Abuela Yolanda’s Chicken Enchiladas
You’ve likely had chicken enchiladas before, but you’ve never had Abuela Yolanda’s authentic Enchiladas Rojas. Do yourself a favor and taste why abuela’s enchiladas are the best enchiladas.
Credit: instagram.com/ale.reeg
Ingredients
3 chicken breast
25 corn tortillas
1 onion
5 garlic cloves
3 stems fresh oregano
2 tomatoes
7 dried guajillo peppers
1 dried ancho/pasilla pepper
pinch of cumin
4 peppercorns
lettuce
tomatoes
sour cream
cotija cheese
salt
Directions
1. Boil 3 chicken breasts with 1/4 onion, 3 garlic cloves, 3 fresh oregano stems & salt. After 40 mins (once chicken is fully cooked & tender) shred and set aside.
2. For the enchilada sauce deseed & devein 7 guajillo peppers & 1 ancho/pasilla pepper. Rinse peppers and place in a pot with water to boil, along with 2 tomatoes. Once they come to a boil turn off the heat and let them cool down. Add chiles & tomatoes to blender with 2 garlic cloves, small piece of onion, a pinch of cumin, 4 peppercorns, salt & chicken broth. Blend, strain and set aside.
3. Warm up a pan with cooking oil on medium low heat. Dip the corn tortillas (one by one) in the salsa and fry in pan for 10-15 seconds on each side.
4. Stuff the enchiladas with the shredded chicken and top them with sour cream, lettuce, onion, tomato, and cotija cheese. Now they are ready to enjoy!
*Cook poultry until the internal temperature at the thickest part is greater than 165 degrees Fahrenheit as measured by a calibrated thermometer.
