Enchiladas Rojas
Ingredients
- 2 1/2 ounces dried guajillo chiles (~12.5 n/a guajillo chiles)
- 1 ounce dried ancho chiles (~2 medium dried ancho chiles)
- 8 cups water
- 1 1/2 pounds boneless skinless chicken breasts (~4 n/a chicken breasts)
- 2 teaspoons kosher salt
- 8 ounces roma tomatoes (~4 medium roma tomatos)
- 4 ounces white onion – chopped (~1 medium white onion)
- 3 cloves garlic cloves
- 1/2 teaspoon Mexican oregano
- 1/2 cup vegetable oil
- 12 tortillas corn tortillas
- 4 ounces queso fresco – crumbled (for serving)
- 1/2 cup Mexican crema – for serving
- 3 ounces white onion – thinly sliced (for serving) (~0.5 medium white onions)
- 1/4 cup cilantro – chopped (for serving)
Instructions
1. Stem and seed the guajillo and ancho chiles. Toast them in a dry skillet over medium heat, pressing lightly, until pliable and fragrant, 30–45 seconds per side. Transfer to a bowl and cover with very hot water; soak until softened, 15–20 minutes.
2. Poach the chicken: In a medium pot combine the chicken, 8 cups water, and 1 teaspoon kosher salt. Bring to a gentle simmer over medium heat and cook until the chicken is just cooked through (165°F/74°C), 12–15 minutes. Transfer chicken to a bowl to cool slightly, then shred. Reserve 2 cups of the hot poaching liquid and keep warm; discard or save the rest for another use.
3. Make the red sauce: Drain the soaked chiles. In a blender, combine the softened chiles, tomatoes, chopped onion, garlic, oregano, and 1.5 cups reserved poaching liquid. Blend very smooth, 1–2 minutes. Strain through a fine-mesh sieve into a bowl, pressing on solids.
4. Season the sauce: Heat 2 tablespoons vegetable oil in a saucepan over medium heat. Pour in the strained sauce (it should sizzle) and simmer, stirring, until slightly thickened and lightly darkened, 8–10 minutes. Season with the remaining 1 teaspoon kosher salt, adding a splash more reserved poaching liquid as needed to reach a light, spoon-coating consistency. Keep warm over low heat.
5. Prepare garnishes: Crumble the queso fresco, slice the onion, and chop the cilantro; set aside with the crema.
6. Soften the tortillas: In a wide skillet, heat 1/4 cup vegetable oil over medium heat. Working one at a time, pass each tortilla through the hot oil until pliable, 5–10 seconds per side; drain on paper towels. Add a bit more oil if the pan looks dry.
7. Assemble: Working quickly, dip a warm tortilla into the red sauce to coat, lay it on a plate, add 2–3 tablespoons shredded chicken, and roll into a tight cylinder. Repeat with remaining tortillas and chicken, arranging 3 enchiladas per plate.
8. Finish and serve: Spoon more red sauce over the enchiladas, drizzle with crema, and top with queso fresco, sliced onion, and cilantro. Serve immediately while hot.
Enchiladas Rojas are saucy, comforting corn tortilla rolls bathed in a vivid red chile sauce and filled most often with tender shredded chicken. The flavor is bright and earthy from dried chiles, rounded by a gentle sweetness from tomatoes and onion, and enriched with a quick frying step that gives the tortillas a supple, lightly crisp edge. Toppings like crema, crumbly queso fresco, and raw white onion add coolness, salinity, and crunch, balancing the warm, spice-forward sauce.
Rooted in Mexico’s central heartland, red enchiladas showcase the country’s reliance on dried chiles—especially guajillo and ancho—for depth and color. Rather than baking, they are typically assembled to order: tortillas are briefly fried, sauced, filled, and plated immediately. Over time, regional and home variations have appeared, but the core identity remains the same: corn tortillas, a cooked red chile sauce, and a swift stove-top assembly finished with fresh dairy and onion.