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.
🧂 Ingredients
- 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 sautéing 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
👨🍳 Instructions
- 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.
⏱️ 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.
⏱️ 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.
⏱️ 10 minutes - 4
Assemble the enchiladas: Preheat your oven to 180°C (350°F). 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.
⏱️ 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.
⏱️ 25 minutes
💡 Pro Tips
- ✓For the smoothest sauce, use a high-powered blender and strain it well.
- ✓Don't over-soak or over-fry the tortillas; they should be pliable, not crispy or falling apart.
- ✓Taste and adjust seasoning of the sauce before assembling the enchiladas.
- ✓Serve immediately after baking for the best texture and flavor.
✨ Twist Ideas
Inspiration for your own version of this recipe
- 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 árbol chili to the soaking and blending process.