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Before you jump to Enchilada Rojas recipe, you may want to read this short interesting healthy tips about Make Healthy Eating A Part of Your Life.
Healthy eating is now a good deal more popular than it used to be and rightfully so. Poor diet is a leading factor in health problems such as heart disease and hypertension which can put a drain on the economy. There are more and more campaigns to try to get people to lead a more healthy lifestyle and all the same it is also easier than ever to rely on fast, convenient food that is often bad for our health. It is likely that a lot of people believe it will take great effort to eat a healthy diet or that they have to make a large scale change to how they live. In reality, though, merely making a few minor changes can positively affect day-to-day eating habits.
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Therefore, it should be somewhat obvious that it’s not difficult to add healthy eating to your life.
We hope you got benefit from reading it, now let’s go back to enchilada rojas recipe. You can have enchilada rojas using 18 ingredients and 7 steps. Here is how you do that.
The ingredients needed to make Enchilada Rojas:
- Provide SAUCE…
- Take 8 pulla chiles
- Use 1 clove garlic
- Use 1 roma tomato
- Prepare ENCHILADA…
- Get 2 chicken breasts
- Use 1 pack corn tortillas
- Take 2 tsp vegetable oil
- You need TOPPINGS…
- Take 1/2 head shredded lettuce
- Get 1/2 minced onion
- Provide 1 package mexican crumble cheese
- Prepare SALSA VERDE…
- Prepare 3 tomatillos
- Get 1/2 cup cilantro
- Prepare 1 jalapeño
- Provide 1 clove garlic
- Provide 2 tbsp salt
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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