Enchiladas Rojas
Serves 1
Directions
- 1Boil 20 guajillo chiles, two tomatoes, and a quarter of an onion for about 10 minutes.
- 2Add all the boiled ingredients to a blender.
- 3Add some of the broth everything was boiled in.
- 4Add 4 garlic cloves.
- 5Add some chicken bouillon.
- 6Add one packet of Sazón Goya, specifically the cilantro and tomato one.
- 7Add some pepper.
- 8Add a little bit of ground cumin.
- 9Add a little dash of oregano.
- 10Blend the mixture.
- 11Strain the sauce into a bowl.
- 12Cut a red onion into half-moons.
- 13Add the cut onion to a bowl.
- 14Add the juice of about 3 to 4 limes to the onions.
- 15Add some salt.
- 16Add some pepper.
- 17Mix the onions thoroughly with the lime juice, salt, and pepper.
- 18Place the onion mixture into the fridge until the enchiladas are ready.
- 19Add oil to a pan and heat it.
- 20Dip a tortilla into the prepared sauce.
- 21Add the sauce-dipped tortilla to the hot oil in the pan.
- 22After frying the tortilla, add shredded chicken to the inside.
- 23Drizzle a little bit of the enchilada sauce over the chicken.
- 24Roll the tortilla with the chicken and sauce inside.
- 25Fry each side of the rolled tortilla for about a minute to a minute and a half.
- 26Place the enchiladas on a plate.
- 27Drizzle sour cream over the enchiladas.
- 28Sprinkle queso fresco over the enchiladas.
- 29Add slices of avocado on top.
- 30Garnish with the pickled red onions.
Ingredients
- 20 Chiles Guajillo
- 2 Tomatoes
- 0.25 of an onion Onion
- 1 Rotisserie chicken
- 4 Garlic cloves
- Chicken bouillon
- 1 packet Sazón Goya
- Cilantro
- Pepper
- Ground cumin
- Oregano
- 1 whole Red onion
- 3 Limes
- Salt
- Tortillas
- Oil
- Sour cream
- Queso fresco
- Avocado
Equipment
BlenderSaucepanStrainerBowlLime SqueezerCutting boardKnifePanSpatulaServing plate
Tips
- For a kick of spice, add some chile de árbol when boiling the other chiles.
- Make sure your onions are showered in lime juice to ensure they are nice and juicy.
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