From Rick Bayless: "Here is a recipe for the classic Mexican enchiladas, the ones that combine a flavor that is traditionally tart and piquant with the mealy meatiness of corn tortillas, the tenderness of chicken and a sharp, salty adornment of aged Mexican cheese. I've assembled a pretty great collection of recipe clips from "Mexico One Plate at a Time" as well as plenty of new material too.
Add the onion and cook, stirring regularly, until golden, about 7 minutes.
I saw this on Rick Bayless' show, and immediately made it the next day. Season 12 Recipes: Bayless' Best Ever; Season 11 Recipes: Yucatán: A Different Mexico; Season 10 Recipes: Chef to Chef; Season 9 Recipes: Only in Oaxaca; Season 8 Recipes: Astonishing Baja; Season 7 Recipes: Mexico City Live; Season 6 Recipes: Fiesta at Rick's; Season 5 Recipes: The Yucatan!
Sauce: 4 medium (about 1 oz. TV Show Recipes. Rick Bayless recommends freezing it, and then defrosting whenever you like. The sauce.Roast the tomatillos and chile on a baking sheet 4 inches below a very hot broiler, until they’re darkly roasted (they’ll be blackened in spots), about 6 minutes. Hi everyone and welcome to the Rick Bayless cooking channel. In a medium-size (4- or 5-quart) pot (preferably a Dutch oven or Mexican cazuela), heat the oil or lard over medium heat.
Instructions. Absolutely delicious.
can diced tomatoes in juice (preferably fire-roasted) 1/4 tsp. Red Chile Enchiladas with Chicken and Melted Cheese. It also makes about a gallon of sauce, so you'll still have leftover mole after eating all the enchiladas.
ground cumin 1/4 tsp. The mole takes a long time to prepare, but the ingredients are not hard to find and the recipe is not difficult to follow. Adapted from Mexican Everyday by Rick Bayless. total) dried guajillo chiles, stemmed, seeded & torn into flat pieces* 2 fat garlic cloves, peeled and quartered 1 28-oz.