Enchiladas Rojas

Name: Enchiladas Rojas
Prep time: 25 min
Cook time: 30 min
Total time: 55 min
Yield: 4 servings
Cuisine: Tex-Mex
Ingredients: 2 lbs cooked chicken (rotisserie or shredded), shredded; 8 flour tortillas (8-inch); 4 dried ancho chiles, stemmed, seeded; 2 dried guajillo chiles, stemmed, seeded; 1/2 white onion, quartered; 2 garlic cloves; 2 cups chicken broth; 2 cups shredded mozzarella cheese; 2 tbsp fresh cilantro, chopped; 1/2 tsp salt; 1/4 tsp black pepper; 1/4 tsp ground cumin; 2 tbsp vegetable oil

Tender flour tortillas rolled with spiced shredded chicken and topped with a rich, savory red chile sauce and melted Oaxaca cheese. A hearty Tex-Mex classic with deep, complex flavors.

55 minMediumServes 4540 cal/serving

Tex-MexDinnerStovetop and OvenStandard

Ingredients

2 lbs cooked chicken (rotisserie or shredded), shredded
8 flour tortillas (8-inch)
4 dried ancho chiles, stemmed, seeded
2 dried guajillo chiles, stemmed, seeded
1/2 white onion, quartered
2 garlic cloves
2 cups chicken broth
2 cups shredded mozzarella cheese
2 tbsp fresh cilantro, chopped
1/2 tsp salt
1/4 tsp black pepper
1/4 tsp ground cumin
2 tbsp vegetable oil

Instructions

1

Toast 4 stemmed, seeded dried ancho chiles and 2 stemmed, seeded dried guajillo chiles in a dry skillet for 1-2 minutes. Soak in hot water for 15 minutes, then drain.
2

Blend soaked chiles with 1/2 quartered white onion, 2 garlic cloves, 2 cups chicken broth, 1/2 tsp salt, 1/4 tsp black pepper, and 1/4 tsp ground cumin until smooth.
3

Heat 2 tbsp vegetable oil in a saucepan over medium heat. Pour the chile sauce into the pan and simmer for 5-7 minutes until it deepens in color. Taste and adjust seasoning.
4

Preheat oven to 350°F. Warm 8 flour tortillas (8-inch) in a dry skillet to make them pliable.
5

Dip each warm flour tortillas (8-inch) into the red sauce, then fill with 2 lbs shredded cooked chicken (rotisserie or shredded). Roll and arrange seam-side down in a 9x13 baking dish.
6

Pour remaining sauce over the enchiladas and top with 2 cups shredded mozzarella cheese. Bake for 20-25 minutes until bubbly and shredded mozzarella cheese is golden.
7

Garnish with 2 tbsp chopped fresh cilantro and serve hot.

Questions

Can I make Enchiladas Rojas dairy-free?

Yes. The dairy in this entry is 2 cups shredded mozzarella cheese. Swap the cheese for a plant-based melting cheese (expect a milder flavor). The richness shifts slightly, but the method does not change.

Can I make Enchiladas Rojas gluten-free?

Yes. The gluten in this entry is 8 flour tortillas (8-inch). Swap the flour for a 1-to-1 gluten-free baking blend (where it only thickens a sauce, half as much cornstarch also works). Everything else proceeds as written.

Can I make Enchiladas Rojas ahead?

Yes, it takes well to being made ahead. Refrigerate leftovers within two hours and eat them within three days. Reheat covered in a 300 F oven until warmed through.

Can I halve or double Enchiladas Rojas?

Yes. As written it serves 4. Every ingredient in this entry carries precomputed half and double quantities, and the app's batch dial rewrites them inside each step. Doubled, split it across two pans and rotate them halfway; one crowded pan bakes unevenly.

Serve it with

Chiles Toreados side
Air Fryer Honey Sriracha Brussels Sprouts side
Trinidadian Macaroni Salad salad

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