A staple in Mexican cuisine, these are authentic Mexican red enchiladas. This recipe uses our Acapulco marinade and the recipe for enchiladas rojas is very popular in Monterrey.
- ½ jar Molli Acapulco marinade
- 2 cups chicken breast cooked and shredded
- 1/2 cup tomato puree
- 1 cup chicken broth you can substitute with water
- 4 tbsp oil
- 8 corn tortillas
- 1 cup queso fresco , crumbled
- 4 tbsp sour cream or Mexican cream
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Heat one tablespoon of the oil in a large saucepan over medium heat. Add the tomato puree, then add Acapulco marinade, bring to a boil.
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Add chicken stock and let simmer while you prepare the next steps. Make sure it is at a very low heat so it doesn't burn.
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Meanwhile, 3 tbsp of oil in a small saucepan over medium heat. Add one tortilla, fry for 10 seconds on each side, drain and place on top of a paper towel. Repeat process until all tortillas are done.
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Dip a tortilla in the sauce until fully coated and transfer to a plate. Place a small amount of chicken over one side of the tortilla and fold in half. Repeat.
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Pour warm sauce over the enchiladas and garnish with the sliced onions (optional), sour cream and queso fresco. Provecho!
If you don't have tomato puree, you can make your own. One tomato will yield about 1/2 cup.