Enchilada Rojas. Enchiladas Rojas Be the first to rate & review! The finish on these enchiladas is more authentic than their melted-cheese-topped brethren -- crumbled queso fresco, diced white onion, and pickled jalapeno slices finish off this earthy, fragrantly spiced dish. Soft, warm, just a touch picoso, they're also thrifty.

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". You can cook Enchilada Rojas using 18 ingredients and 7 steps. Here is how you achieve that.

Ingredients of Enchilada Rojas

You need of SAUCE....
Prepare 8 of pulla chiles.
It's 1 clove of garlic.
Prepare 1 of roma tomato.
It's of ENCHILADA....
Prepare 2 of chicken breasts.
It's 1 pack of corn tortillas.
You need 2 tsp of vegetable oil.
It's of TOPPINGS....
You need 1/2 head of shredded lettuce.
You need 1/2 of minced onion.
Prepare 1 package of mexican crumble cheese.
It's of SALSA VERDE....
You need 3 of tomatillos.
You need 1/2 cup of cilantro.
Prepare 1 of jalapeño.
You need 1 clove of garlic.
It's 2 tbsp of salt.

So enchiladas have been one of my favorite foods since I was little and one of the reasons I have always loved Mexican cuisine. Tortillas stuffed with chicken, beef or beans. Slathered in enchilada sauce and topped with cheese and baked. That's typically how most recipes are done in the US, however the authentic enchiladas in.

Enchilada Rojas step by step

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!.

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 influences and commercially available 'packets'. In Enchilada vs Entomatada, I tried to show you that what you know as an enchilada is really nothing to do with the real thing. Homemade Mexican red chicken enchiladas, or " Enchiladas Rojas ", are insanely flavorful and when you finish a plateful of them, you can't help but go back for more. At least that is how it is in our house. These Stacked Enchiladas Rojas (also known as Enchiladas Norteñas) are a nostalgic treat that always remind me of my Grandma.