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Before you jump to Enchilada Rojas recipe, you may want to read this short interesting healthy tips about Green Living In The Cooking area Could save you Dollars.
It was not really that long ago that hippies and tree huggers were the only ones to show concern about the well-being of the ecosystem. That’s a thing of the past now, with all people being aware of the problems besetting the planet and the shared burden we have for turning things around. The experts are agreed that we are unable to change things for the better without everyone’s active contribution. Each and every family ought to start creating changes that are environmentally friendly and they have to do this soon. Keep reading for some methods to go green and save energy, largely in the kitchen.
A lot of energy is definitely wasted when fridges and freezers, both heavy users of electricity anyway, are not running efficiently. When you can get a new one, they use about 60% less than the old ones which might be more than ten years old. The proper temperature for food is 37F in the fridge and 0F in the freezer, and sticking to these will use much less electricity. Another way to save electricity is to keep the condenser clean, because the motor won’t have to go as often.
The kitchen on its own offers you many small methods by which energy and money can be saved. Green living is not really that hard. A lot of it truly is simply utilizing common sense.
We hope you got insight from reading it, now let’s go back to enchilada rojas recipe. To make enchilada rojas you need 18 ingredients and 7 steps. Here is how you cook it.
The ingredients needed to prepare Enchilada Rojas:
- Get SAUCE…
- You need 8 pulla chiles
- Use 1 clove garlic
- Use 1 roma tomato
- You need ENCHILADA…
- Provide 2 chicken breasts
- You need 1 pack corn tortillas
- Take 2 tsp vegetable oil
- Get TOPPINGS…
- Provide 1/2 head shredded lettuce
- You need 1/2 minced onion
- You need 1 package mexican crumble cheese
- Get SALSA VERDE…
- Use 3 tomatillos
- Get 1/2 cup cilantro
- Provide 1 jalapeño
- Take 1 clove garlic
- You need 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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