Hi, I am Jane. Today, I will show you a way to prepare enchilada rojas recipe. Never skip a recipe of the day again. Here are our most recent very simple family recipes to try. Nowadays, I am going to make it a little 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 popular of current trending foods on earth. It’s enjoyed by millions daily. It’s simple, it is fast, it tastes yummy. They are nice and they look fantastic. Enchilada Rojas is something that I’ve loved my entire life.
To bewith this recipe, we must prepare a few ingredients. You can have enchilada rojas using 18 ingredients and 7 steps. Here is how you cook it.
The ingredients needed to make Enchilada Rojas:
- Take SAUCE…
- Make ready 8 pulla chiles
- Prepare 1 clove garlic
- Get 1 roma tomato
- Take ENCHILADA…
- Make ready 2 chicken breasts
- Get 1 pack corn tortillas
- Take 2 tsp vegetable oil
- Take TOPPINGS…
- Make ready 1/2 head shredded lettuce
- Take 1/2 minced onion
- Get 1 package mexican crumble cheese
- Prepare SALSA VERDE…
- Get 3 tomatillos
- Take 1/2 cup cilantro
- Make ready 1 jalapeño
- Get 1 clove garlic
- Take 2 tbsp salt
Instructions 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 it up with this special dish enchilada rojas recipe. Thanks so much for your time. I am sure that you can make this at home. There is gonna be more interesting food in home recipes coming up. Remember to save this page on your browser, and share it to your loved ones, friends and colleague. Thanks again for reading. Let’s cook!
