Enchiladas Rojas
Makes 4 Cups Enchilada Sauce Makes 20 Enchiladas
Calories: 0kcal
Ingredients
- For the Enchilada Sauce
- 2 oz Guajillo Peppers Approx 8 medium peppers, stems and seeds removed
- 1 oz Ancho Chiles approx 2 medium peppers, stems and seeds removed
- 1/4 Yellow Onion
- 5 Garlic Cloves
- 4 Cups Chicken Stock
- 1 Tablespoon Vegetable Oil
- 1 1/2 Medium Chipotle Peppers , in adobo
- 2 Teaspoon Chipotle Pepper Adobo
- 1 Tablespoon Brown Sugar
- 1/2 Teaspoon Cinnamon
- For the Enchiladas
- Tortillas
- 2 1/2 Cups Chicken shredded
- Garnish
- Crema Mexicana
- White Onion chopped
- Cilantro Chopped
- Queso Cotija
Instructions
- For the Sauce:
- Start by placing your dried chiles, yellow onion, and garlic cloves in a large bowl, and covering them with boiling water. Let sit for 15-18 minutes until the peppers are fully rehydrated.
- After the peppers have rehydrated place in a blender, then add yellow onion, garlic cloves, chicken stock, vegetable oil, chipotle peppers, adobo, brown sugar and cinnamon. Blend until smooth, then strain into a small saucepan. Bring your sauce to a simmer, then reduce the flame to low and let cook 15 minutes. Taste your sauce for salt, and adjust. If your sauce sits out and starts to separate, just give it a whisk.
- To Assemble
- Heat 1/4 cup of vegetable oil in a large skillet on medium-low heat. lightly dip your tortillas in the sauce, then place in the skillet and fry for about 2 minutes on each side. Add some of the shredded chicken, then roll your enchiladas and plate. Pour a little bit of the sauce over your rolled enchiladas, and top with crema Mexicana, chopped onion, chopped cilantro and queso cotija.
Nutrition
Serving: 0g | Calories: 0kcal | Carbohydrates: 0g | Protein: 0g | Fat: 0g | Saturated Fat: 0g | Polyunsaturated Fat: 0g | Monounsaturated Fat: 0g | Trans Fat: 0g | Cholesterol: 0mg | Sodium: 0mg | Potassium: 0mg | Fiber: 0g | Sugar: 0g | Vitamin A: 0IU | Vitamin C: 0mg | Calcium: 0mg | Iron: 0mg