See Also: Cheese Enchiladas(recipes)
Cheese & Chili Enchiladas(recipes)
Ham and Egg Enchiladas(recipes)
Chicken Enchiladas(recipes)
Beef Enchiladas(recipes)
Enchiladas with Mole Poblano(recipes)
Cheesy Chicken Enchiladas(recipes)
Layered Beef Enchiladas(recipes)
Flat Blue Enchiladas(recipes)
Spinach and Mushroom Enchiladas(recipes)

Cheese Enchiladas (recipes)




Yield: Makes 6 servings

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.





Ingredients:



Red Chili Sauce (recipe follows)

Vegetable oil for frying

12(6- or 7-inch) corn tortillas

3cups (12 ounces) shredded Monterey Jack cheese

1medium onion, chopped

3green onions with tops, thinly sliced









Preparation:





1.Prepare Red Chili Sauce. 2.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.3.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. 4.Bake, covered, 20 to 30 minutes or until hot in center. Sprinkle with green onions just before serving.







Quick Enchiladas:

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.



Red Chili Sauce

Yield: Makes 2 cups



Ingredients:



3tablespoons olive oil or vegetable oil

1clove garlic, minced

2tablespoons all-purpose flour

1/3cup mild chili powder

2cups water

1teaspoon dried oregano

1/2teaspoon salt









Preparation:





1.Heat oil in 3-quart pan over low heat. Add garlic; cook 2 minutes or just until golden. Add flour and cook, stirring constantly, until mixture is bubbling and a light golden color. 2.Blend in chili powder. Stir in water; add oregano and salt. Increase heat to medium; cook, stirring constantly, until sauce is thick and boiling. Reduce heat to low so sauce stays warm but does not boil.







Red Chili Sauce from dried red chiles:

Wash 16 to 20 dried red New Mexico or California chiles; remove stems and seeds. Place in 3-quart pan with 3 cups water. Cover and simmer 20 minutes or until chiles are very soft. Pour chiles and liquid into blender or food processor container fitted with metal blade; process until puréed. Push purée through wire strainer; discard pulp. Heat 1 tablespoon vegetable oil in large skillet over medium heat. Add 1/3 cup finely chopped onion and 1 clove garlic, minced; cook until onion is tender. Add chile purée, 1 teaspoon dried oregano and 3/4 teaspoon salt. Simmer 10 minutes.Yield: Makes about 2-1/2 cups