Enchiladas Rojas
Corn tortillas briefly fried, dipped in a smooth dried-chili red sauce, and rolled around shredded chicken — the frying step is what keeps them from turning soggy.
Meat
⚠ Contains: Dairy. Always check your own ingredients — this isn't a guarantee for severe allergies.
Ingredients
- 12 corn tortillas
- 3 cups cooked, shredded chicken
- 6 dried guajillo chilies, 2 dried ancho chilies, stemmed and seeded
- 2 cups chicken stock
- 3 cloves garlic
- 1/4 onion
- 1 tsp Mexican oregano
- 1/2 tsp cumin
- Oil, for frying
- 1 cup shredded queso fresco or Monterey Jack
- 1/2 cup Mexican crema or sour cream
- 1/2 onion, thinly sliced, to garnish
- Cilantro, chopped, to garnish
Steps
- Toast the dried chilies briefly in a dry pan, then soak in hot water for 15 minutes until softened.
- Blend the softened chilies with the chicken stock, garlic, onion, oregano, and cumin until completely smooth. Strain if needed, then simmer the sauce in a pan for 10 minutes to concentrate the flavor.
- Heat a thin layer of oil in a skillet until hot but not smoking. Fry each tortilla for about 4-5 seconds per side — just enough to soften and seal it, not to crisp it.
- While each tortilla is still warm, dip it fully in the red sauce, then fill with shredded chicken and roll it up.
- Arrange the rolled enchiladas in a baking dish, seam-side down, and pour any remaining sauce over the top.
- Top with shredded cheese and warm in a 350°F (175°C) oven for 10 minutes, until the cheese melts.
- Garnish with crema, sliced onion, and cilantro before serving.