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Enchiladas Rojas
Enchiladas Rojas

Before you jump to Enchiladas Rojas recipe, you may want to read this short interesting healthy tips about Suggestions For Living Green And Saving Money In The Kitchen.

Remember when the only men and women who cared about the ecosystem were tree huggers as well as hippies? That has fully changed now, since we all seem to have an awareness that the planet is having difficulties, and we all have a part to play in fixing it. The experts are agreed that we are not able to transform things for the better without everyone’s active contribution. This must happen soon and living in methods more friendly to the environment should become a goal for every individual family. The cooking area is a good starting point saving energy by going more green.

A massive amount of electricity is actually consumed by freezers and also refrigerators, and it’s even worse if they are working inefficiently. If you can get a new one, they use about 60% less than the old ones which might be more than ten years old. The suitable temperature settings for your fridge and freezer, whereby you’ll be saving electrical power and optimising the preservation of food, is 37F and also 0F. You can minimize how often the motor has to run by routinely cleaning the condenser, which will save on electricity.

As you can see, there are many little items that you can do to save energy, and also save money, in the kitchen alone. Eco-friendly living just isn’t that tough. Mostly, all it requires is a little bit of common sense.

We hope you got insight from reading it, now let’s go back to enchiladas rojas recipe. To cook enchiladas rojas you only need 11 ingredients and 15 steps. Here is how you achieve that.

The ingredients needed to cook Enchiladas Rojas:
  1. Take Tortillas
  2. You need 1 chicken breast
  3. Take 1 lb Queso Fresco (los altos is 👌🏼)
  4. Get 3 tomatoes
  5. Prepare 5 chiles Nuevo México (flat, red and long)
  6. Get 1 garlic clove
  7. Use 1/2 red onion
  8. You need 1 Roma lettuce
  9. Provide Sour cream
  10. Use 1 Cucumber
  11. Provide Vegetable Oil
Steps to make Enchiladas Rojas:
  1. Boil water in a pot, and heat 2 out of your 3 tomatoes, and your 5 chiles Nuevo México
  2. Boil water in a separate medium pot and boil 1 chicken breast or 2 halves with salt to taste and a 1/4 of an onion…. cook throughly, roughly about 45 mins
  3. Blend your heated tomatoes with your Nuevo México Chiles and the garlic clove, and add salt to taste.
  4. In a skillet, heat up a little bit of oil and add your blended mixture (you can strain it for no seeds, I don't do it tho) Simmer for about 1-2 mins on medium high
  5. Chop up your Roma lettuce to top of your enchiladas with, cut your 1 tomato in juliets, slice your onion in juliets, and slice your cucumber in thin circles or halves. Set aside until your enchiladas are ready to be topped with.
  6. Crumble your Queso Fresco in a bowl and have ready to top your enchiladas with it😋
  7. If your sour cream is too thick you can add milk to make it a little more runny, set aside until enchiladas are ready
  8. Drain and shred your chicken breast
  9. And now the ENCHILADAS!!!
  10. Choice number 1: a good Mexican enchilada usually is prepped by heating oil in a skillet, dipping each tortilla one by one in your enchilada sauce and AFTER, heating it in your heated vegetable oil and removing from heat once cooked; adding your shredded chicken, rolling and topping it off with the lettuce, tomato, cucumber, Queso Fresco and sour cream. HOWEVER KERP IN MIND THIS IS VERY MESSY BUT SO GOOD! Your oil will splatter everywhere because of the chile sauce on your tortilla!! ⚠️⚠️⚠️
  11. Choice Number 2: heat up your oil in a skillet, dip raw tortilla WITHOUT the sauce, cook softly throughly and dip your cooked tortilla into heated enchilada sauce after (this avoids the splatter, but it's not the "Mexican way" to make them lol. They're still very very good!!
  12. Which ever way you choose to make them, stuff with your shredded chicken, roll, and top with your veggies, sour cream, and queso 👌🏼
  13. TIP: I heat up all my tortillas in the oil, and dip into sauce after to avoid the splatter, place my wet and cooked tortillas on a plate, pile about 8 and then stop and roll them instead of making one tortilla and rolling. It's faster and less messy this way!
  14. Serve Hot and Enjoy

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