🌶️ Enchiladas rojas
Enchiladas rojas are corn tortillas dipped in a smooth red chili sauce, rolled around shredded chicken and baked. They are finished with crumbled cheese, a drizzle of cream and raw onion rings. The sauce, made from dried chilies, is earthy and mildly spicy, and the dish is soft, saucy and satisfying, often served with beans or rice.
Diets
Allergens
Contains (in a typical recipe):
What it is made of
Recipe
Ingredients
- 12 corn tortillas
- 400 g chicken breast
- 4 dried guajillo chilies, seeded
- 2 tomatoes
- 2 garlic cloves
- 1 onion: half for the sauce, half sliced into rings
- 100 g fresh crumbly cheese
- 80 ml cream
- 1 tbsp oil, salt, oregano
Method
- Poach the chicken in salted water for 15 minutes and shred it.
- Soak the chilies in hot water for 15 minutes, then blend with tomatoes, garlic, half the onion and oregano; simmer the sauce in the oil for 10 minutes.
- Warm the tortillas, dip each in the sauce, fill with chicken and roll.
- Arrange in a dish, cover with remaining sauce and bake at 190 °C for 15 minutes.
- Top with cheese, cream and onion rings.
How to make it lighter
- Warm tortillas in a dry pan instead of frying them in oil.
- Use half the cream and add more onion and fresh coriander for freshness.
- Three enchiladas with plenty of sauce make a filling plate; add salad, not extra tortillas.
History
Red chili enchiladas are one of the most widespread styles in Mexico, built on dried chilies such as guajillo and ancho.
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Values are estimates per 100 g for a typical recipe; home and restaurant versions vary. Diets and allergens are worked out from the ingredients of a typical recipe — always check with whoever cooked the dish. Not medical advice. Nutrition data: Me Nutrition dish database v13. How we count →