Enchiladas Rojas Mexicana (Chicken)

Jun 05, 2023June 5, 20230 1
Authentic Enchiladas Rojas Mexicana recipe with chicken
in Mexican

Prep

20 min

Cook

1 hr

Ready In

1 hr 20 min

Level

Easy

Rating

1 Star2 Stars3 Stars4 Stars5 Stars
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Ingredients

1 roasting chicken
1/2 onion
4 garlic cloves
1 tablespoon salt
15 white corn tortillas
3 tablespoons olive oil ( separated )
1 white onion , chopped
1 bunch fresh cilantro , chopped
2 cups shredded monterey jack cheese
4 cups salsa ( I use the Salsa Roja Mexicana # 197786 ) or 4 cups enchilada sauce

Nutrision Information

Servings Per Recipe
8
Calories
525
Sugar
7g
Fat
24g
Enchiladas Rojas Mexicana is a traditional Mexican dish that translates to 'red chicken enchiladas'. It's a popular recipe made with shredded chicken, red enchilada sauce, corn tortillas, and cheese. This dish is often served during celebrations and gatherings with family and friends. The red enchilada sauce used in this recipe is typically made with dried chili peppers, spices, and herbs. It's a versatile sauce that can be used in many other Mexican dishes as well. Whether you're a fan of spicy food or not, this dish is sure to satisfy your taste buds.

Instructions

1.In a large pot, place the chicken, onion, garlic, and salt. Add water to cover and bring to a boil. Reduce the heat, cover, and simmer for 40-60 minutes or until the chicken is cooked through.
2.Remove the chicken from the pot and let it cool. Once cool enough to handle, shred the chicken and set it aside.
3.In a large skillet, heat 1 tablespoon of olive oil over medium-high heat. Fry the tortillas one at a time until lightly browned, adding more oil as needed. Drain on paper towels.
4.Preheat the oven to 350°F (175°C).
5.In the same skillet, heat the remaining 2 tablespoons of olive oil over medium heat. Add the chopped onion and cook until soft and translucent, about 5-7 minutes. Add the shredded chicken and cilantro, stirring to combine.
6.Spread about 1/2 cup of salsa or enchilada sauce in the bottom of a 9x13 inch baking dish. Arrange 5 tortillas in a single layer over the salsa/sauce. Spoon about 1/3 of the chicken mixture over the tortillas, followed by another 1/2 cup of salsa/sauce. Sprinkle 1/2 cup of shredded cheese over the top. Repeat the layering with the remaining tortillas, chicken mixture, salsa/sauce, and cheese.
7.Bake at 350°F (175°C) for 20-25 minutes or until the cheese is melted and bubbly.

PROS

Enchiladas Rojas Mexicana is a classic Mexican dish that is both flavorful and satisfying.

It’s a great way to use up leftover chicken and is easy to prepare with store-bought salsa or enchilada sauce.

CONS

Enchiladas Rojas Mexicana can be high in calories and fat due to the use of cheese and tortillas.

It’s important to watch portion sizes and serve with a side of vegetables for a balanced meal.

HEALTH & BENEFITS

Enchiladas Rojas Mexicana can provide a good source of protein from the chicken and calcium from the cheese.
The salsa or enchilada sauce may also contain vegetables such as tomatoes and peppers, which are high in vitamins and antioxidants.

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