• Prep Time:
  • Cooking Time:
  • Serves: 4 Servings

Enchilada Sauce #2

  • Recipe Submitted by on

Category: Sauces

 Ingredients List

  • 8 Ripe; sweet chilies (half
  • -California chilies and half
  • -Ancho chilies; if possible)
  • 1 pn Cumin
  • 1 pn Oregano
  • 1 pn Cinamon
  • 1 1/2 oz Mexican dark chocolate
  • 1 tb Sugar
  • 1 tb Onion; chopped
  • 2 Cloves garlic
  • 1 pn Pepper
  • 1 Bay leaf
  • Salt
  • 5 tb Oil
  • 2 Tomatoes
  • 3 qt Water
  • 2 tb Flour

 Directions

ENCHILADA
14 oz Monterey Jack cheese; grated
4 Tortillas (corn)
Oil

1. Place chilies in hot water and let stand 1 hour. Remove from water.

2. Place chilies in a blender together with all other ingredients except
oil, flour and onion. Blend and pass through a fine strainer.

3. Heat oil in a saucepan. When hot, add flour and onion and stir about 1
minute. Add sauce and mix well until it comes to a boil. Boil for
approximately 10 minutes. ENCHILADA:

1. Place tortillas, one at a time, in hot oil. Flip to moisten both sides
and place on a dish.

2. Put 2-1/2 oz. cheese on each tortilla. Add a small amount of sauce.
Roll and cover with sauce and a layer of cheese.

3. Bake in a 450 F oven for about 5 minutes.

NOTE: The Enchilada Sauce can be prepared in advance. In fact, the flavor
will improve after 2 days. Note: This sauce is also used for tampigeena
tiras de filete.

EL CONQUISTADOR

SAN FRANCISCO. BEVERAGE: CARTA

BLANCA OR DOS EQUIS BEER.

 Share this Recipe

Recipes by Course

Recipes by Main Ingredient

Recipes by Cuisine

Recipes by Preparation

Recipes by Occasion

Recipes by Dietary

Sign Up and Create a Cookbook Today!

Please Sign in to your Account or Sign up if you are new user.

Who loves our Healthy Recipes?