Enchiladas Rojas
Corn tortillas filled with shredded chicken, rolled, and bathed in red chile sauce, baked with cheese and crema. This recipe was created by AI, some information may not be accurate.
- Servings
- 4
- Difficulty
- Medium
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Ingredients
- 600 g cooked chicken, shredded
- 12 pc corn tortillas
- 6 pc guajillo chiles
- 3 pc ancho chiles
- 3 pc Roma tomatoes
- 1 pc white onion
- 3 pc garlic cloves
- 1 tsp cumin
- 1 tsp Mexican oregano
- 200 g queso fresco, crumbled
- 150 ml Mexican crema
- 60 ml neutral oil
- 1 bunch fresh cilantro
Steps
- Toast the chiles in a dry pan, then simmer with tomatoes, half the onion, and garlic in water for 10 minutes.
- Drain and blend with cumin, oregano, and 1 tsp salt to a smooth red sauce; strain.
- Pour the sauce into a wide skillet and warm over low heat.
- Lightly fry each tortilla in oil for 5 seconds per side to soften, then dip into the warm sauce.
- Fill each sauced tortilla with shredded chicken, roll up, and place seam-side down in a baking dish.
- Pour any remaining sauce over the top and bake at 190°C for 10 minutes until heated through.
- Top with queso fresco, crema, finely chopped onion, and cilantro before serving.