Enchiladas Rojas

Ingredients

Instructions

1. 1

   Prepare the sauce ingredients: wipe the dried chiles clean, remove stems and seeds, halve the tomatoes, and roughly chop the onion. Heat a dry skillet or comal over medium heat and toast the guajillo and ancho chiles for 10-15 seconds per side until fragrant and slightly pliable; do not let them blacken or they will turn bitter.

2. 2

   In the same skillet, roast the tomatoes, roughly chopped onion, and garlic over medium-high heat for 6-8 minutes, turning occasionally, until softened and lightly charred in spots. Transfer the toasted chiles to a bowl and cover with hot water for 10 minutes to soften.

3. 3

   While the chiles soak, mix the shredded chicken with the finely diced onion, chopped cilantro, salt, and black pepper. Toss well so the filling is seasoned evenly.

4. 4

   Drain the softened chiles and blend them with the roasted tomatoes, roasted onion, garlic, chicken stock, oregano, cumin, and salt until completely smooth. For a silkier sauce, strain through a medium sieve, pressing firmly on the solids.

5. 5

   Heat 10 ml neutral oil in a saucepan over medium heat. Pour in the blended sauce carefully and simmer for 8-10 minutes, stirring often, until slightly thickened, glossy, and no longer tastes raw. Adjust with a splash of stock or water if it becomes too thick; it should coat the tortillas but still flow easily.

6. 6

   Warm the tortillas so they roll without cracking. Heat 20 ml neutral oil in a skillet over medium heat and quickly pass each tortilla through the oil for about 5 seconds per side, just until flexible, then drain briefly. This traditional step prevents tearing and helps the tortillas absorb sauce without falling apart.

7. 7

   Dip each warm tortilla lightly into the hot salsa roja, fill with a portion of the chicken mixture, roll tightly, and place seam-side down on a serving plate or small baking dish. Repeat with the remaining tortillas and filling.

8. 8

   Spoon the remaining hot salsa roja generously over the rolled enchiladas. Top with crumbled queso fresco, drizzle with Mexican crema, and finish with thinly sliced onion and cilantro leaves. Serve immediately while the tortillas are tender and the sauce is hot.

Nutrition per serving

Notes

• •Using cooked rotisserie chicken keeps the recipe within 45 minutes without sacrificing flavor.
• •If you prefer a milder sauce, replace part of the guajillo with additional ancho chile.
• •Do not soak the tortillas in sauce for too long before rolling; a quick dip keeps them intact.
• •Serve with refried beans, arroz rojo, or a crisp shredded lettuce salad.

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