Mexican Enchiladas Rojas
Corn tortillas dipped in red chile sauce, filled with chicken or cheese, rolled up, and topped with more sauce, cheese, and crema.
Ingredients
- 12 corn tortillas
- 3 cups cooked shredded chicken
- 2 cups shredded cheese (Oaxaca or Monterey Jack)
- Red sauce: 6 dried guajillo chiles (toasted, soaked), 2 tomatoes, 3 cloves garlic, 1/2 onion, 1 tsp cumin, 1 tsp oregano, 2 cups chicken broth
- Toppings: Mexican crema, queso fresco, sliced onion, cilantro
- Oil
Instructions
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1
Make sauce: Blend soaked chiles, tomatoes, garlic, onion, cumin, oregano, and broth until smooth. Strain. Cook in a saucepan for 10 minutes.
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2
Lightly fry tortillas in oil for 5 seconds per side to soften.
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3
Dip each tortilla in the warm red sauce.
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4
Fill with shredded chicken, roll up, place seam-side down in a baking dish.
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5
Pour remaining sauce over. Top with cheese. Bake at 375°F for 15 minutes until bubbly. Top with crema, queso fresco, onion, and cilantro.
