How to make the Best Enchiladas Rojas Step by Step

Por Views on the Road · 60 min

Ingredientes

Modo de preparo

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.

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