Emma’s Enchilada Sauce
Ingredients
10 to 12 chiles
Olive Oil
1 tablespoon of Kosher Salt
Directions
1. Slice chiles open and take out the seeds of the 10 to 12 chiles. But if the
chiles are large you could use about 8 of them. Once the seeds are out
rinse chiles.
2. Place chiles in the pot. Then cover with water and place on stove. Boil
chiles for about 15 minutes.
3. Next put the chiles in blender with 1 tablespoon of kosher salt along with
the water that they were boiled in. If needed add a bit more water to cover
the chiles in the blender. Then blend.
4. Strain chile sauce into a skillet with olive oil. Simmer on medium heat until
it comes to a boil. Let cool down before it is used to make the enchiladas.
Put enchiladas together
1. Preheat oven to 350 degrees.
2. Fry all the tortillas to where they are still foldable.
3. Next, mix cheese and diced onions into a bowl.
4. Then, dip a tortilla at a time into the sauce as you place some of the mix
(cheese and onion) into each tortilla and then roll it up and place on a tray)
(could be like a cookie tray)
5. After that, cover the tray with foil.
6. Finally, place the tray in the oven and check them until cheese has
melted.
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