Mexican · Dinner · Recipe
Mexican Enchiladas Rojas
Chicken enchiladas in a homemade guajillo-and-ancho red chile sauce
Warm corn tortillas wrapped around shredded chicken, covered in a smoky, lightly spicy red chile sauce, and finished with queso fresco, crema and cilantro. A straightforward, home-kitchen version of enchiladas rojas.
Cook, plan & save
Prep time
20 min
Cook time
25 min
Total time
45 min
Servings
6 · 12 enchiladas
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Ingredients
0/17 checkedRed chile sauce
Substitutions
- Use low-sodium vegetable broth to make the sauce vegetarian; taste for seasoning.
Check ingredient labels and allergies before substituting.
Enchiladas
Substitutions
- For a vegetarian filling, replace with sautéed mushrooms or well-drained cooked beans; adjust the filling volume to taste.
Check ingredient labels and allergies before substituting.
To finish
Substitutions
- Crumbled cotija makes a saltier topping; use less and adjust to taste.
Check ingredient labels and allergies before substituting.
Substitutions
- Use sour cream, thinned with a splash of milk or water for drizzling.
Check ingredient labels and allergies before substituting.
Substitutions
- Skip cilantro if you dislike it; sliced scallions add a fresh finish.
Check ingredient labels and allergies before substituting.
Directions
0/7 steps done- 1
Soften the dried chiles
Quickly toast the guajillo and ancho chiles in a dry skillet over medium-low heat, about 10–15 seconds per side. Don't let them blacken. Transfer to a bowl, cover with hot water, and soak for 15 minutes until pliable.
- 2
Prepare the tomatoes
While the chiles soak, simmer the tomatoes in a small pot of water for 5–7 minutes, just until softened. Drain the tomatoes and the soaked chiles.
- 3
Blend the sauce
Blend the softened chiles and tomatoes with garlic, half an onion, broth, and oregano until completely smooth. For a silkier sauce, pour it through a fine-mesh strainer.
- 4
Cook and season
Heat the sauce oil in a saucepan over medium heat. Carefully pour in the blended sauce—it may splatter—then simmer for 8–10 minutes, stirring occasionally. Season with salt. Add a splash of broth if it gets too thick to coat a tortilla.
- 5
Warm the tortillas
Heat a little oil in a skillet and warm each corn tortilla briefly on both sides until soft enough to roll without cracking. Keep them covered with a clean towel as you work.
- 6
Fill and roll
Mix the cooked shredded chicken with a few spoonfuls of warm sauce. Fill each tortilla, roll gently, and place seam-side down on a serving platter.
- 7
Sauce and serve
Spoon the warm red sauce over the enchiladas. Finish with queso fresco, crema, chopped onion, cilantro, and optional shredded lettuce. Serve immediately while the tortillas are tender.
Serving reference, not a photograph of this exact preparation. Photo: ChefCarlsson, CC BY-SA 4.0.
Notes & substitutions
- For a vegetarian version, use vegetable broth and fill the tortillas with sautéed mushrooms or cooked beans instead of chicken.
- The chile sauce can be made a day ahead, refrigerated promptly, and reheated before assembling.
- Use fully cooked chicken. If cooking chicken from raw for this recipe, verify it reaches an internal temperature of 165°F (74°C).
- This is an original editorial recipe; the licensed photo illustrates enchiladas rojas and is not a photograph of this exact preparation.
Equipment
- Large skillet
- Mixing bowl
- Saucepan
- Blender
- Fine-mesh strainer (optional)
- Tongs
- Measuring cups and spoons
- Serving platter
Storage & reheating
- Make ahead
- Prepare the red chile sauce up to one day ahead. Refrigerate promptly and reheat thoroughly before assembling.
- Refrigerate
- Keep leftovers in shallow, airtight containers at 40°F (4°C) or below. Refrigerate within 2 hours (within 1 hour above 90°F/32°C), and use within 3–4 days.
- Freeze
- Freeze assembled enchiladas in airtight, freezer-safe containers; quality is best within about 2–3 months. Let cool quickly before freezing and thaw in the refrigerator.
- Reheat
- Reheat leftovers to an internal temperature of 165°F (74°C), checked with a food thermometer. Add a spoonful of sauce or broth if the tortillas dry out.
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