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One of my favorite things about making homemade chicken stock is having tender chicken to strip off the bones for homemade enchilada’s.  The secret to a perfect enchilada is in homemade enchilada sauce!  There is a bit of a process when making homemade enchilada’s but once you start dipping and rolling you’ll find that it’s super easy and super delicious!  My grandmother Mita actually taught my mother how to make homemade enchilada’s and let me tell you, there is no comparison between this recipe and a sloppy enchilada you’ll find at an American Mexican restaurant.  One note to remember is that an authentic, traditional enchilada is always made with corn tortillas, no exceptions!  There is no need to drown your enchilada in cheese as the chicken meat mixed with cilantro and green onions really makes this dish to swoon over! 

Enchilada’s Roja

Ingredients:

  • 1lb shredded chicken meat
  • 4 green onions thinly sliced
  • 3/4 cup fresh cilantro, chopped
  • 1/2 cup shredded cheese
  • 1 recipe salsa roja para enchiladas
  • 12 corn tortillas
  • 3/4 cup Extra Virgin Olive Oil
  • 1/2 cup shredded cheese to sprinkle on top

*Tip – You can find great corn tortillas called El Milagro at your Mexican Grocer.  They have no preservatives and their only ingredients are Corn, Lime, and Water!  The best thing, a package of 12 costs 32 CENTS!

Method:

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  • In a large bowl, mix the shredded chicken, green onions, cilantro, and 1/2 cup shredded cheese.
  • After you’ve mixed your meat mixture, it’s time to get everything mise en place.
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  1. Back left burner, keep your enchilada sauce warm over low heat
  2. Back right, the meat mixture placed on the range.  (It’s not on)
  3. Front left, extra virgin olive oil over low heat.
  4. Front right, casserole dish to roll and place enchiladas
  • Using tongs, dip one tortilla at a time into the warm oil to soften the tortilla.  Immediately dip the tortilla into the enchilada sauce and place in your casserole dish.   Fill the center of the tortilla with about 2 tablespoons of meat mixture and roll it up.  One thing to remember is that if you leave the tortilla in the oil for too long, it will get extremely soft and break on you.  Quite literally, you’ll only keep it a few seconds on each side in the oil and about the same amount of time in the enchilada sauce.  Practice makes perfect!
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  • Once all of the enchiladas are rolled, top with the remaining enchilada sauce (you may have some left over) and top with shredded cheese.
  • Bake at 350 for about 20 minutes or until the cheese melts.
  • Garnish with fresh cilantro.
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Buen Provecho!!

Diana is a mother of three, proud wife, and humbled daughter of God. She finds the most joy meeting with Jesus in her organic gardens. She is completely blessed to be able to call herself a stay at home mom where she home educates her children, joyfully serves her husband, and cooks nourishing, real food, for her family. She loves connecting with people on facebook, google+, pinterest, and instagram.

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