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Chicken Enchiladas Rojas - Recipe
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5 from 2 votes

Chicken Enchiladas Rojas – Recipe

A recipe for authentic chicken enchiladas rojas, made with juicy shredded chicken wrapped in corn tortillas, lots of cheese, and smothered in a hugely flavorful homemade red enchilada sauce, topped with crumbled cheese. This is the best I've ever had.
Prep Time10 mins
Cook Time30 mins
Total Time40 mins
Course: Main Course
Cuisine: Mexican
Keyword: chicken, enchiladas, spicy
Servings: 6
Calories: 446kcal



  • 4 dried ancho peppers stemmed and seeded
  • 4 dried guajillo peppers , stemmed and seeded
  • 4 dried chiles de arbol stemmed and seeded
  • 1 teaspoon olive oil
  • 1 small onion chopped
  • 4 cloves garlic chopped
  • 2 teaspoons coarse sea salt
  • Water as needed


  • 4 tablespoons olive oil
  • 2 cups cooked shredded chicken
  • 2 cups shredded Mexican Manchego cheese Or use any good melty cheese
  • 12 corn tortillas
  • FOR SERVING: Crumbly queso fresco fresh chopped cilantro, spicy chili flakes



  • Dry toast the dried chili peppers in a heated pan over medium heat. Toast them a couple minutes per side, until they start to puff up slightly.
  • Cool, then set them into a heavy bowl with enough hot water to cover them.
  • Let them soak for 20 minutes, or until they become very soft. Remove them and place them in a blender or food processor.
  • Reserve 1 cup of the dark soaking water.
  • In the same heated pan, add the olive oil. Cook the onion about 3 minutes, or until they become translucent.
  • Add the garlic and cook another minute, until they become fragrant.
  • Add them to the food processor along with the sea salt.
  • Pour in the reserved soaking liquid and process to form a sauce. It will be very thick at this point.
  • Add in more water, a half cup at a time, until you achieve your desired consistency.
  • Strain the sauce into a pan with 2 tablespoons olive oil. Heat until it just starts to boil, then reduce the heat to a simmer.


  • Heat a separate pan to medium heat and add a bit of the remaining olive oil. Cook the tortillas a few seconds in the oil until they become pliable. You may need to keep adding a bit more oil as you go along.
  • Dip each tortilla into the warmed enchilada sauce, then set it onto a work surface. Fill each with shredded chicken and shredded cheese. Roll the tortillas up and serve them onto plates.
  • Garnish with crumbly cheese, fresh herbs and spicy red chili flakes.



The sauce makes about 2-1/2 cups.
Makes 12 chicken enchiladas rojas.
Heat Factor: Mild, but these are HUGE on flavor. I love them.


Calories: 446kcal | Carbohydrates: 26g | Protein: 23g | Fat: 28g | Saturated Fat: 11g | Cholesterol: 76mg | Sodium: 1160mg | Potassium: 259mg | Fiber: 3g | Sugar: 1g | Vitamin A: 490IU | Vitamin C: 2mg | Calcium: 459mg | Iron: 1mg