Enchiladas Rojas

Enchiladas Rojas are a vibrant and flavorful Mexican dish featuring corn tortillas stuffed with a savory filling and smothered in a rich red sauce. This kosher version offers a delightful combination of spices and fresh ingredients, perfect for a satisfying lunch.

Ingredients

• Corn tortillas - 4 pieces
• Cooked shredded chicken - 200 grams
• Red enchilada sauce - 240 ml
• Onion - 1 small, diced
• Garlic - 2 cloves, minced
• Olive oil - 1 tablespoon
• Cilantro - 2 tablespoons, chopped
• Kosher salt - to taste
• Pepper - to taste
• Cotija cheese - 50 grams, crumbled (optional)
• Sour cream - 2 tablespoons (optional)

Steps

1. Preheat the oven to 180°C (350°F).
2. In a skillet, heat the olive oil over medium heat and sauté the diced onion and minced garlic until they are soft and translucent.
3. Add the shredded chicken to the skillet and season with kosher salt and pepper. Stir in 120 ml of the red enchilada sauce and cook for about 5 minutes until the chicken is heated through.
4. In a separate pan, warm the corn tortillas for about 30 seconds on each side until pliable.
5. Take one tortilla, spoon some of the chicken mixture onto the center, and roll it up tightly. Place the rolled tortilla seam-side down in a baking dish. Repeat with the remaining tortillas.
6. Pour the remaining red enchilada sauce over the rolled tortillas, ensuring they are well covered.
7. Sprinkle crumbled Cotija cheese over the top (if using) and bake in the preheated oven for 15 minutes.
8. Remove from the oven, garnish with chopped cilantro and serve with sour cream on the side (if desired).

Nutrition

• Calories: 450
• Protein: 30 g
• Carbs: 45 g
• Fiber: 6 g
• Sugar: 2 g
• Sodium: 800 mg
• Cholesterol: 70 mg
• Total Fat: 15 g
• Saturated Fat: 3 g
• Unsaturated Fat: 10 g
• Water: 0.2 L

Health Benefits

• High in protein from chicken, supporting muscle health.
• Rich in fiber from corn tortillas, aiding digestion.

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