Enchiladas Rojas (Red Chicken Enchiladas)
Why this recipe works
- Deeper chilli flavour: Toasting the garlic, chilli powders, cumin and oregano briefly in oil helps round out the sauce before it is simmered and blended.
- Sauce-coated tortillas: Dipping the warmed tortillas in the red sauce before rolling gives the enchiladas better flavour throughout and helps prevent dryness.
- Hearty, saucy finish: Shredded chicken, corn tortillas and a bubbling chilli sauce bake into a satisfying dish with soft tortillas and a fresh, salty topping.
Get the most out of this recipe
Adjust the heat
- For a milder sauce: Use less chilli powder and balance the sauce with a little extra stock if needed, keeping the texture smooth and pourable.
- For more heat: Increase the guajillo chilli powder or add a hotter chilli powder alongside it, tasting the sauce before assembling.
- Keep the flavour rounded: Simmer the sauce until the spices taste mellow rather than raw; this softens the heat and brings out the earthy chilli flavour.
Texture tips
- Coat, but do not drown: Use enough sauce to cover the tortillas generously, but avoid leaving them sitting in excess liquid for too long before baking.
- Warm the tortillas first: Briefly warming the corn tortillas makes them flexible enough to roll without cracking or breaking apart.
- Blend the sauce thoroughly: A completely smooth sauce coats the tortillas more evenly and gives the finished enchiladas a cleaner texture.
Make-ahead tips
- Make the components ahead: The chicken and red sauce can be prepared in advance, then assembled with warm tortillas before baking.
- Reheat gently: Reheat covered in a 180°C (355°F) oven until piping hot, adding a little extra sauce or stock if the tortillas look dry.
- Freezer-friendly portions: Freeze cooled portions well wrapped, then defrost overnight in the fridge before reheating thoroughly.
Ingredient notes
- Use corn tortillas: Corn tortillas give enchiladas their characteristic flavour and structure; warming them first is key for easy rolling.
- Ancho and guajillo balance: Ancho brings deeper, rounded chilli flavour while guajillo adds brighter red colour and a gently tangy edge.
- Finish with fresh toppings: Red onion, coriander and queso fresco cut through the richness of the baked sauce and add contrast just before serving.
Equipment you'll need
Ingredients
Chicken
Red chilli sauce
To assemble
Instructions
- Heat the oven to 200°C (390°F). Season the chicken thighs all over with the fine sea salt and black pepper.
- Heat 1 tbsp of the vegetable oil in a frying pan over medium-high heat. Sear the chicken for 3 to 4 minutes per side until well browned, then tip in 200 ml of the chicken stock, cover, and simmer for 12 to 15 minutes until cooked through.
- Transfer the chicken to a mixing bowl and shred it with two forks. Pour the cooking liquid from the pan into a saucepan and keep it for the sauce.
- Add the remaining 1 tbsp vegetable oil to the saucepan over medium heat. Add the garlic and cook for 30 to 60 seconds until fragrant, then stir in the ancho chili powder, guajillo chili powder, ground cumin and dried oregano for 30 seconds.
- Pour in the remaining chicken stock and bring to a gentle simmer. Cook for 8 to 10 minutes, stirring often, until the sauce looks slightly thickened and the spices taste rounded rather than raw.
- Carefully blend the sauce until completely smooth, then return it to the saucepan. Simmer for 2 minutes, then taste and adjust with a pinch more fine sea salt and black pepper if needed.
- Spread a thin layer of sauce over the base of a baking dish. Warm the corn tortillas briefly in a dry frying pan, 10 to 15 seconds per side, until pliable.
- Dip each tortilla into the warm sauce, add a line of shredded chicken, then roll up and place seam-side down in the dish. Pour the remaining sauce over the top, making sure the tortillas are well coated.
- Bake for 12 to 15 minutes until bubbling at the edges and piping hot throughout. While they bake, finely slice the red onion and roughly chop the fresh coriander.
- Serve the enchiladas hot, topped with the red onion, fresh coriander and crumbled queso fresco. Spoon over any sauce from the dish.
Recipe notes
Tips
- If your blender struggles with hot liquid, let the sauce cool for 5 minutes first and blend in batches, keeping the lid slightly vented to avoid pressure build-up.
- For the best texture, keep the tortillas pliable by warming them briefly before dipping and rolling so they do not crack.
- If serving vulnerable groups, make sure the chicken is cooked until piping hot throughout before shredding and assembling.
Substitutions
- Replace Chicken thighs with Chicken breast for a leaner filling; reduce the covered simmering time slightly so it stays juicy.
- Replace Queso fresco with Cotija cheese for a saltier, firmer finish.
Storage
- Refrigerate up to 3 days
- Cool completely, then cover and refrigerate for up to 3 days. Freeze portions well wrapped for up to 2 months; defrost overnight in the fridge and reheat in a 180°C (355°F) oven for 20 to 25 minutes until piping hot.
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Recipe overview
- Servings: 4 servings
- Total time: 1h (35min active)
- Difficulty: Medium
- Cuisine: Mexican
-
Allergens:
Milk
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