Salsa de Chili Colorado Enchiladas
- Salsa de Chile Colorado
- 1 ounce dried Ancho OR New Mexico peppers (about 3 peppers)
- 2 cloves garlic
- 2 tomatoes, chopped
- 2 teaspoons salt
- 1/8 teaspoon ground cumin seed
- 1/8 teaspoon ground cinnamon
- 2 tablespoons Mazola® Corn Oil
- 18 corn tortillas
- 2 cups (8 ounces) crumbled Mexican-style cheese
- 2/3 cup sour cream
- Chopped white onion, chopped parsley
- FOR SAUCE: Break off stems of dried peppers, open and remove seeds and veins. Break the peppers into pieces and place in glass dish; cover with boiling water. Allow peppers to soak for at least 30 minutes; discard soaking liquid. Combine peppers, garlic, tomato, salt, cumin, and cinnamon in blender; blend until smooth. Press mixture through a strainer using a rubber spatula; discard skins. Heat oil in frying pan over medium heat; add strained chile-tomato mixture. Bring to a boil; reduce heat to low. Simmer uncovered 10 to 15 minutes. Adjust salt to taste, if sour add sugar to taste.
- TO ASSEMBLE: Heat oven to 350°F. Dip tortillas into warm enchilada sauce with tongs to coat; spoon 1 rounded tablespoon cheese on tortilla; fold sides over cheese and place seam-side down in 13 x 9-inch baking dish. Repeat until all tortillas are filled. Spoon remaining sauce over enchiladas and sprinkle with remaining cheese. Place into oven and bake for 10 minutes or until cheese melts.
- Recipe Tip: This would also be great with chicken, pork, or beef filling as shown in photo.