Hey everyone, I hope you’re having an incredible day today. Today, I’m gonna show you how to make a special dish, enchilada rojas. One of my favorites food recipes. This time, I will make it a little bit unique. This is gonna smell and look delicious.
Enchilada Rojas is one of the most popular of recent trending meals on earth. It is simple, it is fast, it tastes delicious. It’s enjoyed by millions every day. They are fine and they look fantastic. Enchilada Rojas is something which I’ve loved my entire life.
To begin with this recipe, we must prepare a few components. You can have enchilada rojas using 18 ingredients and 7 steps. Here is how you can achieve it.
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The ingredients needed to make Enchilada Rojas:
- Get SAUCE…
- Prepare 8 pulla chiles
- Get 1 clove garlic
- Get 1 roma tomato
- Make ready ENCHILADA…
- Make ready 2 chicken breasts
- Prepare 1 pack corn tortillas
- Take 2 tsp vegetable oil
- Prepare TOPPINGS…
- Make ready 1/2 head shredded lettuce
- Get 1/2 minced onion
- Make ready 1 package mexican crumble cheese
- Get SALSA VERDE…
- Make ready 3 tomatillos
- Make ready 1/2 cup cilantro
- Get 1 jalapeño
- Take 1 clove garlic
- Make ready 2 tbsp salt
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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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