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 them. Enchiladas Rojas de Jauja Cocina Mexicana℠.
This is my sister-in-law's recipe for wonderful chicken enchiladas with red sauce.
I've been sitting on this post for three months now.
I tested the enchilada sauce back in August, and it just seems like I kept forgetting that I had this recipe in the.
You can cook Enchilada Rojas using 18 ingredients and 7 steps. Here is how you achieve it.
Ingredients of Enchilada Rojas
- It's of SAUCE....
- Prepare 8 of pulla chiles.
- Prepare 1 clove of garlic.
- You need 1 of roma tomato.
- It's of ENCHILADA....
- It's 2 of chicken breasts.
- You need 1 pack of corn tortillas.
- Prepare 2 tsp of vegetable oil.
- You need of TOPPINGS....
- It's 1/2 head of shredded lettuce.
- Prepare 1/2 of minced onion.
- It's 1 package of mexican crumble cheese.
- You need of SALSA VERDE....
- You need 3 of tomatillos.
- It's 1/2 cup of cilantro.
- It's 1 of jalapeño.
- You need 1 clove of garlic.
- It's 2 tbsp of salt.
I've written a lot about Enchiladas before trying to sort out the absolute mess in which this dish has been placed by general misconceptions, tex-mex. I've been making enchiladas rojas for years and my son (Mr. Picky) used to call these I did tons of research on how to make authentic enchilada sauce. Top enchiladas with onion slices and drizzle with avocado cream.
Enchilada Rojas instructions
- 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!.
Serve with lime wedges for squeezing over. View top rated Enchiladas rojas recipes with ratings and reviews. Enchiladas Rojas (Red Enchiladas), Ground Beef Enchiladas, Mexican Sour Cream Chicken Enchiladas, etc. Did you know that Enchiladas Suizas Rojas were created in Mexico City? They were given this name because cheese and cream simulated the Swiss Alps.