{"id":5769,"date":"2024-10-24T17:01:33","date_gmt":"2024-10-24T17:01:33","guid":{"rendered":"http:\/\/isticharati.ma\/?p=5769"},"modified":"2024-10-24T17:01:33","modified_gmt":"2024-10-24T17:01:33","slug":"mexican-christmas-style-enchiladas-enchiladas-rojas-y-verdes","status":"publish","type":"post","link":"https:\/\/isticharati.ma\/?p=5769","title":{"rendered":"Mexican Christmas-Style Enchiladas (Enchiladas Rojas y Verdes)"},"content":{"rendered":"

\"\"<\/p>\n

Ingredients:<\/h1>\n

For the Enchiladas<\/strong>:<\/p>\n

12 corn tortillas<\/p>\n

2 cups cooked shredded chicken (or beef)<\/p>\n

1 cup shredded cheese (cheddar, Monterey Jack, or Mexican blend)<\/p>\n

1 cup sour cream (for serving)<\/p>\n

Fresh cilantro (for garnish)<\/p>\n

For the Red Sauce (Salsa Roja)<\/strong>:<\/p>\n

4 medium tomatoes<\/p>\n

2 dried guajillo peppers (seeds removed)<\/p>\n

1 clove garlic<\/p>\n

1\/2 onion<\/p>\n

1 teaspoon salt<\/p>\n

1 tablespoon vegetable oil<\/p>\n

For the Green Sauce (Salsa Verde)<\/strong>:<\/p>\n

6 tomatillos, husked and rinsed<\/p>\n

1 jalape\u00f1o (or to taste)<\/p>\n

1 clove garlic<\/p>\n

1\/2 onion<\/p>\n

1\/2 teaspoon salt<\/p>\n

1 tablespoon vegetable oil<\/p>\n

\n

TURN TO THE NEXT PAGE TO READ INSTRUCTIONS<\/strong><\/h4>\n<\/div>\n
\n

<\/p>\n<\/div>\n

\"\"<\/p>\n

Directions:<\/h1>\n

Prepare the Red Sauce<\/strong>:<\/p>\n

In a pot, combine tomatoes, guajillo peppers, garlic, and onion with enough water to cover. Bring to a boil and simmer until the tomatoes are soft (about 10 minutes).<\/p>\n

Drain and blend the mixture until smooth. Add salt to taste.<\/p>\n

Prepare the Green Sauce<\/strong>:<\/p>\n

In a separate pot, boil the tomatillos, jalape\u00f1o, garlic, and onion in water until the tomatillos turn soft and change color (about 10 minutes).<\/p>\n

Drain and blend until smooth. Add salt to taste.<\/p>\n

Prepare the Tortillas<\/strong>:<\/p>\n

Heat the corn tortillas in a skillet or microwave until warm and pliable. This helps prevent them from breaking when rolling.<\/p>\n

Assemble the Enchiladas<\/strong>:<\/p>\n

Preheat your oven to 375\u00b0F (190\u00b0C).<\/p>\n

Take a tortilla, fill it with a portion of shredded meat and some cheese, then roll it up and place it seam-side down in a greased baking dish.<\/p>\n

Repeat until all tortillas are filled and rolled.<\/p>\n

Top with Sauces<\/strong>:<\/p>\n

Pour the red sauce over half of the enchiladas and the green sauce over the other half. Sprinkle any remaining cheese on top.<\/p>\n

Bake<\/strong>:<\/p>\n

Bake in the preheated oven for about 20-25 minutes or until heated through and the cheese is melted and bubbly.<\/p>\n

Serve<\/strong>:<\/p>\n

Serve hot, topped with sour cream and garnished with fresh cilantro. Enjoy your delicious Christmas-style enchiladas! \ud83c\udf89\ud83c\udf2e<\/p>\n","protected":false},"excerpt":{"rendered":"

Ingredients: For the Enchiladas: 12 corn tortillas 2 cups cooked shredded chicken (or beef) 1 cup shredded cheese (cheddar, Monterey Jack, or Mexican blend) 1 cup sour cream (for serving) Fresh cilantro (for garnish) For the Red Sauce (Salsa Roja): 4 medium tomatoes 2 dried guajillo peppers (seeds removed) 1 clove garlic 1\/2 onion 1 […]<\/p>\n","protected":false},"author":1,"featured_media":5771,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"_monsterinsights_skip_tracking":false,"_monsterinsights_sitenote_active":false,"_monsterinsights_sitenote_note":"","_monsterinsights_sitenote_category":0,"_uf_show_specific_survey":0,"_uf_disable_surveys":false,"footnotes":""},"categories":[7],"tags":[],"class_list":["post-5769","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-mexican-recipes"],"aioseo_notices":[],"aioseo_head":"\n\t\t\n\t\n\t\n\t\n\t\n\t\n\t\n\t\t\n\t\t\n\t\t\n\t\t\n\t\t\n\t\t\n\t\t\n\t\t\n\t\t\n\t\t\n\t\t\n\t\t