The chicken red enchiladas are a homemade Mexican recipe, ideal for breakfast on the weekend with your family. It is a simple but very tasty recipe.
These enchiladas can be found in various presentations: with rolled tortillas; folded in half; or folded in four like a triangle, and they are stuffed with fresh cheese or shredded chicken.
Try this tasty recipe for Red enchiladas with a delicious homemade flavor. Follow this easy recipe:
Ingredients
(Serves 6)
4 guajillo chilis open, clean, and without seeds.
4 ancho chilis open, clean, and without seeds.
Optional: add 2 morita chilis for a hotter taste.
2 minced garlic cloves
¼ teaspoon Mexican oregano
Salt and pepper to taste
2 cups shredded chicken or fresh cheese for a vegetarian option
200gr crumbled cotija cheese
½ cup chopped white onion
⅓ cup vegetable oil
Instructions
For the Sauce:
Lightly toast the chilis on a hot griddle, pressing them down with a spatula, but making sure not to burn them (a few seconds on each side)
Once the chilis are roasted, place them in a saucepan with water and cook them over low heat for 15 minutes, or until they are soft.
Remove the pot from the heat and let the chilis cool for 10 to 15 minutes. After the chiles have cooled, drain them and place them in the blender along with the garlic cloves; add ½ cup of water (or chicken broth) and blend until smooth.
Season with oregano, salt, and pepper.
For the Enchiladas:
Preheat the oven to 180°C to keep the enchiladas warm while you finish assembling.
In a large skillet add the 2 tablespoons of vegetable oil and heat over medium heat. (Add the oil a little at a time — as needed — as you fry the tortillas since adding it all at once will soak the tortillas and break them.)
Dip the tortillas — one by one — into the red sauce until both sides are well-soaked.
Then place the tortilla in the pan with the hot oil and fry on both sides. (This only takes a few seconds.)
Add more oil to the pan as needed and continue with the process of frying the tortillas: first, you pass them through the sauce and then through the oil.
To serve the enchiladas, first place the shredded chicken in the center of the tortilla, then fold or roll it.
Sprinkle enchiladas with cheese, fresh cream, avocado, and onion.
Tip: Place the plate where you are putting the enchiladas in the preheated oven to keep them warm while you finish frying the rest of the tortillas.
We recommend serving it with a side of Mexican rice, you will thank us later...enjoy!
Let us know how it goes, take a picture, and tag us on Instagram @clocfood