Enchiladas Rojas

Ingredients

• Red Chile Sauce
• 6 Guajillo chiles
• 2 Ancho chiles
• 4 Tomatoes
• 1 Onion medium
• 3 cloves Garlic
• 2 cups Chicken broth
• 1 teaspoon Ground cumin
• 1 teaspoon Mexican oregano
• 1 teaspoon Salt Adjust to taste
• 1/2 teaspoon Black pepper Adjust to taste
• Enchiladas
• 14 Corn tortillas
• 3 cups Cooked shredded chicken
• 1 1/2 cups Melting Mexican cheese
• Cooking oil As needed
• Toppings
• 1 1/2 cups Queso fresco
• 1/2 cup Mexican crema
• 1/4 cup Fresh cilantro
• 1/4 cup White onion

Instructions

1. Remove the stems and seeds from the guajillo and ancho chiles. Soak the chiles in hot water for 15 to 20 minutes, until softened.
2. Drain the softened chiles and blend them with the tomatoes, onion, garlic, chicken broth, cumin, Mexican oregano, salt and black pepper until smooth.
3. Pour the red chile sauce into a saucepan and simmer over medium-low heat for 10 to 15 minutes, stirring occasionally. Taste and adjust the seasoning as needed.
4. Heat a small amount of oil in a skillet. Lightly fry each corn tortilla for only a few seconds per side, just until soft and flexible. Drain excess oil.
5. Dip or lightly coat each softened tortilla with the red chile sauce. Add shredded chicken, roll the tortilla tightly and place it seam-side down in a baking dish.
6. Pour additional red chile sauce over the enchiladas and top with the melting Mexican cheese.
7. Bake at 375°F (190°C) for 15 to 20 minutes, or until the enchiladas are hot and the cheese is completely melted and bubbly.
8. Top with Mexican crema, queso fresco, chopped white onion and fresh cilantro. Serve hot.

Tips

Use a mixture of guajillo and ancho chiles for a deeper, more balanced red chile flavor.

Remove the chile seeds for a smoother sauce and more controlled heat.

Do not over-fry the tortillas; they only need to become soft and flexible.

Use freshly prepared red chile sauce for the best flavor.

Shredded rotisserie chicken can be used as a convenient shortcut.

For additional heat, add another guajillo chile or a hotter dried chile to the sauce.

Serving suggestions

Serve with Mexican rice, refried beans, lettuce and tomato salad, sliced avocado and pickled jalapeños. Extra Mexican crema, queso fresco, onion and cilantro can be served at the table.