Red Enchiladas Recipe
Ingredients:
- Corn tortillas
- Cheese (your choice)
- 6-8 tomatoes
- 5 guajillo chilies
- 1 árbol chili
- 1 clove of garlic
- 1 piece of onion
- Salt to taste
- Shredded chicken
- Knorr Suiza (chicken bouillon)
Preparation:
- Cook the Sauce:
- In a pot, cook the tomatoes, guajillo chilies (stems removed), and the árbol chili until they are soft.
- Once cooked, blend the tomatoes and chilies with the garlic, onion, and Knorr Suiza until smooth.
- Prepare the Sauce:
- Heat a small amount of oil in a frying pan.
- Pour the blended sauce into the pan and cook until it starts to boil, then turn off the heat. Add salt to taste.
- Fry the Tortillas:
- In another pan, heat enough oil to fry the tortillas, keeping it on medium heat.
- Dip each tortilla in the sauce, ensuring they are fully coated. (Note: the tortillas should be at room temperature to prevent them from breaking.)
- Fry the sauced tortillas in the hot oil for a few seconds on each side.
- Assemble the Enchiladas:
- Fill each tortilla with shredded chicken, roll them up, and place them on a serving dish.
- Top with cheese and additional onion if desired.
- Serve:
- Serve the enchiladas hot, garnished with extra cheese and onions if preferred.
Enjoy your delicious red enchiladas!
