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

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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.

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Questions

What is Enchiladas Rojas?

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. This reference files it under Tex-Mex dinner: made on the stovetop and in the oven, rated medium and about 55 minutes start to finish.

What temperature do I cook Enchiladas Rojas at?

For Enchiladas Rojas, the oven is set to 350 F (about 175 C) in step 4. The longest stretch at that heat is 25 minutes, in step 6.

Is there a substitute for dried chiles in Enchiladas Rojas?

The entry for Enchiladas Rojas calls for 4 dried ancho chiles, stemmed, seeded. In its place: Another mild dried chile works, measure for measure. Without any, use a tablespoon of pure ancho or mild chili powder per chile.

Can I make Enchiladas Rojas dairy-free?

Yes. The dairy in Enchiladas Rojas 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 Enchiladas Rojas 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.

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