Red Enchiladas (Mostly Just the Sauce)
Ingredients:
1 lb Protein of Some Kind*
2 Large Tomatoes
1 16 oz. Can Crushed Tomatoes
2 Small Onions - Cut into Halves
3 Cloves Garlic
2 Jalapeños - Cut into Halves
1 Red Bell Pepper - Cut in Half
1 Can Chilies in Adobo
1 Dried Chipotle Pepper
1 Brick Jack Cheddar Cheese
1 12-Pack Flour Tortillas
Seasonings (to taste/preference):
Chili Powder (various kinds if you have them), Garlic Powder, Onion Powder, Mexican Oregano, Mexican Hot Chocolate, Piloncillo (dark brown sugar if unavailable but use less)
Equipment Needed (or not, you can improvise):
Rimmed Baking Sheet, Large Skillet, Spoon, Spatula, Knife, Cutting Board, Aluminum Foil, Baking Dish, Bowl, Blender
* I typically use chicken or chorizo but you could use anything really, I’ll eventually type up the recipe for the chicken I make add a reference to it here.
Directions:
Coat onion, tomato, garlic, and peppers in oil and spread on rimmed baking sheet.
1a. Roast at 465°F until browning/charring in spots.
Add roasted vegetables to blender, blend until mostly smooth.
2a. Add canned and dried (if using) chipotle peppers to blender and continue blending until actually smooth.*
Add contents of blender to skillet and simmer until reduced and darkened slightly.
3a. Add in some stock if needed to thin out sauce.
Turn off heat and remove 2/3 of remaining sauce, then add and mix (cooked) protein of choice.
Prepare baking dish by spreading a thin layer of reserved sauce, then begin assembling and rolling up: 1 tortilla, 1 scoop protein mixture, 1 handful shredded cheese.
5a. Place rolled-up enchiladas in baking dish, cover with reserved sauce, then cover with foil.
Bake for ~20 minutes until cheese is melty and sauce begins to bake onto tortilla a little bit.
Serve.
*If you want a really, really smooth sauce you can run the mixture through a sieve, I usually don’t.