Enchiladas Rojas Recipe
cheese enchiladas, ancho chile sauce, crema, with arroz verde and epazote black beans (*sauce contains house-made chicken broth)
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Ingredients
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Enchiladas
Ancho Chile Sauce
Crema
Arroz Verde
Epazote Black Beans
Method
Enchiladas
- 1
Prepare Tortillas
Heat 1/2 cup of vegetable oil in a skillet over medium heat. Once hot, quickly fry each tortilla for about 10-15 seconds on each side until slightly crispy but still pliable. Remove and drain on paper towels.
- 2
Preheat Oven and Prepare Baking Dish
Preheat your oven to 350°F (175°C). Spread a thin layer of ancho chile sauce on the bottom of a baking dish.
- 3
Assemble Enchiladas
Fill each tortilla with a generous amount of shredded cheese, roll them up, and place seam-side down in the baking dish. Repeat until all tortillas are filled and placed in the dish.
- 4
Top with Sauce and Cheese
Pour the remaining ancho chile sauce over the rolled enchiladas, ensuring they are well covered. Sprinkle additional cheese on top.
- 5
Bake Enchiladas
Bake in the preheated oven for about 20-25 minutes, or until the cheese is bubbly and golden.
Ancho Chile Sauce
- 6
Prepare Chiles
Remove stems and seeds from the dried ancho chiles. Soak them in hot water for about 15 minutes until softened.
- 7
Blend Sauce
In a blender, combine soaked chiles, garlic, onion, chicken broth, cumin, salt, and pepper. Blend until smooth.
- 8
Adjust Consistency
If the sauce is too thick, you can add more chicken broth to reach your desired consistency.
Crema
- 9
Make Crema
In a small bowl, combine sour cream and lime juice. Mix well until smooth. Set aside for serving.
Arroz Verde
- 10
Sauté Aromatics
In a saucepan, heat a tablespoon of oil over medium heat. Add chopped onion and garlic, sauté until translucent.
- 11
Cook Rice
Add the rice and toast for about 2-3 minutes, stirring constantly. Then add chicken broth, cilantro, and diced green bell pepper.
- 12
Simmer Rice
Bring to a boil, then reduce heat, cover, and simmer for about 15-20 minutes, or until rice is cooked and liquid is absorbed.
Epazote Black Beans
- 13
Sauté Aromatics
In a saucepan, heat a tablespoon of oil over medium heat. Sauté chopped onion and garlic until fragrant.
- 14
Cook Beans
Add canned black beans (drained) and chopped epazote leaves. Season with salt and pepper. Cook for about 10 minutes, stirring occasionally.
