Red Enchiladas ❤️

Name: Red Enchiladas ❤️
Ingredients: 2.2 lbs chicken breast or whole chicken (about 1 kg); 4-5 cans El Pato brand tomato sauce or other Mexican-style tomato sauce; Yellow corn tortillas; 1 red onion; Enough limes to marinate the onion; 1 head lettuce; Avocado, to taste; Sour cream (squeeze bottle); Queso fresco, to taste

Betsy baes @cook_15298886

San Luis R.C

Red Enchiladas ❤️

Betsy baes @cook_15298886

Saved

Ingredients

2.2 lbschicken breast or whole chicken (about 1 kg)
4-5 cansEl Pato brand tomato sauce or other Mexican-style tomato sauce
Yellow corn tortillas
1red onion
Enough limes to marinate the onion
1 headlettuce
Avocado, to taste
Sour cream (squeeze bottle)
Queso fresco, to taste

Saved

Steps

1

Cook the chicken breast or whole chicken in water, seasoning to taste. I use a bit of onion, chicken bouillon, garlic salt, and a little regular salt. Once cooked, shred the chicken. While the chicken is cooking, chop the vegetables. Marinate the red onion with plenty of lime juice, salt, and pepper. Cover and refrigerate.
2

In a skillet, add a little oil. Once hot, add the tomato sauce and let it simmer. In another skillet, add enough oil to lightly fry the tortillas (they should not get crispy, just pass them through the oil so they don't break).
3

Once the tortillas are ready, dip them in the simmering tomato sauce, preferably two at a time so they don't get too soggy. Once coated, place them on a plate, add the shredded chicken, roll them up, and top with the vegetables.