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Before you jump to Enchiladas Rojas (Red Enchiladas) recipe, you may want to read this short interesting healthy tips about Snacks that give You Power.
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Consider eating almonds unless you are afflicted by nut allergies. Almonds are usually considered a super food because they’re packed full of things which help boost our vigor while keeping us healthy. Almonds really are a natural way to obtain B vitamins together with other vitamins and minerals. Almonds, like turkey, contain the enzyme tryptophan which may often cause you to be sleepy. But when you eat almonds, you don’t feel like you need to sleep a while. These nuts loosen up the muscles and offer a general sense of comfort. From time to time eating almonds could even be a mood booster!
There are lots of healthy treats you can choose that do not involve a lot of preparation or searching. When you make the choice to be healthy, it’s uncomplicated to find just what you need to be successful at it.
We hope you got insight from reading it, now let’s go back to enchiladas rojas (red enchiladas) recipe. You can cook enchiladas rojas (red enchiladas) using 14 ingredients and 17 steps. Here is how you cook that.
The ingredients needed to cook Enchiladas Rojas (Red Enchiladas):
- Use Enchilada Chile (Sauce)
- Get 16 piece Red dried New Mexico chiles
- Take 5 piece Chile de Arbol (cayane peppers)
- Prepare 2 tsp salt
- You need 1 tsp Dried Oregano
- You need 1/2 clove fresh garlic
- Get 1 Silver dollar sized section of onion
- Take 3/4 can tomato sauce 8 oz
- Get 2 cup Chile boil water
- You need 2 tsp vegetable oil
- Provide main prep
- Use 1 corn tortillas
- Use 3 tsp vegetable oil
- Get 1 1/2 lb Muenster Cheese
Steps to make Enchiladas Rojas (Red Enchiladas):
- Here I have choices of heat. Mild, hot, really hot. Ratio determines heat. 10 mild 6 hot, gives just enough heat for my wife, adjust ratio for hotter sauce to ur taste.
- Sauce: remove stems and seeds from the dried chiles
- Once de-stemed and seeded add to stock pot 10 cups water
- Boil until soft and water turns reddish brown color
- Add chiles to blender, combine with all remaining sauce ingredients, add more tomato sauce for milder sauce.
- Blend on high for 5 min, sauce should be thick and coat your spoon when dipped.
- In a deep sauce pan heat 3 teaspoons vegetable oil
- Once hot enough to sizzle sauce, add enchilada sauce to pan and bring to a boil
- Simmer for 5 min after boil.
- Enchiladas: begin by heating up your corn tortillas. Store tortillas are raw and must be heated or cooked. Heat as many as u need. 7 sec per side.
- Once heated fry your tortillas in 3 teaspoons of hot vegetable oil about about 3 sec per side.
- Once oil hot, lower heat to a simmer, replenish oil as needed.
- Once fried, dip into hot enchilada sauce, thoroughly coat your tortilla And set aside on a plate.
- on the plate and fill enchilada with grated cheese
- Roll enchilada filled with cheese
- Repeat steps 11-15 for every enchilada. The heat of the tortilla and sauce will melt cheese. Serve with rice and refried beans.
- Do not bake, not a casserole. Turns the tortillas into mush and sauce flavor is lost.
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