Enchiladas Rojas 2
If you’re trying to find a way to love enchiladas more, make these with a homemade sauce. With the ease of shredding a rotisserie chicken, and the perfect sauce, this dish is a weekday staple. Best for nights when you’re craving something delicious and cozy, but don’t have a ton of time to dedicate.
16 guajillo chiles stems removed and seeded
4 gloves garlic
1 cup water
1 tsp oregano
1/2 tsp cumin
1/4 tsp coco powder
Salt and pepper to taste
20-24 corn tortillas
Shredded chicken ( I used the meat of a rotisserie chicken)
2lbs mushrooms cut into quarters
1 medium onion finely minced
1 lb queso fresco shredded
1. In a pan toast the chiles until fragrant. Place chiles in sauce pan and cover with water and simmer for 15 minutes
2. After simmering let chiles stand for 15 minutes in water to hydrate and cool to room temperature
3. Drain cooking water and add chiles to the blender with garlic, oregano, cumin, and cocoa powder with 1 cup of water. Adjust seasoning with salt and pepper and set aside.
4. For mushroom filling, heat the pan with a few tablespoons of oil on high heat. Place mushrooms in a pan in a single layer and let stand as to brown them. Sprinkle a small pinch of salt to draw out residual moisture. Cool all the way through, remove from heat and let cool to room temp.
5. Preheat oven to 350
6. To assemble enchiladas heat a pan with a few tablespoons of oil
7. Either dip corn tortilla in sauce or spread sauce on with a spoon on Borge sides.
8. Fry sauced tortilla on each side for a few seconds until tortilla softens and becomes pliable
9. Fill with cheese, onion, and either chicken or mushrooms. Roll and place on baking sheet
10. Repeat for remaining tortillas
11. Cover with the remainder of cheese if any and place in the oven for 5-10 minutes to warm through.
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