How to make The BEST EASY Authentic Mexican Enchiladas Rojas Recipe | Views on the road Enchiladas

chicken

🥗Healthier: tofu

💰Cheaper: beans

Tofu provides a plant-based protein option, while beans are budget-friendly.

cheese

🥗Healthier: nutritional yeast

💰Cheaper: processed cheese

Nutritional yeast offers a cheesy flavor with fewer calories.

sour cream

🥗Healthier: Greek yogurt

💰Cheaper: creme fraiche

Greek yogurt is lower in fat and adds creaminess.

corn tortillas

🥗Healthier: whole wheat tortillas

💰Cheaper: flour tortillas

Whole wheat adds fiber, while flour is often cheaper.

Heat vegetable oil in a skillet over medium heat until shimmering.

Sauté chopped onion and minced garlic until translucent, about 3-4 minutes.

Blend tomatoes, chicken broth, cumin, and oregano until smooth to create the sauce.

Pour the sauce into the skillet and simmer for 10 minutes, stirring occasionally.

Warm corn tortillas in a separate skillet until pliable, about 30 seconds on each side.

Fill each tortilla with cooked chicken and a bit of cheese, then roll tightly.

Place rolled enchiladas seam-side down in a baking dish.

Pour remaining sauce over the enchiladas and sprinkle with cheese.

Bake in a preheated oven at 350°F (175°C) for 20-25 minutes until bubbly.

Garnish with chopped cilantro and serve with lime wedges and sour cream.

Cooking Techniques

Spice Level:

Allergens