How to make the Best Enchiladas Rojas Step by Step

Von Views on the Road · 60 Min.

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Zubereitung

1. 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.
2. 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).
3. Dip the corn tortillas in the sauce, fill them with cheese, roll them up and arrange them in a dish.
4. Pour the remaining sauce over the enchiladas and top with the cheese.
5. 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.

Zusammengefasst aus dem Video von Views on the Road. Schau es dir für die Details an.

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