Enchiladas Coloradas Red Enchiladas
Transport your taste buds straight to the heart of Mexico with these vibrant and flavorful Enchiladas Coloradas, or Red Enchiladas. Featuring a rich, smoky sauce made from dried guajillo and ancho chiles, blended with tomatoes, garlic, and onion for a perfectly smooth and aromatic base, this recipe is a true celebration of authentic Mexican cuisine. Tender corn tortillas are dipped in the vibrant red sauce, then filled with shredded chicken and rolled to perfection, creating a dish that is both comforting and bold. Topped with crumbled queso fresco, fresh cilantro, and a drizzle of creamy sour cream, these enchiladas are a feast for the eyes and palate. Serve them with crunchy radish slices for an elegant finishing touch, perfect for a family dinner or festive gathering. Ready in just 50 minutes, these enchiladas are as easy to prepare as they are irresistible.
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Recipe Information
Ingredients
- 6 pieces Dried guajillo chiles
- 3 pieces Dried ancho chiles
- 2 pieces Garlic cloves
- 1 half White onion
- 2 medium Tomatoes
- 3 tablespoons Vegetable oil
- 2 cups Chicken broth
- 1 teaspoon Salt
- 12 pieces Corn tortillas
- 2 cups Cooked, shredded chicken
- 1 cup Queso fresco
- 0.25 cup Fresh cilantro
- 0.5 cup Sour cream
- 0.25 cup Sliced radishes (optional)
Instructions
Remove stems and seeds from the guajillo and ancho chiles, then rinse them under cold water.
In a medium saucepan, boil 2 cups of water. Add the chiles, garlic cloves, white onion, and tomatoes. Simmer for 10 minutes to soften the chiles.
Transfer the softened chiles, garlic, onion, and tomatoes to a blender. Add 1 cup of the cooking liquid and blend until smooth.
Strain the blended mixture through a fine-mesh sieve into a large skillet to remove any solids.
Heat the skillet over medium heat. Add vegetable oil and stir the sauce for 5 minutes. Gradually add chicken broth to thin the sauce, if needed, and season with salt.
Warm the corn tortillas in a dry skillet or microwave to make them pliable.
Dip each tortilla in the warm red sauce, coating both sides well.
Place some shredded chicken in the center of each tortilla, roll it up tightly, and arrange the enchiladas seam-side down in a serving dish.
Pour the remaining red sauce over the arranged enchiladas, ensuring they are well-covered.
Sprinkle crumbled queso fresco and chopped cilantro over the enchiladas.
Serve immediately with a dollop of sour cream and garnish with sliced radishes, if desired.
Nutrition Facts
Calories |
3466 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 134.3 g | 172% | |
| Saturated Fat | 51.0 g | 255% | |
| Polyunsaturated Fat | 25.4 g | ||
| Cholesterol | 506 mg | 169% | |
| Sodium | 4857 mg | 211% | |
| Total Carbohydrate | 343.8 g | 125% | |
| Dietary Fiber | 68.5 g | 245% | |
| Total Sugars | 25.1 g | ||
| Protein | 243.2 g | 486% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 1223 mg | 94% | |
| Iron | 22.4 mg | 124% | |
| Potassium | 5294 mg | 113% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
