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Before you jump to Enchilada Rojas recipe, you may want to read this short interesting healthy tips about Foods That Can Make You Happy.
Many of us have been conditioned to think that comfort foods are not good and should be avoided. However, if your comfort food is candy or junk food this holds true. Other times, though, comfort foods can be altogether nutritious and it’s good for you to eat them. There are several foods that, when you consume them, could better your mood. If you feel a little bit down and you need an emotional pick me up, try some of these.
Green tea is truly great for your mood. You were simply anticipating to read that, weren’t you? Green tea is found to be chock-full of an amino acid referred to as L-theanine. Studies prove that this particular amino acid can actually induce brain waves. This will better your brain’s focus while simultaneously loosening up the rest of your body. You likely already knew how easy it is to be healthy when you consume green tea. Now you know that it helps you to raise your moods too!
So you see, you don’t need junk food or foods that are terrible for you so you can feel better! Go with these hints instead!
We hope you got insight from reading it, now let’s go back to enchilada rojas recipe. To make enchilada rojas you only need 18 ingredients and 7 steps. Here is how you achieve that.
The ingredients needed to cook Enchilada Rojas:
- Use SAUCE…
- Provide 8 pulla chiles
- You need 1 clove garlic
- Provide 1 roma tomato
- Prepare ENCHILADA…
- Get 2 chicken breasts
- You need 1 pack corn tortillas
- You need 2 tsp vegetable oil
- You need TOPPINGS…
- Take 1/2 head shredded lettuce
- Provide 1/2 minced onion
- Prepare 1 package mexican crumble cheese
- Take SALSA VERDE…
- Provide 3 tomatillos
- Prepare 1/2 cup cilantro
- Prepare 1 jalapeño
- Get 1 clove garlic
- Take 2 tbsp salt
Instructions to make Enchilada Rojas:
- Start by boiling your chicken (add salt & chicken flavor bouillon for more taste-optional). Once chicken is done, shred it, adding salt & pepper to taste. Set aside… DO NOT DUMP THE WATER THAT THE CHICKEN BOILED IN!
- Then start your sauce by removing the seeds from the chiles & placing the chiles in a bowl with hot chicken broth (the water used to bowl the chicken). Completely submerse the chiles, roma tomato (sliced in half). Let sit for 10 mins so as to soften the dried chiles.
- Now put the chiles, broth & tomato into a blender. Add garlic clove & a pinch of salt. Blend! (There will be flakes from the chiles but that's to be expected)
- In a small sauce pan on the stove, pour your blender mix over a strainer (like the one I have in the picture below)to catch all the chile flakes. Turn on low heat.
- In a seperate skillet, grease bottom with vegetable oil & turn on medium heat. Take a corn tortilla & dip into the chile sauce, then place in greased skillet to fry. While frying, place a little bit of shredded chicken on one half of the tortilla & gently fold the other side over with a tongs, so as to make your first enchilada. Keep repeating these steps until the chicken is gone.
- Now for the salsa verde…boil tomatillos, jalapeño & clove of garlic. When finished boiling, add to blender with cilantro, a little onion, 2 tbsp salt & a cup of the water it all boiled in. Blend.
- Garnish your enchiladas with onion, lettuce & mexican crumble cheese. Serve & enjoy!
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