Easy Red Enchilada Recipe 🇲🇽
These enchiladas do take some time ; but it’s definitely worth it ! ❤️#emergingcreator
CHICKEN FILLING :
2-3 chicken breasts
1/4 cut of an onion
1 tbs chicken bouillon
1 tsp salt
1 garlic
2 bay leaves
Boil on medium heat in a pot with water for 25-30 mins check internal temp it should be 165! Shred the chicken and set aside . You can add Cotija cheese if you’d like for some flavor , or even a little bit of the sauce for an extra tasty touch .
ENCHILADA SAUCE RECIPE :
6 chile guajillo
6 New Mexico chile pods
2 pieces of garlic
1/4 piece of a white onion
BOIL FOR 20 mins
After it’s done boiling add it to a blender along with 1/4 c of the water from the pot and add :
2 tsp oregano ( I pour it into my hands and crush it to release the flavor )
2 tsp Salt
1 tsp Pepper
2 tsp chicken bouillon
this part I don’t measure I just add as I go 👀 to be on the safe side start with these measurements . This part will be based off of preference .
After you blend your sauce run it through a sifter to catch any loose seeds. You can add some oil to a plan slightly pan fry your corn tortilla , then dip into the sauce and enjoy ! ❤️ #enchiladarecipe #mexicanricerecipe #mexicandish
Making red enchiladas from scratch can seem like a labor of love, and I can definitely relate to the time it takes to prepare everything properly! From my own experience, using dried chile pods like guajillo and New Mexico chile really elevates the flavor profile of the sauce, giving it a smoky yet slightly fruity taste, which is a hallmark of traditional Mexican enchiladas. The step to boil the chiles and then blend them with garlic, onion, and carefully crushed oregano truly releases a wonderful aroma and depth. When it comes to the chicken filling, I find that adding bay leaves and chicken bouillon to the boiling water adds a subtle background flavor that keeps the chicken juicy and tender. Shredding the chicken while warm also helps it absorb any additional sauce or seasoning you want to add. For an extra touch, sprinkling some Cotija cheese inside the enchiladas or on top just before serving adds a nice salty richness that complements the slightly spicy sauce. A tip I'd like to share is about the tortillas: lightly frying the corn tortillas before dipping them in the sauce helps prevent them from becoming too soggy and falling apart. It adds a nice texture contrast too. Running the blended sauce through a fine sieve to remove seeds ensures the sauce is silky smooth, which enhances the overall dish experience. For those who want to experiment further, you can adjust the seasoning gradually after blending the sauce. This recipe leaves room for personal preference with salt, pepper, and bouillon amounts, so tasting as you go is key. The process might take some time, but as the original recipe says, it's definitely worth the effort to bring an authentic homemade Mexican flavor to your table!