Enchiladas with Red Sauce Recipe
Enchiladas with Red Sauce Recipe
Ingredients
- 12 corn tortillas
- 450g (1 lb) cooked chicken, shredded
- 200g (2 cups) grated cheese (such as Monterey Jack or Cheddar)
- 30ml (2 tbsp) vegetable oil, divided
- 1 medium onion, chopped
- 2 cloves garlic, minced
- 800g (28 oz) canned crushed tomatoes
- 15ml (1 tbsp) chili powder
- 5g (1 tsp) ground cumin
- 5g (1 tsp) dried oregano
- Salt to taste
- 5g (1 tsp) sugar
- 15g (1 tbsp) chopped fresh cilantro (optional for garnish)
- 60ml (1/4 cup) sour cream (optional for serving)
Introduction
Transform your kitchen into a vibrant Mexican fiesta with these rich and flavorful Enchiladas with Red Sauce. Bursting with vibrant flavors and topped with a luscious red sauce, this dish represents the heart and soul of Mexican cuisine. Whether you’re a long-time enchilada enthusiast or a newcomer to this delightful dish, this recipe will guide you step-by-step, ensuring a rewarding kitchen experience that concludes in a mouthwatering triumph.
Kitchen Equipment Required
- Chef’s Knife
- Cutting Board
- Mixing Bowls
- Measuring Cups and Spoons
- Saucepan
- Blender or Food Processor
- Baking Dish
- Oven
- Cooking Spatula
Cooking Time
Total estimated time: 1 hour and 20 minutes
Instructions
Step 1: Prepare the Red Sauce
In a saucepan, heat 15ml (1 tbsp) of vegetable oil over medium heat. Add the chopped onion and garlic and sauté for 3-4 minutes until softened. Stir in the chili powder, cumin, and oregano, cooking for another minute until fragrant. Add the crushed tomatoes and sugar, and bring the mixture to a simmer. Reduce heat to low and let the sauce cook for 15 minutes. Season with salt to taste.
Step 2: Blend the Sauce
Carefully transfer the sauce to a blender or food processor. Blend until smooth, and return to the saucepan. Keep warm over low heat.
Step 3: Prepare the Tortillas
Preheat your oven to 180°C (350°F). Briefly heat the remaining vegetable oil in a separate pan. One at a time, lightly fry each tortilla for about 20 seconds on each side until pliable. Drain on paper towels.
Step 4: Assemble the Enchiladas
Spread a thin layer of the red sauce on the bottom of a baking dish. Fill each tortilla with 50g (1.7 oz) of shredded chicken and a sprinkle of cheese, then roll them up tightly. Place seam side down in the dish. Repeat with all tortillas.
Step 5: Bake the Enchiladas
Pour the remaining red sauce over the enchiladas, ensuring they are well covered. Sprinkle the remaining cheese over the top. Bake in the preheated oven for 20 minutes until the cheese is melted and bubbly.
Step 6: Garnish and Serve
Carefully remove the enchiladas from the oven. Garnish with chopped cilantro if desired. Serve with a dollop of sour cream on top.
Conclusion
Each bite of these Enchiladas with Red Sauce promises an explosion of savory, satisfying flavors that is both comforting and exciting. The tender chicken, enveloped in a perfectly balanced red sauce and melty cheese, makes for an unforgettable dish that speaks to the vibrant spirit of Mexican cuisine. We invite you to share this recipe with family and friends, continuing the joyous tradition of bringing people together over good food. Buen provecho!
