Enchiladas Rojas
Prep time: 20 minutes
Cook time: 25 minutes
Total time: 45 minutes
Servings: 4 servings (12 enchiladas)
Country of Origin
Mexico
Description
Enchiladas Rojas are a deeply traditional Mexican comfort food consisting of corn tortillas lightly dipped in a homemade red chili sauce, stuffed with shredded chicken or cheese, rolled, and baked or lightly fried. The red sauce relies on mild, earthy dried red chilies like ancho and guajillo rather than tomato-heavy commercial sauces.
Presentation & How It's Eaten
Enchiladas are served flat or neatly aligned side-by-side on a platter, liberally drizzled with warm red sauce, crumbled queso fresco, a swirl of Mexican crema, and thin slice of red onion or lettuce. They are eaten warm using a fork and knife.
Ingredients
12 corn tortillas
3 cups cooked shredded chicken (or shredded cheese/beef)
4 dried guajillo chilies, seeds removed
2 dried ancho chilies, seeds removed
2 medium tomatoes, halved
2 cloves garlic
1/2 medium white onion
1 tsp dried oregano
1/2 tsp ground cumin
1 tsp salt (or to taste)
2 tbsp vegetable oil
Garnishes: Crumble queso fresco or cotija, Mexican crema, shredded lettuce, sliced red onion.
Step-by-Step Directions
Prepare the Chili Base: In a saucepan, simmer the dried guajillo chilies, ancho chilies, and halved tomatoes in water for 10 minutes until soft. Drain, reserving 1/2 cup of the cooking liquid.
Blend the Sauce: Transfer the soft chilies, tomatoes, garlic, onion, oregano, cumin, salt, and reserved cooking liquid into a blender. Process until completely smooth.
Fry the Sauce: Heat 1 tablespoon of vegetable oil in a skillet over medium heat. Strain the sauce into the hot oil and simmer for 8–10 minutes until slightly thickened. Season with additional salt if needed.
Soft-Fry the Tortillas: In a separate pan, heat a splash of oil over medium heat. Lightly fry each corn tortilla for 5–10 seconds per side until pliable (do not let them get crispy). Drain on paper towels.
Dip and Assemble: Dip each warm tortilla into the warm red chili sauce until fully coated. Lay flat on a plate, add a generous spoonful of shredded chicken down the center, and roll up tightly.
Finish and Serve: Place the rolled enchiladas seam-side down on a warm serving dish. Spoon remaining sauce over the top and garnish generously with queso fresco, crema, and lettuce.
Optional
Enchiladas Verdes: Swap the red chili sauce for a tangy tomatillo-based green salsa.
Melted Cheese Finish: Arrange rolled enchiladas in a baking dish, top with sauce and melting cheese (like Monterey Jack or Oaxaca), and bake at 190°C (375°F) for 10 minutes until melted.
Cooking Tips
Oil Dip is Crucial: Lightly frying the corn tortillas in oil before dipping them in sauce creates a barrier that prevents the tortillas from tearing or absorbing too much liquid and getting soggy.
Nutrition Facts
(Estimated per serving, based on a 4-serving breakdown of 3 enchiladas each)
Calories: ~480 kcal
Total Fat: 22g
Saturated Fat: 7g
Cholesterol: 75mg
Sodium: 620mg
Total Carbohydrates: 42g
Dietary Fiber: 6g
Sugars: 5g
Protein: 30g
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