How to make The Best Enchiladas Rojas

Von Views on the Road · 45 Min.

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Zubereitung

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.

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