Teresa's Recipes
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!
Ingredients
- 2 tablespoons Vegetable oil
- to taste Salt
- to taste Black pepper
- 1/4 cup, chopped Fresh cilantro
- 1, sliced Avocado
- 1/2 cup Sour cream
- 1 cup, shredded Cheddar cheese
- 2 cups Red chili sauce
- 12 Corn tortillas
- 2 cups, cooked and shredded Chicken breasts
Dietary Notes
- 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
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.
Tips
- For a spicier kick, add diced jalapeños to the filling or use a spicier red chili sauce.
- Feel free to swap out the chicken for shredded beef or sautéed vegetables for a vegetarian version.
- If you prefer a smokier flavor, try using roasted red peppers in your chili sauce.