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Categories: Main courses, Vegetarian

Teresa Sanchez's Enchiladas

Teresa Sanchez's Enchiladas
Gina Ferazzi / Los Angeles Times

"I get into the spirit of things," says Sandra Sanchez as she takes out red, white and green plates and unwraps a bundle of red, white and green napkins. In the family room, the table that she will fill with ... Read more

Total time: 1 hour | Makes 12 enchiladas
Note: For a hotter sauce, use more chiles.

Sauce

  • 4 dried California chiles
  • 2 dried ancho chiles
  • 20 to 45 chiles de arbol
  • 3 cups water
  • 1 clove garlic
  • Salt
  • 1 tablespoon corn oil

Step 1Wash the California, ancho and chiles de arbol in a saucepan and add the water. Partially cover the pan and boil the chiles about 8 minutes. Remove the pan from the heat and let the chiles stand 10 to 15 minutes.

Step 2Remove as many chile stems as possible. Place the chiles and liquid in a blender, add the garlic and blend at medium speed 2 to 3 minutes. The sauce should be very smooth and have an almost watery texture. Add salt to taste.

Step 3Heat the oil in a clean saucepan over medium-high heat. Add the sauce and boil about 10 minutes. Keep the sauce warm.

Assembly

  • 2 cups shredded anejo or cotija cheese
  • 1/2 cup finely chopped onion
  • 1/2 cup corn oil
  • 12 corn tortillas
  • Prepared sauce

Step 1Combine the cheese and onion and set aside.

Step 2Heat the oil in a skillet. When the oil is very hot, lift a tortilla with tongs and place it in the oil for 4 seconds a side. Submerge each tortilla in the warm sauce briefly, working with your hands or tongs. Place a tortilla on a plate, spread about 2 tablespoons of the cheese mixture on top and roll. Place on a serving platter. Repeat with the tortillas until all the enchiladas are completed, then sprinkle them with the remaining cheese, about 1/2 cup.

Each enchilada:
267 calories; 258 mg sodium; 10 mg cholesterol; 16 grams fat; 4 grams saturated fat; 27 grams carbohydrates; 7 grams protein; 7.02 grams fiber.
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