Enchiladas Rojas
Transport your taste buds straight to the heart of Mexico with this vibrant recipe for **Enchiladas Rojas**, a classic dish bursting with bold, authentic flavors. These red enchiladas feature tender corn tortillas filled with shredded chicken, all smothered in a rich, homemade chili-tomato sauce made from earthy guajillo and ancho chilies, garlic, and roasted Roma tomatoes. Lightly fried tortillas add a perfect texture, while a topping of crumbled queso fresco, fresh cilantro, and a drizzle of cooling sour cream delivers a delightful balance. Baked until bubbling and golden, this hearty dish is ideal for a cozy family dinner or an impressive addition to your Mexican-inspired feast. Ready in less than an hour, these enchiladas are a flavorful celebration of traditional comfort food made easy.
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Recipe Information
Ingredients
- 6 pieces Dried guajillo chilies
- 2 pieces Dried ancho chilies
- 3 pieces Roma tomatoes
- 3 pieces Garlic cloves
- 0.5 pieces White onion
- 2 cups Chicken broth
- 3 tablespoons Vegetable oil
- 12 pieces Corn tortillas
- 2 cups Shredded cooked chicken
- 1 cup Queso fresco (or crumbled feta)
- 0.25 cup Cilantro leaves
- 0.5 cup Sour cream
- 2 teaspoons Salt
- 1 teaspoon Black pepper
Instructions
Remove the stems and seeds from the dried guajillo and ancho chilies. Rinse them under cold water to remove any debris.
Place the chilies in a pot of hot water and let them soak for 10 minutes to soften.
In a blender, combine the softened chilies, Roma tomatoes, garlic cloves, white onion, and 2 cups of chicken broth. Blend until smooth.
Strain the sauce through a fine-mesh sieve into a bowl to remove any solids. Discard the solids and set the sauce aside.
Heat 2 tablespoons of vegetable oil in a skillet over medium heat. Pour in the chili sauce, add salt and black pepper, and cook for 5-7 minutes until slightly thickened. Set the sauce aside.
In a separate skillet, heat the remaining 1 tablespoon of vegetable oil over medium heat. Lightly fry each corn tortilla for 10 seconds per side to make them pliable. Place the tortillas on a plate lined with paper towels to drain excess oil.
Preheat your oven to 375°F (190°C).
Dip each tortilla into the prepared chili sauce to coat both sides, then fill with about 2 tablespoons of shredded chicken. Roll tightly and place seam-side down in a baking dish.
Repeat with all the tortillas, arranging the filled tortillas in the baking dish in a single layer.
Pour any remaining chili sauce over the rolled tortillas and sprinkle queso fresco over the top.
Bake the enchiladas in the oven for 15 minutes until heated through and the cheese is slightly golden.
Remove from the oven and garnish with cilantro leaves and drizzles of sour cream before serving. Serve warm and enjoy!
Nutrition Facts
Calories |
693 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 35.0 g | 45% | |
| Saturated Fat | 14.9 g | 75% | |
| Polyunsaturated Fat | 6.2 g | ||
| Cholesterol | 127 mg | 42% | |
| Sodium | 1781 mg | 77% | |
| Total Carbohydrate | 54.0 g | 20% | |
| Dietary Fiber | 8.7 g | 31% | |
| Total Sugars | 12.3 g | ||
| Protein | 46.3 g | 93% | |
| Vitamin D | 0.1 mcg | 0% | |
| Calcium | 473 mg | 36% | |
| Iron | 4.1 mg | 23% | |
| Potassium | 1004 mg | 21% | |
*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.
