ENCHILADAS ROJAS

My Tia Plácida makes the best enchiladas and helped me make this authentic, macro friendly recipe ❤️‍🔥

Great

% Daily Values based on a 2,000 calorie diet

Step 1

1. Bring water to a boil and add chicken breast, 1 tbsp salt, bay leaves, 1/4 onion, and 3 garlic cloves. Bring down to a simmer and boil for 20-30 minutes depending on size of chicken.

Step 2

2. Reserve 2 cups of chicken broth and let chicken cool off.

Step 3

3. Cut off the stems and remove the seeds and veins from all the chiles.

Step 4

4. In another pot, bring water to a boil and add in the chiles. Bring down to a simmer and boil for 20 minutes or until the chiles are smooth.

Step 5

5. Once cooled, blend the chiles guajillo to with 1 cup of the chicken broth. Strain the salsa and set aside.

Step 6

6. Rinse the blender to remove any leftover chile and add the 2 chiles ancho, 2 garlic cloves, 1 cup chicken broth, 1/4 tbsp oregano, and 1/4 onion. Blend well.

Step 7

7. Mix into the salsa from the chiles guajillo

Step 8

8. Grease a pot and add the mixed salsa. Add salt to taste. Simmer for 20-25 minutes.

Step 9

9. While it simmers shred your chicken and warm up your tortillas.

Step 10

10. Once the salsa is done, assemble your enchiladas

Step 11

11. 1 serving of enchilada is 3 tortillas, 3 oz cooled chicken (1 oz per tortilla), and 1/4 the salsa (about 3/4 c).

Step 12

12. Add toppings of choice: 1 c shredded lettuce, 2 tbsp non fat Greek yogurt, 1 oz queso fresco, and 2 tbsp chopped onion. You can also add avocado & additional salsa.