Enchiladas Rojas Mexicana (Chicken)

1. 1

   Boil the whole chicken with 1/2 onion, garlic cloves and salt in water to cover for one hour over medium heat. Let cool enough to handle. Remove chicken meat from bone and shred. (Can use left over chicken meat, or a rotisserie chicken if desired.).

2. 2

   Chop the white onion and set aside. Chop the cilantro and set aside.

3. 3

   Heat a little olive oil in a skillet, and quickly fry the tortillas, one at a time, until soft and pliable. You will need to add a little olive oil from time to time. Drain the tortillas on paper towels.

4. 4

   Heat the salsa. One at a time, dip the soft tortilla in the salsa and place it in the baking pan (a 13x9 baking pan works well). Place a heaping spoonful each of shredded chicken and cheese in the middle of the tortilla. Add a little chopped onion and cilantro. Fold or roll the tortilla and move it to the side of the pan. Repeat with the remaining tortillas until the pan is full. Top with the remaining salsa, sprinkle with remaining cheese, cilantro and onion.

5. 5

   Bake at 350u00b0F until the cheese has melted and the sauce is bubbly.

* Per serving · 4 servings · Values may vary.

No additional tips available.