Go Back
–+ servings
enchiladas rojas recipe.

Enchiladas Rojas

author Maricruz Avalos Flores
16 enchiladas
These Enchiladas Rojas are made with corn tortillas dipped in a flavorful red chile sauce, lightly fried, and filled with chicken. They’re topped with potatoes, carrots, queso fresco, and crema for a traditional Mexican meal.
prep 30 minutes
cook 40 minutes
total 1 hour 10 minutes
PRINT PIN

Ingredients 
Cups (US) - Metric

  • 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
Serving: 1enchilada with toppings | Calories: 285kcal | Carbohydrates: 25g | Protein: 11g | Fat: 16g | Saturated Fat: 3g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 6g | Trans Fat: 0.1g | Cholesterol: 51mg | Sodium: 542mg | Potassium: 306mg | Fiber: 7g | Sugar: 3g | Vitamin A: 1996IU | Vitamin C: 7mg | Calcium: 77mg | Iron: 1mg