In a medium sauce pan combine water and Chiles Guajillo or Cascabel. Bring to a boil, cover and simmer for about 15 minutes. Puree in a blender for about a minute. Pass the chile mixture through a ...

Using canned enchilada sauce isn't the worst shortcut you can take when making dinner this week, but red or green sauce from a can tends to have an acidic or metallic bite that can make the whole dish ...

Craving something cheesy, saucy, and soul-satisfying? These Easy Enchiladas Rojas are the perfect answer. Packed with bold flavor and covered in rich red chile sauce, this recipe brings all the ...

Sign up below to get Mission Local’s free newsletter, a daily digest of news you won’t find elsewhere. Sign up An occasional collection of bites. Have you eaten ...

Last year when Esther Dominguez Salinas was released from the hospital after she'd recovered enough from COVID-19, a friend brought her an aluminum container of enchiladas from El Norteño, a no-frills ...

Mexican restaurants may be everywhere in Chicago, but a great enchilada can be hard to find. With so many to choose from, we've narrowed down the enchilada overload. The enchiladas on this list, will ...

Once you master this classic red enchilada sauce, you may never buy a canned sauce again. 4 guajillo chiles, cleaned, destemmed, deseeded and dry roasted 2 pasilla chiles, cleaned, destemmed, deseeded ...

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For Potato and Carrot Garnish: Boil diced carrots and potatoes in water until slightly soft, about 5 minutes. Drain well. Heat oil in sauté pan over medium-high heat, and add carrots and potatoes.