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Before you jump to Enchilada Rojas recipe, you may want to read this short interesting healthy tips about Ways To Live Green And also Save Money In The Kitchen.
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Even though it may not taste as good, preparing food in the microwave as an alternative to in the oven will save you a packet of money. When you find out it takes 75% more energy to cook in the oven, you could possibly look for more ways to use the microwave. Countertop appliances will certainly boil water or steam vegetables faster than your stove, and use a lot less electricity. You would be forgiven for thinking that an automatic dishwasher uses more energy than washing dishes the old-fashioned manner, but you would be wrong. A dishwasher is especially economical when it’s full before a cycle is commenced. By cool drying or perhaps air drying the dishes instead of heat drying them, you can add to the amount of money you save.
From the above it ought to be clear that just in the kitchen, by itself, there are numerous little opportunities for saving energy and money. It is quite uncomplicated to live green, all things considered. A lot of it truly is simply using common sense.
We hope you got benefit from reading it, now let’s go back to enchilada rojas recipe. To cook enchilada rojas you need 18 ingredients and 7 steps. Here is how you achieve that.
The ingredients needed to make Enchilada Rojas:
- Provide SAUCE…
- Take 8 pulla chiles
- Provide 1 clove garlic
- Prepare 1 roma tomato
- You need ENCHILADA…
- Use 2 chicken breasts
- Prepare 1 pack corn tortillas
- Prepare 2 tsp vegetable oil
- Prepare TOPPINGS…
- Use 1/2 head shredded lettuce
- Get 1/2 minced onion
- Use 1 package mexican crumble cheese
- You need SALSA VERDE…
- You need 3 tomatillos
- Take 1/2 cup cilantro
- You need 1 jalapeño
- Use 1 clove garlic
- Get 2 tbsp salt
Instructions 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!
Enchiladas can be filled with various ingredients, including meats, cheese, beans, potatoes, vegetables or combinations. Top enchiladas with onion slices and drizzle with avocado cream. Serve with lime wedges for squeezing over. Aprende a preparar Enchiladas rojas de queso con esta rica y fácil receta. Las enchiladas son un plato tradicional de México, una de esas recetas que se cocinan diferente en cada casa.
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