How to make The BEST Enchiladas Rojas | Views on the road Enchiladas
2,088,821
Published 2018-12-15
drinkgoldthread.com/ 20% OFF code: VOTR20
*affiliate link- I earn commissions from my sponsored links. Thank you for your support ❤️ For more delicious recipes, visit our website www.viewsontheroad.com/ Hello & welcome to the Views Kitchen! In today's recipe, we will be showing you how to cut a corner using chili powder to make your enchiladas. This easy-baked enchilada recipe has been a staple in our family and I'm pleased to share my mother's recipe with you. Please take the time to look at the list of ingredients and extra tips below, thank you for subscribing and liking our show. As always #viewsclub we love and adore you 💕 Stephanie and, Cloud
---Yes, it's obvious that this is not the traditional nor the authentic way of making enchiladas. I learned this recipe from my Mexican mother and so I'm grateful she made it comfortable for our home. Now I don't have to eat cold enchiladas LOL Not to worry we know how to make the authentic version as well.
* Comments are disabled because some people don't mind their manners. If your mother makes better enchiladas please use her recipe. This recipe is authentic to me*
#1 Quick and easy #enchiladas recipe - • How to make The BEST Enchiladas Rojas...
Ingredients:
Water
Chili Powder (Views Chili Powder- • How to make Chili Powder for Enchilad... )
Knorr Chicken Bouillion
Tomato sauce
Corn Tortillas
Cheese (I used Mexican Blend)
Chicken
Onion
Lettuce
Sour cream or cream fresca
Queso Fresco or panela (Optional)
Chili Sauce:
1/2 Cup Chili Powder
3-4 Cups Water
1/2 Can Tomato Sauce (I used Hunts)
2 1/2 Teaspoons of Knorr Chicken Bouillion (Please adjust to your liking- Start with 1 1/2 Teaspoons the add slowly)
This amount of chili is good for up to 5-6 cups of water. Cook the chili for about 10 minutes on medium-low. Keep it on a low or simmer heat until ready to assemble the enchiladas
* Please make sure to cook the chili in oil for about 1-2 minutes on low heat before you add the water
* You may use fresh chicken broth instead of knorr chicken bouillon and water blend (The can of chicken broth might not give the flavor needed)
Chicken:
Cover your chicken with water. Add half a yellow or white onion and 1/4 of salt. Boil for 30-40 Minutes. Then you can begin to shred the chicken.
I used chicken and half cup fresh white onion for the filling of the tortilla
Bake at 380 degrees for 30-40 minutes
I baked the enchiladas for 20 minutes covered with foil. After 20 minutes I took the foil off and baked for another 10 minutes. The cook time will depend on your oven.
Tortillas:
The tortillas I used are made fresh at my local Mexican market. I think Mission will hold well. Use what you have available.
I serve with a side of Mexican rice and beans. I topped the enchiladas with lettuce, green onions, creama fresca, and panela cheese.
VIEWS ENCHILADA RECIPES
Green Chili Chicken and Cheese enchiladas - • How to make THE BEST Baked Green Chil...
Flat enchilada - • How to make The Best Enchiladas Rojas...
Mexican Red Enchiladas Chicken and Cheese - • How to make The BEST Enchiladas Rojas...
MEXICAN ENCHILADAS SUIZAS • THE BEST MEXICAN ENCHILADAS SUIZAS
Tex-Mex Style Red Enchiladas with Ground Beef • The Best Tex-Mex Style Red Enchiladas...
White Enchiladas Recipe • How to make THE BEST CREAMY Chicken E...
Mexican Korean fusion enchiladas • Mexican Korean enchiladas | Fusion Re...
Mexican Red Chili Enchilada Sauce - • Red Enchilada Sauce Recipe | How to m...
----------------------------
Follow me on social media: All my social media can be found by the
name " Views on the road"
My other channels:
Las Doñas
• Video
views on the road ASMR
• Video
Views On The Road Beauty
/ @lasdons
E-mail: [email protected]
Instagram: www.instagram.com/viewsontheroad/
Twitter: Views on the roa
All Comments (21)
-
We fry the tortillas in oil for 10 seconds before dipping them into the red sauce. Makes all the difference in the world. I’m from San Antonio, Texas. 😉
-
You rock lady! Dont stop what your doing and thank you for all these wonderful delucious recipies that my family loves!❤
-
One of my favorite of your recipes is the agua frescas play I never even had that in my life and I'm so glad you taught me how to do it
-
You’re both so adorable 🥰 together ❤❤❤ you’re absolutely right about the mood one is in while cooking ❤❤❤ 👩🍳 thanks so much for sharing your recipes and family ❤❤❤😊
-
I love your stuff, I have forgotten so much watching you helps, on top of enchiladas and enfrijoladas I put greated cheese mixed, quieso seco and fresco
-
I love your recipes I have tried several of them and they all worked out very fine
-
"It fills my soul." I grew up in So Cali in the 60's and 70's. I am a redheaded Irish Catholic girl. All of my friends were Catholic Hispanic. I was the odd girl out who was made to be member of their sisterhood. This cooking I grew up on as well as, my mom's corned beef. BTW she is still with me and just turned 90. You are carrying on the recipes of your grandma, mother, sister, aunts, etc. Bless you for what you do.
-
I want to thank you my mom passed away 2years ago and I really learned a lot from her but I can't call her and ask for help and then I found you thanks you for your channel God bless you
-
I love watching your videos. I can't believe someone would be offended that your husband had his shirt off LOL. It's real life in someone's home with their family including children, pets, and shirtless husbands :-) I would much rather feel like I'm in your kitchen just like a friend than someone being fake and putting on a show. Real life, real food, and keeping it entertaining as well. Keep doing you.
-
I made about a dozen corn tortillas,two whole wheat and 4 flour. I didn't even get close to your recipe as it was my first time and let me say everybody in my home loved the enchiladas said it was the best they ever had. Thank you for your very special enchilada recipe and your Mexican rice recipe it was so so good!
-
Yes!! you must have a happy heart when you cook. Enjoy watching you and family. You have a great smile. Now I must go and try to cook this dish.😄
-
Yaaaaaaaaayyyyyy! Congratulations!!! 🥳🥳🥳🥳 I’m so proud of you!! You HAVE to stop explaining yourself, though. People always have negative to say & you’ll never make everyone happy. Just do you, boo!! Clearly you’re doing something right. This PR is just the beginning!! 🙌🏾🙌🏾🙌🏾
-
Lord have mercy, can't I just come over your house and eat! I love Mexican food thank you.
-
i honestly love love that you did it just like home deep south TEXAS gracias Amiga <3
-
Who cares about people being offended about a shirt, or shirtless or tattoos. You guys are a beautiful family. Love y'all's recipes and vibes! Do you, guys!
-
What an angel you ( and your husband) are! I've wanted to make these for more than 40 years but I've been too intimidated to try it. You've made it very simple for me to understand now and I certainly plan to follow your recipe and surprise my husband. He'll love it. Looking forward to other recipes from you. Thank you so much.
-
Thank you for sharing your time your love your food your family and your wonderful recipes with us. This life isn't about walls built up around us as people and races it's about that common love that breaks down those walls constructed and built physically mentally and spiritually. Great job tearing down walls and strongholds... 😊👍
-
Why do I always watch food videos when Im hungry I subscribed! From chula vista, ca
-
I am drooling! The simple recipes are always the best. It's the LOVE that makes everything taste good!
-
Finally someone who makes authentic Mexican enchiladas!
