Hello, I’m Laura. Today, I will show you a way to make enchilada rojas recipe. Never miss a recipe of the day again. Here are our most recent very easy family recipes to try. This time, I will make it a bit more unique. This is gonna smell and look delicious. Not to mention, it’s super satisfying.
Enchilada Rojas Recipe
Enchilada Rojas is one of the most well liked of current trending foods on earth. It is appreciated by millions daily. It is easy, it’s quick, it tastes delicious. Enchilada Rojas is something that I have loved my entire life. They are fine and they look fantastic.
To get started with this recipe, we have to prepare a few components. You can have enchilada rojas using 18 ingredients and 7 steps. Here is how you can achieve it.
The ingredients needed to make Enchilada Rojas:
- Prepare SAUCE…
- Get 8 pulla chiles
- Prepare 1 clove garlic
- Get 1 roma tomato
- Make ready ENCHILADA…
- Prepare 2 chicken breasts
- Make ready 1 pack corn tortillas
- Make ready 2 tsp vegetable oil
- Take TOPPINGS…
- Make ready 1/2 head shredded lettuce
- Get 1/2 minced onion
- Prepare 1 package mexican cble cheese
- Make ready SALSA VERDE…
- Make ready 3 tomatillos
- Make ready 1/2 cup cilantro
- Get 1 jalapeño
- Make ready 1 clove garlic
- Get 2 tbsp salt
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 cble cheese. Serve & enjoy!
So that’s going to wrap it up for this distinctive dish enchilada rojas recipe. Thank you very much for your time. I am confident that you will make this at home. There’s gonna be interesting food in home recipes coming up. Remember to save this page on your browser, and share it to your family, friends and colleague. Thank you for reading. Happy cooking.
