Red Enchiladas with red enchilada sauce

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Red Enchiladas with red enchilada sauce

When it comes to enchiladas, opinions run strong as to which is better, red or green. Red enchiladas usually encase a cheese or meat filling and are blanketed in a red sauce with a sprinkle of onion on top. Green enchiladas usually have a chicken filling and a green sauce with thickened cream or sour cream for topping. There is no need to be limited to the standard version ~ below is a vegetarian variation to try ....

Ingredients :

3 cups red enchilada sauce
¼ cup vegetable oil
12 tortillas
1 cup grated semisoft cheese
½ cup crumbled feta or cotija cheese
½ cup salted, roasted peanuts, finely chopped
1 cup dressed cilantro

for Red Enchilada sauce :
4 - 6 large ancho chilies, stemmed, torn in half, and seeded
2 small dried red chilies, arbols or japones, stemmed, torn in half, and seeded
3 (¾lb) medium tomatoes
4 cloves garlic, coarsely chopped
1½ cups water
½ tspn ground cumin
½ tspn dried oregano
½ tspn salt

Preparation and Cooking Instructions :

Place the sauce in a medium saucepan and set over very low heat to keep warm as you proceed with the recipe.
Heat 1 tbsp of the oil in a heavy skillet over high heat. Dip a tortilla in the sauce, coating it on both sides. Place the coated tortilla in the skillet and fry over medium-high heat on both sides to soften without crisping, about 1 minute.
Spread 1 tbsp of the grated cheese in the center of the tortilla, roll up, then place, seam side down, on a serving platter. Continue with the remaining tortillas, adding more oil to the skillet as necessary, until all are softened, filled, and rolled.
Pour the remaining sauce over the enchiladas. Sprinkle the crumbled cheese and peanuts over the top, garnish with the cilantro sprigs, and serve right away.

For Red Enchilada sauce :
Place the chilies, tomatoes, garlic, and water in a medium saucepan and bring to a boil. Reduce the heat, cover, and simmer for 5 minutes, or until the chilies soften. Lift out the tomatoes, let cool enough to handle, and peel them. Set aside the saucepan.
Place the tomatoes, cumin, oregano, salt, and contents of the saucepan in a food processor and puree as smooth as possible. Transfer the purée to a clean saucepan and keep warm over low heat if using right away or cool, cover, and refrigerate for up to 1 week. Reheat before using.