Enchiladas Rojas
An authentic recipe from the Chihuahua region of Mexico. Makes 12 enchiladas.
Ingredients
Enchiladas
2 large whole chicken breasts (best with bone in)
2 clove garlic
1 medium onion, chopped (for preparing chicken)
salt to taste
1 cup Red Enchilada Sauce (see Below)
flour (for thickening) (approx. 1 Tbsp flour per cup of Enchilada sauce)
vegetable oil
12 corn tortilla
4 oz. Monterey Jack cheese, grated
4 oz. cheddar cheese, grated
onion, chopped (for preparing enchiladas)
2 clove garlic
1 medium onion, chopped (for preparing chicken)
salt to taste
1 cup Red Enchilada Sauce (see Below)
flour (for thickening) (approx. 1 Tbsp flour per cup of Enchilada sauce)
vegetable oil
12 corn tortilla
4 oz. Monterey Jack cheese, grated
4 oz. cheddar cheese, grated
onion, chopped (for preparing enchiladas)
Roja Sauce
12 ounces red chile, whole, dried (Variations listed below)
2 cloves garlic water salt to taste
2 cloves garlic water salt to taste
------- Excellent Roja Sauce Variations -------
#1 - Medium Hot - (Used by Martha Becerra - Delicious )
3 ounces New Mexico red chile, mild, dried
3 ounces guajillo chile peppers, dried
3 each ancho chile peppers, dried
2 each mulato chile peppers, sweet, not hot
5 each pasilla chile, hot dried
3 ounces guajillo chile peppers, dried
3 each ancho chile peppers, dried
2 each mulato chile peppers, sweet, not hot
5 each pasilla chile, hot dried
#2 - For those who like it hotter - (Used by Alma Becerra Hanson & Kathy Hanson - Delicious)
3 ounces New Mexico red chile, hot
3 ounces guajillo chile peppers, hot
3 each ancho chile peppers
2 each mulato chile peppers, hot
3 ounces guajillo chile peppers, hot
3 each ancho chile peppers
2 each mulato chile peppers, hot
Directions
Prepare Chicken:
In large pot, cook chicken breasts, onion, garlic, salt and pepper. When chicken is tender, remove and cool. Save broth for enchilada sauce. Shred chicken.
In large pot, cook chicken breasts, onion, garlic, salt and pepper. When chicken is tender, remove and cool. Save broth for enchilada sauce. Shred chicken.
Prepare Sauce:
Use rubber gloves. Remove seeds and veins from chile. Wash in cold water to remove remaining seeds, veins and dirt. Bring water to a boil in large saucepan. Drop chilies in and push down with spoon. Turn off heat and let stand for 45-60 minutes. Save chile water. Puree softened chilies with cup or more of chile water, cloves of garlic and salt in blender for 30 seconds or until smooth. Push chilies through strainer to remove skin and seeds. Add chile water until thickness of heavy cream. Makes about 4 cups. It is ready to prepare for enchiladas.
Note: Enchilada sauce can be made ahead and frozen.
Day ahead: Thaw sauce, cook chicken and save broth, grate cheese, chop onions, make beans and rice.
Morning of dinner: Make up enchilada sauce with flour and broth. Make enchiladas and place on cookie sheets. Save sauce to serve with enchiladas or to pour over if needed toward end of cooking.
Use rubber gloves. Remove seeds and veins from chile. Wash in cold water to remove remaining seeds, veins and dirt. Bring water to a boil in large saucepan. Drop chilies in and push down with spoon. Turn off heat and let stand for 45-60 minutes. Save chile water. Puree softened chilies with cup or more of chile water, cloves of garlic and salt in blender for 30 seconds or until smooth. Push chilies through strainer to remove skin and seeds. Add chile water until thickness of heavy cream. Makes about 4 cups. It is ready to prepare for enchiladas.
Note: Enchilada sauce can be made ahead and frozen.
Day ahead: Thaw sauce, cook chicken and save broth, grate cheese, chop onions, make beans and rice.
Morning of dinner: Make up enchilada sauce with flour and broth. Make enchiladas and place on cookie sheets. Save sauce to serve with enchiladas or to pour over if needed toward end of cooking.
Prepare Enchiladas:
In a large frying pan, heat oil on medium heat. Stir in flour to make a rue. Fry until pale golden brown. Add chicken broth to make a gravy. Add enchilada red sauce and bring to a boil until thickened. Simmer for 20 minutes. Add salt to taste. Keep sauce warm in this pan.
In separate fry pan, heat oil on medium heat. Line cookie sheet with paper towels. Fry tortillas in a small amount of hot oil for a few seconds on each side until limp. Drain on paper towels. Cover first layer with paper towels and place remaining tortillas on top. Dip each tortilla in enchilada sauce. Drain slightly and put on plate. Fill with some of the chicken, cheese and optional onion. Roll up loosely and place seam-side-down, side by side in the serving dish or on a cookie sheet. As the chili gravy thickens, thin with chicken broth and chili water. When all tortillas are filled, add a little broth or chili water to the remaining sauce if too thick, then bring to boil and pour some over the enchiladas. Top with mixture of grated Monterey and Cheddar Cheese or grated hard Monterey Jack Cheese (Preferred when available). Place the enchiladas uncovered in a 350 degree oven for 15 or 20 minutes. Cover with foil and put in warm oven, being careful not to let dry out.
If made a day ahead, cover and place in 350 oven until totally heated.
In a large frying pan, heat oil on medium heat. Stir in flour to make a rue. Fry until pale golden brown. Add chicken broth to make a gravy. Add enchilada red sauce and bring to a boil until thickened. Simmer for 20 minutes. Add salt to taste. Keep sauce warm in this pan.
In separate fry pan, heat oil on medium heat. Line cookie sheet with paper towels. Fry tortillas in a small amount of hot oil for a few seconds on each side until limp. Drain on paper towels. Cover first layer with paper towels and place remaining tortillas on top. Dip each tortilla in enchilada sauce. Drain slightly and put on plate. Fill with some of the chicken, cheese and optional onion. Roll up loosely and place seam-side-down, side by side in the serving dish or on a cookie sheet. As the chili gravy thickens, thin with chicken broth and chili water. When all tortillas are filled, add a little broth or chili water to the remaining sauce if too thick, then bring to boil and pour some over the enchiladas. Top with mixture of grated Monterey and Cheddar Cheese or grated hard Monterey Jack Cheese (Preferred when available). Place the enchiladas uncovered in a 350 degree oven for 15 or 20 minutes. Cover with foil and put in warm oven, being careful not to let dry out.
If made a day ahead, cover and place in 350 oven until totally heated.
©2015 HansRich Productions
