EnchiladasEasy

Red Enchiladas

Name: Red Enchiladas
Prep time: 25 min
Cook time: 30 min
Total time: 55 min
Cuisine: Mexican
Ingredients: 2 Garlic clove; 2 Tomato; 4 leaves Lettuce; 0.5 tsp Dried oregano; 150 g Fresh cheese (queso fresco); 1 to taste Salt; 12 Corn tortilla; 400 g Shredded chicken breast; 8 Guajillo chilli; 2 Ancho chilli; 0.5 White onion; 0.25 tsp Ground cumin; 0.5 cup Soured cream; 0.5 cup Vegetable oil

55 min (25 prep + 30 cook) Easy 4 servings Nacional

Edmond Bojalil

Recetas Mexas

Published: 4 Feb 2026 · Updated: 10 Mar 2026

Tortillas in a guajillo chilli sauce filled with chicken, topped with cream.

About this recipe

Enchiladas rojas are a Mexican classic: corn tortillas dipped in a rich guajillo and ancho chilli sauce, filled with chicken or cheese. Served with cream, crumbled cheese, onion and lettuce, they have a deep dried-chilli flavour that is both comforting and steeped in tradition.

History & Origin

Enchiladas rojas represent the oldest tradition of Mexican enchiladas, using dried chillies such as guajillo and ancho that were already being sun-dried by Mesoamerican peoples thousands of years ago. The guajillo chilli, called 'mirasol' when fresh, was one of the most widely traded chillies in the tianguis of the Aztec empire. The technique of passing the tortilla through chilli salsa before filling it is documented as far back as the sixteenth-century chronicles of Fray Bernardino de Sahagun. They are served with cream, fresh cheese, sliced onion and lettuce, and every region of Mexico has its own variant with different chilli combinations. They are an everyday dish that embodies the very essence of Mexican cuisine: simplicity of preparation with depth of flavour.

Estimated cost

£8.38

Total cost

£2.09

Per serving

* Approximate prices based on UK supermarkets

Nutritional information per serving

520

Calories

28g

Protein

45g

Carbohydrates

24g

Fat

Fibre

890mg

Sodium

* Approximate values. May vary depending on ingredients used.

Method

1
Remove the veins and seeds from the guajillo and ancho chillies. Toast them on a dry comal over medium heat for 30 seconds on each side. Soak in hot water for 20 minutes.
💡 Deseed the chilli for a milder result, or leave the seeds in for proper heat.
2
Blend the soaked chillies with the tomatoes, onion, garlic, cumin, oregano and half a cup of the soaking water until smooth. Strain through a sieve.
💡 Straining the sauce is essential for a smooth texture, free of chilli skin.
3
Heat 1 tablespoon of oil in a frying pan over medium-high heat. Fry the sauce for 8 minutes, stirring, until it thickens and darkens.
4
In a separate pan, heat the remaining oil over medium heat. Briefly pass each tortilla through the hot oil (5 seconds per side) to soften.
💡 Do not overcook — the eggs should be creamy, not rubbery.
5
Dip each tortilla into the warm red sauce. Fill with shredded chicken and roll up, placing seam-side down.
6
Arrange the enchiladas on a serving plate. Spoon the remaining sauce over them.
7
Top with soured cream, crumbled fresh cheese, onion rings and finely shredded lettuce.
💡 The broth from the beans is essential — it gives the dish its soupy consistency.
8
Serve immediately. Enchiladas rojas are best eaten freshly made before the tortillas soften too much.