Red Chicken Enchiladas
I posted a recipe/video version that’s closest to how I made mine below. “EXCEPT” a few differences; I only made half as much, I strained blender ingredients before pouring into a pan, I made well seasoned chicken breasts in ninja foodi/pressure cooked from frozen, then air crisp to lightly brown 🤷♀️, I use Knorr chicken bouillon powder &/or Better than Bouillon 😉, I used Hatch Chile pods, guajillo pods and chile japones (little red chile pods; it’s what I had in my pantry) 😜🌶 🍅🧄🧅 I threw 4 cloves of garlic in blender with chile, onion, tomato, seasonings and liquid from chile water. I did not add onion to chicken. I simply put shredded chicken (overstuffed🤦♀️ make it work 🤭) & a little cheese then rolled and placed seam side down in baking dish that had half of enchilada sauce in it, then poured rest of enchilada sauce over enchiladas, topped with cheese and put in 375° oven (optional) until heated through and cheese melted. Then I topped with sour cream, lettuce, cotija cheese and cilantro 🥰 they were GOOD 😋🌮🤪🌶
HOW TO MAKE AUTHENTIC MEXICAN ENCHILADAS
– by Araceli Chan
INGREDIENTS AND DIRECTIONS: FILLING-
2 chicken breasts
2 chicken flavored bouillon cubes
Boil chicken, bouillon cubes and 1/2 onion until chicken is cooked through. Shred chicken, add 1/2 diced onion and set aside.
10-15 Guajillo chiles
1 tsp salt
1/2 tbs minced garlic
In enough water to cover, boil chiles until they are tender. De-vein and add to blender with garlic, 2 cups of leftover chicken broth and 4 cups of leftover chile broth. BLEND. I missed this step, but you can strain the sauce as to not have any chile flakes in it. Place it in a saucepan on low heat.
TOPPINGS- Sour Cream Shredeed Lettuce Shredded fresh mexican cheese.
1 cup vegetable oil
Take tortillas one by one and fry in oil until they are firm, but not hard. Dip and smother in enchilada sauce. Put on plate, add chicken filling and roll. HOT! be careful. Top with sour cream, lettuce, cheese and tomato sauce
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