Enchiladas Rojas
Corn tortillas rolled around seasoned chicken, smothered in a smoky dried-chili red sauce, and baked with melted cheese.
Details
Ingredients
- 12 corn tortillas
- 3 cups shredded cooked chicken
- 4 dried guajillo chiles, stemmed and seeded
- 2 dried ancho chiles, stemmed and seeded
- 1 can (14 oz) diced tomatoes
- 3 cloves garlic
- 1/2 onion
- 1 tsp cumin
- 1 tsp dried oregano
- 2 cups shredded Oaxaca or Monterey Jack cheese
- Sour cream, cilantro, and diced onion for garnish
- Salt to taste
Instructions
- 1
Toast dried chiles in a dry skillet for 1-2 minutes per side until fragrant and pliable. Soak in hot water for 15 minutes.
- 2
Blend soaked chiles with tomatoes, garlic, onion, cumin, oregano, and salt until smooth. Strain through a sieve.
- 3
Simmer the sauce in a saucepan for 10 minutes until slightly thickened.
- 4
Warm tortillas briefly in oil or on a griddle to make them pliable.
- 5
Dip each tortilla in the red sauce, fill with shredded chicken, roll, and place seam-side down in a baking dish.
- 6
Pour remaining sauce over the enchiladas. Top with shredded cheese.
- 7
Bake at 375°F (190°C) for 15-18 minutes until cheese is melted and bubbly.
- 8
Garnish with sour cream, cilantro, and diced onion.
About This Recipe
Enchiladas Rojas stand as a foundational pillar of Mexican comfort food, a testament to the country's profound culinary heritage, particularly its mastery of dried chiles. Originating from the pre-Hispanic practice of rolling food in corn tortillas, the dish evolved with Spanish influence, embracing meats and cheeses. What makes this rendition special is the deeply layered, smoky red sauce—the heart and soul of the enchilada—crafted from rehydrated guajillo and ancho chiles. Guajillos provide a vibrant, fruity heat, while anchos contribute a rich, earthy depth, a stark contrast to more simplistic tomato-based sauces. Key techniques involve properly toasting and rehydrating the chiles to release their full flavor, then blending them with aromatics like garlic, onion, and spices such as cumin and oregano, before simmering to meld. Using high-quality corn tortillas is crucial; lightly frying them before filling helps them hold up to the sauce without becoming soggy. While chicken is traditional, variations abound, from shredded beef or pork to cheese-only or bean fillings. For serving, don't shy away from generous garnishes of sour cream, fresh cilantro, and diced onion, which provide essential textural and flavor contrasts, cutting through the richness. A side of refried beans or Mexican rice perfectly complements this hearty, satisfying meal.
Tips & Tricks
- • To prevent your corn tortillas from tearing when rolling, lightly dip each one in warm water, broth, or a shallow pan of the chile sauce for a few seconds before filling. This makes them pliable and easier to work with, enhancing their ability to absorb flavor without breaking.
- • For a delicious vegetarian option, substitute the shredded chicken with a hearty mixture of sautéed mushrooms, black beans, and corn, seasoned with a pinch of smoked paprika for extra depth.
- • Enchiladas Rojas can be assembled up to a day in advance and refrigerated before baking; simply cover tightly and add 10-15 minutes to the baking time when ready to serve. Leftovers store well in the fridge for 3-4 days and reheat beautifully in the oven or microwave.
- • Pair these rich enchiladas with a simple, crisp green salad dressed with a bright lime vinaigrette to balance the hearty flavors, or serve alongside a fresh avocado and tomato salsa for added freshness and texture.
Nutrition Facts
Per serving (approximate)