Chicken Enchiladas Rojas

★ 4.2 · Medium

Shredded chicken and melty cheese rolled into soft corn tortillas, bathed in a homemade red chile sauce and baked until bubbling. Comfort food with real depth of flavor.

25 minPrep Time

40 minCook Time

65 minTotal Time

5 servings (10 enchiladas)Yield

Why You'll Love This

Homemade red chile sauce beats anything from a can
Assembles ahead and bakes just before serving
Classic combination of tender chicken and melted cheese

Ingredients

4dried guajillo chiles, stemmed and seeded
2dried ancho chiles, stemmed and seeded
2 cupschicken broth, divided
3 clovesgarlic, peeled
1/2white onion, roughly chopped
1/2 tspground cumin
1 tspkosher salt, plus more to taste
2 tbspvegetable oil, divided
1 tbspall-purpose flour
2 cupscooked chicken breast, shredded
2 cupsshredded Monterey Jack or Oaxaca cheese, divided
10corn tortillas (6-inch)
1/3 cupMexican crema or sour cream, for serving
1/4 cupwhite onion, thinly sliced, for serving
2 tbspfresh cilantro, chopped, for serving

Nutrition (estimated per serving)

460Calories

28gProtein

24gFat

34gCarbs

5gFiber

780mgSodium

Nutrition information is an estimate calculated from the ingredients listed and will vary based on the specific products used. It is not a substitute for advice from a nutrition professional.

Method

Preheat the oven to 375 F and lightly grease a 9x13-inch baking dish.
Toast the guajillo and ancho chiles in a dry skillet over medium heat for 30 seconds per side until fragrant, then soak in 1.5 cups boiling water for 15 minutes.
Drain the chiles and blend with 1 cup of the chicken broth, garlic, chopped onion, cumin, and 1 teaspoon salt until completely smooth; strain through a fine mesh sieve into a bowl, pressing to extract all liquid.
Heat 1 tablespoon oil in a saucepan over medium heat, whisk in the flour, and cook for 1 minute until it smells nutty and no longer raw.
Whisk in the strained chile sauce and remaining 1 cup chicken broth, bring to a gentle simmer, and cook for 8 to 10 minutes, stirring occasionally, until thickened enough to coat the back of a spoon. Taste and adjust salt.
In a bowl, mix the shredded chicken with 1 cup of the cheese and 1/2 cup of the red sauce until evenly combined.
Heat the remaining 1 tablespoon oil in a small skillet over medium heat and quickly pass each tortilla through it for about 10 seconds per side, just until pliable (this prevents cracking when rolled); stack on a plate.
Spread 1/2 cup of the red sauce over the bottom of the prepared baking dish.
Fill each tortilla with about 3 tablespoons of the chicken mixture, roll tightly, and place seam-side down in the baking dish.
Pour the remaining red sauce evenly over the rolled enchiladas, then sprinkle with the remaining 1 cup cheese.
Bake uncovered for 20 to 25 minutes, until the cheese is fully melted and the sauce is bubbling at the edges.
Let rest for 5 minutes before serving.
Drizzle with crema and top with sliced onion and cilantro just before serving.

Tips

Straining the blended chile sauce removes tough chile skins and gives a silky, restaurant-smooth texture.
Warm the tortillas briefly in oil, not the microwave, so they hold together when rolled instead of tearing.