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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 4 |
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This is a recipe that originated out of Mexico. My inlaws who live in Mexico make them all the time, in fact they have never had an enchilada that was bakes in the oven. Most people in the U.S. have never heard of it and kind of shy away from chocolate and chile they are very good. Ingredients:
1 package california chilies or 1 package new mexico pepper |
20 corn tortillas |
monterey jack cheese, grated |
4 cloves garlic |
salt and pepper |
cooking oil |
2 cups water |
3 pieces la abuelita mexican chocolate |
2 teaspoons ground cinnamon |
Directions:
1. Place chiles in water and boil until soft.
2. When chiles are soft take off stems and take out and discard seeds, being careful not to touch your eyes.
3. Place in blender with garlic, salt, pepper, mexican chocolate and cinammon, you may want to add a little water also.
4. Blend until very smooth.
5. Heat 2 tsp oil in a deep frying pan, when hot pour in enchilada sauce.
6. In a second frying pan heat more oil and fry tortillas until pliable.
7. When each tortilla is ready dip it in the enchilada sauce and place on a plate.
8. Sprinkle with cheese.
9. Stack another tortilla on top of the first one and continue adding tortillas and cheese.
10. These enchiladas are stacked like pancakes, not rolled or baked in the oven.
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