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Mexican Enchiladas Rojas
author
Maricruz Avalos Flores
16
enchiladas
These delicious chicken enchiladas rojas are filled with simple shredded chicken and topped with potatoes, carrots, cheese, and cream.
prep
30
minutes
minutes
cook
40
minutes
minutes
total
1
hour
hour
10
minutes
minutes
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Ingredients
Cups (US)
-
Metric
▢
16
corn tortillas
▢
1 ½
lb
chicken thighs
(or drumsticks)
▢
1
garlic clove
(skin on)
▢
½
small
onion
▢
2
bay leaves
▢
1
tsp
dried oregano
▢
1
tsp
thyme
▢
oil for frying
▢
salt
(as needed)
For the sauce
▢
2
pasilla chiles
(seeds and stems removed)
▢
4
guajillo chiles
(seeds and stems removed)
▢
1
garlic clove
(peeled)
▢
1
Tbsp
dried oregano
▢
1
cup
chicken stock
▢
1
tsp
black 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 crema
(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 stock and set it aside.
Allow the chicken to cool down, then shred it, cover it, and seat it aside.
Make the enchilada sauce
Place chilies in a bowl and add hot water to cover them. Allow soaking for 10 minutes.
Place chilies in a blender, and add garlic, peppercorns, and oregano.
Pour in a cup of chicken stock and blend until you’ll have a smooth sauce.
Strain the sauce and set it aside.
Make the veggies topping
Peel the potatoes and carrots, then cut them into small cubes.
Add them to a pot and cover them with water.
Cook them until they are slightly tender but not fully cooked. Remove them from the hot water with a slotted spoon.
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.
Make the chicken enchiladas
Heat a good glug of oil in a frying pan over medium heat.
Dip 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 frying too 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 on a serving plate.
Top enchiladas with sautéed potatoes and carrots, diced onion, cheese, and cream. Serve immediately.
Notes
If you can’t find Guajillo and/or Pasilla chilies, 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.
Nutrition Information
Serving:
1
enchilada with toppings
|
Calories:
285
kcal
|
Carbohydrates:
25
g
|
Protein:
11
g
|
Fat:
16
g
|
Saturated Fat:
3
g
|
Polyunsaturated Fat:
2
g
|
Monounsaturated Fat:
6
g
|
Trans Fat:
0.1
g
|
Cholesterol:
51
mg
|
Sodium:
542
mg
|
Potassium:
306
mg
|
Fiber:
7
g
|
Sugar:
3
g
|
Vitamin A:
1996
IU
|
Vitamin C:
7
mg
|
Calcium:
77
mg
|
Iron:
1
mg
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