Enchiladas Rojas Mexicana Chicken
This is my sister-in-law's recipe for wonderful chicken enchiladas with red sauce. we use recipe #197786 for the enchilada sauce. i believe the salsa really makes the dish. it takes some time, but is well worth it. if you're in a hurry, you can start with left over chicken, or rotisserie chicken.
Steps
Boil the whole chicken with 1 / 2 onion , garlic cloves and salt in water to cover for one hour over medium heat.
Let cool enough to handle.
Remove chicken meat from bone and shred.
Chop the white onion and set aside.
Chop the cilantro and set aside.
Heat a little olive oil in a skillet , and quickly fry the tortillas , one at a time , until soft and pliable.
You will need to add a little olive oil from time to time.
Drain the tortillas on paper towels.
Heat the salsa.
One at a time , dip the soft tortilla in the salsa and place it in the baking pan.
Place a heaping spoonful each of shredded chicken and cheese in the middle of the tortilla.
Add a little chopped onion and cilantro.
Fold or roll the tortilla and move it to the side of the pan.
Repeat with the remaining tortillas until the pan is full.
Top with the remaining salsa , sprinkle with remaining cheese , cilantro and onion.
Bake at 350f until the cheese has melted and the sauce is bubbly.
Ingredients
roasting chicken, onion, garlic cloves, salt, white corn tortillas, olive oil, white onion, fresh cilantro, monterey jack cheese, salsa