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MexicanAuthentic Cuisine

Enchiladas Rojas

Serves 4 to 6 Entree chicken, Poultry

Enchiladas Rojas

Enchiladas Rojas herald from the heart of central Mexico, where they are a staple of everyday cooking. Their inviting aroma is a familiar call to gather at the table. This home-cooked version embraces the simplicity and warmth that define family meals, offering a direct and generous flavor profile that speaks to its roots.

These enchiladas unfold with layers of earthy, mildly spicy guajillo and ancho chile sauce, wrapped around tender chicken, and topped with a cooling drizzle of crema mexicana and crumbled queso fresco. The dish feels both hearty and comforting, with a satisfying balance of textures from the softened tortillas and the fresh, crisp bite of white onion.

Ingredients

  • 12corn tortillas — passed through hot oil
  • 600 g (1 1/3 lb)chicken breast — poached and shredded
  • 6dried guajillo chiles — stemmed and seeded
  • 2dried ancho chiles — stemmed and seeded
  • 3 clovesgarlic
  • 1/2white onion
  • 1 tspMexican oregano
  • 1 cupcrema mexicana
  • 200 g (7 oz)queso fresco — crumbled
  • 1white onion — sliced into rings
  • 4 tbspneutral oil
  • 1 tspfine salt

Method

  1. Start by preparing the chiles. Remove the stems and seeds from 6 dried guajillo chiles and 2 dried ancho chiles. Place them in a pot with enough water to cover and bring to a boil. Once boiling, reduce the heat and simmer until the chiles are soft and pliable, which should take about 10 minutes. Drain the chiles and set them aside.
  2. In a blender, combine the softened chiles, 3 cloves of garlic, and half of a white onion. Add 1 teaspoon of Mexican oregano and 1 teaspoon of fine salt. Blend until you achieve a smooth sauce. If the sauce is too thick, add a little water to reach a pourable consistency.
  3. Heat 2 tablespoons of neutral oil in a large skillet over medium-high heat. Once the oil is hot, carefully pour in the blended chile sauce. Fry the sauce, stirring occasionally, until it darkens in color and thickens, which should take about 5-7 minutes. Taste the sauce to ensure it no longer has a raw chile flavor.
  4. While the sauce is cooking, prepare the chicken. Boil 600 g (1 1/3 lb) of chicken breast in a pot of water with a pinch of salt until cooked through. Once cooked, shred the chicken using two forks and set aside.
  5. In a separate skillet, heat the remaining 2 tablespoons of neutral oil over medium heat. Quickly pass each of the 12 corn tortillas through the hot oil for a few seconds on each side to soften them. Be careful not to let them become too crispy or they will break when rolled.
  6. Dip each softened tortilla into the warm chile sauce, ensuring they are fully coated. Place a portion of the shredded chicken in the center of each tortilla, then roll them up tightly and place them seam-side down on a serving platter.
  7. To finish, drizzle 1 cup of crema mexicana over the enchiladas. Crumble 200 g (7 oz) of queso fresco on top. Slice 1 white onion into thin rings and scatter them over the enchiladas. Serve immediately to enjoy the full flavor and texture of the dish.
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From the cookbook

Authentic Mexican Cuisine

This recipe is from Authentic Mexican Cuisine by Yassine Sbiti — the Mexican volume in the ComidaTime International Cuisines series.

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