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enchiladas rojas recipe.

Authentic Enchiladas Rojas

These delicious chicken enchiladas rojas are filled with simple shredded chicken and topped with potatoes, carrots, cheese and cream.
PREP 30 minutes
COOK 40 minutes
TOTAL 1 hour 10 minutes
5 from 3 votes
Print Pin
Servings: 12
Author: Maricruz

Ingredients 
Cups (US) - Metric

  • 16 corn tortillas
  • 1 ½ lb boneless chicken (tighs, drums or breast)
  • 1 garlic clove (skin on)
  • ½ small onion
  • 2 bay leaves
  • 1 tsp dried oregano
  • 1 tsp thyme
  • oil for frying
  • salt

For the sauce

  • 2 pasilla chiles (see notes)
  • 4 guajillo chiles (see notes)
  • 1 garlic clove (peeled)
  • 1 Tbsp dried oregano
  • 1 cup chicken stock
  • 1 tsp peppercorns
  • 1 ½ tsp salt

For the toppings

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

Instructions

  • Cook chicken with water, garlic, onion, bay leaves, oregano, thyme and salt. Strain the broth and set aside.
  • Allow the chicken to cool down, then shred it and seat aside.

Make the enchilada sauce

  • Clean the chiles cutting them longwise and discarding seeds and the stem.
  • Place them in a bowl and add hot water to cover the chiles very well. Allow to soak for 10 minutes.
  • Place chilies in a blender, add garlic, peppercorns, and oregano. Pour in a cup chicken stock and blend until you’ll have a smooth sauce.
  • Strain the sauce and set aside.

Make the veggies topping

  • 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 for a couple of minutes.
  • Add one tablespoon of the chile sauce, mix well and turn off the heat. Keep the vegetables in a warm place until need it.

Make the chicken enchiladas

  • Heat a good glug of oil in a frying pan over medium heat. Soak one tortilla in the sauce making sure is well coated on both sides.
  • Fry the coated tortilla on both sides for a few seconds, pay attention to not fry long or they will become crispy.
  • Place the tortilla on a plate, put some shredded chicken in the middle and fold or roll (as you prefer).
  • Repeat with all tortillas and chicken and place 4 enchiladas on every plate or all of them in a serving plate with lettuce.
  • Top enchiladas with sautéed potatoes and carrots, diced onion, cheese, and drizzle with cream. Serve immediately.

NOTES

  • If you can’t find Guajillo and/or Pasilla chillies, you can replace them with any other dried red peppers, such as Hatch or Anaheim.
  • 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.
  • Use your roasted chicken leftovers or even better: Thanksgiving turkey! to make those scrumptious enchiladas!
  • Be careful when placing the tortilla into the oil as the splatters could burn your hands (use gloves or just add it very careful).
Nutrition
Calories: 277kcal | Carbohydrates: 24g | Protein: 17g | Fat: 13g | Saturated Fat: 6g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 4g | Trans Fat: 1g | Cholesterol: 57mg | Sodium: 599mg | Potassium: 530mg | Fiber: 3g | Sugar: 2g | Vitamin A: 2310IU | Vitamin C: 10mg | Calcium: 99mg | Iron: 1mg
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