Enchiladas Rojas

Mexico

Published method, 20 steps.

Ingredients

• 6 dried ancho chilies
• 1–2 cups boiling water
• 6 tomatoes, peeled, seeded and coarsely-chopped OR 2 cups canned Roma tomatoes, drained and chopped
• ½ cup diced onions
• 1 tsp finely-chopped garlic
• ½ tsp epazote, crumbled
• Sugar
• Salt
• ¼ tsp freshly-ground black pepper
• 5 Tbsp olive oil
• 2 eggs
• 1 cup cream or half-and-half
• 6 chorizo sausages, skinned and chopped OR ¾ lb spiced pork, chicken or turkey sausage, skinned and chopped
• 1 cup crumbled queso blanco OR freshly-grated Parmesan cheese
• 12 tortillas
• ½ cup chopped green onions

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