Description
Indulging in the warm, comforting flavors of Chicken Enchiladas Rojas is a delightful experience that transports you directly to a bustling Mexican kitchen.
Ingredients
Scale
- 2 large boneless skinless chicken breasts, about 600 grams, cooked and shredded
- 12 small corn tortillas, about 15 cm each
- 4 large dried guajillo chiles, stems and seeds removed
- 2 medium dried ancho chiles, stems and seeds removed
- 3 garlic cloves
- 1 small white onion, about 100 grams, roughly chopped
- 2 cups chicken broth, about 480 ml
- 1 teaspoon ground cumin
- 1 teaspoon salt, or to taste
- 2 tablespoons olive oil, about 30 ml
- 1 cup shredded lettuce, about 40 grams
- 3 small radishes, thinly sliced
Instructions
- Start your culinary journey by preheating your oven to 180°C (350°F). While the oven heats up, take the dried guajillo and ancho chiles and soak them in hot water for about 10 minutes.
- In a blender, combine the softened chiles, garlic cloves, roughly chopped onion, chicken broth, ground cumin, and salt. Blend until you achieve a smooth and rich sauce.
- Heat the olive oil in a skillet over medium heat. Once the oil is hot, pour in your freshly blended sauce. Allow it to simmer for 8 to 10 minutes, stirring occasionally.
- Lightly warm the corn tortillas before filling them. Briefly dip each tortilla into the simmered sauce before adding a generous amount of shredded chicken. Roll each tortilla tightly and place them seam-side down in the prepared baking dish.
- Pour the remaining sauce evenly over the top of the enchiladas and bake for about 20 minutes or until heated through and gently bubbling.
- Let the enchiladas rest for about 5 minutes, then top with freshly shredded lettuce and thinly sliced radishes before serving.
Notes
Serve with a side of Mexican rice or refried beans for a complete meal. Top with sour cream or avocado slices for an added creamy element.
- Prep Time: 25 minutes
- Cook Time: 30 minutes
- Category: Dinner
Nutrition
- Calories: 420 kcal
- Sodium: 680 mg
- Protein: 35 g