Red chili sauce, also called enchilada sauce or chili colorado, is very easy to make and tastes far better than anything you can buy in a can. For best flavor, use any mild packaged chili, not the commercial chili powder designed to season chili con carne.
Makes 6 servings
|Red Chili Sauce|
|Vegetable oil for frying|
|12||(6- or 7-inch) corn tortillas|
|3||cups (12 ounces) shredded Monterey Jack cheese|
|1||medium onion, chopped|
|3||green onions with tops, thinly sliced|
- Prepare Red Chili Sauce.
- Preheat oven to 350°F. Heat 1/2 inch oil in 7- to 8-inch skillet over medium-high heat. Place 1 tortilla in hot oil; cook 2 seconds on each side or just until limp. Drain briefly on paper towels.
- Dip softened tortilla into chili sauce. Transfer sauced tortilla to plate. Place about 3 tablespoons cheese and 2 teaspoons chopped onion across center of tortilla; roll to enclose. Place enchiladas, seam side down, in 15X10-inch baking pan. Repeat until all tortillas are filled. Spoon remaining chili sauce over enchiladas, making sure ends are moistened. Sprinkle with remaining cheese.
- Bake, covered, 20 to 30 minutes or until hot in center. Sprinkle with green onions just before serving.
Use 1 large can (19 ounces) and 1 small can (10 ounces) enchilada sauce in place of Red Chili Sauce. Omit step of dipping tortillas into hot oil; instead dip each tortilla directly into enough warm enchilada sauce to soften tortilla so it rolls easily. Fill and bake as directed above.
Check out more recipes for Mexican