📝 About This Recipe
These vibrant, soul-warming red enchiladas are a cornerstone of the Día de los Muertos feast, designed to guide spirits home with their earthy aroma and deep crimson hue. The sauce is crafted from a blend of toasted Guajillo and Ancho chiles, creating a complex balance of mild heat and smoky sweetness that perfectly coats the lightly fried corn tortillas. Stuffed with tender shredded chicken and topped with salty cotija and crisp radish, this dish is a beautiful tribute to heritage and family tradition.
🥗 Ingredients
The Chile Base
- 8 pieces Dried Guajillo Chiles (stems and seeds removed)
- 4 pieces Dried Ancho Chiles (stems and seeds removed)
- 4 cloves Garlic (peeled)
- 1 teaspoon Mexican Oregano (dried)
- 1/2 teaspoon Ground Cumin
- 2 cups Chicken Broth (low sodium)
The Filling & Tortillas
- 3 cups Chicken Breast (cooked and shredded)
- 18 pieces Corn Tortillas (high quality yellow corn)
- 1/2 cup Vegetable Oil (for lightly frying the tortillas)
- 1 teaspoon Kosher Salt (to taste)
Garnish & Assembly
- 1 cup Queso Cotija (crumbled)
- 1/2 cup Crema Mexicana (or sour cream thinned with a little milk)
- 1/2 cup White Onion (finely diced)
- 1/4 cup Fresh Cilantro (chopped)
- 4 pieces Radishes (thinly sliced)
👨🍳 Instructions
-
1
Begin by toasting the dried Guajillo and Ancho chiles in a dry skillet over medium heat for 1-2 minutes per side until fragrant but not burnt.
-
2
Place the toasted chiles in a bowl of hot water and let them soak for about 15-20 minutes until they are soft and pliable.
-
3
Transfer the soaked chiles to a blender. Add the garlic cloves, oregano, cumin, and 1 cup of the soaking liquid or chicken broth.
-
4
Blend on high speed until the sauce is completely smooth. Strain the mixture through a fine-mesh sieve into a bowl to remove any remaining bits of skin.
-
5
Heat a tablespoon of oil in a large saucepan. Carefully pour in the strained chile sauce (it may splatter) and simmer over medium-low heat for 10 minutes, seasoning with salt to taste.
-
6
In a separate small skillet, heat the remaining vegetable oil over medium heat. Lightly fry each tortilla for only 5-10 seconds per side—just enough to soften them, not to make them crisp.
-
7
Drain the softened tortillas on paper towels to remove excess oil.
-
8
Prepare an assembly station with your warm sauce, shredded chicken, and softened tortillas. Preheat your oven to 350°F (175°C) if you prefer to bake them, though traditional street-style is served immediately.
-
9
Dip a tortilla into the warm red sauce until fully coated. Lay it flat on a plate or in a baking dish.
-
10
Place about 2 tablespoons of shredded chicken in the center of the tortilla and roll it up tightly.
-
11
Repeat the process for all tortillas, arranging them seam-side down on the serving platter.
-
12
Pour any remaining warm sauce over the top of the assembled enchiladas.
-
13
Generously sprinkle with crumbled cotija cheese and finely diced white onions.
-
14
Drizzle with Crema Mexicana and garnish with fresh cilantro and radish slices for a pop of color and crunch.
-
15
Serve immediately while warm, ideally alongside family and friends to celebrate the occasion.
💡 Chef's Tips
Always strain your chile sauce through a fine-mesh sieve for that professional, silky texture. Don't over-fry the tortillas; if they get crunchy, they will break when you try to roll them. If the sauce is too bitter, add a tiny pinch of sugar or a square of Mexican chocolate to balance the flavors. Use high-quality corn tortillas; flour tortillas will become soggy and lose their structural integrity in the sauce. For a vegetarian version, swap the chicken for sautéed hibiscus flowers (jamaica) or seasoned potatoes and carrots.
🍽️ Serving Suggestions
Serve with a side of authentic Mexican red rice and refried black beans. Pair with a glass of cold Hibiscus Agua Fresca (Jamaica) or a spiced Mexican Hot Chocolate. Offer extra lime wedges on the side to brighten the deep, earthy flavors of the chiles. A side of pickled red onions provides a beautiful acidic contrast to the rich sauce.