Enchiladas
Ingredients:
- Tortilla Regular (for wrapping enchiladas)
- La Costeña Serrano Peppers (12 oz)
- Colombian Sausage or meat of preference (360 g, chopped)
- La Costeña Chipotle Peppers in Adobo Sauce (11.2 oz, for the sauce)
- Goya Adobo Sazonador Total (to season)
- Manteca de Cerdo (for cooking the tortillas)
- La Morena Refried Black Beans (for serving)
- Queso Cotija (for topping)
- La Costeña Chipotle Peppers in Adobo Sauce (blended with a little water)
- 1 cup Crema Mexicana (to make the sauce creamy)
Recipe:
1. Prepare the Filling:
- In a pan, sauté Colombian Sausage until cooked through.
- Add chopped La Costeña Serrano Peppers and continue cooking for another 2-3 minutes.
- Season the mixture with Goya Adobo Sazonador and set aside.
2. Prepare the Sauce:
- Blend La Costeña Chipotle Peppers in Adobo with a bit of water until smooth.
- Stir in Crema Mexicana.
- Simmer the sauce over low heat for about 5 minutes, stirring occasionally.
3. Assemble the Enchiladas:
- Heat Manteca de Cerdo in a skillet and lightly fry the Tortilla Regular on both sides. Do not let them get too crispy, just enough to soften.
- Place a spoonful of the sausage and pepper filling in the center of each tortilla, roll them up, and place them seam-side down in a baking dish.
Bake:
- Pour the prepared chipotle cream sauce over the enchiladas.
- Sprinkle Queso Cotija on top.
- Bake at 350°F (175°C) for 15 minutes until everything is heated through and the cheese is melted.
- Add Herdez Roasted Salsa Roja to taste on top and enjoy!
