Mexican Enchiladas Rojas

These Mexican Enchiladas Rojas are the real deal — corn tortillas rolled around tender shredded chicken, smothered in a rich, smoky red chile sauce made from scratch with dried guajillo and ancho peppers. Once you taste homemade enchilada sauce, you’ll never go back to canned.

Why You’ll Love This Recipe

• Homemade red chile sauce with incredible depth beats anything from a can
• Tortillas soak up the rich, smoky sauce for the ultimate comfort food bite
• Endlessly customizable with chicken, cheese, beans, or any filling you love
• Perfect for feeding a hungry crowd — easy to double or triple the recipe

Ingredients

• 12 corn tortillas
• 2 cups shredded cooked chicken
• 2 cups shredded Mexican cheese blend
• 3 dried guajillo chiles
• 2 dried ancho chiles
• 2 cups chicken broth
• 3 cloves garlic
• 1/2 white onion
• 1 tsp ground cumin
• 1 tsp dried oregano
• 2 tbsp vegetable oil
• salt
• sour cream and fresh cilantro

Instructions

1. Toast the chiles: Preheat oven to 400°F (200°C).
2. Make the sauce: Toast dried chiles in a dry skillet over medium heat for 30 seconds per side until fragrant. Transfer to a bowl, cover with hot water, and soak for 15 minutes.
3. Prepare the filling: Drain chiles and blend with chicken broth, garlic, onion, cumin, and oregano until smooth. Strain through a sieve.
4. Dip the tortillas: Heat vegetable oil in a skillet over medium heat. Pour in the chile sauce and cook, stirring, for 5 minutes. Season with salt.
5. Fill and roll: Dip each tortilla briefly in the warm sauce to coat. Place 2-3 tablespoons of shredded chicken and a little cheese down the center, roll tightly, and place seam-side down in a greased baking dish.
6. Assemble the pan: Pour remaining sauce over the enchiladas. Sprinkle with remaining cheese.
7. Bake and serve: Bake for 20 minutes until the cheese is melted and bubbling. Serve with sour cream and fresh cilantro.

Pro Tips

• Toast dried chiles: Lightly toasting the dried chiles in a dry skillet before soaking them intensifies their smoky, complex flavor.
• Don’t overfill the tortillas: Use about 2-3 tablespoons of filling per tortilla — overstuffed enchiladas fall apart and don’t roll neatly.
• Quick-dip the tortillas: Briefly dip each tortilla in warm sauce before filling — this keeps them pliable and adds flavor throughout.

You Might Also Love

• Elote (Mexican Street Corn) — A smoky, creamy side that completes any Mexican feast
• Classic Guacamole — Cool, creamy guac to balance the heat
• Tacos al Pastor — Another iconic Mexican dish with bold, smoky flavors