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Here I have choices of heat.
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Mild, hot, really hot.
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Ratio determines heat.
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10 mild 6 hot, gives just enough heat for my wife, adjust ratio for hotter sauce to ur taste.
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Sauce: remove stems and seeds from the dried chiles
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Once de-stemed and seeded add to stock pot 10 cups water
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Boil until soft and water turns reddish brown color
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Add chiles to blender, combine with all remaining sauce ingredients, add more tomato sauce for milder sauce.
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Blend on high for 5 min, sauce should be thick and coat your spoon when dipped.
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In a deep sauce pan heat 3 teaspoons vegetable oil
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Once hot enough to sizzle sauce, add enchilada sauce to pan and bring to a boil
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Simmer for 5 min after boil.
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Enchiladas: begin by heating up your corn tortillas.
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Store tortillas are raw and must be heated or cooked.
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Heat as many as u need.
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7 sec per side.
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Once heated fry your tortillas in 3 teaspoons of hot vegetable oil about about 3 sec per side.
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Once oil hot, lower heat to a simmer, replenish oil as needed.
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Once fried, dip into hot enchilada sauce, thoroughly coat your tortilla And set aside on a plate.
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on the plate and fill enchilada with grated cheese
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Roll enchilada filled with cheese
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Repeat steps 11-15 for every enchilada.
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The heat of the tortilla and sauce will melt cheese.
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Serve with rice and refried beans.
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Do not bake, not a casserole.
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Turns the tortillas into mush and sauce flavor is lost.
