Chicken Enchiladas Rojas

Enchiladas rojas take their name from the vibrant red sauce that blankets them, a hallmark of Mexican home cooking. Tender shredded chicken is rolled in corn tortillas, then baked under a smoky guajillo-ancho chile sauce and melted cheese.

Serves 4

Estimate for one serving

• 520 cal
• 38g protein
• 38g carbs
• 26g fat
• 6g fiber

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Ingredients

• 1 lb boneless skinless chicken breasts
• 4 cups water
• 1 medium white onion
• 4 cloves garlic cloves
• 6 dried guajillo chiles
• 3 dried ancho chiles
• 2 cups chicken broth
• 8 corn tortillas
• 2 cups shredded Monterey Jack cheese
• 3 tbsp vegetable oil
• 1 tsp ground cumin
• 1 tsp dried oregano
• 1.5 tsp salt
• 1/4 cup fresh cilantro
• 1/2 cup crumbled queso fresco

Instructions

1. 1Place chicken breasts, 1/2 of the onion (quartered), garlic cloves, and salt in a medium pot. Cover with water and bring to a boil.
2. 2Reduce heat and simmer 15–18 minutes until chicken is cooked through. Remove chicken, let cool, then shred with two forks. Reserve cooking liquid.
3. 3While chicken cooks, remove stems and seeds from guajillo and ancho chiles. Toast chiles in a dry skillet over medium heat for 1–2 minutes until fragrant (do not burn).
4. 4Transfer toasted chiles to a bowl, cover with hot water, and soak 15 minutes until softened.
5. 5Drain chiles and place in a blender with remaining garlic cloves, remaining onion (chopped), cumin, oregano, salt, and the reserved chicken cooking liquid. Blend until smooth.
6. 6Heat vegetable oil in a saucepan over medium heat. Pour in the blended sauce and cook 8–10 minutes, stirring occasionally, until thickened and darkened. Stir in chicken broth and simmer 5 more minutes. Taste and adjust salt if needed. Keep warm.
7. 7Preheat oven to 375°F. Lightly grease a 9x13-inch baking dish.
8. 8In a small skillet, heat remaining vegetable oil over medium-high. Briefly fry each corn tortilla for 10–15 seconds per side until softened and pliable (do not crisp). Drain on paper towels.
9. 9Spread red sauce across the bottom of the baking dish.
10. 10Dip each fried tortilla in the warm red sauce, then fill with shredded chicken and shredded Monterey Jack cheese. Roll tightly and place seam-side down in the dish.
11. 11Pour remaining sauce evenly over the rolled enchiladas. Sprinkle with the remaining Monterey Jack cheese.
12. 12Bake uncovered for 15–20 minutes until cheese is melted and sauce is bubbling. Remove from oven and let rest 5 minutes.
13. 13Garnish with crumbled queso fresco and chopped fresh cilantro before serving.