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.
Make Ahead Tips
The sauce can be refrigerated in an airtight container for up to 1 week.
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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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