Step-by-Step Guide to Prepare Ultimate Enchilada Rojas

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There are a whole lot of things that factor into getting healthy. An overpriced gym membership and very restrictive diets are not the only way to do it. It is the little things you choose day after day that really help you with weight loss and becoming healthy. Being smart about the decisions you make each day is a start. A suitable amount of physical activity each day is also important. Don't overlook that health isn't only about simply how much you weigh. It has more to do with making your body as strong as it can be.

We hope you got insight 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 achieve that.

The ingredients needed to cook Enchilada Rojas :

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

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