Enchiladas Rojas

Step 1: Simmer the chicken

Enchilada sauce

  • Onions
    1/4

Enchilada components

  • Chicken Breasts
    2~1 lb / 450 g
  • Bay Leaves
    2
  • Epazote leaves
    a handful

Place a pot of water on medium heat. Add a large pinch of salt, 1/4 of the onion, the epazote leaves, and the chicken breast. Let it for 20-25 minutes until the chicken is cooked through.

After cooking, allow the chicken to rest for 10 minutes. Then shred it and set it aside.