Have you ever bitten into a perfectly crafted enchilada and felt transported to the vibrant streets of Mexico? I’ll never forget my first taste of authentic enchiladas rojas in a small cantina in Mexico City. The rich, smoky aroma of the chili sauce, the tender chicken, and the perfect blend of cheese and crema created a symphony of flavors that danced on my taste buds. Today, I’m thrilled to share with you my recipe for these mouthwatering chicken enchiladas that will bring a taste of Mexico right to your kitchen!
What Are Enchiladas Rojas?
Enchiladas rojas are a classic Mexican dish featuring corn tortillas filled with succulent chicken, rolled up, and smothered in a rich, red chili sauce. Topped with melted cheese, diced onions, and a drizzle of cool crema, these enchiladas are a perfect balance of spicy, savory, and creamy flavors.
Ingredients
For the Enchiladas:
- 12 corn tortillas
- 3 cups shredded cooked chicken
- 2 cups shredded Oaxaca or Monterey Jack cheese
- 1 small white onion, finely diced
- 1/2 cup Mexican crema or sour cream
For the Red Chili Sauce:
- 4 dried guajillo chilies, stemmed and seeded
- 2 dried ancho chilies, stemmed and seeded
- 2 cloves of garlic
- 1 small onion, quartered
- 2 roma tomatoes
- 1 tsp dried oregano
- 1/2 tsp ground cumin
- Salt to taste
- 2 tbsp vegetable oil
Let’s Get Cooking!
1. Prepare the Red Chili Sauce
- Toast the dried chilies in a dry skillet over medium heat for about 30 seconds on each side. Be careful not to burn them!
- Place the toasted chilies in a bowl and cover with hot water. Let them soak for 20 minutes until soft.
- In the same skillet, roast the garlic, onion, and tomatoes until charred.
- Drain the chilies and add them to a blender along with the roasted vegetables, oregano, and cumin. Blend until smooth.
- Heat oil in a saucepan over medium heat. Strain the sauce into the pan and simmer for 10 minutes, stirring occasionally. Season with salt to taste.
2. Assemble the Enchiladas
- Preheat your oven to 375°F (190°C).
- Warm the tortillas in a microwave or on a comal to make them pliable.
- Dip each tortilla in the warm sauce, then place on a plate.
- Fill with shredded chicken and roll up tightly.
- Place the rolled enchiladas seam-side down in a baking dish.
3. Bake to Perfection
- Pour the remaining sauce over the enchiladas, making sure they’re well-coated.
- Sprinkle generously with shredded cheese.
- Bake for 15-20 minutes, or until the cheese is melted and bubbly.
- Top with diced onions and drizzle with crema before serving.
Serving Suggestions
Serve your enchiladas rojas hot from the oven alongside some classic Mexican sides:
- Mexican Rice: A fluffy, tomato-infused rice that perfectly complements the enchiladas.
- Guacamole: Creamy, zesty, and oh-so-delicious!
- Pico de Gallo: Fresh, chunky salsa that adds a bright, crisp contrast to the rich enchiladas.
Pro Tips for Perfect Enchiladas
- Toast your chilies: This simple step enhances their flavor and aroma dramatically.
- Don’t skip the frying: Quickly frying the tortillas in oil before dipping in sauce helps prevent them from becoming soggy.
- Make extra sauce: The red chili sauce freezes well and can be used for other dishes!
¡Buen Provecho!
There you have it, amigos! A recipe for authentic Mexican chicken enchiladas that will transport you straight to the heart of Mexico. Whether you’re a novice in the kitchen or a seasoned chef, these enchiladas are sure to impress. The rich flavors, the tender chicken, and that irresistible red sauce come together to create a dish that’s both comforting and exciting.
So gather your ingredients, put on your favorite Latin music, and let’s bring the flavors of Mexico to life in your kitchen. Don’t forget to share your creations with us – we’d love to see how your enchiladas turn out!
¿Listo para cocinar? (Ready to cook?) Let’s make some enchiladas!
