Enchiladas Rojas

So, I've been craving Enchiladas Rojas (Red Enchiladas) for the past few days 

(okay, okay... enchiladas are always on my mind). 

Especially these ones...

But anyways, I finally headed to the store last night for cheese and tortillas.

(I had everything else on hand.) 

and I got to cooking early this morning.

Because I'm working around baby's set schedule I ended up splitting up tasks. 

This morning I prepped the chicken by boiling it and shredding it and placed the enchilada sauce in the fridge to thaw [Enchilada Sauce Recipe: Coming Soon].

While Amalia was napping I diced the tomatoes and onions, and shredded the cheese.

and right before dinner I put everything together. 

& it was absolutely delicious!

Feel free to try out this family recipe and let me know what you think! 

(Pairs well with spanish rice...)

Enchiladas Rojas

Ingredients:

1.5 lb shredded chicken breast

2 medium roma tomatoes

 ½ medium yellow onion

1 clove garlic

1 cup shredded monterey jack cheese

16 corn tortillas

2 cups enchilada sauce

2 cups chicken broth

Directions: 

1. Place chicken in a pot large enough to fit all pieces without overlapping. Add enough water to cover chicken. Add 1tbs salt, 1/4 onion and 1 clove garlic to water. Bring to boil, and then reduce heat. Simmer until cooked (15-20 minutes).

 2. While chicken is boiling, chop ¼ onion and 2 medium tomatoes.

3. Once chicken is done, set chicken aside to cool until easy to handle. Discard any vegetables from the liquid and reserve about 2 cups broth.

4. Using your fingers (or two forks) shred chicken.

5. In a large frying pan, heat 2 tbs oil. Add chopped onion and sauté for about 2-3 minutes until translucent. Once onion is translucent, mix in diced tomato and continue to sauté for 2-3 minutes. Add 2 cups reserved chicken broth and shredded chicken. Stir and simmer for about 10 minutes. Add Lawry’s seasoning salt and pepper to taste. Remove from heat when done.

6. In small frying pan heat a tablespoon of oil. When oil is hot, add a tortilla and cook for a few seconds on each side until softened. Set tortilla aside and repeat until all tortillas are cooked.

7. Place enchilada sauce in a medium dish large enough to fit the circumference of a tortilla.

8. One by one, dip each tortilla in sauce, then add 2tbs chicken mixture and 1 tbs shredded cheese to each tortilla, then roll. Lightly cover rolled enchiladas with shredded cheese.

9. Place in oven at 350 degrees F, for about 5-10 minutes until cheese is melted. 

10. Enjoy!

Print out this recipe card for easy viewing...

*Note: Recipe Card is slightly different from the recipe I posted, in that it skips chicken preparation.*

From our kitchen to yours, ¡buen provecho!

hasta luego,

Elle Bee