📝 About This Recipe
Transport your kitchen to the heart of Mexico with these soul-warming Enchiladas Rojas, featuring tender shredded chicken tucked into corn tortillas and bathed in a velvety, sun-dried chili sauce. Unlike store-bought versions, our sauce is crafted from toasted Guajillo and Ancho chilies, offering a complex smokiness and deep ruby hue without overwhelming heat. Finished with a melt of Chihuahua cheese and crisp garnishes, this dish is the ultimate celebration of traditional Latin American comfort cooking.
🥗 Ingredients
For the Red Chile Sauce
- 5 pieces Dried Guajillo Chilies (stems and seeds removed)
- 3 pieces Dried Ancho Chilies (stems and seeds removed)
- 3 cloves Garlic (peeled)
- 1/4 piece White Onion (roughly chopped)
- 1 teaspoon Mexican Oregano (dried)
- 2 cups Chicken Broth (low sodium)
- 1 tablespoon Vegetable Oil (for frying the sauce)
The Filling & Tortillas
- 3 cups Shredded Chicken (rotisserie or poached chicken breast)
- 12-14 pieces Corn Tortillas (standard size)
- 2 cups Chihuahua or Monterey Jack Cheese (freshly shredded)
- 1/4 cup Vegetable Oil (for softening tortillas)
For Garnish
- 1/2 cup Crema Mexicana (or sour cream thinned with milk)
- 1/4 cup Queso Fresco (crumbled)
- 1/4 cup Cilantro (freshly chopped)
- 3 pieces Radishes (thinly sliced)
👨🍳 Instructions
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1
Preheat your oven to 375°F (190°C). Lightly grease a 9x13 inch baking dish with oil or non-stick spray.
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2
In a dry skillet over medium heat, toast the dried chilies for 1-2 minutes per side until fragrant but not burnt. This awakens their essential oils.
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3
Place the toasted chilies in a bowl of very hot water and let them soak for 15 minutes until soft and pliable.
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4
Transfer the soaked chilies to a blender. Add the garlic, 1/4 onion, oregano, and 1.5 cups of the chicken broth. Blend on high until completely smooth.
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5
Strain the sauce through a fine-mesh sieve into a bowl to remove any bits of tough chili skin, ensuring a velvety texture.
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6
Heat 1 tablespoon of oil in a deep skillet. Carefully pour in the strained sauce (it may splatter). Simmer for 5-8 minutes until it thickens slightly and deepens in color. Season with salt to taste.
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7
In a separate small skillet, heat 1/4 cup of oil over medium-high. Briefly fry each tortilla for about 5 seconds per side. They should be soft and flexible, not crispy. Drain on paper towels.
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8
Set up your assembly station: tortillas, a shallow bowl with the red sauce, the shredded chicken, and the shredded cheese.
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9
Dip a softened tortilla into the red sauce to coat both sides. Place it in the baking dish, fill with a generous tablespoon of chicken and a pinch of cheese, then roll tightly.
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10
Repeat until the dish is full, lining the enchiladas seam-side down. Pour the remaining sauce over the top of the rolls.
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11
Sprinkle the remaining shredded Chihuahua cheese over the center of the enchiladas.
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12
Bake for 15-20 minutes until the cheese is bubbly and the sauce is concentrated. Do not overbake or the tortillas will become mushy.
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13
Remove from the oven and let rest for 5 minutes. Drizzle with Crema Mexicana and top with crumbled queso fresco, radishes, and cilantro before serving.
💡 Chef's Tips
Always toast your dried chilies; it’s the difference between a flat sauce and a professional-grade mole-style flavor. Frying the tortillas briefly in oil creates a barrier that prevents them from turning into mush once the sauce is added. If the sauce is too thick after blending, use a little of the chili-soaking water to thin it out, provided the water isn't bitter. For a vegetarian version, swap the chicken for a mix of sautéed mushrooms, spinach, and corn. Freshly grated cheese melts significantly better than pre-shredded bags which contain anti-clumping starches.
🍽️ Serving Suggestions
Serve with a side of authentic Mexican red rice and refried black beans. Pair with a crisp Hibiscus (Jamaica) iced tea or a cold Mexican lager with lime. A side of quick-pickled red onions adds a bright acidity that cuts through the rich sauce. Top with sliced avocado or a scoop of chunky guacamole for added creaminess.