Oaxacan red chile enchiladas (Enchiladas de chile ajo) from Saveur Magazine, Aug/Sep 2012 (#149): The Mexico Issue (page 76)

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Notes about this recipe

  • Rutabaga on May 14, 2014

    These are our favorite enchiladas because of the wonderful sauce. Follow the recipe for authentic Mexican style enchiladas (not baked, not heavy with cheese), or bake them briefly in the oven and add extra cheese if you prefer Mexican-American style enchiladas.

  • twoyolks on August 08, 2012

    I only ended up with about 10 enchiladas as I filled and wrapped them as I went. I also backed them in a 350 F oven for 15 minutes after they were rolled to make sure they were hot.

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