Enchiladas Rojas

Nutrition · per serving

Steps

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.

   30 g dried guajillo chiles, stemmed and seeded12 g dried ancho chile, stemmed and seeded250 g tomatoes, halved80 g white onion, roughly chopped
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.

   250 g tomatoes, halved80 g white onion, roughly chopped2 garlic cloves30 g dried guajillo chiles, stemmed and seeded12 g dried ancho chile, stemmed and seeded
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.

   220 g cooked shredded chicken40 g white onion, finely diced10 g fresh cilantro, chopped1 g fine salt0.5 g black pepper
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.

   30 g dried guajillo chiles, stemmed and seeded12 g dried ancho chile, stemmed and seeded250 g tomatoes, halved80 g white onion, roughly chopped2 garlic cloves300 ml chicken stock1 g dried oregano1 g ground cumin4 g fine salt
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.

   10 ml neutral oil300 ml chicken stock
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.

   8 tortillas (about 200 g) corn tortillas20 ml neutral oil
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 tortillas (about 200 g) corn tortillas220 g cooked shredded chicken
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.

   60 g queso fresco, crumbled50 g Mexican crema30 g white onion, thinly sliced5 g fresh cilantro leaves

Origin & History

Enchiladas are one of Mexico's oldest tortilla dishes, with roots tracing back to pre-Hispanic times when tortillas were dipped in chile sauces. Enchiladas rojas, made with a red chile-based sauce, are especially common in central and north-central Mexico, with many regional variations in filling and garnish.