0 (0)

Mains, 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


  • 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.


  • 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.

Note: For a hotter sauce, use more chiles.


Beet green, roasted beets and goat cheese quesadillas
Beet green, roasted beets and goat cheese quesadillas

Rose geranium ice cream with rose geranium blackberries
Rose geranium ice cream with rose geranium blackberries

Champagne nuts
Champagne nuts

Rice timballo with prosciutto and peas
Rice timballo with prosciutto and peas

Have a specific question about a recipe or found a problem? Let us know at food@latimes.com

More recipes in Mains

Grilled whole snapper with tomato-cucumber salad
Sauteed rex sole with spring vegetable salad in bacon vinaigrette
Pork belly with natural cooking juices and kumquat-apricot chutney
Minced Beef in Lettuce Leaves