red enchiladas

You&#x27;ll never have leftovers when you serve these cheese filled enchiladas for dinner. With red enchilada sauce and two kinds of cheese, this dish is always a hit!

Easy Cheese Enchiladas

(10 oz.) can red enchilada sauce

heavy cream

sour cream

chili powder

onion powder

Salt and pepper,

Monterey jack cheese

cheddar cheese, divided

(8-inch) flour tortillas

cilantro,

Preheat oven to 350 degrees. Grease a 9x13...

Preheat oven to 350 degrees. Grease a 9x13 inch baking pan.

In a medium bowl, whisk together enchilada sauce...

In a medium bowl, whisk together enchilada sauce and cream. Spread a thin layer of sauce in the bottom of the prepared pan.

In another bowl, stir together sour cream, chili...

In another bowl, stir together sour cream, chili powder, onion powder, salt and pepper, Monterey jack cheese, and half of the cheddar cheese. Place about a 1/4 cup of cheese filling in each tortilla. Roll up and place, seam side down, in prepared pan.

Pour remaining sauce over enchiladas. Bake, uncovered, for...

Pour remaining sauce over enchiladas. Bake, uncovered, for 20 minutes, or until sauce is bubbly. Top with remaining cheddar cheese and bake for an additional 5-10 minutes, or until cheese is melted.

Garnish with fresh cilantro, if desired.

This enchiladas rojas recipe is made from salsa-dipped corn tortillas wrapped around shredded jackfruit and queso fresco. Garnish yours with lettuce, radish, onions, and more cheese!

Easy Vegan Enchiladas Rojas

16-18 corn tortillas

neutral vegetable oil (peanut, canola, etc.)

dehydrated jackfruit

vegetable stock powder

olive oil

white onion, diced

garlic,

tamari

vegan queso fresco

ancho chiles

guajillo chiles

chiles

Roma tomatoes

white onion

garlic

vegetable broth

Mexican oregano

Salt

Shredded lettuce

radishes

white onions

More crumbled cheese

Make your own fresh corn tortillas, or use a pack of store-bought tortillas. Set aside for later.

Corn tortillas

Bring a pot of water to boil. Add in vegetable stock powder, a pinch of salt, and the dehydrated jackfruit. Let it simmer for 20-30 minutes, or leave it to soak overnight in room temperature water.

Heat olive oil in a large skillet over medium. Add in diced onion and saut&eacute; for 2-3 minutes, or until translucent. Add in the minced garlic for another 1-2 minutes. Lastly, add in drained jackfruit and tamari and continue cooking until the liquid is absorbed, about 5 minutes.

Jackfruit

Stem and seed the chiles with kitchen shears, then toast them in a dry skillet over medium for 30-60 seconds per side. Bring a pot of water to boil and add them in. Turn the heat off and let them rehydrate for ~15 minutes until soft and pliable.

Add the tomatoes and onions to another pot of water and simmer them for 10-12 minutes, or until softened. Drain and transfer the tomatoes and onions to a blender with the garlic cloves, vegetable broth, Mexican oregano, and salt. Blend on high until smooth.

Heat 1 tablespoon of olive oil in a saucepan over medium-high. Slowly pour the salsa in and bring it to a low boil. Reduce the heat and simmer for 15 minutes, stirring frequently.

Enchilada Sauce

Heat 5-6 tablespoons of neutral oil in a pan over medium-high. Once hot, fry each tortilla for about 10-15 seconds per side. the tortillas shouldn&#39;t be too crispy since you still want to be able to roll them.

Transfer the fried tortillas to a paper towel-lined plate to get rid of the excess oil. Dip each one in the enchilada sauce so both sides are well covered.

On a flat surface, add a scoop of shredded jackfruit and some queso fresco to the middle of your tortilla. Using your hands, tightly roll it and transfer it to a serving dish. Continue this process with the rest of the tortillas.

Serve the enchiladas while warm with extra sauce, crumbled queso fresco or cotija cheese, fresh onions, lettuce, and sliced radishes. Happy eating!

Serving

Enchiladas potosinas get their beautiful color from chile-infused dough wrapped around creamy queso and spicy salsa. Every bite is full of delicious Mexican flavors!

Enchiladas Potosinas

Roma tomatoes (0.32)

tomatillo (0.06)

white onion, diced (0.06)

garlic (0.08)

serrano peppers (0.04)

salt,

olive oil (0.04)

queso fresco (1.40)

guajillo chiles (0.20)

masa harina (0.25)

salt (0.01)

water

neutral oil (0.36)

Queso cotija

Mexican crema

De-stem and seed the guajillo chiles. Add them to a pot of water with tomatoes, tomatillo, and serrano peppers. Bring to a low boil, then reduce the heat to simmer for 10-15 minutes, or until the chiles are soft.

Separate the guajillo chiles from the other vegetables and add them to a blender with &frac12; cup of water. Mix on high until smooth.

In a large mixing bowl, add the masa harina and salt, whisking to incorporate. Then, add in 1 &frac12; cups very warm water and 3 tbsp of the guajillo chile paste.

Knead the dough to form a ball that&#39;s quite moist, but not coming off on your hands too much. Keep rolling and pressing for 5-10 minutes, or until the dough is smooth. Cover and set aside.

Dough

Drain and add the cooked tomatoes, tomatillo, de-stemmed serrano peppers, 1 tbsp guajillo chile paste, and a pinch of salt to a food processor or blender. Mix on high until smooth.

Heat about 1-2 tsp olive oil in a saucepan over medium. Saut&eacute; the diced onions for 2-3 minutes, then add in the minced garlic. Cook for another 1-2 minutes, then slowly pour the salsa in through a mesh strainer and bring it to a low boil.

Once boiling, reduce the heat and simmer for 10-12 minutes, stirring frequently. Remove the salsa from heat, allow it to cool, then mix it with crumbled queso fresco.

Filling

If you have a tortilla press, cut a zip lock bag or wax paper into 2 pieces that will fit into the press (one for each side of the dough).

Start breaking off pieces of the dough (~ 50g each). Roll each piece of dough in between your palms until smooth. Open the press and place the ball in the center on a piece of plastic. Place the other plastic piece on top and close the press down to flatten the dough.

If you don&#39;t have a tortilla press, place your ball of dough between the same 2 pieces of plastic on your counter. Press the tortilla down with the bottom of a baking dish, plate, or rolling pin to flatten.

Press

Heat a skillet over medium, then add in the tortilla and cook on the first side. Remove from heat, add a scoop of filling to the uncooked side, wet the edges with water, fold the tortilla in half, and pinch the edges to seal it.

Add the folded tortilla back into the pan and cook on each side for another 1-2 minutes. Remove from heat and continue this process with the rest of the tortillas.

Heat ~&frac12; cup neutral oil in a pan over medium. Shallow fry the enchiladas in batches of 3-4 until golden brown, about 2-4 minutes. Transfer to a paper towel-lined plate to drain excess oil.

Serve while warm with toppings like shredded lettuce, cotija cheese, crema, and diced white onion. Happy eating!

Cook

https://www.youtube.com/watch?v=M9lmdDWIefk

Enchiladas potosinas get their beautiful color from chile-infused dough wrapped around creamy queso and spicy salsa. Every bite is full of delicious Mexican flavors! Using specific cooking techniques, this dish tastes as unique as its 100-year-old history!

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Enchiladas Potosinas Recipe (Vegan & Gluten-Free)

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