REAL ENCHILADAS ROJAS | EASY RECIPE MEXICAN ENCHILADAS | MICHELLE RIVERA GLAMUA

Welcome and introduction to the recipe.

Prepare the chiles by removing the tops and seeds.

Wash the chiles to remove dirt.

Boil the chiles in a pot with a little over half a cup of water on medium heat for about 15 minutes until softened.

Cut the onion into quarters for the cheese mixture.

Crumb the queso fresco cheese with hands.

Prepare lettuce by cutting it and setting aside.

In a blender, add a piece of onion, garlic cloves, and oregano.

Blend the mixture until smooth, adding some of the boiling water from the chiles to help mix.

Add chicken bouillon to the blender for flavor and blend again until smooth.

Strain the blended sauce using a colander to remove seeds.

Heat a pan on high and add Mazola oil for frying.

Coat the tortillas in the sauce on both sides and fry them in the hot oil.

Roll the tortillas with cheese inside and place them on a plate.

Top the enchiladas with lettuce and crema mexicana.

Equipment Needed

Spice Level:

Dietary