Enchiladas Rojos

Ingredients 

For the chicken: 

• 2 boneless, skinless chicken breasts 
• ¼ of a medium white onion 
• 1 garlic clove 
• 1 teaspoon salt 
• 4 cups water (for boiling) 

For the red sauce: 

• 10 roma tomatoes 
• 3 dried red chilies (such as guajillo or ancho) 
• 1 garlic clove 
• ¼ of a medium white onion 
• ½ teaspoon salt (adjust to taste) 
• A small amount of water (for blending) 
• ½ to 1 cup chicken broth (for blending) 

For the enchiladas: 

• 12 corn tortillas 
• ½ cup vegetable oil (for frying) 

For garnish: 

• ½ cup sour cream 
• 1cup shredded cheese (queso fresco, Oaxaca, or Monterey Jack) 
• ¼ cup thinly sliced white onion 
• 1 ripe avocado, sliced 

Method 

Step 1: Cook the chicken 

1. In a pot, bring 4 cups of water to a boil. Add the chicken breasts, onion, garlic, and salt. 
2. Let it cook for about 20 minutes or until the chicken is fully cooked and tender. 
3. Once done, remove the chicken, let it cool slightly, and shred it. Reserve some of the broth for the sauce. 

Step 2: Make the red sauce 

1. While the chicken is cooking, roast the tomatoes, dried chilies, garlic, and onion on a dry skillet over medium heat.
2. Roast until the tomatoes are soft and slightly charred. Remove the stems and seeds from the chilies. 
3. Blend the roasted ingredients with a small amount of water and some of the reserved chicken broth until smooth. Add salt to taste. 

Step 3: Prepare the tortillas 

1. Heat a little vegetable oil in a pan and lightly fry each tortilla for a few seconds per side—just enough to make them pliable. 
2. Drain on paper towels. 

Step 4: Assemble the enchiladas 

1. Fill each tortilla with shredded chicken, roll it up, and place it seam-side down in an aluminum pan or baking dish. 
2. Pour the red sauce generously over the stuffed tortillas. 

Step 5: Add toppings and serve 

1. Drizzle sour cream over the enchiladas and sprinkle with shredded cheese. 
2. Top with sliced onions and avocado. 
3. Serve immediately and enjoy!