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Authentic Mexican - Red Enchiladas

Ingredients:

12 corn tortillas
10 dried red chilies
2-3 cups Munster or Cheddar cheese, shredded
4-5 cloves garlic
1 teaspoon salt
1 cup water

Directions:

De-seed the red chilies and place in sauce pan with enough water to cover them and one teaspoon salt. Boil until soft, about five minutes. Drain chilies.

In blender, add one cup water, garlic cloves and boiled chilies, blend well. Then strain the mixture, discard the pulp and the liquid is your red sauce.

In a large skillet, lightly fry the tortillas in a small amount of oil and drain, if you prefer, you can omit the frying and place the uncooked tortillas straight in the baking dish.

In a 9x12 dish, pour a little of the red sauce in the bottom and then add one layer of tortillas. Add a layer of cheese and more sauce. Keep adding layers of tortillas, cheese and sauce. Finish with a layer of cheese.

Bake in a 375 degree oven for 30 to 45 minutes, or until cheese is melted throughout. Remove from oven and let rest for 10 to 15 minutes.
Makes about 4 servings.

For chicken enchiladas, brown strips of chicken and add to each layer.

Recipe courtsey: M. Leon


 
 
     

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