Enchilada Rojas

Name: Enchilada Rojas
Yield: 5 servings
Ingredients: SAUCE...; 8 pulla chiles; 1 clove garlic; 1 roma tomato; ENCHILADA...; 2 chicken breasts; 1 pack corn tortillas; 2 tsp vegetable oil; TOPPINGS...; 1/2 head shredded lettuce; 1/2 minced onion; 1 package mexican crumble cheese; SALSA VERDE...; 3 tomatillos; 1/2 cup cilantro; 1 jalapeño; 1 clove garlic; 2 tbsp salt

Posted on March 27, 2022

Are you looking for recipe inspiration? Enchilada Rojas special? How to make it is difficult and easy. If you make a mistake, the results will be unsatisfactory and tend to be unpleasant. Even though Enchilada Rojas What is delicious should have an aroma and taste that can provoke our taste buds.

Many things more or less affect the quality of the taste of Enchilada Rojas, starting from the type of material, further selection of fresh ingredients, to how to make and serve it. Don't worry if you want to prepare Enchilada Rojas delicious at home, because as long as you know the trick, this dish can be a special treat.

As for the number of servings that can be served to make Enchilada Rojas is 5 servings. So make sure this portion is enough to serve for yourself and your beloved family.

Just in addition, the time it takes to cook Enchilada Rojas estimated approx. 60 mins.

Well, this time, let's try it, and vary the Enchilada Rojas yourself at home. Stick with simple ingredients, this dish can provide benefits in helping to maintain the health of our bodies. You can create Enchilada Rojas using 18 ingredient type and 7 manufacturing steps. Here's how to make the dish.

Ingredients and spices that need to be prepared to make Enchilada Rojas:

SAUCE...
8 pulla chiles
1 clove garlic
1 roma tomato
ENCHILADA...
2 chicken breasts
1 pack corn tortillas
2 tsp vegetable oil
TOPPINGS...
1/2 head shredded lettuce
1/2 minced onion
1 package mexican crumble cheese
SALSA VERDE...
3 tomatillos
1/2 cup cilantro
1 jalapeño
1 clove garlic
2 tbsp salt

Steps to make a 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!

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