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Enchiladas Rojas

Easy, classic enchiladas rojas. Chicken enchiladas with a popular red chile sauce that is always great for a crowd of hungry family and friends!
Course Chicken, Main Course
Cuisine Mexican
Prep Time 35 minutes
Cook Time 1 hour 5 minutes
Total Time 1 hour 40 minutes
Servings 6 Servings

Ingredients

Ingredients

  • 4 large Roma tomatoes sliced in half
  • 3 chile guajillo peppers stems and seeds removed
  • 1/2 medium white onion
  • 1-2 medium jalapenos stems removed
  • 2 cloves garlic
  • handful of cilantro plus more for garnish
  • 2-3 teaspoons knorr bouillon
  • 2 1/2-3   cups of water
  • 1 cup Mexican crema or creme friache reserve 1/2 cup
  • 2 teaspoons chile ancho powder
  • 1 teaspoon cumin
  • salt and pepper to taste

You will also need

  • 12 corn tortillas
  • Oil for frying
  • 2 cups of shredded chicken previously cooked
  • 2 cups shredded cheese Chihuahua, Oaxaca, Muenster or Manchego

Instructions

Directions

  • In a sauce pan, combine the tomatoes, guajillos, onion, jalapeños and garlic. Cover with water, bring to a boil, reduce to a simmer and continue cooking for 10-12 minutes.
  • Using a slotted spoon, transfer the salsa ingredients to the blender. Add the cilantro, bouillon, water, crema, chile ancho powder, cumin, salt and pepper to taste. Blend on high until smooth. Taste for salt , strain through a wire strainer into a bowl.
  • Preheat 1 1/2 tablespoons of oil to medium heat in a skillet with oil.  Pour in the strained sauce and cook at a steady simmer for 10 minutes. Taste for salt.
  • On a preheated comal(griddle) fry the tortillas that have been brushed with oil for 35 to 45 seconds per side. Stack onto plate until ready to use. Or you can deep fry them traditionally.
  • Preheat oven to 375 degrees F. To the bottom of a 9X13 baking dish, add 1 cup of enchilada sauce and spread it out evenly.  Fill and roll the tortillas with chicken and place into baking dish with sauce. Top with remaining enchilada sauce. Add the cheese down the center of enchiladas. Bake just until cheese melts, about 25 to 30 minutes.
  • Drizzle the remaining crema over the top of enchiladas while they are still warm. Garnish with fresh cilantro. Serve right away.

Notes

For the darker red enchilada sauce add 2 dried chile anchos when you prepare your sauce and delete the Mexican crema from the sauce.
Tips~If building the enchiladas stacked instead of rolled, you will more than likely need twice the amount of filling to cover evenly. Rolled ones require less filling.
Tips~ We use crema or creme fraiche because regular sour cream may curdle when heated