This fruity and spicy dried red chile sauce, made with dried New Mexico and ancho chiles, turns ordinary corn tortillas and a few drizzles of sour cream into a feast. It’s very unlike the gloppy “cheese enchiladas” of the typical Tex-Mex place on this side of the border. This method of frying a sauce-coated tortilla probably seems unusual but you’re not frying the tortillas to get them crisp and golden. The idea is to make them supple, tasty and hot.
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Make Ahead Tips
The sauce can be refrigerated in an airtight container for up to 1 week.
When are you supposed to put in the ancho chiles???I sauteed them with the onions, but the recipe is not clear.While this was a nice dish, and not difficult to make, I would not say it's simple. It took over an hour to prep, and it was only OK. Seems like it needs something else...veggies, chicken...I don't know but I won't make it again. A lot of work for mediocre results.
I totally botched this recipe up and it still tasted fantastic! Delicious indeed, but it did take some time to make. I should have done some better research on the chiles I used. I ended up using only dried Ancho Chiles, about 8 of them....which then I had two use about two cups of chicken broth, and about 2 TBL of sugar to get the sauce to taste right.....one mix-up lead to another mix-up! But the enchiladas turned out great! I plan on making this dish again, and hopefully following the directions next time!
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