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Enchilada Rojas (red enchiladas)

Source of Recipe

by Millie, from BH&G Mexican Cookbook


List of Ingredients

2 dried ancho chiles
OR ½ tsp crushed red pepper
1 8 oz can tomatoes
1 small onion, chopped
1 clove garlic
½ tsp salt
1 T cooking oil
½ C whipping cream
salt/pepper
1# chorizo OR Italian sausage
2 T cooking oil
12 6” tortillas
½ C {2 oz} shredded cheddar cheese, jack/cheddar or pepper jack
¼ C sliced green onion


Recipe

Remove stems and seeds from chiles; cut up. Place in bowl; cover with boiling water. Let stand 45~60 minutes & drain.

In blender container combine UNDRAINED tomatoes, onion, garlic salt, and the drained chiles or crushed red pepper. Blend til smooth.

In medium saucepan, combine blended mix & the 1 T oil. Cook & stir about 3 minutes or til slightly thickened. Stir in whipping cream; season w/salt n pepper to taste.

Chop chorizo or sausage; brown in skillet. Drain off fat. Combine sausage w/ 2/3 C of the sauce.

In small skillet heat 2 T oil. Dip each tortilla in the hot oil for about 10 seconds or just til limp. Drain on paper towels.

Spoon filling onto tortillas; roll up. Arrange filled tortillas in a 13x9x2” bake dish. Pour remaining sauce down center of tortillas. Bake covered, in 350° oven for 20 minutes or til heated through. Sprinkle with cheese. Bake uncovered 1~2 minutes more or til cheese melts. Just before serving, sprinkle with green onion.

Makes 6 servings