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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  Latin American >> Mexican >> Mexican

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. Gather ingredients. Preheat oven to 350°F. | 2. To make the Ancho Salsa Roja: Heat 1 1/2 cups of water to a boil. Add the dried anchos to the boiled water. Weigh down the chilis with a spoon or a cup to fully submerge them. Set aside for about 20 minutes, while you prepare the enchiladas filling. | 3. To make the enchilada filling: Peel, seed and dice the onion and red bell pepper for the Quinoa filling. Add the diced pepper and onion to a medium pan with the cumin and paprika. Cover and cook over medium heat just until onions start to brown, about 5-7 minutes. When onions and peppers start to stick to the bottom of the pan, you're ready for the quinoa. | 4. Add the quinoa to the pepper onion mixture. Stir well and continue cooking over medium heat, just 2-3 minutes, to toast the quinoa. Once quinoa is toasted, you're ready for water. Add the garlic and 1 1/2 cups of water. Cover, bring to a simmer. Cook quinoa about 12 minutes. Quinoa will be ready when it "pops". Remove the lid to cook off any excess moisture. Add salt and set aside until ready to assemble enchiladas. | 5. To finish the Salsa Roja: Peel, seed, and dice the onion and bell pepper for that Ancho Chili Sauce. Heat a wide saute pan over high heat. Add the onion and bell pepper and let char 5-7 minutes. Stir onions and peppers and cook until well-charred, about 10-12 minutes. Add water and reduce the heat, if needed, to prevent burning. | 6. Remove the dried anchos from the soaking liquid. Remove the stems and scrape out the seeds. Coarsely chop the anchos. | 7. Add the anchos to a blender along with the charred onion and pepper. Add the garlic, red wine vinegar, salt, and about 1 cup of water. Puree until smooth. Add more water, if needed, to reach a smooth consistency. Taste to adjust seasoning. | 8. To assemble the enchiladas: Pop your tortillas in the 350F oven for 3-5 minutes, just to soften. | 9. Time to assemble the enchiladas: Spread about 1/4 cup of the Ancho Chile Sauce into the bottom of a baking dish or pan. Coat a tortilla in the ancho chili sauce. Spoon about 1/4 cup of the quinoa mixture into a tortilla. Roll up the tortilla. Place the tortilla in the sauced baking dish, seam-side-down. Repeat the process with the remaining tortilla. Enchiladas, snug as bugs. This will make about 10 enchiladas -- you might be able to squeeze out 12. | 10. Spoon extra Ancho Chili sauce over the top of the enchiladas. Place in the 350F oven and bake 10-15 minutes. | 11. Garnish with chopped cilantro to serve. | 12. Chef's Tips: Dipping the tortillas in the Roja Sauce makes helps keep the tortillas pliable and evenly distributes the flavor. For a quicker version of this recipe, make a big batch of the salsa ahead of time and save for future enchilada dinners. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
ancho chilies	4			-	-	-	-
red onion	1			-	-	-	-
garlic clove	1			-	-	-	-
red bell pepper	2			-	-	-	-
red wine vinegar	1	tablespoon		2.8310000000000004	0.0402	0.006	0.0
salt	1/4	teaspoon		-	-	-	-
water	1	cup		0.0	0.0	0.0	0.0
quinoa	3/4	cup		-	-	-	-
red bell pepper	1			-	-	-	-
red onion	1			-	-	-	-
corn tortilla	10			-	-	-	-
paprika	1/2	tablespoon		9.588	1.8357	0.4808	0.4383
cumin	1	teaspoon		7.875	0.929	0.374	0.4677
garlic clove	3			-	-	-	-
salt	1/4	teaspoon		-	-	-	-

- Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.