1/4CupOilI used Avocado, but you can also use grapeseed, vegetable, or canola.
2CupsShredded Turkey, chicken, cheese, or beef
2CupsRed Enchilada Sauce
Red Enchilada Sauce
Remove stems from dried chilis and shake the seeds out. Then place in a small pot of water, bring to a boil then turn off heat and place lid. Allow chilis to soften, about 20 minutes.
Place softened chilis in a blender with 2 cups of the cooking liquid, 1 garlic clove, and salt. Blend well, then pour into a strainer to remove any leftover seeds or skin. Store in an airtight container in the fridge up to a week, or freeze for another time.
Place oil in a small skillet, heat to medium high. Have enchilada sauce warmed in a small pot.
Have a large casserole dish set aside. Once the oil is hot, use tongs and quickly ‘fry’ tortillas on both sides, just about 20 seconds each side. Then dip into enchilada sauce, and place in casserole dish. Add filling of your choice, roll tightly, and place seem side down. Continue same process until all enchiladas are done.
My Mother in law serves the enchiladas like this with shredded lettuce and avocado, but if you prefer to have them baked, you can place them in a 350 degree oven for about 15 minutes.