Hello everybody, it is John, welcome to our recipe page. Today, I will show you a way to prepare a distinctive dish, enchilada rojas. It is one of my favorites food recipes. This time, I’m gonna make it a little bit unique. This is gonna smell and look delicious.
Enchilada Rojas is one of the most favored of current trending foods in the world. It’s enjoyed by millions every day. It’s easy, it is fast, it tastes delicious. They’re fine and they look fantastic. Enchilada Rojas is something that I have loved my entire life.
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. No baking necessary and they are quick to make.
To get started with this particular 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…
- Get 8 pulla chiles
- Prepare 1 clove garlic
- Get 1 roma tomato
- Get ENCHILADA…
- Take 2 chicken breasts
- Take 1 pack corn tortillas
- Get 2 tsp vegetable oil
- Take TOPPINGS…
- Get 1/2 head shredded lettuce
- Prepare 1/2 minced onion
- Make ready 1 package mexican crumble cheese
- Get SALSA VERDE…
- Prepare 3 tomatillos
- Take 1/2 cup cilantro
- Make ready 1 jalapeño
- Make ready 1 clove garlic
- Make ready 2 tbsp salt
This is my sister-in-law's recipe for wonderful chicken enchiladas with red sauce. Chicken enchiladas with a popular red chile sauce that is always great for. 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!
Top enchiladas with onion slices and drizzle with avocado cream. Serve with lime wedges for squeezing over. I've written a lot about Enchiladas before trying to sort out the absolute mess in which this dish has been placed by general misconceptions, tex-mex. Recipe for Enchiladas Rojas for #FoodieExtravaganza's #CrazyforChiles event. Chicken enchiladas covered in a guajillo sauce and topped with crema, onion, and queso fresco.
So that is going to wrap this up for this special food enchilada rojas recipe. Thanks so much for your time. I’m sure that you can make this at home. There’s gonna be more interesting food at home recipes coming up. Don’t forget to bookmark this page in your browser, and share it to your family, friends and colleague. Thank you for reading. Go on get cooking!
