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Before you jump to Enchilada Rojas recipe, you may want to read this short interesting healthy tips about Healthy Eating Doesn’t Need To Be A Chore.
The benefits of healthy eating are now being given more publicity than ever before and there are good reasons for this. Poor diet is a leading factor in health problems such as heart disease and hypertension which can place a drain on the economy. No matter where you look, people are encouraging you to live a healthier way of life but then again, you are also being encouraged to rely on convenience foods that can affect your health in a terrible way. Most likely, a lot of people think that it takes too much work to eat healthily and that they will have to drastically change their lifestyle. It is possible, though, to make some small changes that can start to make a good impact on our everyday eating habits.
If you want to see results, it is definitely not essential to drastically modify your eating habits. It’s not a bad idea if you wish to make considerable changes, but the most important thing is to bit by bit switch to making healthier eating selections. Eventually, you will discover that you actually prefer to eat healthy foods after you have eaten that way for some time. Gradually, your eating habits will change and your new eating habits will entirely replace the way you ate in the past.
All in all, it is not hard to begin to make healthy eating a part of your daily lifestyle.
We hope you got insight from reading it, now let’s go back to enchilada rojas recipe. To cook enchilada rojas you only need 18 ingredients and 7 steps. Here is how you do that.
The ingredients needed to cook Enchilada Rojas:
- Take SAUCE…
- Get 8 pulla chiles
- Use 1 clove garlic
- Get 1 roma tomato
- Use ENCHILADA…
- You need 2 chicken breasts
- You need 1 pack corn tortillas
- You need 2 tsp vegetable oil
- Provide TOPPINGS…
- Provide 1/2 head shredded lettuce
- Provide 1/2 minced onion
- Prepare 1 package mexican crumble cheese
- Get SALSA VERDE…
- Take 3 tomatillos
- Get 1/2 cup cilantro
- Provide 1 jalapeño
- Take 1 clove garlic
- Prepare 2 tbsp salt
Instructions to make Enchilada Rojas:
- 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!
- 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.
- 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)
- 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.
- 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.
- 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.
- Garnish your enchiladas with onion, lettuce & mexican crumble cheese. Serve & enjoy!
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