Classic Enchiladas Rojas with Shredded Chicken
Corn tortillas dipped in a smoky, brick-red dried chile sauce, rolled around tender shredded chicken, and baked until the edges crisp and the cheese bubbles. These are the enchiladas your Mexican grandmother would make — rustic, bold, and deeply satisfying in a way that canned sauce could never replicate.
Ingredients
- 6 dried guajillo chiles, stemmed and seeded
- 3 dried ancho chiles, stemmed and seeded
- 2 roma tomatoes
- 1/4 medium white onion
+ 12 more ingredients
Instructions
Toast the guajillo and ancho chiles in a dry skillet over medium heat for about 1 minute per side until fragrant and pliable. Transfer to a bowl, cover with boiling water, and soak for 15 minutes.
Meanwhile, dry-roast the tomatoes, onion quarter, and unpeeled garlic in the same skillet over medium-high heat, turning occasionally, until charred and softened on all sides, about 8-10 minutes. Peel the garlic.
Drain the chiles and add to a blender with the roasted tomatoes, onion, garlic, cumin, oregano, vinegar, and chicken broth. Blend until very smooth, about 2 minutes. Strain through a mesh sieve into a wide, shallow bowl. Season with salt.
Preheat the oven to 375°F. Lightly oil a 9x13-inch baking dish.
Heat 1/4 inch of vegetable oil in a small skillet over medium heat. Briefly fry each corn tortilla for about 5 seconds per side — just enough to soften it without crisping. Drain on paper towels.
Dip each softened tortilla into the red chile sauce, coating both sides. Place on a plate, add about 1/4 cup of shredded chicken and a sprinkle of cheese down the center, roll tightly, and place seam-side down in the baking dish.
Pour the remaining red sauce evenly over the rolled enchiladas. Top with the remaining crumbled cheese and drizzle with crema.
Bake uncovered for 20-25 minutes until the sauce is bubbling and the cheese is softened and lightly golden.
Garnish with sliced onion rings, fresh cilantro, and an extra drizzle of crema.
Nutrition Estimate
Per serving • Estimated by Blinner AI