Enchiladas De Salsa Roja Recipe
Enchiladas covered in Red Sauce. Topped with Lettuce, Onions, Radish, Avocado and Sour Cream.
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Ingredients
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Enchiladas
Salsa Roja
Toppings
Method
Preparing Salsa Roja
- 1
Roasting Ingredients
In a skillet, dry roast the dried red chilies over medium heat until they become fragrant, about 2-3 minutes. Remove from heat and soak in hot water for 15 minutes.
- 2
Blending Salsa
In a blender, combine the ripe tomatoes, soaked chilies, garlic cloves, onion, cumin powder, salt, and 1 cup of water. Blend until smooth. Adjust seasoning if necessary.
- 3
Cooking Salsa
Transfer the salsa mixture to a saucepan and bring to a simmer over medium heat. Cook for about 10 minutes, stirring occasionally. Set aside once cooked.
Preparing Enchiladas
- 4
Fry Tortillas
In a pan, heat the vegetable oil over medium heat. Fry each corn tortilla for about 30 seconds on each side, just until soft. Drain on paper towels.
- 5
Assembling Enchiladas
On each tortilla, place a portion of shredded chicken and a sprinkle of shredded cheese. Roll the tortilla tightly and place it seam-side down in a baking dish.
- 6
Covering with Salsa
Once all tortillas are filled and placed in the dish, pour the prepared salsa roja evenly over the enchiladas. Sprinkle remaining cheese on top.
- 7
Baking
Preheat the oven to 350°F (175°C). Bake the enchiladas for 20-25 minutes, or until the cheese is melted and bubbly.
Serving
- 8
Adding Toppings
Once baked, remove the enchiladas from the oven. Top each serving with shredded lettuce, sliced red onion, radishes, avocado slices, and a dollop of sour cream.
- 9
Enjoy!
Serve hot and enjoy your delicious Enchiladas de Salsa Roja!
