Enchiladas Rojas Mexicana (Chicken)

Name: Enchiladas Rojas Mexicana (Chicken)
Prep time: 2 h 10 min
Cook time: 2 h 10 min
Total time: 2 h 10 min
Yield: 6
Cuisine: Mexican
Ingredients: 1 bunch fresh cilantro, chopped; 4 garlic cloves; 473 milliliters shredded monterey jack cheese; 3 Tbsps olive oil (separated); 1 onion; 1 roasting chicken; 946 milliliters salsa (i use the salsa roja mexicana #197786) or 4 cups enchilada sauce; 1 Tbsp salt; 15 white corn tortillas; 1 white onion, chopped

You can never have too many main course recipes, so give Enchiladas Rojas Mexicana (Chicken) a try. This recipe makes 6 servings with 680 calories, 38g of protein, and 40g of fat each. This recipe covers 28% of your daily requirements of vitamins and minerals. If you have cilantro, corn tortillas, olive oil, and a few other ingredients on hand, you can make it. To use up the salt you could follow this main course with the Apple Turnovers Recipe as a dessert. From preparation to the plate, this recipe takes about 2 hours and 10 minutes. It is a good option if you're following a gluten free diet. This recipe is typical of Mexican cuisine.

Ingredients

Servings:

1bunch

fresh cilantro, chopped 4

garlic cloves 473milliliters

shredded monterey jack cheese 3Tbsps

olive oil (separated)1

onion 1

roasting chicken 946milliliters

salsa (i use the salsa roja mexicana #197786) or 4 cups enchilada sauce 1Tbsp

salt 15

white corn tortillas 1

white onion, chopped

Recommended wine: Pinot Noir, Riesling, Sparkling Rose

Mexican can be paired with Pinot Noir, Riesling, and Sparkling rosé. Acidic white wines like riesling or low-tannin reds like pinot noir can work well with Mexican dishes. Sparkling rosé is a safe pairing too. The Tudor Wines Balo Vineyard Pinot Noir with a 5 out of 5 star rating seems like a good match. It costs about 68 dollars per bottle.