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Enchiladas Rojas
Classic Mexican red enchiladas featuring corn tortillas dipped in a rich, smoky chili sauce, filled with tender shredded chicken, and topped with cooling crema, crumbled queso fresco, and thinly sliced onion.
๐ง ์ฌ๋ฃ
- 12 Corn tortillas(About 6-inch diameter, preferably day-old for better handling.)
- 6 Guajillo chilies(Stems and seeds removed.)
- 3 Ancho chilies(Stems and seeds removed. These add a deeper, smoky flavor.)
- 3 Garlic cloves(Peeled.)
- 2 cups Chicken broth or water(For blending the sauce.)
- 2 tablespoons Vegetable oil or lard(For frying the tortillas and sautรฉing the sauce.)
- 400 g Shredded cooked chicken(Rotisserie chicken or poached chicken breast works well.)
- 120 ml Mexican crema or sour cream(For topping.)
- 100 g Queso fresco or mild white cheese(Crumbled, for topping.)
- 1/2 White onion(Very thinly sliced, for topping. Soak in cold water for 10 minutes to mellow the flavor if desired.)
- to taste Salt
- to taste Black pepper
๐จโ๐ณ ์กฐ๋ฆฌ๋ฒ
- 1
Prepare the chili sauce: Remove stems and seeds from guajillo and ancho chilies. Toast them lightly in a dry skillet over medium heat for about 30 seconds per side until fragrant, being careful not to burn them. Place the toasted chilies in a bowl and cover with boiling water. Let them soak for 20-30 minutes until softened. Drain the chilies, reserving about 1/2 cup of the soaking liquid. In a blender, combine the softened chilies, peeled garlic cloves, 2 cups of chicken broth or water, and a pinch of salt. Blend until completely smooth. Strain the sauce through a fine-mesh sieve into a bowl to remove any skins or seeds, pressing down on the solids. You should have a smooth, vibrant red sauce.
โฑ๏ธ 40 minutes - 2
Cook the sauce: Heat 2 tablespoons of oil or lard in a saucepan over medium heat. Carefully pour the strained chili sauce into the hot oil (it may splatter). Cook, stirring frequently, for about 10-15 minutes, until the sauce has thickened slightly and the color deepens. Season with salt and pepper to taste. This step is crucial for developing the flavor.
โฑ๏ธ 15 minutes - 3
Prepare the tortillas: Heat about 1/4 inch of vegetable oil in a skillet over medium-high heat until shimmering. Working one at a time, quickly fry each tortilla for about 10-15 seconds per side until softened and pliable but not crisp. Drain on paper towels. Alternatively, you can warm them on a comal or in the microwave until soft. Immediately after frying/warming, dip each tortilla into the warm chili sauce, ensuring it's fully coated. Don't let them soak too long, or they will become mushy.
โฑ๏ธ 10 minutes - 4
Assemble the enchiladas: Preheat your oven to 180ยฐC (350ยฐF). Lightly grease a 9x13 inch baking dish. Place a spoonful of the shredded chicken down the center of each sauced tortilla. Roll up the tortilla tightly and place it seam-side down in the prepared baking dish. Repeat with the remaining tortillas and chicken.
โฑ๏ธ 10 minutes - 5
Bake and serve: Pour any remaining chili sauce evenly over the rolled enchiladas in the baking dish. Cover the dish loosely with foil. Bake for 15-20 minutes, or until heated through and the sauce is bubbling. Remove from the oven. Drizzle generously with crema, sprinkle with crumbled queso fresco, and top with the thinly sliced onion.
โฑ๏ธ 25 minutes
๐ก ์ ๋ฌธ๊ฐ ํ
- โFor the smoothest sauce, use a high-powered blender and strain it well.
- โDon't over-soak or over-fry the tortillas; they should be pliable, not crispy or falling apart.
- โTaste and adjust seasoning of the sauce before assembling the enchiladas.
- โServe immediately after baking for the best texture and flavor.
โจ ๋ณํ ์์ด๋์ด
์ด ๋ ์ํผ๋ฅผ ๋๋ง์ ์คํ์ผ๋ก ๋ฐ๊พธ๋ ์๊ฐ
- Add a fried egg on top for a heartier meal.
- Try 'Enchiladas Mineras' by filling them with potatoes and carrots instead of chicken.
- For a spicier kick, add a dried รกrbol chili to the soaking and blending process.