Ingredients:
Serves 6 to 8
Enchiladas
12 corn tortillas
1 cup finely chopped onion, optional
3 cups shredded cheese,
a mixture of Monteray jack and Cheddar
2 cups red enchilada sauce,
commercial or homemade
canola oil for frying
sour cream for serving
chopped fresh coriander leaves (cilantro),
for serving
Red Sauce
20 stemmed dry red chiles (best if chile is from Mesilla, New Mexico),
mild or hot to your preference.
Several cloves garlic
1/2 white onion
Salt to taste
Directions:
Preheat the oven to 300 degrees. Line a rimmed cookie sheet with foil, and spray with nonstick cooking spray. Heat several tablespoonfuls of oil in a large skillet over medium heat, and fry each tortilla lightly until soft. Lay the corn tortillas out flat on the cookie sheet, and sprinkle with the onions and shredded cheese. Roll each up tightly, and pour the sauce over top. Bake until all the cheese melts.
Red Sauce for Enchiladas
Clean seeds from the chiles (gloves are recommended). Put chiles in a large stockpot with water covering the chiles. Cook until softened and the color changes to mild red. Take some chiles and place in blender with some of the liquid that was used to boil. Add garlic and small piece of white onion. Blend until smooth. Repeat with remaining chiles. Add salt to taste. Place in a skillet and heat over low heat until ready to use
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