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Enchiladas Rojas (red Enchiladas)

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CATEGORY CUISINE TAG YIELD
Dairy Mexican 1 Servings

INGREDIENTS

2 Dried ancho chillies -or-
1/2 t Crushed red pepper
1 8-ounce tomatoes
1 Onion, cut up
1 Clove garlic
1/2 t Salt
1 T Cooking oil
1/2 c Whipping cream
Salt and pepper
1 lb Chorizo or Italian sausage
2 T Cooking oil
12 6-inch tortillas
1/2 c Shredded cheddar cheese, 2
ounces
1/4 c Sliced green onion

INSTRUCTIONS

from Better Homes & Gardens Mexican Cookbook  Remove stems and seed
from chilies; cut up. PLace in bowl; cover with  boiling water. Let
stand 45 to 60 minutes; drain. In blender container  combine undrained
tomatoes, onion, garlic, salt, and the drained  chilies or crushed red
pepper. Blend till smooth. In medium saucepan  combine blended mixture
and the 1 tablespoon oil. Cook and stir about  3 mintues or till
slightly thickened. Stir in whipping cream; season  to taste with salt
and pepper.  Chop chorizo or sausage; brown in skillet. Drain off fat.
Combine  sausage with 2/3 cup of the sauce. In small skillet heat 2
tablespoons oil. Dip each tortilla in the hot oil for about 10  seconds
of just till limp. Drain on paper toweling. Spoon filling  onto
tortillas; roll up. Arrange filled tortillas in a 13x9x2-inch  baking
dish. Pour remaining sauce down center of tortillas. Bake,  covered, in
350 degree oven for 20 minutes or till heated through.  Sprinkle with
cheese; bake, uncovered, 1 or 2 minutes longer or till  cheese melts.
Just before serving sprinkle with green onion. Makes 6  servings.
Posted to Bakery Shoppe Digest149 by Sandra Swinford
<sswinfor@cecasun.utc.edu> on Jul 7, 1997

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