Favor Enchilada Rojas Recipes

Enchilada Rojas. Enchiladas rojas is one of those dishes that are cooked differently in every home. Each cook has his/her own recipe, so this is my own version based on my mom's way of cooking enchiladas Mexicanas. In my hometown, it is common to have enchiladas for breakfast or brunch and served with a slice of semi-dried salted meat known as "Cecina".

To assemble the enchiladas, gently warm the shredded chicken. Heat to a low frying temperature over medium-high heat. Enchiladas Rojas These Enchiladas Rojas (or Red Enchiladas) are stuffed with cheese and loaded with FLAVOR! You can have Enchilada Rojas using 18 ingredients and 7 steps. Here is how you cook that.

Ingredients of Enchilada Rojas

1. Prepare of SAUCE....
2. You need 8 of pulla chiles.
3. You need 1 clove of garlic.
4. Prepare 1 of roma tomato.
5. It's of ENCHILADA....
6. Prepare 2 of chicken breasts.
7. You need 1 pack of corn tortillas.
8. You need 2 tsp of vegetable oil.
9. You need of TOPPINGS....
10. You need 1/2 head of shredded lettuce.
11. It's 1/2 of minced onion.
12. Prepare 1 package of mexican crumble cheese.
13. You need of SALSA VERDE....
14. You need 3 of tomatillos.
15. It's 1/2 cup of cilantro.
16. You need 1 of jalapeño.
17. It's 1 clove of garlic.
18. You need 2 tbsp of salt.

Soft, warm, just a touch picoso, they're also thrifty. You can make fantastic enchiladas with leftover meat and stale tortillas, and you can make the red enchilada sauce up to a week, or even two weeks, ahead. Get on making your pan-fried vegetables for the enchiladas. Put the carrots on a big pot and cover them generously with water.

Enchilada Rojas step by step

1. 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!.
2. 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..
3. 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).
4. 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..
5. 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..
6. 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..
7. Garnish your enchiladas with onion, lettuce & mexican crumble cheese. Serve & enjoy!.

Add the salt and bring them to the boil. Remove chicken meat from bone and shred. (Can use left over chicken meat, or a rotisserie chicken if desired.). Chop the white onion and set aside. Chop the cilantro and set aside. Enchiladas Rojas, Red Tortillas are Traditional Enchiladas Rojas are delicious, delicate and they are traditional.