These Enchiladas Rojas are made with corn tortillas dipped in a rich red chile sauce, lightly fried, filled with chicken, and topped with queso fresco, crema, potatoes, and carrots. A traditional Mexican recipe inspired by cenaduría-style enchiladas.
The name Enchiladas Rojas simply means “red enchiladas” and refers to the red chile sauce that gives them their signature color and flavor. Just like Enchiladas Verdes get their name from the green sauce used to prepare them.
In Mexico, you’ll find many ways of preparing Enchiladas Rojas. This version is inspired by the style commonly found in central Mexico, where they’re served at cenadurías and topped with potatoes and carrots that soak up the flavorful enchilada sauce.
Ingredients
- Corn tortillas: You can use store-bought or make your own.
- Chicken: I use chicken thighs, but chicken breast or drumsticks work well too.
- Dried chiles: Guajillo and pasilla chiles create the rich red sauce for these enchiladas.
- Aromatics & seasonings: Onion, garlic, bay leaves, oregano, thyme, salt, and black pepper.
- Oil: Any type you prefer.
- For serving: Potatoes, carrots, lettuce, onion, queso fresco, and Mexican crema.
How To Make Enchiladas Rojas
Place the chicken in a large pot. Add garlic, onion, bay leaves, oregano, thyme, and salt.
Cover with water and simmer until the chicken is tender, about 1 hour. Strain the broth and reserve it for the enchilada sauce.
Let the chicken cool until easy to handle, then shred the meat and set aside.
Remove the stems and seeds from the chiles, then place them in a bowl. Cover with hot water and let them soak for about 10 minutes, or until softened.
Transfer chiles to a blender. Add garlic, peppercorns, and oregano, then pour in 1 cup of chicken broth. Blend until smooth and then strain the sauce through a fine-mesh sieve and set aside.
Peel the potatoes and carrots and cut them into small cubes. Boil them with salt until tender but still slightly firm, then drain well.
Cook the potatoes and carrots in a bit of oil until fully tender. Add some of the red chile sauce, mix well, and keep warm until ready to serve.
Once all the components are ready, it’s time to assemble the enchiladas.
Dip a tortilla into the red enchilada sauce, making sure it is coated on both sides.
Fry the tortilla for a few seconds on each side. Be careful not to cook it too long, or it will become crispy and difficult to fold.
Once all the components are ready, it’s time to assemble the enchiladas.
Fold or roll the tortilla, whichever you prefer. Both styles are commonly used in Mexico.
Repeat with the remaining tortillas and chicken. Top the enchiladas with potatoes and carrots, then add onion, queso fresco, and Mexican crema. Serve with lettuce on the side and a refreshing Horchata agua fresca.
Kitchen Notes
- Choose guajillo chiles with a bright red color and flexible texture. If they break easily, they are likely old.
- For spicier enchiladas, add a few chile de árbol to the sauce.
- Serve the enchiladas right after assembling them for the best texture.
- Don’t overpower the sauce with too many spices. The flavor of the dried chiles should be the star.
- When dipping tortillas into hot oil, be careful with splatters.
How We Serve Them in Mexico
In Mexico, Enchiladas Rojas are usually enjoyed with their traditional toppings rather than many side dishes.
Depending on the region, they may be topped with chiles en vinagre or pickled carrots.
In Aguascalientes, it’s common to find them served with cueritos (pickled pork skin) or a chicken leg on top, while in the Huasteca region they’re usually acompanied with cecina, a thinly sliced salted beef.
For more ideas on what to serve with enchiladas, including side dishes like refried beans, rice, and drinks, check out my guide to What to Serve with Enchiladas.
Storing
These red enchiladas are best enjoyed right after assembling them, as the tortillas will soften over time. If you want to prepare them ahead, store the components separately:
- Red chile sauce: Store in the fridge for up to 3 days or freeze for up to 3 months.
- Cooked chicken: Keep in an airtight container in the fridge for up to 3 days or freeze for up to 2 months.
- Tortillas: Store in the fridge for up to 1 week or freeze for up to 4 months.
Frequent Questions
Are enchiladas rojas spicy?
The spice level depends on the chiles used. In this recipe, guajillo and pasilla chiles create a flavorful red sauce with mild heat. For a spicy version, add a few chile de árbol peppers.
What chiles are used for enchiladas?
This red enchilada recipe uses guajillo and pasilla chiles, which give the sauce its deep red color and rich flavor.
Why do you dip the tortillas before frying them?
In traditional Enchiladas Rojas, the tortillas are dipped in the red chile sauce before being lightly fried. This helps the tortillas absorb the flavor of the sauce while keeping a soft texture that’s easy to fill and fold.
More Enchiladas to Try
¿Prefieres leer la receta en español? Encuentra la versión aquí: Enchiladas de Pollo Rojas.
Enchiladas Rojas
Ingredients
- 16 medium corn tortillas
- 1 ½ lb chicken thighs (or drumsticks)
- 1 garlic clove (skin on)
- ½ small onion
- 2 bay leaves
- 1 teaspoon dried oregano
- 1 teaspoon thyme
- oil for frying
- salt (as needed)
For the enchilada sauce
- 4 guajillo chiles (seeds and stems removed)
- 2 pasilla chiles (seeds and stems removed)
- 1 garlic clove (peeled)
- 1 Tablespoon dried oregano
- 1 cup chicken stock
- 1 teaspoon black peppercorns
- salt (to taste)
For serving
- 2 large potatoes (about 1 lb/450 gr)
- 2 medium carrots (about ½ lb / 225 gr)
- 1 cup Queso fresco (or other cheese you prefer)
- ½ cup Mexican crema (or sour cream)
- 1 ½ cups iceberg lettuce (chopped)
Instructions
Cook the chicken
- Cook chicken with water, garlic, onion, bay leaves, oregano, thyme, and salt until tender.
- Strain the broth and reserve 1 cup for the sauce. Let the chicken cool slightly, then shred it and set aside.
Make the red chile sauce
- Soak the dried chiles in hot water for 10 minutes, or until softened.
- Blend the chiles with garlic, peppercorns, oregano, salt, and chicken broth until smooth.
- Strain the sauce and set aside.
Prepare the potato and carrot topping
- Peel and cut the potatoes and carrots into small cubes.
- Boil them in salted water until slightly tender, then drain.
- Cook the vegetables in a pan with oil until fully tender. Add a spoonful of the red chile sauce, mix well, and keep warm.
Assemble the enchiladas
- Heat oil in a pan over medium heat.
- Dip a tortilla into the red chile sauce, coating both sides.
- Lightly fry the tortilla for a few seconds on each side. Do not overcook, or it will become crispy and difficult to fold.
- Fill with shredded chicken, then fold or roll the tortilla.
- Repeat with the remaining tortillas and chicken.
- Top with potatoes and carrots, diced onion, queso fresco, and Mexican crema. Serve immediately.
Notes
- Choose dried guajillo and pasilla chiles with a bright color and flexible texture for the best flavor.
- For a spicier sauce, add a few chile de árbol peppers.
- The red chile sauce can be prepared up to 3 days ahead and stored in the refrigerator.
- For a vegetarian version, replace the chicken with sautéed mushrooms or another filling of your choice.
- Be careful when dipping and frying the tortillas, as hot oil can splatter.
Nutrition Information
Follow this blog on: Instagram | Facebook | Pinterest | YouTube.
Had to come back and give you the 5 star rating!
Thank you :) I am so glad you enjoyed the recipe. Great idea to make them with turkey leftovers!
Que bueno! So tasty & rich, we enjoyed Mexican Enchiladas Rojas with Mex. Rice & your salsa. No crema, I used Cotija Cheese and am thinking of using any turkey leftover-Mex. Turkey Enchiladas Rojas instead of the usual turkey sandwiches. We absolutely loved these enchiladas. Thank so much for sharing, this is a keeper. Appreciated the clear instructions and suggestions.
Love enchiladas rojas, my favorite all the time and this is exactly how are made in Mexico, authentic and delicious.
Thank you for the recipe, enchiladas rojas con pollo are my favorite, especially if they are made in the authentic way.
Thank you for the receipt. What’s your website..
Tengo que probarlas antes de ponerme a dieta el 1 de enero xD
Muchas gracias por la receta!!
¡Las enchiladas de Aguascalientes son las mejores! Muchas gracias por la receta.