Enchilada Casserole

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.
Enchilada Casserole
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.
Steps
- 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!
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