Tortillas in a guajillo chile 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 chile sauce, filled with chicken or cheese. Served with cream, crumbled cheese, onion and lettuce, they have a deep dried-chile flavor that is both comforting and steeped in tradition.
History & Origin
Enchiladas rojas represent the oldest tradition of Mexican enchiladas, using dried chiles such as guajillo and ancho that were already being sun-dried by Mesoamerican peoples thousands of years ago. The guajillo chile, called 'mirasol' when fresh, was one of the most widely traded chiles in the tianguis of the Aztec empire. The technique of passing the tortilla through chile 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 chile combinations. They are an everyday dish that embodies the very essence of Mexican cuisine: simplicity of preparation with depth of flavor.
Estimated cost
$17.38
Total cost
$4.35
Per serving
* Approximate prices based on US supermarkets
Nutritional information per serving
520
Calories
28g
Protein
45g
Carbohydrates
24g
Fat
5g
Fiber
890mg
Sodium
* Approximate values. May vary depending on ingredients used.
Method
- 1
Remove the veins and seeds from the guajillo and ancho chiles. Toast them on a dry comal over medium heat for 30 seconds on each side. Soak in hot water for 20 minutes.
💡 Deseed the chile for a milder result, or leave the seeds in for proper heat.
- 2
Blend the soaked chiles 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 chile skin.
- 3
Heat 1 tablespoon of oil in a skillet 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 sour 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.
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Founder, Recetas Mexas
Mexican from Puebla, IT professional and foodie. Author of 1000+ authentic Mexican recipes adapted for home kitchens worldwide. Based in Madrid since 2018.
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