Enchiladas Rojas
These Enchiladas Rojas are filling, healthy and so delicious!
PREP TIME
15min
COOK TIME
40min
TOTAL TIME
55min
INGREDIENTS
Makes 10-12 enchiladas
- 10 corn tortillas
- 1 lb gold potatoes
- 2 tbsp vegan butter
- 2 tbsp non dairy milk
- Cashew Crema
- Cheese of choice (I used vegan violife feta: tastes like cotija to me!)
- Avocado
- Cilantro for garnish
For the salsa
- 6 guajillo chiles
- 3 anchos chiles
- 1/4 white onion
- 3 cloves garlic
- Small Pinch of ground cumin
- Big pinch salt
- 1/2 stem fresh oregano (optional)
EQUIPMENT
- 2 medium/large sized pans
- Small pot
- Large pot
Instructions
vIDEO INSTRUCTIONS
HAVE ANY QUESTIONS?
Come hang out on Instagram and ask me all your questions.
You can also go ahead and send me an email at fuelednaturally@gmail.com.
- Wash the dried chilies under cool water then remove the stems, veins and seeds.
- Place the chilies in a pot with 1/4 piece of onion and 3 garlic cloves. Cover with 3-4 cups water and cook over high heat for about 10-15 minutes or until chilies are softened.
- Meanwhile, cook your potatoes. You can keep skin on or peel them. Add the potatoes to a pot and cover with water, add a couple pinches of salt and boil until potatoes are tender. About 8-15 minutes depending on size of potatoes.
- Place the chilies, onion, garlic and 1 cup of the cooking liquid (from the pot) into a blender. Add a small pinch of ground cumin, (optional) fresh oregano, and a big pinch of salt and blend until smooth. If the salsa seems to thick you can add an additional 1/4 cup of cooking liquid.
- In a deep pan add 1-2 tbsp oil. Bring over medium low heat. Hold a fine mesh strainer over the pan & pour the salsa in.
- Simmer on medium low for 3-4 minutes then lower heat to the lowest to keep the salsa warm.
- For the potatoes: once they are really fork tender, add to a bowl and mash with a fork then add about 1/4 cup of the salsa into the potatoes. Mix, then add in 2 tbsp vegan butter & 2 tbsp non dairy milk, a pinch of salt and pepper and mix again.
- In another pan over medium heat, add 3 tbsp high heat oil. Once hot, add a corn tortilla and cook for 7-10 seconds or so, then flip and cook for an additional 7 seconds. Remove the tortilla and add to the salsa and quickly flip the tortilla to coat each side then place on a plate and fill with potato, roll up and continue to make all your enchiladas.
- Top enchiladas with crema, cheese, avocado, cilantro and enjoy!
HAVE ANY QUESTIONS?
Come hang out on Instagram and ask me all your questions.
You can also go ahead and send me an email at feel free to email me at fuelednaturally@gmail.com.
