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Homemade Enchiladas rojas

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Homemade Enchiladas Rojas are a beloved Mexican comfort food featuring soft corn tortillas filled with tender shredded chicken and topped with a rich, smoky red chile sauce. Finished with melted cheese, fresh toppings, and a drizzle of Mexican crema, these enchiladas are packed with bold, authentic flavor. Whether you’re making them for a family dinner, a weekend gathering, or a festive celebration, this classic recipe is sure to impress.

Recipe Information

  • Prep Time: 30 minutes
  • Cook Time: 30 minutes
  • Total Time: 1 hour
  • Servings: 6 (12 enchiladas)
  • Difficulty: Moderate

Ingredients

For the Red Enchilada Sauce

  • 8 dried guajillo chiles, stems and seeds removed
  • 2 dried ancho chiles, stems and seeds removed
  • 2 cups chicken broth
  • 3 cloves garlic
  • ¼ white onion
  • 1 teaspoon ground cumin
  • 1 teaspoon dried oregano
  • ½ teaspoon smoked paprika (optional)
  • 1 tablespoon tomato paste
  • 1 tablespoon apple cider vinegar
  • 1 teaspoon salt
  • ½ teaspoon black pepper
  • 2 tablespoons vegetable oil

For the Filling

  • 3 cups cooked shredded chicken (rotisserie chicken works well)
  • 2 cups shredded Monterey Jack or Oaxaca cheese
  • ½ cup diced onion

For the Enchiladas

  • 12 corn tortillas
  • ¼ cup vegetable oil (for lightly frying tortillas)

Toppings

  • Crumbled queso fresco or Cotija cheese
  • Mexican crema or sour cream
  • Thinly sliced lettuce
  • Diced tomatoes
  • Sliced avocado
  • Chopped cilantro
  • Sliced radishes
  • Lime wedges

Equipment Needed

  • Medium saucepan
  • Blender
  • Large skillet
  • Baking dish (9×13-inch)
  • Tongs
  • Mixing bowls

Step 1: Prepare the Red Chile Sauce

Bring the chicken broth to a gentle simmer.

Add the dried guajillo and ancho chiles and simmer for 8–10 minutes, until softened.

Transfer the softened chiles and broth to a blender.

Add the garlic, onion, cumin, oregano, tomato paste, apple cider vinegar, salt, and black pepper.

Blend until completely smooth.

Heat 2 tablespoons of vegetable oil in a saucepan over medium heat.

Pour in the blended sauce carefully and simmer for 10–15 minutes, stirring occasionally, until slightly thickened.

Taste and adjust the seasoning if needed.

Step 2: Prepare the Filling

In a large bowl, combine:

  • Shredded chicken
  • 1 cup of the shredded cheese
  • Diced onion

Mix until evenly combined.

Step 3: Soften the Tortillas

Heat the vegetable oil in a skillet over medium heat.

Lightly fry each tortilla for about 10 seconds per side, just until soft and pliable.

Transfer to paper towels to drain.

This helps prevent the tortillas from cracking when rolled.

Step 4: Assemble the Enchiladas

Preheat your oven to 375°F (190°C).

Spread about ½ cup of the red sauce over the bottom of a 9×13-inch baking dish.

Dip each tortilla briefly into the warm red sauce.

Place about ¼ cup of the chicken filling down the center of the tortilla.

Roll tightly and place seam-side down in the baking dish.

Repeat with the remaining tortillas.

Pour the remaining enchilada sauce evenly over the rolled enchiladas.

Sprinkle the remaining cheese over the top.

Step 5: Bake

Bake uncovered for 20–25 minutes, or until the cheese is melted and bubbling and the sauce is hot.

Let the enchiladas rest for 5 minutes before serving.

Serving Suggestions

Top with:

  • Mexican crema or sour cream
  • Crumbled queso fresco or Cotija cheese
  • Shredded lettuce
  • Diced tomatoes
  • Avocado slices
  • Fresh cilantro
  • Sliced radishes

Serve alongside:

  • Mexican rice
  • Refried beans
  • Black beans
  • Elote (Mexican street corn)
  • Guacamole and tortilla chips

Storage

Refrigerator

Store leftovers in an airtight container for up to 4 days.

Freezer

Assemble the enchiladas without baking, wrap tightly, and freeze for up to 3 months.

Thaw overnight in the refrigerator before baking.

Reheating

  • Oven: Bake at 350°F (175°C) for 15–20 minutes.
  • Microwave: Heat individual portions for 2–3 minutes until warmed through.

Tips for Perfect Enchiladas Rojas

  • Use freshly dried guajillo and ancho chiles for the richest flavor and vibrant color.
  • Blend the sauce until silky smooth, then strain it if you prefer an extra-smooth texture.
  • Lightly frying the tortillas keeps them from tearing and helps them absorb the sauce without becoming mushy.
  • Warm the sauce before dipping the tortillas for easier assembly.
  • Let the enchiladas rest for a few minutes after baking so they hold their shape when served.

Delicious Variations

  • Beef Enchiladas Rojas: Replace the chicken with seasoned shredded beef.
  • Cheese Enchiladas: Fill with Oaxaca, Monterey Jack, or cheddar cheese only.
  • Vegetarian: Use sautéed mushrooms, spinach, zucchini, and black beans as the filling.
  • Spicy Version: Add 1–2 dried árbol chiles to the sauce for extra heat.
  • Breakfast Enchiladas: Fill with scrambled eggs, chorizo, and cheese.

Approximate Nutrition (Per Serving)

  • Calories: 510
  • Protein: 31g
  • Carbohydrates: 32g
  • Fat: 28g
  • Saturated Fat: 11g
  • Fiber: 5g
  • Sugar: 5g
  • Sodium: 820mg

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