Enchiladas Rojas
Enchiladas rojas are a delicious Mexican classic that bring the fiesta to your table. These vibrant corn tortillas are filled with savory shredded chicken and topped with a rich red chili sauce, melted cheese, and fresh cilantro. Perfect for family dinners or special occasions, this recipe promises an explosion of flavors that will have everyone asking for seconds.
- Prep Time: 20 minutes
- Cook Time: 20 minutes
- Total Time: 40 minutes
- Yield: Serves 4
- Category: Main
- Method: Baking
- Cuisine: Mexican
Ingredients
Scale
- 8 corn tortillas
- 2 cups shredded chicken (rotisserie or boiled)
- 2 cups red chili sauce (homemade or store-bought)
- 1 medium sweet onion, chopped
- 1/4 cup fresh cilantro, chopped
- 1 cup Monterey Jack cheese, shredded
- 1 cup cheddar cheese, shredded
- 1/2 cup sour cream
- 4 dried red chilies (ancho or guajillo)
- 4 garlic cloves
- 2 cups chicken broth
Instructions
- Preheat your oven to 375°F (190°C) and lightly grease a baking dish.
- Blend dried chilies, garlic, and chicken broth until smooth to create the red sauce.
- Sauté chopped onions in a skillet over medium heat until translucent, about 5 minutes.
- Dip each tortilla in the red sauce, fill with chicken and onions, then roll tightly.
- Place seam-side down in the baking dish, pour remaining sauce over enchiladas, and sprinkle with cheese.
- Bake for approximately 20 minutes until bubbly and golden brown. Let cool slightly before serving.
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 3g
- Sodium: 600mg
- Fat: 18g
- Saturated Fat: 10g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 32g
- Fiber: 3g
- Protein: 20g
- Cholesterol: 65mg