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Enchiladas Rojas recipe with chili sauce and chicken

Enchiladas Rojas (Red Enchiladas)

A classic Mexican dish featuring tortillas filled with chicken or cheese, smothered in a rich red chili sauce, and topped with cheese, onions, and cream.
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Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Course Main Course
Cuisine Mexican
Servings 4

Nutrition

Calories: 380kcalCarbohydrates: 40gProtein: 18gFat: 16gFiber: 6g

Ingredients
  

For the Enchiladas

  • 8 corn tortillas
  • 2 cups shredded chicken leftover rotisserie chicken works well
  • 1 cup shredded cheese queso fresco or Monterey Jack
  • ½ cup sour cream optional
  • ¼ cup chopped cilantro for garnish
  • ½ small red onion thinly sliced (for garnish)
  • Vegetable oil for frying tortillas

For the Red Sauce

  • 3 dried guajillo chilies stems & seeds removed
  • 2 dried ancho chilies stems & seeds removed
  • 1 small onion chopped
  • 2 garlic cloves
  • 1 medium tomato chopped
  • 1 ½ cups chicken broth or vegetable broth
  • 1 tsp cumin
  • ½ tsp oregano
  • ½ tsp salt
  • ½ tsp black pepper
  • 1 tbsp vegetable oil

Instructions
 

Make the red sauce

  • Boil the dried chilies in hot water for about 5 minutes until they soften.
  • Drain and blend with onion, garlic, tomato, cumin, oregano, salt, and black pepper. Add 1 ½ cups of broth and blend until smooth.
  • Heat 1 tbsp of oil in a pan over medium heat. Pour in the blended sauce and let it simmer for 5 minutes until slightly thickened.

Prepare the Tortillas

  • Heat a little vegetable oil in a pan and lightly fry each tortilla for 5 seconds per side to make them pliable. Drain on paper towels.

Assemble the Enchiladas

  • Dip each tortilla into the red sauce, coating both sides.
  • Fill each tortilla with shredded chicken, roll tightly, and place seam-side down in a baking dish.
  • Pour extra sauce over the enchiladas and sprinkle with cheese.

Bake and Serve

  • Bake at 375°F (190°C) for 10 minutes or until the cheese melts.
  • Garnish with sour cream, cilantro, and sliced red onions.

Notes

  • For a more affordable version, use canned tomato sauce instead of fresh tomatoes, and swap queso fresco for shredded mozzarella.
  • Swap chicken for sautéed mushrooms, black beans, or mashed sweet potatoes to make it vegetarian.
  • The red sauce can be stored in the fridge for up to 3 days.
Keyword Cinco de mayo food, gluten-free recipe, Mexican recipes
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