AUTHENTIC ENCHILADAS ROJAS
These delicious chicken enchiladas rojas are filled with simple shredded chicken and topped with potatoes, carrots, cheese and cream.
Provided by Maricruz
Categories Main Course
Time 1h10m
Number Of Ingredients 21
Steps:
- Cook chicken with water, garlic, onion, bay leaves, oregano, thyme and salt. Strain the broth and set aside.
- Allow the chicken to cool down, then shred it and seat aside.
Nutrition Facts : Calories 277 kcal, Carbohydrate 24 g, Protein 17 g, Fat 13 g, SaturatedFat 6 g, TransFat 1 g, Cholesterol 57 mg, Sodium 599 mg, Fiber 3 g, Sugar 2 g, UnsaturatedFat 6 g, ServingSize 1 serving
ENCHILADAS ROJAS MEXICANA (CHICKEN)
This is my sister-in-law's recipe for wonderful chicken enchiladas with red sauce. We use Recipe #197786 for the enchilada sauce. I believe the salsa really makes the dish. It takes some time, but is well worth it. If you're in a hurry, you can start with left over chicken, or rotisserie chicken.
Provided by PanNan
Categories Whole Chicken
Time 2h10m
Yield 6-8 serving(s)
Number Of Ingredients 10
Steps:
- Boil the whole chicken with 1/2 onion, garlic cloves and salt in water to cover for one hour over medium heat. Let cool enough to handle. Remove chicken meat from bone and shred. (Can use left over chicken meat, or a rotisserie chicken if desired.).
- Chop the white onion and set aside. Chop the cilantro and set aside.
- Heat a little olive oil in a skillet, and quickly fry the tortillas, one at a time, until soft and pliable. You will need to add a little olive oil from time to time. Drain the tortillas on paper towels.
- Heat the salsa. One at a time, dip the soft tortilla in the salsa and place it in the baking pan (a 13x9 baking pan works well). Place a heaping spoonful each of shredded chicken and cheese in the middle of the tortilla. Add a little chopped onion and cilantro. Fold or roll the tortilla and move it to the side of the pan. Repeat with the remaining tortillas until the pan is full. Top with the remaining salsa, sprinkle with remaining cheese, cilantro and onion.
- Bake at 350ºF until the cheese has melted and the sauce is bubbly.
Nutrition Facts : Calories 470.9, Fat 27.6, SaturatedFat 10.6, Cholesterol 69.2, Sodium 2459.1, Carbohydrate 35.7, Fiber 6.4, Sugar 7.1, Protein 23.5
CHICKEN ENCHILADAS ROJAS
Make and share this Chicken Enchiladas Rojas recipe from Food.com.
Provided by PalatablePastime
Categories Sauces
Time 50m
Yield 6 serving(s)
Number Of Ingredients 13
Steps:
- Toast the chili peppers; remove the seeds and veins; soak in lukewarm water for 20 minutes.
- Roast the tomatoes and peel.
- Roast the quarter of onion and garlic.
- Put soaked guajillos and pasillas in the blender; add the tomatoes, onion, garlic, and chicken broth; blend until smooth.
- Warm up the oil in a frying pan, add the puree and cook for 10-15 minutes on medium heat; season to taste with salt.
- Soak each tortilla in the sauce and place on a plate.
- Put a little chicken in each tortilla and roll.
- Put more sauce on each tortilla, and top with chopped onion and shredded cheese.
- If you wish you can add cream and reheat in the oven.
- Serve.
Nutrition Facts : Calories 328.9, Fat 9, SaturatedFat 1.9, Cholesterol 47.6, Sodium 271.1, Carbohydrate 39.9, Fiber 6.7, Sugar 3.7, Protein 23.6
ENCHILADAS ROJAS DE QUESO
Enchiladas Rojas de Queso, or Cheese Enchiladas with a Red Chipotle Sauce, have a delicious, robust spicy flavor, and are surprisingly easy to make. Try these for a delicious vegetarian meatless meal.
Provided by Michele @ Flavor Mosaic
Categories Main Dishes
Number Of Ingredients 6
Steps:
- Prepare the chiopotle sauce recipe as directed. (See page 191 in the cookbook or the Red Chipotle Sauce recipe on my site.)
- If the sauce was prepared ahead of time, then place it in a saucepan over medium heat. When the sauce is heated through, reduce the heat to low, cover and keep warm until ready to use.
- Place the shredded queso asadero (or Monterrey Jack) in a small bowl. Also, place the crumbled queso fresco in a separate small bowl. Set aside until ready to use.
- Pour vegetable oil to a depth of 1/2 inch (12 mm) in a heavy skillet over medium-high heat. Heat to a low frying temperature of about 300 degrees F (150 degrees C).
- Place each tortilla in the oil and fry for a few seconds, just long enough to soften the tortilla, NOT to create fried crispy tortillas. The corn tortillas will be soft.
- Place 1/4 cup (30 grams) queso asadero topped with 2 tablespoons chipotle sauce on the lower third of a softened tortilla.
- Roll each filled tortilla and place it (seam-side down) either on an individual plate, 3 enchiladas per serving, or in an ovenproof baking dish large enough to accomodate all the enchiladas in a single layer.
- After the enchiladas are placed in the oven-safe plate, or baking dish, pour the remainder of the chipotle sauce over the top of the enchiladas, being careful to fully cover the edges. Place the enchiladas under the broiler just long enough to melt the cheese, maybe 2 or 3 minutes.
- Sprinkle queso fresco over the top of the Enchiladas Rojas De Queso as a garnish. Serve hot.
Nutrition Facts : Calories 995 kcal, Carbohydrate 40 g, Protein 57 g, Fat 69 g, SaturatedFat 43 g, Cholesterol 211 mg, Sodium 1804 mg, Fiber 5 g, Sugar 5 g, ServingSize 1 serving
ENCHILADAS ROJAS RECIPE
Enchiladas Rojas is one of those dishes that are cooked differently in every home. Each cook has his/her own recipe, so this is my own version based on my mom's way of cooking them. In my hometown, it is common to have enchiladas for breakfast or brunch.
Provided by Mely Martínez
Categories Antojitos Main Course
Time 35m
Number Of Ingredients 12
Steps:
- Let's start first with the enchilada sauce. Slightly roast the peppers in a hot griddle, pressing them flat with the help of a spatula. Make sure NOT to burn them. This step takes a few seconds on each side of the peppers.
- Once roasted, place them in a saucepan with water and turn the heat to medium and simmer for about 15 minutes or when they look soft.
- Remove saucepan from stove and let them cool for another 10-15 minutes. The pepper skins should look soft.
- After the resting period, drain the peppers and place in the blender along with the garlic cloves. Add 1/2 cup of clean water and blend until you have a smooth sauce. If necessary, strain the sauce into a large bowl using a fine strainer. Season with the oregano, salt, and pepper, and set aside.
- Preheat your oven to 350 degrees, just to keep the red enchiladas warm while you finish assembling them. Add the 2 tablespoons of vegetable oil in a large skillet over medium heat. Add oil little by little as needed. To much oil will get a soggy tortilla.
- Dip the tortilla into the enchilada sauce to lightly coat each side.
- Place it in the Frying Comal-pan or skillet and briefly fry a few seconds on both sides. Add more vegetable oil to the skillet as needed. Place fried tortillas in a dish while you make the rest of the tortillas to keep warm in the oven.
- To assemble the red enchiladas, first, place the filling in the center of the tortilla and fold it. Sometimes I place a meat filling into the center of the tortilla and then roll it, like in the pictures above.
- Sprinkle the enchiladas with the cheese and onion. Add the garnish of your choice and enjoy!
- If you decide to add the potatoes and carrots as a garnish: Peel potatoes and carrots, cut into cubes and boil until almost tender but still firm. Then drain and cool.
- Use the same frying pan where you fried the red enchiladas to lightly fry the potatoes, adding a little more oil. The potatoes and carrots will be coated with some of the sauce sticking to the frying pan. Season with salt and garnish with cheese.
Nutrition Facts : ServingSize 2 Enchiladas, Calories 399 kcal, Carbohydrate 43 g, Protein 11 g, Fat 22 g, SaturatedFat 14 g, Cholesterol 21 mg, Sodium 276 mg, Fiber 10 g, Sugar 12 g
ENCHILADAS ROJAS, RED CHILE ENCHILADAS
Don't get all hung up on the exact array of dried red chiles here. The weight is more important, and even that doesn't have to be exact. And as with all enchiladas, any meat will work here, or if you are a vegetarian, mushrooms are a good choice.
Provided by Hank Shaw
Categories Main Course
Time 1h30m
Number Of Ingredients 16
Steps:
- Prep the chile sauce. Start by taking the stems off and opening the chiles to shake out the seeds. Flatten them as best you can. Heat a cast iron skillet or better yet, a Mexican comal over high heat. When it is blazing hot, toast the chiles. Press them down with a spatula for just a couple seconds: When they blister, flip them and do the other side. Remove to a bowl.
- When all the chiles have been toasted, char the quartered onion and the garlic cloves on the comal or skillet. You want some blackening. The garlic cloves will blacken first, so watch them.
- Now that you have everything smoky and charred, tear the chiles in pieces. Chop the onion. Peel the garlic. Heat the lard or vegetable oil in a pot over medium-high heat. Add the chiles, onions and garlic and saute for a minute or two. Pour in the stock, add the cumin and oregano and bring to a simmer. Add salt to taste and simmer gently until the chiles are soft, about 20 minutes.
- Puree the sauce in a blender. This sauce can be made up to a week in advance and stored in the fridge.
- Make the filling. Cut the meat into pieces about the size of your fingernail. Salt well. Mix with about 1/4 cup of the red chile sauce, the chopped sage as well as about 5 ounces of cheese and the minced white onion.
- Prep the tortillas. Heat the tortillas on a comal or other heavy skillet until they blacken a little. Then put them in a tortilla warmer, or stack on a plate and put a bowl over them. Let them steam a few minutes before building the enchiladas.
- Build the enchiladas. Pour a little red chile sauce into a casserole dish. Dip a tortilla in the red chile sauce briefly and shake off the excess. Fill a tortilla with a little of the filling and roll it up. Place seam-side down on the casserole. Repeat until you're done. You should get about 15 tortillas.
- Pour more red chile sauce over the enchiladas and top with lots of the shredded cheese. Bake at 350°F for 25 minutes and serve.
Nutrition Facts : Calories 414 kcal, Carbohydrate 27 g, Protein 29 g, Fat 23 g, SaturatedFat 9 g, Cholesterol 78 mg, Sodium 337 mg, Fiber 9 g, Sugar 14 g, ServingSize 1 serving
RED ENCHILADAS RECIPE (ENCHILADAS ROJAS)
These red enchiladas (enchiladas rojas) have the smoky, rich taste of ancho chiles balanced by the smooth, bright flavor of queso fresco. It's a traditional Mexican dish that is hearty and satisfying.
Provided by firstdayofhome.com
Categories Main Course
Time 45m
Number Of Ingredients 9
Steps:
- Peel and slice carrots, and dice the peeled potatoes into small cubes. Then boil the vegetables over medium heat for about 10 minutes, until tender but firm. Drain completely.
- Remove seeds and stems from ancho chiles.
- Place 2 cups of water in a small pot and bring to a boil, then immediately remove from heat.
- Add chiles to hot water and steep for 2-3 minutes until softened.
- Remove softened chiles from the pot and blend in a food processor or blender briefly until the mixture becomes like a paste. Add 4-5 tablespoons of water from the pot and season with salt.
- Place the sauce in a pie pan or shallow dish.
- Heat just enough vegetable oil in a skillet or comal to cover the surface of the pan. Leave at medium high heat.
- Place the tortillas into the sauce and smother both sides.
- Fry the tortillas in the skillet or comal for about 10 seconds per side, enough to moisten the tortilla but not break apart.
- Fill the tortilla with queso fresco cheese and onions (optional) or any other savory filling of your choice.
- Return the rolled enchiladas to the skillet for another minute to reheat along with the carrots and potatoes. Add the remaining sauce to the vegetables until coated. Add more oil to the pan if needed to make the enchiladas slightly crispy.
Nutrition Facts : ServingSize 1 g, Calories 314 kcal, Carbohydrate 44 g, Protein 11 g, Fat 12 g, SaturatedFat 5 g, Cholesterol 20 mg, Sodium 283 mg, Fiber 10 g, Sugar 13 g, TransFat 1 g, UnsaturatedFat 6 g
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