|Enchiladas with Homemade Sauce|
You'll Need: 3 quarts water (reserve 1.5 cups after boiling peppers), 6 oz dried mild chile peppers (rinsed with stems and seeds removed), 1/4 white onion (diced), 2 Tbsp olive oil, 1/8 tsp kosher salt, 1-2 additional Tbsp olive oil, 12 corn tortillas, 1 cup shredded cheddar cheese, 1 cup crumbled cotija or feta cheese, 1/4 cup fresh cilantro (chopped) if desired for garnish.
How to Prepare: Rinse the dried chile peppers well. Remove the stems and shake the seeds out. AFTER HANDLING CHILE PODS, WASH HANDS VERY WELL. You can soak the chile pods overnight in water. Or, you can now add the chile pods to the pot of water, bring to a boil. Once boiling, cover with a lid and remove from heat. Allow to sit for 1 hour.
|Add Chiles to Boiling Water|
|Enchilada Sauce after blended|
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