Enchiladas Rojas (Red Enchiladas) RecIpe
These enchiladas are different than what one usually finds in restaurants. They are not drowning in sauce, nor smothered with cheese. In fact, if you leave the cheese out of this recipe, you have a low fat, yet satisfying meal. The method described below is more traditional technique of assembling enchiladas, dipping the tortillas in sauce, rather than pouring the sauce over the rolled tortillas.
- 1 chicken, boiled, deboned, skin removed, and shredded
- 4 dozen corn tortillas
- 12 oz queso fresco, crumbled or Monterrey Jack, grated
- 1 onion chopped
- 1 lb tomatoes
- 5 dried ancho chilies
- 1/2 cup water
- 2 cloves garlic, peeled
- 2 tbsp. oil
- salt to taste
How to Make Enchiladas Rojas
For the sauce, boil tomatoes and chilies until tender, about 10 minutes. Drain water, and add tomatoes and chilies to a blender container. Add in water and garlic, and puree well. Heat oil in a skillet. When hot, add in sauce, and simmer for about 10 minutes. Remove from heat, and set aside.
Dip tortillas in the sauce, lightly coating both sides completely. Place tortilla in a casserole dish, and add about 1 tablespoon of chicken to the tortilla. Roll up tortilla. Place at one end of the casserole dish. Proceed with the remaining tortillas in the same fashion. An extra casserole dish may be needed. When finished with the tortillas, sprinkle the onions over the top.
Sprinkle crumbled queso fresco over the top and serve (or, it using Monterrey Jack cheese, place casserole under a heated broiler to melt cheese before serving).