Enchiladas Rojas

Soft corn tortillas rolled around shredded chicken and cheese, blanketed in a vibrant, earthy red chile sauce, and baked until bubbly. Topped with crema, queso fresco, and onion, these are enchiladas as they are meant to be.

Ingredients

• 5 dried guajillo chiles, stems and seeds removed
• 2 dried ancho chiles, stems and seeds removed
• 2 cups hot water (for soaking)
• 3 cloves garlic
• ½ white onion, roughly chopped
• 1 tsp ground cumin
• 1 tsp dried oregano
• 1 tsp salt
• 1 tbsp vegetable oil
• 3 cups shredded cooked chicken
• 1.5 cups shredded Oaxaca or Monterey Jack cheese
• 12 corn tortillas
• ¼ cup vegetable oil (for softening tortillas)
• ½ cup crumbled queso fresco
• ¼ cup Mexican crema or sour cream
• ¼ cup sliced white onion rings

Method

1. Toast the guajillo and ancho chiles in a dry skillet for 30 seconds per side until fragrant. Soak in hot water for 15 minutes until softened.
2. Drain the chiles (reserve 1 cup soaking liquid). Blend with garlic, onion, cumin, oregano, salt, and reserved soaking liquid until very smooth.
3. Heat 1 tablespoon oil in a saucepan over medium heat. Strain the sauce through a fine mesh sieve into the pan, pressing with a spoon. Simmer for 10 minutes until thickened slightly.
4. Preheat oven to 375 degrees F. Heat a thin layer of oil in a skillet and quickly dip each tortilla for 5 seconds per side to soften. Drain on paper towels.
5. Spread a thin layer of sauce on the bottom of a 9x13 baking dish. Fill each softened tortilla with shredded chicken and a sprinkle of cheese, roll tightly, and place seam-side down in the dish.
6. Pour the remaining sauce over the rolled enchiladas. Top with the rest of the shredded cheese. Bake for 20-25 minutes until bubbly.
7. Remove from the oven and top with crumbled queso fresco, a drizzle of crema, and sliced onion rings. Serve immediately.

Chef's note: The key to great enchiladas is properly softening the tortillas in oil before rolling. This prevents cracking and gives them better texture. Use rotisserie chicken for a quick weeknight shortcut.

Nutrition per serving

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• Chicken Tacos al Pastor
• Carnitas
• Elote (Mexican Street Corn)
• Pozole Rojo
• Churros
• Black Bean Soup