Enchiladas Rojas
Ingredients
- 12 corn tortillas
- 2 cups shredded cooked chicken
- 1 cup shredded Monterey Jack cheese
- 1/2 white onion, diced
- 1/4 cup chopped fresh cilantro
- 2 tbsp vegetable oil
- For the red sauce:
- 4 dried guajillo chiles, stemmed and seeded
- 2 dried ancho chiles, stemmed and seeded
- 1/2 onion, roughly chopped
- 2 cloves garlic
- 1 cup chicken broth
- 1/2 tsp cumin
- Salt to taste
Contains: dairy
How it starts
- 1
Toast the dried chiles in a dry skillet until fragrant, then soak them in hot water for 20 minutes until softened.
- 2
Blend the softened chiles with the chopped onion, garlic, chicken broth, and cumin until the mixture is completely smooth.
+ 5 more steps in the app
Cook Enchiladas Rojas hands-free with step-by-step cooking mode and a built-in timer. Then let Mealody take over the harder question: stock your fridge once, and it tells you what to cook at breakfast, lunch and dinner, from what you already have, and safe for everyone at your table.
