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Before you jump to Enchilada Rojas recipe, you may want to read this short interesting healthy tips about Green Living In The Kitchen area Could save you Money.
Until fairly recently anyone who portrayed concern about the wreckage of the environment raised skeptical eyebrows. That has fully changed now, since we all seem to have an awareness that the planet is having difficulties, and we all have a part to play in fixing it. Unless everyone begins to start living much more eco-friendly we won’t be able to resolve the problems of the environment. Each and every family must start creating changes that are environmentally friendly and they have to do this soon. Continue reading for some ways to go green and save energy, largely in the kitchen.
You may possibly prefer preparing food with your oven, but using a microwave instead will cost you way less money. Maybe the realization that an oven uses 75% more energy will encourage you to use the microwave more. When compared with your stove, you can make boiled water or steamed vegetables faster, and use considerably less energy, by using countertop appliances. You would be forgiven for thinking that an automatic dishwasher uses much more energy than washing dishes the old-fashioned method, but you would be wrong. You get the greatest energy savings by totally loading the dishwasher ahead of commencing a wash cycle. Don’t dry the dishes by using heat, use the cool dry or air dry options to increase the money you save.
From the above it really should be obvious that just in the kitchen, by itself, there are many little opportunities for saving energy and money. Natural living is definitely something we can all perform, without difficulty. A lot of it is simply using common sense.
We hope you got insight from reading it, now let’s go back to enchilada rojas recipe. To make enchilada rojas you need 18 ingredients and 7 steps. Here is how you cook it.
The ingredients needed to cook Enchilada Rojas:
- Use SAUCE…
- You need 8 pulla chiles
- Take 1 clove garlic
- Provide 1 roma tomato
- Use ENCHILADA…
- Use 2 chicken breasts
- Get 1 pack corn tortillas
- Get 2 tsp vegetable oil
- Provide TOPPINGS…
- Use 1/2 head shredded lettuce
- You need 1/2 minced onion
- You need 1 package mexican crumble cheese
- Prepare SALSA VERDE…
- Get 3 tomatillos
- Take 1/2 cup cilantro
- Provide 1 jalapeño
- Provide 1 clove garlic
- Prepare 2 tbsp salt
Instructions to make Enchilada Rojas:
- Start by boiling your chicken (add salt & chicken flavor bouillon for more taste-optional). Once chicken is done, shred it, adding salt & pepper to taste. Set aside… DO NOT DUMP THE WATER THAT THE CHICKEN BOILED IN!
- Then start your sauce by removing the seeds from the chiles & placing the chiles in a bowl with hot chicken broth (the water used to bowl the chicken). Completely submerse the chiles, roma tomato (sliced in half). Let sit for 10 mins so as to soften the dried chiles.
- Now put the chiles, broth & tomato into a blender. Add garlic clove & a pinch of salt. Blend! (There will be flakes from the chiles but that's to be expected)
- In a small sauce pan on the stove, pour your blender mix over a strainer (like the one I have in the picture below)to catch all the chile flakes. Turn on low heat.
- In a seperate skillet, grease bottom with vegetable oil & turn on medium heat. Take a corn tortilla & dip into the chile sauce, then place in greased skillet to fry. While frying, place a little bit of shredded chicken on one half of the tortilla & gently fold the other side over with a tongs, so as to make your first enchilada. Keep repeating these steps until the chicken is gone.
- Now for the salsa verde…boil tomatillos, jalapeño & clove of garlic. When finished boiling, add to blender with cilantro, a little onion, 2 tbsp salt & a cup of the water it all boiled in. Blend.
- Garnish your enchiladas with onion, lettuce & mexican crumble cheese. Serve & enjoy!
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