Enchiladas Rojas
Ingredients:
If you don't feel like cooking chicken, just buy a whole rotisserie and shred the amount you need.
3 bone-in chicken breast halves, boiled and shredded
1/2 onion finely chopped
4 tablespoons of vegetable or canola oil
2 cups of crumbled queso fresco
12 corn tortillas
shredded Monterrey jack cheese
sour cream (thin out by adding milk and mixing well)
For: red enchilada sauce
8 dried California peppers, washed and stems removed
4 cups of water
2 garlic clove
salt & pepper
Directions:
(Enchilada sauce)
In a medium pot add the dry peppers 1 garlic clove season with salt and fill the pot with water. Cook the peppers on high heat until they come to a boil, let the peppers boil for 5 minutes and then remove from heat place lid on pot and let them rest for 15 minutes.
In a blender add the cooked peppers (not the clove), 4 cups of water, 1 uncooked garlic clove and blend on high until smooth. Strain the sauce through a sieve (to remove seeds and bits of pepper skin) push it through with a spoon to make sure all the sauce gets out.
Over low heat cook the sauce, season with salt and pepper to taste. Cook the sauce for about 5 minutes, and then put the heat at lowest possible setting just enough to maintain the sauce warm, but not to dry it out. Sauce will be very red and have a thick consistency, this will coat the enchiladas well, and will not be runny.
Filling: In a large pan heat 2 tablespoons of olive oil, add the shredded chicken, and onions season with salt and pepper. Continue to cook until onion becomes translucent stirring frequently to prevent anything from burning and then remove from heat.
In a medium size frying pan heat the oil. Using tongs, dip each tortilla one by one in the hot oil just enough to soften it. Not fry it. Next dip the tortilla (1 time) in and out of the red sauce, just enough to coat it, do not leave the tortilla in the sauce too long, because it will fall apart. Place the sauce covered tortilla flat on a plate, and spoon the chicken filling on one side and then roll it up tightly. Use the tongs to help you roll it up, or have a bowl with iced water next to you to dip your fingers before each roll of the enchilada.
Serving suggestion:
Plate 3 enchiladas on a plate, top with Monterrey jack cheese, thinly sliced lettuce, drizzle sour cream on top, thinly sliced radishes, and thin slices of avocado with a side of re fried beans, and your favorite rice.
Enjoy!!!