Mmaite_mx
Enchiladas Rojas
Corn tortillas dipped in chile colorado sauce, filled with shredded chicken, topped with crema and queso fresco. Three chiles minimum.
MexicanChickenDinner
121 taste tests1 tweaks
2 tweaks·Latest: Jackfruit + black beans replace chicken. Use coconut crema or omit. Extra avocado on top.
NameLast tweakUpdated
enchiladas-rojas
2mo agoingredients.json
2mo agoinstructions.md
2mo agoREADME.md
Vegan Enchiladas with Jackfruit
Young jackfruit shredded in the chile colorado sauce. Fill with jackfruit, black beans, and roasted pepper. No crema, extra avocado.
DinnerVeganMexican
ingredients.json
4 servings
- 12 tortillasCorn tortillas
- 500 gBoneless chicken thighs, poached and shredded
- 4 driedDried ancho chiles, stems and seeds removed
- 4 driedDried guajillo chiles, stems and seeds removed
- 1 largeYellow onion, quartered
- 4 clovesGarlic
- 400 mlChicken stock
- 150 mlMexican crema
- 150 gQueso fresco, crumbled
- 3 tbspVegetable oil
instructions.md
- 1
Toast dried chiles in a dry skillet until fragrant, 30 seconds per side. Soak in boiling water for 20 minutes.
- 2
Blend soaked chiles with garlic, onion, stock, and soaking liquid. Strain through a fine mesh.
- 3
Fry the sauce in hot oil 3-4 minutes until darkened and aromatic. Season. Add more stock to adjust consistency.
- 4
Poach chicken in salted water until cooked through. Shred finely.
- 5
Working quickly: dip each tortilla in hot chile sauce for 5 seconds per side. Fill with shredded chicken, fold, and arrange in a baking dish.
- 6
Pour remaining sauce over enchiladas. Bake at 180C for 15 minutes.
- 7
Serve topped with crema, queso fresco, and thinly sliced white onion.
⚡macros.jsonper serving · 4 servings
480kcalCalories
28gProtein
46gCarbs
20gFat
6gFiber
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