Recipe - Enchiladas Rojas (Red Enchiladas)

2 Dried ancho chillies or
One half teaspoon Crushed red pepper
1 cn (8ounce) tomatoes
1 small Onion, cut up
1 Clove garlic
One half teaspoon Salt
1 tablespoon Cooking oil
One half cup Whipping cream
Salt and pepper
1 pound Chorizo or Italian sausage
2 tablespoon Cooking oil
12 6inch tortillas
One half cup Shredded cheddar cheese (2
ounces)
One fourth cup Sliced green onion

from Better Homes & Gardens Mexican Cookbook

Remove stems and seed from chilies; cut up. PLace in bowl; cover with
boiling water. Let stand 45 to 60 minutes; drain. In blender container
combine undrained tomatoes, onion, garlic, salt, and the drained chilies or
crushed red pepper. Blend till smooth. In medium saucepan combine blended
mixture and the 1 tablespoon oil. Cook and stir about 3 mintues or till
slightly thickened. Stir in whipping cream; season to taste with salt and
pepper.

Chop chorizo or sausage; brown in skillet. Drain off fat. Combine sausage
with 2/3 cup of the sauce. In small skillet heat 2 tablespoons oil. Dip
each tortilla in the hot oil for about 10 seconds of just till limp. Drain
on paper toweling. Spoon filling onto tortillas; roll up. Arrange filled
tortillas in a 13x9x2inch baking dish. Pour remaining sauce down center of
tortillas. Bake, covered, in 350 degree oven for 20 minutes or till heated
through. Sprinkle with cheese; bake, uncovered, 1 or 2 minutes longer or
till cheese melts. Just before serving sprinkle with green onion. Makes 6
servings.

Posted to Bakery Shoppe Digest149 by Sandra Swinford
sswinfor@cecasun.utc.edu on Jul 7, 1997