The Best Poultry-Based Mexican Enchiladas Rojas

Enchiladas Rojas are a classic Mexican dish known for their vibrant flavors and comforting textures. When made with poultry, particularly chicken or turkey, they become a healthier alternative that doesn't skimp on taste. This article will guide you through the best methods and ingredients to create mouthwatering poultry-based Enchiladas Rojas.

Ingredients:

  • 2 cups cooked shredded chicken (or turkey)
  • 10 corn tortillas
  • 2 cups red enchilada sauce (homemade or store-bought)
  • 1 cup shredded cheese (cheddar or Oaxaca cheese)
  • 1 medium onion, finely chopped
  • 1 tablespoon vegetable oil
  • Salt and pepper to taste
  • Fresh cilantro, chopped (for garnish)
  • sour cream (for serving)

Making the Red Sauced Enchiladas:

Start by prepping your red enchilada sauce. You can either make it from scratch using dried chiles, tomatoes, and spices or opt for a quality store-bought version. If you're making it at home, simmer the chiles and blend them into a smooth sauce, adding seasoning for flavor.

In a skillet, heat the vegetable oil over medium heat. Add the chopped onions and sauté until they are soft and translucent, then mix in the shredded chicken. Pour in about 1 cup of the enchilada sauce, stirring to combine, and season with salt and pepper. Cook for a few minutes until the chicken is heated through.

Next, warm the corn tortillas in a dry skillet or microwave for about 30 seconds to soften them. This will make rolling them easier and prevent tearing.

Assembling the Enchiladas:

To assemble the enchiladas, take one tortilla and add a generous spoonful of the chicken mixture along one edge. Roll the tortilla tightly and place it seam-side down in a greased baking dish. Repeat this process with the remaining tortillas and filling, arranging them side by side.

Once assembled, pour the remaining enchilada sauce over the top of the rolled tortillas, ensuring each one is covered. Sprinkle the shredded cheese evenly over the sauce.

Baking:

Preheat your oven to 375°F (190°C). Bake the enchiladas for about 20-25 minutes, or until the cheese is melted and bubbling. Remove from the oven and let them cool slightly before serving.

Serving:

Garnish the enchiladas with fresh chopped cilantro and serve with a dollop of sour cream on the side. This provides a cool, creamy contrast to the spicy enchiladas, making for a perfect meal.

Why Choose Poultry for Enchiladas Rojas?

Poultry such as chicken or turkey is not only leaner than red meat but also absorbs flavors beautifully, making it ideal for enchiladas. The tender meat, combined with the rich and tangy enchilada sauce, creates a dish that is both satisfying and nutritious.

Conclusion:

Poultry-based Enchiladas Rojas offer a delicious way to enjoy a traditional Mexican favorite. With simple ingredients and straightforward preparation, this dish can easily be incorporated into your weekly meal rotation. Whether you serve them at a family dinner or a festive gathering, these enchiladas will delight your taste buds and impress your guests.