Red Chicken Enchiladas (Aguascalientes Style)

These delicious chicken enchiladas are filled with simple shredded chicken and topped with potatoes, carrots, cheese and cream. Something you should really try if you want to know how a real and authentic enchilada taste in Mexico!.

This chicken enchiladas style is very popular in the States of central Mexico and they can be find in many small restaurantes called cenadurías or small stands as part of the popular mexican street food.

Enchiladas, as their name implies, have chili as their main ingredient, but don’t worry, just having chili does not mean they are hot as there are different varieties of chilies that are not necessarily hot.

These chicken enchiladas are prepared with the traditional recipe from Aguascalientes which happens to be very similar as enchiladas are prepared in other States from center Mexico, for example in Guanajuato where they’re called Enchiladas Mineras.

Step By Step Recipe

*The ingredients list with the quantities can be found below, in the recipe card.

Prepare the chicken filling

Place the chicken into a stock pot and add one garlic clove (not peeled), the bay leaves and salt. Cover with water and cook until the chicken is tender. Reserve a cup of cooking water and shred the chicken. Set aside.

Shredded chicken in a bowl.

Prepare the red sauce

Soak the chillies with hot water for about 10-15 minutes. If you don’t want the sauce to be slightly hot, after the chillies are soaked you can open them and discard the veins and seeds.

Place the chillies into a blender, add a peeled garlic clove, cumin and the cup of chicken cooking water you reserved before. Blend until you’ll end with a smooth sauce.

Soaking chillies in hot water. Blended sauce.

Pour the sauce in a medium sauce pot and season with salt and pepper. Bring to a boil and lower the heat, let it simmer for about 5 minutes but don’t let the sauce to reduce too much. If necessary, add a little bit more chicken stock. Set aside.

Make the toppings

Peel the potatoes and carrots, then cut them into small cubes. Boil the vegetables with salt until al dente and then drain them well.

In a sauté pan heat two tablespoons of oil and sauté the potatoes and carrots until fully cooked, add one tablespoon of the chilli sauce, mix well and keep them warm until need it.

Boiled carrots and potatoes. Sautéed carrots and potatoes.

Make the chicken enchiladas

Prepare 4 plates with a bed of lettuce.

Heat 4 tablespoons of oil on a frying pan. Soak one tortilla in the sauce and then fry it until soft and fragrant. Pay attention as we don’t want the tortillas to be crispy but soft.

Soaking a tortilla in sauce. Frying tortilla in oil.

Place the tortilla on a plate, put some shredded chicken in the middle and fold or roll (as you prefer).

Filling a tortilla. Folding the chicken enchiladas.

Repeat with the remaining tortillas and chicken and place 4 enchiladas on every plate with the lettuce.

Place the potatoes and carrots on top and garnish with radishes, cheese and cream.

Recipe Notes

  • If you can’t find Guajillo and/or Pasilla chillies, you can replace them with ¼ cup of paprika and 1 medium red bell pepper.
  • You can also make the sauce ahead, the day before or even 3 days prior to making the chicken enchiladas.
  • If you’d like a vegetarian version, replace the chicken with mushrooms sautéed with olive oil, onion and garlic.
  • You can also strain the sauce if you’d prefer to be smoother.
  • Use your roasted chicken leftovers or even better: Thanksgiving turkey! to make those scrumptious enchiladas!

More Mexican Street Food

Red Chicken Enchiladas

These delicious chicken enchiladas are filled with simple shredded chicken and topped with potatoes, carrots, cheese and cream. Something you should really try if you want to know how a real and authentic enchilada taste in Mexico.
PREP 30 minutes
COOK 40 minutes
TOTAL 1 hour 10 minutes
5 from 1 vote
Print Pin Rate
Servings: 4

Ingredients 

  • 16 corn tortillas
  • 1.7 lb (800 gr) bonless chicken (I prefer breast)
  • 1 garlic clove
  • 2 bay leaves
  • Canola or sunflower oil
  • salt

For the sauce

  • 2 pasilla chillies (see notes)
  • 4 guajillo chillies (see notes)
  • ½ tsp ground cumin
  • 1 garlic clove (peeled)
  • 1 cup chicken stock
  • salt and pepper

For the toppings

  • 2 large potatoes (about 1 lb/450 gr)
  • 2 medium carrots (about ½ lb / 225 gr)
  • 1 cup (200 gr) Queso fresco (or any other cheese you prefer)
  • ½ cup (100 gr) mexican sour cream (or any other cream you prefer)
  • radishes (optional)
  • iceberg lettuce (chopped)

notes

  • If you can’t find Guajillo and/or Pasilla chillies, you can replace them with ¼ cup of paprika and 1 medium red bell pepper.
  • You can also make the sauce ahead, the day before or even 3 days prior to making the enchiladas.
  • If you’d like a vegetarian version, replace the chicken with mushrooms sautéed with olive oil, onion and garlic.
  • You can also strain the sauce if you’d prefer to be smoother.
  • Use your roasted chicken leftovers or even better: Thanksgiving turkey! to make those scrumptious enchiladas!
Nutrition
Calories: 740kcal
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