Enchiladas Rojas

Name: Enchiladas Rojas
Cook time: 60 min
Total time: 60 min
Yield: 4 servings
Cuisine: Mexican
Ingredients: 10 Guajillo Chile, drieds, stemmed and seeded; 2 Ancho Chile, drieds, stemmed and seeded; 1 Roma Tomato; 2 cloves of Garlic; 1/4 White Onion; 1 tsp Dried Mexican Oregano; 1/4 tsp Ground Cumin; 2 cups Chicken Broth; 1 tbsp Apple Cider Vinegar; 1 tsp Kosher Salt, or to taste; 2 tbsp Neutral Oil, or lard; 500g Cooked Chicken, shredded, preferably poached or roasted; 1/2 tsp Kosher Salt; 12 Corn Tortillas; 1/2 cups Neutral Oil, for soft-frying tortillas; 1 cup Queso Fresco, crumbled; 1/2 White Onion, thinly sliced; 1/2 cups Mexican Crema; 2 cups Romaine Lettuce, shredded, optional but traditional in many regions; 1 handful of Cilantro, chopped; Some Lime, wedges, optional

These Enchiladas Rojas are classic, comforting tortillas filled with tender, saucy chicken and coated in a bright, smoky red chile sauce. Topped with creamy crema, crumbled queso fresco and fresh cilantro and lettuce, they balance deep roasted flavors with cool, crisp accents for a crowd-pleasing meal.

These Enchiladas Rojas are classic, comforting tortillas filled with tender, saucy chicken and coated in a bright, smoky red chile... Show more

Traditional Mexican Recipe

Health Grade

B+ · Healthy

Rating

4.3

Time

1 hr

Price

2,78 €

Calories

934 kcal

meal prep

gluten free

high protein

low carb

Method

Prep the produce

Wipe the dried guajillo chiles and dried ancho chiles clean with a dry towel, then stem and seed them. Roughly chop the Roma tomato and white onion for the sauce, and lightly smash the garlic cloves. If you’re using the traditional garnishes, thinly slice the rest of the onion, shred the romaine lettuce, chop the cilantro, and cut the lime into wedges.

Simmer the sauce

Set a saucepan over medium heat and warm the neutral oil. Add the chile pieces and stir for about 30 seconds just until they smell toasty. Add the chopped tomato, onion, and garlic, then stir in the dried Mexican oregano, ground cumin, chicken broth, and kosher salt. Bring it to a boil, lower the heat, and simmer for 15 minutes, until the chiles are fully softened.

Blend and strain

Carefully transfer the hot mixture to a blender and blend until completely smooth, loosening it with a splash more broth if needed. Pour it through a fine-mesh strainer back into the saucepan and press the pulp with a spoon. Stir in the apple cider vinegar.

Reduce the sauce

Return the sauce to low heat and simmer until it lightly coats the back of a spoon, about 5 minutes. Taste and adjust the salt if needed, then keep it warm while you handle the tortillas.

Season the chicken

Shred the cooked chicken into bite-size strands with two forks; poached or roasted chicken works especially well. Toss it with the remaining kosher salt until evenly seasoned.

Fry the tortillas

Pour enough neutral oil into a skillet to make a shallow layer and heat it over medium-high until it shimmers. Fry the corn tortillas one at a time, about 15 seconds per side, just until they soften and become flexible, then drain them briefly on paper towels or a rack. Stack them under a clean towel as you go so they stay warm and pliable.

Assemble enchiladas

Working one at a time, dip each tortilla into the warm sauce, fill it with a little chicken, roll it up, and arrange it seam-side down on a platter or in a baking dish. Spoon more sauce over the top, then crumble the queso fresco over everything and finish with the sliced onion, Mexican crema, the shredded lettuce, chopped cilantro, and the lime wedges on the side. Serve right away while the tortillas are still soft.