Delicious Sonoran Flat Enchiladas with smoky red chile sauce

Savory Sonoran Flat Enchiladas with Smoky Red Chile Sauce

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why make this recipe

Savory Sonoran Flat Enchiladas with Smoky Red Chile Sauce is a delicious and hearty dish that brings warmth and comfort to any meal. This recipe combines simple ingredients with rich flavors, making it a favorite among family and friends. The use of fresh corn tortillas and smokiness from the red chile sauce gives this recipe an authentic taste that is sure to please your palate.

how to make Savory Sonoran Flat Enchiladas with Smoky Red Chile Sauce

Ingredients:

  • 10 Corn Tortillas (Fresh, homemade for best texture)
  • 1 tablespoon Vegetable Oil (Or use lard for authenticity)
  • 2 cups Red Chile Sauce (Homemade or store-bought options are fine)
  • 2 cups Potatoes (Diced, sweet potatoes can be an alternative)
  • 1 cup Carrots (Diced, zucchini or roasted corn can be used instead)
  • 1 medium White Onion (Finely chopped)
  • 1 cup Queso Fresco (Feta cheese can be a substitute)
  • 2 cups Shredded Lettuce (Any leafy greens will work)
  • 1/2 cup Fresh Cilantro (Or use parsley if preferred)
  • 1 teaspoon Salt (Essential for flavor enhancement)

Directions:

  1. Heat the vegetable oil in a skillet over medium heat.
  2. Add the chopped onions and cook until they become translucent.
  3. Stir in the diced potatoes and carrots. Cook until they are tender.
  4. Add the salt and mix well. Remove from heat.
  5. In a separate pan, warm the corn tortillas until they are pliable.
  6. Start layering the tortillas: place some of the potato and carrot mixture in the center of each tortilla.
  7. Roll up the tortillas and place them seam-side down in a baking dish.
  8. Pour the red chile sauce over the rolled tortillas.
  9. Sprinkle the queso fresco on top.
  10. Bake in the oven at 350°F (175°C) for about 20 minutes or until heated through.

how to serve Savory Sonoran Flat Enchiladas with Smoky Red Chile Sauce

Serve your Savory Sonoran Flat Enchiladas with a generous helping of shredded lettuce and fresh cilantro on top. You can add sour cream or avocado slices for extra creaminess. This dish pairs well with a side of rice or beans.

how to store Savory Sonoran Flat Enchiladas with Smoky Red Chile Sauce

To store leftovers, place them in an airtight container and refrigerate. They will stay fresh for about 3 to 4 days. To reheat, warm them in the oven or microwave until heated through.

tips to make Savory Sonoran Flat Enchiladas with Smoky Red Chile Sauce

  • Use fresh ingredients for the best flavor, especially the tortillas and vegetables.
  • If you like extra heat, consider adding some chopped jalapeños to the filling.
  • Feel free to experiment with different vegetables based on what you have on hand.

variation

You can swap the potato and carrot filling with cooked ground beef or shredded chicken for a meatier option. For a vegetarian twist, consider adding black beans or mushrooms.

FAQs

1. Can I make the red chile sauce from scratch?
Yes, making homemade red chile sauce can elevate the dish. You can blend dried red chiles with garlic, onion, and spices for a fresh taste.

2. Are there gluten-free options?
Yes, ensure your corn tortillas are certified gluten-free.

3. How can I make this dish spicier?
To add more heat, include diced jalapeños or a pinch of cayenne pepper in the filling or sauce.

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Savory Sonoran Flat Enchiladas with Smoky Red Chile Sauce

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  • Author: jurgentukur
  • Total Time: 45 minutes
  • Yield: 4 servings
  • Diet: Vegetarian
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Description

A delicious and hearty dish combining fresh corn tortillas and a rich red chile sauce for an authentic flavor experience.

Ingredients

  • 10 Corn Tortillas (Fresh, homemade for best texture)
  • 1 tablespoon Vegetable Oil (Or use lard for authenticity)
  • 2 cups Red Chile Sauce (Homemade or store-bought options are fine)
  • 2 cups Potatoes (Diced, sweet potatoes can be an alternative)
  • 1 cup Carrots (Diced, zucchini or roasted corn can be used instead)
  • 1 medium White Onion (Finely chopped)
  • 1 cup Queso Fresco (Feta cheese can be a substitute)
  • 2 cups Shredded Lettuce (Any leafy greens will work)
  • 1/2 cup Fresh Cilantro (Or use parsley if preferred)
  • 1 teaspoon Salt (Essential for flavor enhancement)

Instructions

  1. Heat the vegetable oil in a skillet over medium heat.
  2. Add the chopped onions and cook until they become translucent.
  3. Stir in the diced potatoes and carrots. Cook until they are tender.
  4. Add the salt and mix well. Remove from heat.
  5. In a separate pan, warm the corn tortillas until they are pliable.
  6. Start layering the tortillas: place some of the potato and carrot mixture in the center of each tortilla.
  7. Roll up the tortillas and place them seam-side down in a baking dish.
  8. Pour the red chile sauce over the rolled tortillas.
  9. Sprinkle the queso fresco on top.
  10. Bake in the oven at 350°F (175°C) for about 20 minutes or until heated through.

Notes

Serve with shredded lettuce and fresh cilantro. Add sour cream or avocado slices for extra creaminess. Pairs well with rice or beans.

  • Prep Time: 15 minutes
  • Cook Time: 30 minutes
  • Category: Main Course
  • Method: Baking
  • Cuisine: Mexican

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