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Enchiladas Rojas
Enchiladas Rojas, a beloved dish in Mexican cuisine, are tantalizingly rolled corn tortillas generously filled with tender, shredded chicken and smothered in a rich, vibrant red chili sauce. This dish brings together the warmth of spices and the freshness of cilantro and avocado, creating a perfect harmony of flavors. Traditionally served with a dollop of creamy sour cream, these enchiladas are not just a meal but a celebration of culture and family gatherings. Enjoy them as a hearty dinner or a festive dish at celebrations!
Servings: 4
Ingredients
- Vegetable oil
- 2 tablespoons
- Salt
- to taste
- Black pepper
- to taste
- Fresh cilantro
- 1/4 cup, chopped
- Avocado
- 1, sliced
- Sour cream
- 1/2 cup
- Cheddar cheese
- 1 cup, shredded
- Red chili sauce
- 2 cups
- Corn tortillas
- 12
- Chicken breasts
- 2 cups, cooked and shredded
Instructions
- Preheat the oven to 350°F (175°C).
- In a skillet, heat the vegetable oil over medium heat.
- Pour 1 cup of red chili sauce into a shallow dish. Dip each corn tortilla in the sauce to coat both sides.
- Place a generous spoonful of shredded chicken in the center of each tortilla, then roll it up tightly.
- Arrange the rolled enchiladas seam side down in a greased baking dish.
- Pour the remaining red chili sauce over the enchiladas, ensuring they are well covered.
- Sprinkle the shredded cheddar cheese evenly on top of the enchiladas.
- Bake in the preheated oven for 20-25 minutes, or until the cheese is melted and bubbly.
- Remove from the oven and let cool for a few minutes before serving.
- Serve hot, topped with sour cream, avocado slices, and a sprinkle of chopped cilantro.
Dietary Information
Servings: 4 • Dish Type: Main Course • Prep Time: 20 minutes • Cook Time: 25 minutes • Calories: 450 • Fat: 22g • Carbs: 40g • Protein: 25g • Sodium: 800mg • Sugar: 3g
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