Classic Red Enchiladas with Chicken and Fresh Greens
Experience the rich, authentic flavors of traditional Mexican cuisine with these Classic Red Enchiladas. Bursting with the smoky essence of ancho chiles, creamy cheese, and topped with vibrant lettuce and savory chicken, these enchiladas are perfect for lunch or a snack. Prepare them for family gatherings or casual get-togethers, and share the joy of homemade goodness. This recipe will guide you through every step, ensuring a delicious dish that is sure to impress.
4
Servings
295
Calories
10
Ingredients
Ingredients
Dried ancho chiles
5 medium (Torn into flat pieces)
Garlic cloves
2 (Peeled and roughly chopped)
Salt
to taste (For seasoning)
Grating cheese (Romano or Parmesan)
1/2 cup (Grated)
White onion
1 small (Thinly sliced)
Shredded cooked chicken
2 cups (Optional, warm if using)
Corn tortillas
12 (For wrapping the enchiladas)
Vegetable oil or pork fat
1/3 cup (For frying the tortillas)
Romaine lettuce
4 cups (Sliced into 1/4-inch pieces)
Vinegar
1 1/2 tablespoons (Cider vinegar works best)
Instructions
1
Prepare the Sauce: Begin by heating a dry skillet or griddle over medium heat. Tear the dried ancho chiles into flat pieces and toast them a few at a time using a metal spatula to press them down, skin-side up, until fragrant and lightly colored (about 10 seconds). Be careful not to let them smoke. Transfer the toasted chiles to a bowl, cover with approximately 3 cups of hot tap water, and place a small plate on top to keep them submerged. Soak them for 20 minutes.
2
Once the chiles are rehydrated, use tongs to transfer them to a food processor or blender. Measure out 1 1/2 cups of the soaking liquid and add it to the chiles along with the garlic cloves. Blend until smooth, then strain the mixture through a medium-mesh strainer into a pie plate. Season the sauce well with salt, usually about 1/2 teaspoon, adjusting to taste.
3
Prepare Other Ingredients: Set out the grated cheese and thinly sliced onion. If you're adding chicken, warm it in the microwave or a small skillet over medium-low heat, adding a bit of water to prevent sticking.
4
Fry the Tortillas: Preheat your oven to 350°F (175°C). Position the sauce and tortillas near the stove, with a baking sheet on hand. In a small (preferably nonstick) skillet over medium heat, add 1 tablespoon of vegetable oil or pork fat. When the oil is hot, dip each tortilla, both sides, into the sauce and then sear it in the skillet for about 20 seconds. Flip to sear the other side for an additional 20 seconds. Transfer the folded tortillas to the baking sheet, and repeat the process with the remaining tortillas, adding more oil as needed. Once all are done, place the baking sheet in the oven to heat them through for about 5 minutes.
5
Prepare the Salad: While the enchiladas are warming, toss the sliced romaine lettuce in a bowl with vinegar and a generous sprinkle of salt.
6
Serve: Divide the heated enchiladas among four plates, generously topping each with grated cheese, sliced onion, chicken (if using), and a hearty helping of dressed romaine lettuce. Enjoy your delicious enchiladas immediately!
Nutrition Information
13.5g
Fat
31.5g
Carbs
13g
Protein
2.75g
Fiber
Frequently Asked Questions
Frequently Asked Questions
What type of chiles are used for the red enchilada sauce?
The recipe calls for 5 medium dried ancho chiles.
How long should I soak the dried chiles?
The chiles should be soaked in hot tap water for 20 minutes after being toasted.
How do I toast the dried ancho chiles?
Tear them into flat pieces and toast them on a dry skillet or griddle for about 10 seconds per side until fragrant, pressing them down with a spatula.
How much soaking liquid is needed for the sauce?
You should measure out 1 1/2 cups of the soaking liquid to blend with the chiles and garlic.
Should I strain the enchilada sauce?
Yes, once blended, the mixture should be strained through a medium-mesh strainer into a pie plate.
What kind of cheese is recommended for this recipe?
The recipe suggests using 1/2 cup of grated Romano or Parmesan cheese.
How many corn tortillas are required?
The recipe requires 12 corn tortillas.
What is the recommended oven temperature for heating the enchiladas?
Preheat your oven to 350°F (175°C).
How do I prepare the tortillas before filling them?
Dip each side of the tortilla into the sauce and then sear it in a hot skillet with oil for about 20 seconds per side.
What type of fat can be used to fry the tortillas?
You can use either vegetable oil or pork fat.
How long do the enchiladas need to stay in the oven?
They should be placed on a baking sheet and heated in the oven for about 5 minutes.
What is the serving size for this recipe?
This recipe makes 4 servings.
Is the chicken required for this recipe?
The shredded cooked chicken is optional, but adds 2 cups of protein if used.
How is the romaine lettuce prepared?
The lettuce is sliced into 1/4-inch pieces and tossed with vinegar and salt.
What kind of vinegar is best for the salad topping?
Cider vinegar works best for dressing the romaine lettuce.
How many calories are in one serving?
There are approximately 295 calories per serving.
What is the protein content per serving?
Each serving contains 13g of protein.
What are the total carbohydrates per serving?
There are 31.5g of carbohydrates per serving.
How much fat is in a serving of these enchiladas?
There is 13.5g of fat per serving.
How much fiber does this dish provide?
The dish provides 2.75g of fiber per serving.
How should the white onion be prepared?
The onion should be thinly sliced and used as a topping.
How much garlic is needed for the sauce?
You will need 2 garlic cloves, peeled and roughly chopped.
What tags are associated with this recipe?
The tags include mexican, enchiladas, chicken, lunch, snacks, and authentic.
How do I keep the chiles submerged in the water?
Place a small plate on top of the chiles in the bowl to keep them under the water.
What should I do if the chicken is cold?
Warm it in the microwave or a small skillet over medium-low heat with a bit of water to prevent sticking.
How much salt should I add to the sauce?
Season with about 1/2 teaspoon of salt, or adjust to your personal taste.
Can I use a food processor for the sauce?
Yes, once the chiles are rehydrated, they can be blended in either a food processor or a blender.
Is this dish suitable for a snack?
Yes, it is described as being perfect for lunch or a snack.
What is the final step before serving?
Divide the heated enchiladas among plates and top them with cheese, onion, chicken, and the dressed romaine lettuce.
How many ingredients are in this recipe?
There are a total of 10 ingredients required for this recipe.