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I am so fortunate to have had my husband's mom and grandma show me this. Of course I use shortcuts like canned sauce instead of boiling the dried chilies, but this recipe is authentic and traditional still. Typical Sonoran enchiladas are made using about 5 corn tortillas and stacked like pancakes with an egg on top. This recipe is the same, except it is done casserole style. If you want it mild, use Rosarita mild sauce--if you really like it hot, use La Victoria Picante Sauce. I have made this for over 30 years here in Arizona, and it always wins blue ribbons at the cookout contests. I don't measure, so amounts are estimates--use what you need--experienced cooks will know how to do this.
Units: US | Metric
Serving Size: 1 (190 g)
Servings Per Recipe: 8