Red Enchiladas with Chorizo and Cheese

Time: 1 hr6 servingsapprox. 1090 kcal / serving (estimated)approx. 38 g protein / serving

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Method

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Soak the dried chilies in hot water for 30 minutes.
Wearing gloves, remove their stems and seeds, and chop them.
Blend the chilies smooth in a blender with 250 ml of the soaking water.
Add the tomatoes, onion, garlic, epazote, sugar, salt and pepper, and blend smooth.
Heat 1 tbsp oil in a pan, pour in the sauce, cook for 5 minutes, stirring often, then remove from the heat.
Beat the eggs smooth with the cream and slowly pour into the sauce while stirring constantly. Cover and set aside.
In another pan, fry the chorizo over medium heat for about 5 minutes, then place on paper towels and pour off the rendered fat.
Mix the chorizo with 3 tbsp of the sauce and half of the cheese - this is the filling.
Preheat the oven to 175 degrees.
In very hot oil, dip each tortilla into the sauce for a second, then fry for about half a minute on each side.
Place on a warm plate, spoon about 25 ml of filling in the center, and roll up.
Arrange the rolled tortillas in a baking pan and pour the remaining sauce over them.
Sprinkle with the spring onion and the remaining cheese.
Bake for about 15 minutes until the cheese melts and lightly browns.

Source: Wikibooks – Cookbook – Cookbook:Enchiladas Rojas (CC BY-SA 4.0), adapted and translated. This page is also licensed CC BY-SA 4.0.