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Enchiladas Rojas
Enchiladas Rojas

Before you jump to Enchiladas Rojas recipe, you may want to read this short interesting healthy tips about Ways To Live Green Plus Save Money In The Kitchen.

Remember when the only people who cared about the natural environment were tree huggers along with hippies? That has totally changed now, since we all appear to have an awareness that the planet is having problems, and we all have a part to play in fixing it. The experts are agreed that we are not able to adjust things for the better without everyone’s active involvement. Each and every family should start generating changes that are environmentally friendly and they must do this soon. The kitchen area is a good starting point saving energy by going a lot more green.

Refrigerators and freezers use a lot of electricity, especially if they are not running as economically as they should. If you happen to be in the market for a new one, the good news is that compared with styles from 10 or more years ago, they use about 60% less electrical power. The proper temperature for food is 37F inside the fridge and 0F in the freezer, and sticking to these will use less electricity. Checking that the condenser is actually clean, which means that the motor needs to work less often, will also save electricity.

From the above it should be obvious that just in the kitchen, by itself, there are lots of little opportunities for saving energy and money. Eco-friendly living just isn’t that hard. It’s concerning being functional, usually.

We hope you got insight from reading it, now let’s go back to enchiladas rojas recipe. You can cook enchiladas rojas using 11 ingredients and 15 steps. Here is how you cook that.

The ingredients needed to prepare Enchiladas Rojas:
  1. Use Tortillas
  2. Take 1 chicken breast
  3. Prepare 1 lb Queso Fresco (los altos is 👌🏼)
  4. Take 3 tomatoes
  5. You need 5 chiles Nuevo México (flat, red and long)
  6. Use 1 garlic clove
  7. Get 1/2 red onion
  8. Use 1 Roma lettuce
  9. Provide Sour cream
  10. You need 1 Cucumber
  11. Get Vegetable Oil
Instructions to make Enchiladas Rojas:
  1. Boil water in a pot, and heat 2 out of your 3 tomatoes, and your 5 chiles Nuevo México
  2. Boil water in a separate medium pot and boil 1 chicken breast or 2 halves with salt to taste and a 1/4 of an onion…. cook throughly, roughly about 45 mins
  3. Blend your heated tomatoes with your Nuevo México Chiles and the garlic clove, and add salt to taste.
  4. In a skillet, heat up a little bit of oil and add your blended mixture (you can strain it for no seeds, I don't do it tho) Simmer for about 1-2 mins on medium high
  5. Chop up your Roma lettuce to top of your enchiladas with, cut your 1 tomato in juliets, slice your onion in juliets, and slice your cucumber in thin circles or halves. Set aside until your enchiladas are ready to be topped with.
  6. Crumble your Queso Fresco in a bowl and have ready to top your enchiladas with it😋
  7. If your sour cream is too thick you can add milk to make it a little more runny, set aside until enchiladas are ready
  8. Drain and shred your chicken breast
  9. And now the ENCHILADAS!!!
  10. Choice number 1: a good Mexican enchilada usually is prepped by heating oil in a skillet, dipping each tortilla one by one in your enchilada sauce and AFTER, heating it in your heated vegetable oil and removing from heat once cooked; adding your shredded chicken, rolling and topping it off with the lettuce, tomato, cucumber, Queso Fresco and sour cream. HOWEVER KERP IN MIND THIS IS VERY MESSY BUT SO GOOD! Your oil will splatter everywhere because of the chile sauce on your tortilla!! ⚠️⚠️⚠️
  11. Choice Number 2: heat up your oil in a skillet, dip raw tortilla WITHOUT the sauce, cook softly throughly and dip your cooked tortilla into heated enchilada sauce after (this avoids the splatter, but it's not the "Mexican way" to make them lol. They're still very very good!!
  12. Which ever way you choose to make them, stuff with your shredded chicken, roll, and top with your veggies, sour cream, and queso 👌🏼
  13. TIP: I heat up all my tortillas in the oil, and dip into sauce after to avoid the splatter, place my wet and cooked tortillas on a plate, pile about 8 and then stop and roll them instead of making one tortilla and rolling. It's faster and less messy this way!
  14. Serve Hot and Enjoy

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