Red chicken enchiladas is a delicious homemade Mexican recipe, ideal for breakfast, lunch or dinner on the weekend with your family. They are very easy to prepare; here we tell you how.
The process is very simple and it will only take you approx. 30 minutes to make this recipe. Ideal for eating 3-4 people.
To prepare our delicious Mexican enchiladas we need the following ingredients:
4 guajillo chili peppers open, clean and without seeds.
4 ancho chili peppers, open, clean and without seeds.
2 garlic cloves, minced.
¼ teaspoon dried Mexican oregano, salt and pepper to taste.
12 corn tortillas.
2 cups of shredded pork or chicken optional.
1 ½ cup of fresh cheese crumbled.
½ cup of finely chopped white onion.
⅓ cup of vegetable oil.
4 pieces of tomato finely chopped and without seeds.
Red Enchiladas Preparation Mode:
Let's start with the sauce: Lightly toast the chili peppers on a hot comal, pressing them with the help of a spatula, but making sure not to burn them. (This step takes only a few seconds on each side.)
Once the chili peppers are roasted, place them in a saucepan with water and simmer for 15 minutes, or until soft. Remove the pot from the heat and let the chili peppers cool for 10-15 minutes. (Remember that these should be soft and squishy).
After the chili peppers have cooled, drain them and place them in the blender along with the garlic cloves; add ½ cup of clean water and blend until smooth. (If the sauce is very thick or the chilies were not ground well, it is necessary to pass it through a fine sieve). Season with the oregano, salt and pepper.
Preheat the oven to 350ºF (180ºC) to keep the enchiladas warm while you finish assembling them.
In a large skillet add the 2 tablespoons of vegetable oil and heat it over medium heat. (Add the oil little by little - as necessary - while you fry the tortillas, since if you add it all at once the tortillas will absorb it and break).
Dip the tortillas - one by one - in the sauce until both sides are well wetted.
Then place the tortilla in the pan with the hot oil and fry on both sides. (This only takes a few seconds). Place the enchilada on a plate. Add more oil to the pan as needed and continue with the process of frying the tortillas: first you pass them through the sauce and then through the oil. Place the plate where you are putting the enchiladas in the preheated oven to keep them warm while you finish frying the rest of the tortillas.
To serve the enchiladas, first place the filling of your choice in the center of the tortilla and then fold or roll it as seen in the photo above.
Sprinkle enchiladas with cheese and onion; add any other garnish to your liking, and ... Enjoy! You can find the best mexican recipes at CarnEncanto.