Red enchiladas made with authentic red sauce.
Servings: 10 enchiladas
- 6 dried guajillo peppers
- 2 dried ancho peppers
- 1/2 onion
- 1 garlic clove
- 1/2 tsp cumin seeds can use ground cumin
- salt and peper to taste
- 2 cups water
- 10 tortillas
- 2 cups enchilada sauce
- 1 cup filling of choice use cheese, veggies, shredded chicken, ground beef, etc.
- shredded lettuce
- queso fresco crumbled
- sour cream
- onion thinly sliced
Remove stems and as many seeds as desire from dried peppers. Keep in mind the more seeds are left, the spicier the sauce. These dried peppers tend to be milder.
Place peppers and water in a saucepan over medium high heat and bring to a boil.
In a blender place peppers along with the water and the remaining sauce ingredients. Blend until smooth, about 3 minutes.
If desired, strain the sauce through a fine mesh stieve. I would recommend only straining about half of the sauce to keep the sauce thicker.
Preheat oven to 350
Heat tortillas by desired method. I recommend quick pan frying with a little oil for extra flavor.
To make this authentically: place sauce in a large bowl and dip each tortilla in the enchilada sauce and stuff with filling before rolling up. Repeat the process with all tortillas placing them in a baking dish and pour the rest of the sauce on top.
Alternatively stuff the tortillas with filling, roll them up, spread some sauce on baking dish, add rolled enchiladas, and pour sauce on top.
Cover baking dish with foil and enchiladas for 15-20 minutes to warm through.
Top with shredded lettuce, crumbled queso fresco, onion, and sour cream.