ENCHILADAS ROJAS RECIPE
Enchiladas Rojas is one of those dishes that are cooked differently in every home. Each cook has his/her own recipe, so this is my own version based on my mom's way of cooking them. In my hometown, it is common to have enchiladas for breakfast or brunch.
Provided by Mely Martínez
Categories Antojitos Main Course
Time 35m
Number Of Ingredients 12
Steps:
- Let's start first with the enchilada sauce. Slightly roast the peppers in a hot griddle, pressing them flat with the help of a spatula. Make sure NOT to burn them. This step takes a few seconds on each side of the peppers.
- Once roasted, place them in a saucepan with water and turn the heat to medium and simmer for about 15 minutes or when they look soft.
- Remove saucepan from stove and let them cool for another 10-15 minutes. The pepper skins should look soft.
- After the resting period, drain the peppers and place in the blender along with the garlic cloves. Add 1/2 cup of clean water and blend until you have a smooth sauce. If necessary, strain the sauce into a large bowl using a fine strainer. Season with the oregano, salt, and pepper, and set aside.
- Preheat your oven to 350 degrees, just to keep the red enchiladas warm while you finish assembling them. Add the 2 tablespoons of vegetable oil in a large skillet over medium heat. Add oil little by little as needed. To much oil will get a soggy tortilla.
- Dip the tortilla into the enchilada sauce to lightly coat each side.
- Place it in the Frying Comal-pan or skillet and briefly fry a few seconds on both sides. Add more vegetable oil to the skillet as needed. Place fried tortillas in a dish while you make the rest of the tortillas to keep warm in the oven.
- To assemble the red enchiladas, first, place the filling in the center of the tortilla and fold it. Sometimes I place a meat filling into the center of the tortilla and then roll it, like in the pictures above.
- Sprinkle the enchiladas with the cheese and onion. Add the garnish of your choice and enjoy!
- If you decide to add the potatoes and carrots as a garnish: Peel potatoes and carrots, cut into cubes and boil until almost tender but still firm. Then drain and cool.
- Use the same frying pan where you fried the red enchiladas to lightly fry the potatoes, adding a little more oil. The potatoes and carrots will be coated with some of the sauce sticking to the frying pan. Season with salt and garnish with cheese.
Nutrition Facts : ServingSize 2 Enchiladas, Calories 399 kcal, Carbohydrate 43 g, Protein 11 g, Fat 22 g, SaturatedFat 14 g, Cholesterol 21 mg, Sodium 276 mg, Fiber 10 g, Sugar 12 g
ENCHILADAS COLORADO
Steps:
- For the tortillas: Combine the masa, water, shortening and salt in a bowl. Bring the mixture together with your hands and make into a uniform disc. Wrap the disk in plastic wrap and let rest at room temperature for about 20 minutes.
- Preheat a large cast-iron pan over high heat. Line the tortilla press with parchment paper.
- Portion the dough into golf-ball-size balls, about 1 1/2 ounces each. Place 1 ball at a time into the tortilla press between two sheets of parchment paper. Press down on the tortilla press. Carefully, peel away one sheet of the parchment. Flip the exposed side of the tortillas onto your hand and carefully remove the other side of the parchment. Place the tortilla directly onto the preheated skillet. Cook until the edges begin to curl and bumps form, 1 to 2 minutes. Flip and cook the other side, 1 to 2 minutes. Repeat with the remaining tortillas.
- For the enchiladas: Combine the chicken, chicken broth, salt, garlic and onions in a large saucepan over high heat. Bring to a boil, and then reduce the heat, cover with a lid and simmer until the chicken is fully cooked, about 20 minutes. Remove the chicken and set aside to cool. When cool enough to handle, shred the chicken and set aside.
- For the Colorado sauce: Heat a medium skillet over medium-high heat. Toast the chiles skin-side up until fragrant and beginning to darken, 30 seconds to 1 minute.
- Transfer the chiles to a bowl and pour over the boiling water, or enough to cover the chilies; soak until softened, about 15 minutes. Transfer the chiles and steeping liquid to the bowl of a food processor. Pulse until a smooth paste forms.
- Heat the vegetable oil in a saucepan over medium heat. Add the coriander, cumin, garlic and onions and cook until softened and fragrant, 6 to 8 minutes. Whisk in the blended chile paste and bring to a simmer. Cook until slightly reduced and flavors are developed, 4 to 6 minutes. Sprinkle with salt and black pepper. Set aside.
- For assembly: Pour 1/4 inch vegetable oil into a large frying pan over medium-high heat. Soften the tortillas one at a time in the hot oil, about 5 seconds. Set each tortilla on a paper towel afterwards to soak up some of the oil.
- To assemble the enchiladas, dip a softened tortilla in simmering Colorado sauce and place on a work surface. Add 2 tablespoons shredded chicken and 1 tablespoon Colorado sauce. Roll up tightly and place on a serving platter.
- Top the enchiladas with crumbled queso fresco, onions and cilantro. Drizzle with some crema, if using, and serve immediately.
ENCHILADAS COLORADAS (RED ENCHILADAS)
I picked up this recipe while living in The Land of Enchantment New Mexico. Makes a great breakfast.
Provided by Johnney
Categories One Dish Meal
Time 37m
Yield 4 serving(s)
Number Of Ingredients 10
Steps:
- Prepare RED CHILE SAUCE:.
- Wash chile and remove stems and seeds.
- Combine chile and water in a saucepan and bring to a boil.
- Lower heat and cook for 15 minutes.
- Let cool and blend in a blender a small amount at a time.
- Strain through a sieve and add salt.
- Store 2 cups in refrigerator for immediate use and freeze remainder for later use.
- Prepare ENCHILADAS:.
- Heat chile sauce over low heat.
- Heat oil in frying pan.
- Using tongs, dip each tortilla in the hot oil just long enough to soften it.
- DO NOT FRY!
- Place 2 tortillas, one at a time, on an oven proof plate.
- Spoon on one or two tablespoons of the red chile sauce.
- Sprinkle with cheese and onion.
- Repeat the process with 2 more tortillas.
- Put plate in a warm oven to melt cheese.
- Repeat the procedure until all four plates are in the oven.
- Melt butter in a frying pan.
- Fry the eggs the way you like them (Over easy works best with for this dish).
- Place one egg on top of each enchilada plate.
- Decorate edges of plate with shredded lettuce and serve.
Nutrition Facts : Calories 570, Fat 35.7, SaturatedFat 16.6, Cholesterol 278.7, Sodium 1064.9, Carbohydrate 39.1, Fiber 5.9, Sugar 4.2, Protein 25.2
EASY RED CHICKEN ENCHILADAS
Starting with a homemade red sauce, these Tex-Mex enchiladas are faster and easier to make than their Mexican forefathers, but still so delicious. This recipe makes 2 1/2 cups sauce, enough for 4 to 6 individual skillet enchiladas or 1 regular baking dish. Garnish with sour cream and guacamole.
Provided by Chef John
Categories Meat and Poultry Recipes Chicken Baked and Roasted Breasts
Time 1h
Yield 1
Number Of Ingredients 21
Steps:
- Melt butter with olive oil in a saucepan over medium heat. Add onion and salt; cook and stir until onion starts to turn golden brown, 3 to 5 minutes. Stir in flour, chile powder, cumin, chipotle powder, black pepper, oregano, cayenne, and cinnamon. Cook and stir until fragrant, about 3 minutes. Add tomato paste and mix until fully combined. Pour in chicken broth and whisk until smooth.
- Increase heat to high and bring sauce to a simmer. Reduce heat to medium-low and simmer, stirring occasionally, until flavors come together, about 10 minutes. Taste and season as desired. Blend sauce with an immersion blender.
- Preheat the oven to 400 degrees F (200 degrees C).
- Lightly brush tortillas with oil. Heat a small cast iron skillet over medium-high heat. Heat tortillas until flexible, about 30 seconds per side.
- Cover the bottom of the skillet with a scoop of enchilada sauce. Place a tortilla on top and add 1/2 of the chicken, 1/3 of the Jack cheese, and 1/2 the cilantro and green onions. Spoon on more sauce and repeat layers, finishing with sauce and the remaining cheese.
- Bake in the preheated oven until cheese melts and sauce is bubbling, 10 to 15 minutes.
Nutrition Facts : Calories 1376.5 calories, Carbohydrate 79.5 g, Cholesterol 240.5 mg, Fat 92.8 g, Fiber 10.8 g, Protein 59 g, SaturatedFat 36.9 g, Sodium 5142.3 mg, Sugar 12.2 g
COLORADO-STYLE BEEF ENCHILADAS
Make and share this Colorado-Style Beef Enchiladas recipe from Food.com.
Provided by ratherbeswimmin
Categories < 4 Hours
Time 1h20m
Yield 6-8 serving(s)
Number Of Ingredients 15
Steps:
- Brown the meat and onion in a skillet over medium heat (while the meat is browning, prepare the sauce).
- Drain meat and return to pan; add in taco seasoning, salt, pepper, green chiles, green chile salsa, and ¼ to 1/3 cup water; mix well, cover, and simmer on very low heat for 15 minutes.
- Check meat mixture to see if most of the water has been absorbed; the meat should remain moist; adjust seasonings to taste; cover and keep warm.
- The sauce: in a bowl, combine the red and green enchilada sauces, sour cream, and cream or milk; whisk until well blended and smooth.
- In a small pan, add 3-4 tablespoons oil; heat over medium heat until hot.
- Using metal tongs, work quickly and dip each side of a corn tortilla in hot oil (not more than 1-2 seconds per side).
- Promptly place tortilla on a plate lined with paper towels to drain excess oil.
- Repeat with remaining tortillas, adding extra oil to the pan as needed.
- To assemble: in a 13 x 9 inch baking dish, pour ¾ cup sauce on bottom of dish to cover.
- Place a single layer of corn tortillas on sauce; top with a layer of half the meat mixture, then sprinkle with cheese.
- Repeat tortilla, meat, and cheese layers; pour remaining sauce over layers and top with cheese.
- To freeze-cool enchiladas completely; cover well and freeze.
- To serve-thaw completely; bake at 350° for 18-20 minutes or until cheese is bubbly and heated through.
- Serve with shredded lettuce and diced tomatoes and top with sour cream and/or guacamole.
Nutrition Facts : Calories 699.7, Fat 42.5, SaturatedFat 22.8, Cholesterol 151.4, Sodium 1882.7, Carbohydrate 36.8, Fiber 5.4, Sugar 4.7, Protein 43.3
ENCHILADAS WITH RED SAUCE
Make and share this Enchiladas with Red Sauce recipe from Food.com.
Provided by Barefoot Beachcomber
Categories Mexican
Time 2h3m
Yield 4 serving(s)
Number Of Ingredients 22
Steps:
- Brown ground beef and large chopped onion in a large skillet, stirring until meat crumbles.
- Drain and return mixture to skillet. Add flour and next 5 ingredients, stirring well.
- Add stewed tomatoes; stir well.
- Bring to a boil; cover, reduce heat, and simmer 10 to 15 minutes, stirring occasionally.
- Pour 1 1/2 cups red sauce into a 13x9" baking dish.
- Set aside. Wrap tortillas in aluminum foil.
- Heat at 350F for 12 to 15 minutes or until softened.
- Combine 1 cup chopped onion and 1 cup sliced olives.
- Working with 1 tortilla at a time, keeping remaining tortillas covered and warm, sprinkle 2 heaping tablespoonfuls onion-olive mixture down center of tortilla.
- Top with 1/4 cup meat mixture. Roll tortilla tightly, and place in prepared dish, seam side down.
- Repeat with remaining tortillas.
- Pour remaining 2 1/2 cups red sauce over tortillas.
- Cover and bake at 350F for 15 minutes.
- Uncover and sprinkle with cheese. Bake, uncovered, 5 additional minutes.
- Top enchiladas with sour cream.
- Red Sauce:
- Cook crushed garlic in butter 1 to 2 minutes, stirring often. Gradually stir in flour.
- Cook, stirring constantly, 1 minute. Gradually add tomato sauce and broth; add seasonings.
- Cook over medium heat, stirring constantly, until smooth and thickened.
Nutrition Facts : Calories 1511.8, Fat 127.7, SaturatedFat 59.9, Cholesterol 223.7, Sodium 2704.7, Carbohydrate 62.7, Fiber 11, Sugar 12.1, Protein 34.3
ENCHILADAS (RED CHILI)
Make and share this Enchiladas (Red Chili) recipe from Food.com.
Provided by Chef Janet 197014
Categories Mexican
Yield 6 serving(s)
Number Of Ingredients 5
Steps:
- Fry corn tortillas in deep fat to soften.
- Immerse in chili sauce and place on a warm oven-proof plate.
- Sprinkle with grated cheese and chopped onion.
- Cover with red chili sauce and place another tortilla on top.
- Repeat the process then pour enough chili sauce over them to cover tortillas.
- Three tortillas make one serving.
- A fried egg is traditional on top of each enchilada.
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