Enchiladas Rojas Mexicana Chicken
Dive into the authentic flavors of Mexico with these Enchiladas Rojas Mexicana Chicken, a vibrant and satisfying dish that's perfect for any occasion. Tender shredded chicken is wrapped in warm corn tortillas, then smothered in a smoky, homemade red chile sauce crafted from guajillo and ancho chiles, Roma tomatoes, and fragrant spices. Topped with a generous layer of melted Mexican cheese blend and baked to perfection, these enchiladas are a feast for the senses. Garnished with fresh cilantro, a dollop of creamy sour cream, and zesty lime wedges, they’re as beautiful as they are delicious. With just 30 minutes of prep and a straightforward process, this recipe is an approachable way to bring traditional Mexican cuisine to your table. Perfect for family dinners or entertaining, these red enchiladas are sure to impress!
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Recipe Information
Ingredients
- 6 units Dried guajillo chiles
- 2 units Dried ancho chiles
- 3 units Roma tomatoes
- 1 unit White onion
- 3 units Garlic cloves
- 2 units Chicken breast
- 2 tablespoons Olive oil
- 2 cups Chicken broth
- 12 units Corn tortillas
- 2 cups Shredded Mexican cheese blend
- 1 teaspoon Salt
- 0.5 teaspoons Ground black pepper
- 0.25 cup Cilantro (for garnish)
- 0.5 cup Sour cream (optional)
- 4 units Lime wedges (optional)
Instructions
Begin by preparing the red chile sauce. Remove stems and seeds from the dried guajillo and ancho chiles.
In a medium pot, bring 3 cups of water to a boil. Add the dried chiles and simmer for 5 minutes until softened.
Remove the chiles from the pot and reserve 1 cup of the cooking liquid.
In a blender, combine the softened chiles, Roma tomatoes, half of the onion (roughly chopped), garlic cloves, the reserved cooking liquid, and 1 teaspoon of salt. Blend until smooth.
Strain the blended chile mixture through a fine mesh sieve to remove any solids and set the sauce aside.
Season the chicken breasts with a pinch of salt and pepper. In a large skillet, heat 1 tablespoon of olive oil over medium heat. Cook the chicken breasts for 6-7 minutes on each side or until fully cooked. Remove from the skillet and shred the chicken with forks.
In the same skillet, add 1 more tablespoon of olive oil. Pour the chile sauce into the skillet and cook over medium heat for 5 minutes, stirring occasionally.
Add 1 cup of chicken broth to the chile sauce and stir to combine. Simmer for 10 minutes until the sauce thickens slightly.
Preheat your oven to 375°F (190°C).
Warm the corn tortillas on a dry skillet over medium heat for 30-60 seconds per side to make them pliable.
Dip each tortilla into the red chile sauce to coat both sides. Place a small handful of shredded chicken in the center of the tortilla and roll it tightly. Place the rolled tortilla seam-side down in a greased baking dish.
Repeat with the remaining tortillas and chicken, lining them up in the baking dish.
Pour any remaining chile sauce over the rolled tortillas and sprinkle the shredded Mexican cheese blend evenly over the top.
Bake in the preheated oven for 15 minutes or until the cheese is melted and bubbly.
Remove from the oven and let cool slightly. Garnish with freshly chopped cilantro, sour cream, and lime wedges, if desired. Serve warm and enjoy!
Nutrition Facts
Calories |
711 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 34.7 g | 44% | |
| Saturated Fat | 15.7 g | 79% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 139 mg | 46% | |
| Sodium | 1231 mg | 54% | |
| Total Carbohydrate | 54.7 g | 20% | |
| Dietary Fiber | 9.2 g | 33% | |
| Total Sugars | 7.0 g | ||
| Protein | 48.8 g | 98% | |
| Vitamin D | 0.4 mcg | 2% | |
| Calcium | 564 mg | 43% | |
| Iron | 3.8 mg | 21% | |
| Potassium | 1125 mg | 24% | |
*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.
