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.
FOR THE RED ENCHILADA SAUCE
- 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
FOR THE ENCHILADAS
- 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
FOR THE SAUCE
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.
FOR THE ENCHILADAS ROJAS
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