Name: Mexican Red Chile Enchiladas
Prep time: 25 min
Cook time: 35 min
Total time: 1 h
Yield: 4 servings (10 enchiladas)
Cuisine: Mexican
Ingredients: 6 dried guajillo chiles, stems and seeds removed; 2 dried ancho chiles, stems and seeds removed; 2 Roma tomatoes; 1/2 small white onion, roughly chopped; 2 garlic cloves, peeled; 1 1/2 cups chicken broth; 1/2 teaspoon Mexican oregano; 1/4 teaspoon ground cumin; 1/2 teaspoon fine salt; 1 teaspoon vegetable oil; 2 cups shredded cooked chicken breast; 1/2 cup crumbled queso fresco; 1/4 cup finely diced white onion; 2 tablespoons chopped cilantro; 10 corn tortillas; 1/3 cup vegetable oil, for softening tortillas; 1 cup crumbled queso fresco or shredded Monterey Jack; 1/2 cup diced white onion; 1/4 cup chopped cilantro; 1/2 cup Mexican crema or sour cream; 1 cup thinly shredded iceberg lettuce; 4 radishes, thinly sliced; 1 lime, cut into wedges

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Enchiladas Rojas are a beloved Mexican classic featuring corn tortillas stuffed with shredded chicken, smothered in a deeply flavored red sauce made from toasted guajillo and ancho chiles, then topped with melted cheese and fresh garnishes. Each bite delivers smoky, earthy heat balanced by cool crema, crisp lettuce, and a squeeze of lime. This version stays true to the rustic, soul-warming style served in family kitchens across Mexico City and central Mexico.

Prep Time25 mins

Cook Time35 mins

Total Time60 mins

Servings4

Yield4 servings (10 enchiladas)

Nutrition Facts

Per serving (estimated)

485 kcalCalories
22 gFat
7 gSaturated Fat
38 gCarbs
6 gFiber
5 gSugar
30 gProtein
720 mgSodium
580 mgPotassium
220 mgCalcium
3 mgIron
15 mgVitamin C
220 mcgVitamin A

Ingredients

For the Red Chile Sauce

6 dried guajillo chiles, stems and seeds removed
2 dried ancho chiles, stems and seeds removed
2 Roma tomatoes
1/2 small white onion, roughly chopped
2 garlic cloves, peeled
1 1/2 cups chicken broth
1/2 teaspoon Mexican oregano
1/4 teaspoon ground cumin
1/2 teaspoon fine salt
1 teaspoon vegetable oil

For the Filling

2 cups shredded cooked chicken breast
1/2 cup crumbled queso fresco
1/4 cup finely diced white onion
2 tablespoons chopped cilantro

For Assembly

10 corn tortillas
1/3 cup vegetable oil, for softening tortillas
1 cup crumbled queso fresco or shredded Monterey Jack
1/2 cup diced white onion
1/4 cup chopped cilantro

For Garnish

1/2 cup Mexican crema or sour cream
1 cup thinly shredded iceberg lettuce
4 radishes, thinly sliced
1 lime, cut into wedges

Directions

Toast the dried guajillo and ancho chiles in a dry skillet over medium heat for about 20 seconds per side until fragrant, being careful not to burn them. Transfer to a bowl, cover with hot water, and soak for 15 minutes until softened.
Meanwhile, char the tomatoes, onion, and garlic in the same skillet over high heat for about 5 minutes until blistered and softened. Drain the chiles, reserving 1/4 cup of the soaking liquid, and transfer them to a blender along with the charred vegetables, chicken broth, oregano, cumin, salt, and reserved soaking liquid. Blend until very smooth, then strain through a fine-mesh sieve.
Heat 1 teaspoon of oil in a saucepan over medium heat. Pour in the strained sauce and simmer for 10 minutes, stirring occasionally, until it thickens slightly and deepens in color. Taste and adjust salt.
In a bowl, combine the shredded chicken, queso fresco, diced onion, and cilantro. Set the oven to 350°F (175°C) and lightly grease a 9×13-inch baking dish with oil.
Warm the vegetable oil in a small skillet over medium heat. Using tongs, briefly fry each tortilla for 5 to 8 seconds per side just until pliable, then drain on paper towels. Dip each warm tortilla into the red sauce to coat both sides, allowing excess to drip off.
Place about 2 tablespoons of the chicken filling down the center of each sauced tortilla, roll tightly, and place seam-side down in the prepared baking dish. Repeat with the remaining tortillas, arranging them snugly side by side.
Spoon any remaining red sauce evenly over the rolled enchiladas, then scatter the cheese and diced onion across the top. Bake uncovered for 12 to 15 minutes until the cheese is melted and the sauce is bubbling.
Top the hot enchiladas with shredded lettuce, crema, sliced radishes, and a generous sprinkle of cilantro. Serve immediately with lime wedges for squeezing over each portion.

Cook’s Notes

Toast the chiles just until fragrant; burnt chiles will make the sauce bitter, so work quickly and remove them from the heat as soon as they release their aroma.
Straining the blended sauce is the secret to a silky, restaurant-style texture rather than a chunky rustic one.
Briefly frying the tortillas in oil keeps them soft and prevents cracking when rolled, but do not crisp them like for tacos.
For a vegetarian version, swap the chicken for sautéed mushrooms and zucchini or use simply cheese and onion as the filling.
If the sauce tastes too sharp or acidic, balance it with a pinch of sugar rather than more salt.