Hello everybody, I hope you’re having an amazing day today. Today, I’m gonna show you how to prepare a distinctive dish, enchilada rojas. It is one of my favorites. This time, I am going to make it a little bit tasty. This is gonna smell and look delicious.
Now, enchiladas rojas can be made using many different types of peppers and with spices or without spices. In México, there are a handful of dishes. Here is a simple and fresh way to make chicken enchiladas.
Enchilada Rojas is one of the most favored of recent trending meals on earth. It’s enjoyed by millions every day. It’s simple, it’s quick, it tastes delicious. Enchilada Rojas is something which I’ve loved my whole life. They are fine and they look fantastic.
To begin with this recipe, we have to first prepare a few ingredients. You can cook enchilada rojas using 18 ingredients and 7 steps. Here is how you cook it.
The ingredients needed to make Enchilada Rojas:
- Get SAUCE…
- Take 8 pulla chiles
- Make ready 1 clove garlic
- Get 1 roma tomato
- Take ENCHILADA…
- Take 2 chicken breasts
- Get 1 pack corn tortillas
- Make ready 2 tsp vegetable oil
- Get TOPPINGS…
- Get 1/2 head shredded lettuce
- Prepare 1/2 minced onion
- Take 1 package mexican crumble cheese
- Make ready SALSA VERDE…
- Make ready 3 tomatillos
- Get 1/2 cup cilantro
- Get 1 jalapeño
- Make ready 1 clove garlic
- Prepare 2 tbsp salt
I've been sitting on this post for three months now. I tested the enchilada sauce back in August, and it just seems like I kept forgetting that I had this recipe in the. recipes. Top enchiladas with onion slices and drizzle with avocado cream. Serve with lime wedges for squeezing over.
Steps to make Enchilada Rojas:
- Start by boiling your chicken (add salt & chicken flavor bouillon for more taste-optional). Once chicken is done, shred it, adding salt & pepper to taste. Set aside… DO NOT DUMP THE WATER THAT THE CHICKEN BOILED IN!
- Then start your sauce by removing the seeds from the chiles & placing the chiles in a bowl with hot chicken broth (the water used to bowl the chicken). Completely submerse the chiles, roma tomato (sliced in half). Let sit for 10 mins so as to soften the dried chiles.
- Now put the chiles, broth & tomato into a blender. Add garlic clove & a pinch of salt. Blend! (There will be flakes from the chiles but that's to be expected)
- In a small sauce pan on the stove, pour your blender mix over a strainer (like the one I have in the picture below)to catch all the chile flakes. Turn on low heat.
- In a seperate skillet, grease bottom with vegetable oil & turn on medium heat. Take a corn tortilla & dip into the chile sauce, then place in greased skillet to fry. While frying, place a little bit of shredded chicken on one half of the tortilla & gently fold the other side over with a tongs, so as to make your first enchilada. Keep repeating these steps until the chicken is gone.
- Now for the salsa verde…boil tomatillos, jalapeño & clove of garlic. When finished boiling, add to blender with cilantro, a little onion, 2 tbsp salt & a cup of the water it all boiled in. Blend.
- Garnish your enchiladas with onion, lettuce & mexican crumble cheese. Serve & enjoy!
Enchiladas Rojas are delicious, delicate and they are traditional. You can buy red tortillas at the grocery store, but I suggest you make some. Recipe for Enchiladas Rojas for #FoodieExtravaganza's #CrazyforChiles event. Chicken enchiladas covered in a guajillo sauce and topped with crema, onion, and queso fresco. Super Moist Enchiladas Rojas With Cooked Chicken, Queso Fresco Cheese, Hellmann's Or Best Foods Real Mayonnaise, Vegetable Oil, Corn Tortillas, Tomato Puree, Onion, Chipotle Pepper In.
So that’s going to wrap this up for this special food enchilada rojas recipe. Thank you very much for reading. I’m sure you will make this at home. There is gonna be more interesting food in home recipes coming up. Don’t forget to save this page on your browser, and share it to your family, friends and colleague. Thank you for reading. Go on get cooking!
