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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 Make Healthy Eating A Part of Your Life.

The benefits of healthy eating are now being given more attention than ever before and there are many reasons for this. The overall economy is affected by the number of individuals who suffer from conditions such as high blood pressure, which is directly related to poor eating habits. There are more and more efforts to try to get people to adopt a more healthy way of living and still it is also easier than ever to rely on fast, convenient food that is not good for our health. A lot of people typically assume that healthy diets demand much work and will significantly alter how they live and eat. In reality, though, simply making a couple of minor changes can positively affect day-to-day eating habits.

These sorts of changes can be done with all sorts of foods and can apply to the oils you cook in and the spread you use on bread. Olive oil, for example, is loaded with monounsaturated fats which are basically good fats that counter the effects of bad cholesterol. Olive oil is also a good source of Vitamin E which has many benefits and is also good for your skin. It might be that you already think that you consume fruit and veggies but it can be worthwhile considering how fresh these are depending on where you buy these. If you can opt for organic foods, you can avoid the problem of ingesting crops that may have been sprayed with toxic pesticides. You can ensure that you’re getting the most nutritional benefits from your fresh produce if you can find a local supplier since you will be able to buy the fruit when it is the freshest and ripest.

As you can see, it’s not at all difficult to start integrating healthy eating into your daily lifestyle.

We hope you got benefit from reading it, now let’s go back to enchiladas rojas recipe. To make enchiladas rojas you need 11 ingredients and 15 steps. Here is how you do that.

The ingredients needed to make Enchiladas Rojas:
  1. Get Tortillas
  2. Get 1 chicken breast
  3. You need 1 lb Queso Fresco (los altos is 👌🏼)
  4. Take 3 tomatoes
  5. Prepare 5 chiles Nuevo México (flat, red and long)
  6. You need 1 garlic clove
  7. Get 1/2 red onion
  8. Prepare 1 Roma lettuce
  9. Provide Sour cream
  10. Prepare 1 Cucumber
  11. You need Vegetable Oil
Steps 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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