn or Vegetable Oil

½ cup Whipping Cream

 1-pound Chorizo

12-6 inch Tortillas

½ cup Shredded Cheddar Cheese

¼ cup Scallions, sliced

Black olives, sliced (optional)

Cilantro to taste, roughly chopped (optional)

Dollop of Sour Cream

After prep getting ready for initial bake, Homemade Ancho Chile Red Sauce

Directions:

Remove some or all stems and seeds from Ancho Chiles and cut.

Place Chiles in a bowl filled with boiling water and let stand for 45 to 60 minutes. Drain Chiles; set aside.

In a blender combine undrained tomatoes, onion, garlic and drained Chiles.

Place Ancho mixture in a medium size saucepan with 1 tablespoon of oil and blend until smooth. Cook and stir often for about 3 minutes or until slightly thickened.

Stir in whipping cream and season to taste with cracked black pepper and more salt if needed; set aside.

Enchiladas Rojas after baking to melt cheese

Chop chorizo and brown in skillet on medium heat. Drain off excess fat.

Take 2/3 cup of Ancho sauce and combine with the chorizo.

Enchiladas Rojas close up with melted cheese

In skillet, heat 2 tablespoons of oil and place each tortilla for 10 seconds or just until limp.

Drain tortillas on a plate lined with paper towels.

Spoon Ancho-chorizo filling onto each tortilla and roll up.

Arrange tortillas in a 13x9x2 baking dish.

Enchiladas Rojas fully garnished with scallions, cilantro and black olives

Pour the remaining Ancho-chorizo sauce down the center of the tortillas.

Heat oven to 375 degrees.

Bake covered (with aluminum foil) for 20 minutes or until heated through.

Take out of the oven and sprinkle with cheddar cheese and put back in oven for 1-2 minutes or until the cheese melts.

Homemade Refried beans much better than the pre-made ones

Dinner is served! Break out your hot sauce, salsa and guacamole

Just before serving sprinkle with scallions, a dollop of sour cream, black olives and cilantro if you wish. I also made homemade refried beans from scratch to accompany this meal. Top the food with your favorite hot sauce.

-Allen/Two Frys