# Enchiladas Rojas

- Cuisine: Mexican
- Category: Dinner
- Language: en

## Ingredients

- 1 bag black beans
- 4 cup water
- 1 onion, halved
- 2 clove garlic
- 1 bunch cilantro
- 1 tbsp chicken bouillon
- 1 tsp sea salt
- 1 tbsp cooking oil
- 1 cup rice
- 5 whole roma tomato
- 1 tsp achiote powder
- 8 whole dry red chili
- 1 cup shredded rotisserie chicken
- 1/4 head iceberg lettuce, shredded
- 5 whole corn tortillas
- 2 tbsp sour cream
- 2 tbsp queso fresco

## Instructions

1. Place washed black beans, 4 cups water, half an onion, garlic, cilantro, chicken bouillon, and sea salt into an Instant Pot, then pressure cook.
2. Sauté sliced onion in a pan with oil, add cooked black beans, and mash.
3. In a blender, combine tomatoes, remaining half-onion, chicken bouillon, achiote, and water, then blend.
4. In a pan, sauté onion with oil, add rice, pour in the tomato mixture through a sieve, cover, and cook until done.
5. Remove stems and seeds from dry chilies, boil in water for 5 minutes, then blend with garlic, onion, tomato, and chicken bouillon.
6. Fry the sauce in a pan.
7. Fry corn tortillas briefly in oil, dip in the red chili sauce, fill with shredded chicken, and roll.
8. Top the enchiladas with more red sauce, sour cream, queso fresco, and shredded lettuce.

## Source

- Original video: https://www.tiktok.com/t/ZP8nDRvrU/
- Creator: saucymarco
- Recipe page: https://www.cliprecipe.com/recipe/232c0cb0-8105-4242-b5e4-2152fc8fd4e9
- Extracted: 2026-08-06

Extracted from the video by Clip Recipe (https://www.cliprecipe.com). Quantities and steps are as stated or shown in the video. Site guide for agents: https://www.cliprecipe.com/llms.txt