Enchilada Casserole

Name: Enchilada Casserole
Total time: 2700 s
Yield: Serves 2 servings
Ingredients: 16 cold corn tortillas; As needed vegetable oil; Shredded Manchego cheese, to taste; Chopped onion, to taste; 4 dried guajillo chiles; 1 dried ancho chile; 1/4 onion; 2 cloves garlic; 1 chicken bouillon cube; 1 tomato; Oregano, to taste; Salt, to taste; 1/2 teaspoon all-purpose flour; 2 cups boiling water (about 480 ml)

Carmen Palomino @Carmen

Tuxtla Gutierrez, Chiapas, Mexico

These red enchiladas are just like the ones my mom used to make for us when we were kids, bringing back those memories. I have other versions baked in the oven published as well.

Carmen Palomino @Carmen

Tuxtla Gutierrez, Chiapas, Mexico

These red enchiladas are just like the ones my mom used to make for us when we were kids, bringing back those memories. I have other versions baked in the oven published as well.

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Ingredients

45 minutes

Serves 2 servings

16cold corn tortillas
As neededvegetable oil
Shredded Manchego cheese, to taste
Chopped onion, to taste
Sauce
4dried guajillo chiles
1dried ancho chile
1/4onion
2 clovesgarlic
1chicken bouillon cube
1tomato
Oregano, to taste
Salt, to taste
1/2 teaspoonall-purpose flour
2 cupsboiling water (about 480 ml)

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Steps

45 minutes

1

Add all the sauce ingredients—guajillo chiles, ancho chile, onion, garlic, bouillon cube, tomato, oregano, salt, flour, and boiling water—to a blender. Let the chiles soak until softened, then blend well so you don't need to strain the sauce.
2

Pour the sauce into a skillet and bring to a boil over medium heat.
3

Meanwhile, heat a little oil in another skillet. Lightly fry the tortillas on both sides just until softened, not crispy. Once all are done, dip each tortilla in the sauce, then place on a plate and add cheese and onion as desired.
4

You can also put cheese in the center, roll up the tortillas, and arrange them on the plate. Top with more cheese and onion. Ready to enjoy!