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Enchilada Rojas
Enchilada Rojas

Before you jump to Enchilada Rojas recipe, you may want to read this short interesting healthy tips about Energy Boosting Snacks.

Enjoying healthy foods can make all the difference in the way you feel. We are likely to feel way less gross after we increase our intake of healthy foods and decrease our consumption of junk foods. A little bit of pizza does not have you feeling as healthy as eating a fresh green salad. Selecting healthier food choices can be difficult when it is snack time. Shopping for snacks can be a difficult task because you have so many options. There’s nothing like one of these healthy foods when you really need an energy-boosting snack food.

If you are not sensitive to nuts, try having some almonds! Almonds are usually considered a super food because they’re packed full of things which help boost our vitality while keeping us healthy. Almonds are a natural way to obtain B vitamins as well as other vitamins and minerals. Almonds, like turkey, contain the enzyme tryptophan which may often make you sleepy. However, you won’t need a nap after consuming almonds. These nuts unwind the muscles and supply a general sense of peace. Your emotional state is often lifted by just eating almonds.

You don’t have to look far to discover a wide range of healthy snacks that can be easily prepared. Choosing to live a healthy life style can be as simple as you want it to be.

We hope you got benefit from reading it, now let’s go back to enchilada rojas recipe. To cook enchilada rojas you need 18 ingredients and 7 steps. Here is how you do it.

The ingredients needed to make Enchilada Rojas:
  1. Use SAUCE…
  2. Get 8 pulla chiles
  3. Get 1 clove garlic
  4. Take 1 roma tomato
  5. Get ENCHILADA…
  6. Provide 2 chicken breasts
  7. Get 1 pack corn tortillas
  8. Provide 2 tsp vegetable oil
  9. Take TOPPINGS…
  10. Take 1/2 head shredded lettuce
  11. Get 1/2 minced onion
  12. Get 1 package mexican crumble cheese
  13. Take SALSA VERDE…
  14. Prepare 3 tomatillos
  15. Use 1/2 cup cilantro
  16. You need 1 jalapeño
  17. Provide 1 clove garlic
  18. Take 2 tbsp salt
Steps to make Enchilada Rojas:
  1. 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!
  2. 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.
  3. 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)
  4. 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.
  5. 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.
  6. 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.
  7. Garnish your enchiladas with onion, lettuce & mexican crumble cheese. Serve & enjoy!

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