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Add a photoServings: 4
Ingredients
- 8 x Ripe, sweet chilies (half California chilies and half Ancho chilies, if possible)
- 1 pch Cumin
- 1 pch Oregano
- 1 pch Cinamon
- 1 1/2 ounce Mexican dark chocolate
- 1 Tbsp. Sugar
- 1 Tbsp. Onion, minced
- 2 x Cloves garlic
- 1 pch Pepper
- 1 x Bay leaf Salt
- 5 Tbsp. Oil
- 2 x Tomatoes
- 3 quart Water
- 2 Tbsp. Flour
- 14 ounce Monterey Jack cheese, grated
- 4 x Tortillas (corn) Oil
Directions
- 1. Place chilies in warm water and let stand 1 hour. Remove from water.
- 2. Place chilies in a blender together with all remaining ingredients except oil, flour and onion. Blend and pass through a fine strainer.
- 3. Heat oil in a saucepan. When warm, add in flour and onion and stir about 1 minute. Add in sauce and mix well till it comes to a boil. Boil for approximately 10 min. ENCHILADA:1. Place tortillas, one at a time, in warm oil. Flip to moisten both sides and place on a dish.
- 2. Put 2-1/2 ounce. cheese on each tortilla. Add in a small amount of sauce.
- Roll and cover with sauce and a layer of cheese.
- 3. Bake in a 450 F oven for about 5 min.
- NOTE: The Enchilada Sauce can be prepared in advance. In fact, the flavor will improve after 2 days.
- Note: This sauce is also used for tampigeena tiras de filete.
- BLANCA Or possibly DOS EQUIS BEER.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 877g | |
| Recipe makes 4 servings | |
| Calories 616 | |
| Calories from Fat 453 | 74% |
| Total Fat 50.59g | 63% |
| Saturated Fat 22.24g | 89% |
| Trans Fat 0.45g | |
| Cholesterol 89mg | 30% |
| Sodium 568mg | 24% |
| Potassium 226mg | 6% |
| Total Carbs 15.54g | 4% |
| Dietary Fiber 1.4g | 5% |
| Sugars 9.43g | 6% |
| Protein 25.69g | 41% |
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