🌶️ Enchiladas Rojas (Red Enchiladas)
🛒 Ingredients (Serves 4–6)
For the Red Sauce
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6 dried guajillo chiles, stems & seeds removed
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2 dried ancho chiles
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2 cups hot water (for soaking)
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2 cloves garlic
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¼ white onion
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½ teaspoon dried oregano
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½ teaspoon cumin
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½ teaspoon salt (or to taste)
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1 tablespoon oil (for simmering sauce)
For the Enchiladas
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12 corn tortillas
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2 cups shredded cooked chicken
(or queso fresco, Monterey Jack, or beef) -
1 cup shredded cheese (for topping)
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½ cup crumbled queso fresco (optional)
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¼ cup chopped onion
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Oil for lightly frying tortillas
🔥 Instructions
1️⃣ Make the Red Sauce
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Toast guajillo and ancho chiles in a dry skillet 20–30 seconds per side (don’t burn).
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Soak in hot water 10–15 minutes until soft.
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Blend softened chiles with garlic, onion, oregano, cumin, salt, and about 1 cup soaking liquid until smooth.
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Strain sauce into a saucepan.
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Simmer in 1 tablespoon oil for 8–10 minutes until slightly thickened. Adjust salt.
2️⃣ Prepare Tortillas
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Lightly fry tortillas in oil 5–10 seconds per side (just to soften).
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Drain on paper towels.
(This step prevents cracking and sogginess.)
3️⃣ Assemble
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Dip each tortilla in warm red sauce.
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Fill with chicken (or cheese).
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Roll and place seam-side down in baking dish.
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Pour remaining sauce over top.
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Sprinkle with shredded cheese.
4️⃣ Bake
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Bake at 375°F (190°C) for 15–20 minutes until hot and melty.
🌮 Top With
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Crumbled queso fresco
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Sliced avocado
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Fresh cilantro
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Mexican crema or sour cream
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Shredded lettuce
💡 Tips
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For extra flavor, use chicken simmered in broth with onion and garlic.
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Want it spicier? Add 1–2 dried árbol chiles to the sauce.
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You can also skip baking and serve them “enchiladas style” (sauced and folded on a plate).
If you’d like, I can share:
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An authentic enchiladas rojas with queso fresco only (traditional Mexican style)
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A ground beef version
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Or a shortcut version using canned enchilada sauce** 😊