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