How to make the BEST Enchiladas Rojas Step by Step | Make your own Chile Powder

Name: How to make the BEST Enchiladas Rojas Step by Step | Make your own Chile Powder
Total time: 60 min
Ingredients: 12 Corn tortilla; 2–3 cups Cheese; ½ Onion, chopped; 4 cups Enchilada sauce; 2–3 tbsp Oil; ½ cups Chili powder; 4 cups Chicken broth; ½ cans Tomato sauce; 2 tbsp Chicken stock

By Views on the Road · 60 min

Ingredients

Corn tortilla12
Cheese2–3 cups
Onion · chopped½
Enchilada sauce4 cups
Oil2–3 tbsp
Chili powder½ cups
Chicken broth4 cups
Tomato sauce½ cans
Chicken stock2 tbsp

Instructions

Dry the guajillo chiles in a baking dish in a 250°F oven, turning them every 5 minutes, for 15 to 18 minutes until fully dry, then grind them into chili powder.
Make the enchilada sauce: heat 2 to 3 Tbsp oil and cook the chopped onion, then add 1/2 cup chili powder, 4 cups chicken broth or water, 1/2 can (4 oz) tomato sauce and 2 Tbsp Knorr chicken bouillon (adjust to taste if using broth).
Dip the corn tortillas in the sauce, fill them with cheese, roll them up and arrange them in a dish.
Pour the remaining sauce over the enchiladas and top with the cheese.
Cover with foil and bake at 380°F for 20 minutes, then remove the foil and bake 30 to 45 minutes total until the sauce is bubbling.

Summarized from Views on the Road's video. Watch it for the details.

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