How to make The BEST Enchiladas Rojas | Views on the road Enchiladas

By Views on the Road · 45 min

Ingredients

Instructions

1. Mix the chili powder with some oil in a pan on low heat for 1-2 minutes, then add the water, bouillon and tomato sauce, adding the bouillon gradually (start with 1 1/2 teaspoons and add more to taste).
2. Simmer the chili sauce on medium-low for about 10 minutes, then keep it on low heat until you assemble the enchiladas.
3. Cover the chicken with water, add half a yellow or white onion and 1/4 of salt, then boil for 30-40 minutes until cooked, and shred it.
4. Fill the tortillas with the shredded chicken and half a cup of fresh white onion, roll them, and place them in the dish with the chili sauce.
5. Bake at 380°F covered with foil for 20 minutes, then remove the foil and bake for another 10 minutes, adjusting for your oven.

Summarized from Views on the Road's video. Watch it for the details.

More recipes with

OnionCheeseChickenSour creamTortillaLettuceTomato sauceCorn tortilla