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Enchilada Rojas
Enchilada Rojas

Before you jump to Enchilada Rojas recipe, you may want to read this short interesting healthy tips about Try Using Food to Boost Your Mood.

A lot of us believe that comfort foods are not good for us and that we ought to keep away from them. At times, if your comfort food is a sugary food or some other junk food, this is very true. At times, comfort foods can be perfectly nutritious and good for us to consume. There are a number of foods that basically can raise your moods when you eat them. If you seem to feel a little bit down and you’re in need of a happiness pick me up, try a few of these.

Make a trail mixout of various seeds and nuts. Your mood can be elevated by eating peanuts, almonds, cashews, sunflower seeds, pumpkin seeds, etc. This is possible because these foods are rich in magnesium which boosts serotonin production. Serotonin is the “feel good” chemical that directs your brain how you feel at all times. The more serotonin you have, the happier you will feel. Not only that but nuts, particularly, are a great protein food source.

Now you realize that junk food isn’t necessarily what you have to eat when you want to help your moods get better. Try a few of these suggestions instead.

We hope you got insight from reading it, now let’s go back to enchilada rojas recipe. You can cook enchilada rojas using 18 ingredients and 7 steps. Here is how you achieve it.

The ingredients needed to cook Enchilada Rojas:
  1. Take SAUCE…
  2. Use 8 pulla chiles
  3. You need 1 clove garlic
  4. Get 1 roma tomato
  5. Take ENCHILADA…
  6. Use 2 chicken breasts
  7. You need 1 pack corn tortillas
  8. Prepare 2 tsp vegetable oil
  9. Take TOPPINGS…
  10. Get 1/2 head shredded lettuce
  11. Take 1/2 minced onion
  12. Provide 1 package mexican crumble cheese
  13. Take SALSA VERDE…
  14. Get 3 tomatillos
  15. Get 1/2 cup cilantro
  16. Get 1 jalapeño
  17. Provide 1 clove garlic
  18. You need 2 tbsp salt
Instructions to make Enchilada Rojas:
  1. 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!
  2. 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.
  3. 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)
  4. 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.
  5. 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.
  6. 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.
  7. Garnish your enchiladas with onion, lettuce & mexican crumble cheese. Serve & enjoy!

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