🇲🇽 Mexico recipe
Enchiladas Rojas
Enchiladas Rojas are a cornerstone of Mexican home cooking, found in kitchens and fondas across the country. Corn tortillas are briefly dipped in a lush dried chile sauce made from guajillo and ancho chiles, filled with shredded chicken, rolled tightly, and arranged in a baking dish. Blanketed with more sauce, drizzled with crema, and scattered with crumbled queso fresco, they emerge from the oven bubbling and irresistible. The key is a sauce that is smooth, deeply flavored, and just spicy enough to warm without overwhelming.
Prep40 mins
Cook30 mins
Serves4
Difficultymedium
Ingredients
- 6 dried guajillo chiles, stemmed and seeded
- 2 dried ancho chiles, stemmed and seeded
- 2 medium tomatoes, halved
- 3 cloves garlic, unpeeled
- 1/2 medium white onion
- 1 teaspoon dried Mexican oregano
- 1/2 teaspoon ground cumin
- 1 1/2 teaspoons salt
- 1 cup chicken broth
- 2 tablespoons vegetable oil
- 12 corn tortillas
- 3 cups shredded cooked chicken
- 1/2 cup Mexican crema or sour cream
- 1 cup crumbled queso fresco
- 1/4 medium white onion, thinly sliced into rings
Method
8 step-by-step instructions with timers and hands-free Cook Mode narration, in the OriginEats app.
- Portion scaling for any number of servings
- Auto-generated grocery list, grouped by aisle
- Add it to your weekly meal plan in one tap
Nutrition per serving
- Calories
- 420
- Protein
- 22 g
- Carbs
- 34 g
- Fat
- 20 g
