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Before you jump to Enchilada Rojas recipe, you may want to read this short interesting healthy tips about Suggestions For Living Green And Saving Money Inside the Kitchen.
Remember when the only men and women who cared about the environment were tree huggers along with hippies? That’s a thing of the past now, with everyone being aware of the problems besetting the planet as well as the shared obligation we have for turning things around. The experts are agreed that we are not able to change things for the better without everyone’s active participation. This must happen soon and living in methods more friendly to the environment should become a goal for every individual family. Here are a few tips that can help you save energy, for the most part by making your kitchen more green.
A large amount of electricity is actually consumed by freezers and refrigerators, and it’s even worse if they are working inefficiently. You can save up to 60% on energy whenever you get a new one, when compared with those from longer than ten years ago. Always keeping the temperature of the fridge at 37F, coupled with 0F for the freezer, will save on electricity, while keeping food at the correct temperature. Checking that the condenser is definitely clean, which means that the motor needs to run less often, will also save electricity.
The kitchen by itself provides you with many small ways by which energy and money can be saved. Green living is something we can all do, without difficulty. It’s about being sensible, most of the time.
We hope you got benefit from reading it, now let’s go back to enchilada rojas recipe. You can have enchilada rojas using 18 ingredients and 7 steps. Here is how you do that.
The ingredients needed to make Enchilada Rojas:
- Get SAUCE…
- You need pulla chiles
- Prepare garlic
- You need roma tomato
- Get ENCHILADA…
- Prepare chicken breasts
- Use corn tortillas
- Get vegetable oil
- Provide TOPPINGS…
- Use shredded lettuce
- You need minced onion
- Prepare mexican crumble cheese
- Prepare SALSA VERDE…
- Prepare tomatillos
- You need cilantro
- Prepare jalapeño
- Take garlic
- You need salt
Steps 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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