Hello everybody, it’s Louise, welcome to my recipe page. Today, I’m gonna show you how to prepare a special dish, enchilada rojas. One of my favorites food recipes. For mine, I am going to make it a bit tasty. This is gonna smell and look delicious.
Enchilada Rojas is one of the most favored of recent trending meals in the world. It is easy, it is quick, it tastes yummy. It is appreciated by millions every day. They are fine and they look wonderful. Enchilada Rojas is something that I have loved my whole life.
Enchiladas Rojas de Jauja Cocina Mexicana℠. Receta de Enchiladas Rojas de queso o pollo en salsa de chiles guajillo y ancho. Receta de cómo hacer ENCHILADAS ROJAS!!! :D Súper fáciles, rendidoras y deliciosas!! :) Incluye links de más recetas deliciosas al final del video.
To begin with this particular recipe, we must first prepare a few ingredients. You can cook enchilada rojas using 18 ingredients and 7 steps. Here is how you can achieve that.
The ingredients needed to make Enchilada Rojas:
- Prepare SAUCE…
- Get 8 pulla chiles
- Make ready 1 clove garlic
- Prepare 1 roma tomato
- Prepare ENCHILADA…
- Make ready 2 chicken breasts
- Get 1 pack corn tortillas
- Take 2 tsp vegetable oil
- Make ready TOPPINGS…
- Get 1/2 head shredded lettuce
- Make ready 1/2 minced onion
- Prepare 1 package mexican crumble cheese
- Prepare SALSA VERDE…
- Make ready 3 tomatillos
- Make ready 1/2 cup cilantro
- Prepare 1 jalapeño
- Get 1 clove garlic
- Get 2 tbsp salt
Recipe for Enchiladas Rojas for #FoodieExtravaganza's #CrazyforChiles event. Chicken enchiladas covered in a guajillo sauce and topped with crema, onion, and queso fresco. Enchiladas Rojas are delicious, delicate and they are traditional. You can buy red tortillas at the grocery store, but I suggest you make some.
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!
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