Enchiladas Rojas (Sausage Filled) Recipe

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Enchiladas Rojas (Sausage Filled)
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Ingredients
16
Count
Nutrition
480
Calories
Total time
40
Minutes
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Ingredients:

Directions:

  1. Under cold running water pull the stems off of the chilies, cut or tear the chilies into halves, and brush out the seeds - with a small sharp knife cut away any large ribs; then tear them into small pieces.
  2. In a small bowl, soak the chilies in 1 cup boiling water for 30 minutes.
  3. Pour the chilies and their water into a blender and blend at high speed for 15 seconds.
  4. Add tomatoes, 1/2 cup onion, garlic, epazote, sugar, salt and black pepper and blend for 30 seconds, or until the mixture is a smooth puree.
  5. In 10 inch skillet melt 1 tbsp of lard over moderate heat until a haze forms above it.
  6. Pour in the chili and vegetable puree an (stirring frequently) cook for about 5 minutes; remove from heat.
  7. In a small bowl beat eggs with a fork; stir in cream.
  8. Pour this mixture into the sauce; stirring occasionally so eggs don't curdle; cover and set aside.
  9. In another skillet melt 1 tbsp of lard over moderate heat and add the chopped sausages.
  10. Fry for about 5 minutes, stirring constantly, until sausages are lightly browned.
  11. With slotted spoon remove sausages and drain on paper towels; discard fat from skillet.
  12. Place sausages in small bowl and add in 3 tbsp of chili sauce and 1/3 cup of grated cheese.
  13. Preheat oven to 350°F.
  14. Melt remaining lard (3tbsp) until haze forms in sausage skillet.
  15. Fry and fill tortillas as follows:.
  16. Dip tortilla in sauce, drop it into hot lard; fry for a minute or two on each side until its limp but not brown.
  17. Transfer tortilla to a plate and place 1/4 cup sausage mixture in the center.
  18. Fold one side of the tortilla over the filling; then roll tortilla into a thick cylinder.
  19. Place seam side down in a shallow 8x12 baking dish; repeat with remaining tortillas.
  20. Pour remaining mixture over filled tortillas.
  21. Sprinkle top with remaining 1/2 cup onions and remaining cheese.
  22. Make on middle rack for 15 minutes or until cheese has melted and tortillas are slightly browned.
  23. To serve, use spatula to move to individual plates, top with sauce.
  24. (3 cups leftover chicken, or roast pork subbed, do not brown but simple combine with sauce mixture).
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Nutrition Facts

Per ServingPer 100 g
Amount Per 1 Serving
Calories 479.87 Kcal (2009 kJ)
Calories from fat 255.01 Kcal
% Daily Value*
Total Fat 28.33g 44%
Cholesterol 103.38mg 34%
Sodium 992.4mg 41%
Potassium 297.7mg 6%
Total Carbs 41.71g 14%
Sugars 2.84g 11%
Dietary Fiber 3g 12%
Protein 14.84g 30%
Vitamin C 9.3mg 16%
Iron 2.4mg 13%
Calcium 258.9mg 26%
Amount Per 100 g
Calories 195.82 Kcal (820 kJ)
Calories from fat 104.06 Kcal
% Daily Value*
Total Fat 11.56g 44%
Cholesterol 42.19mg 34%
Sodium 404.96mg 41%
Potassium 121.48mg 6%
Total Carbs 17.02g 14%
Sugars 1.16g 11%
Dietary Fiber 1.22g 12%
Protein 6.06g 30%
Vitamin C 3.8mg 16%
Iron 1mg 13%
Calcium 105.7mg 26%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

  • salty
  • savory
  • bitter
  • sweet
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Recipe Tags

Weightwatchers Points

  • 11.4
    Points
  • 13
    PointsPlus

Good Points

  • saturated fat free

Bad Points

  • High in Sodium

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