
Today, I’m sharing another favorite childhood Mexican dish: Red Enchiladas. My mom makes the best enchiladas and I always watch or helped her in the kitchen since I remember. Every time I make Red Enchiladas, it brings back memories and makes me feel like I’m home with my parents that I miss the most! Since…
This looks ah-mazing!! Definitely trying this recipe!
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Looks so good but you forgot to mention at what point do you use pumpkin seeds and are they whole or with the skin or not and what do you do after do you blend them or what?
This is the way my sister-in-laws taught me to make them – so delicious and much better than the tomato sauce version. I invite you to share this at a blog hop I’m co-hosting, My Favorite Posts Show Off Weekend Party.
Michelle @ On A Wing And A Prayer
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[…] Tradiotional Mexican Enchiladas An authentic Mexican recipe for red “fried” enchiladas taught by my mom. For full “Tradiotional Mexican Enchiladas” recipe click here […]
How to use the pumpkin seeds.
Do all ingredients go into blender.
Yes, all ingredients go into the blender.
I love your recipe. This is the WA I learned to made it in California. I have also lived in Arizona, Utah, and Texas so I do know good red sauce. My question to you is: Have you ever canned it? I love to have on hand for those emergency, quick meals. I live in Canto, Ohio now and I have to drive some distance to get Mexican supplies. So I would love to can some. Thank you
[…] that I still miss the most is the Mexican food. It’s hard not to have tamales for breakfast, enchiladas for lunch and pan dulce with your coffee at night. Contrary to what some people believe, Mexican […]