Imagine a dish that sets your taste buds on fire with vibrant colors, bold flavors, and a rich culinary tradition that speaks directly to your soul. These Enchiladas Rojas are not just a meal—they're a passionate journey through the heart of Mexican cuisine, where every bite tells a story of generations of cooking mastery. Get ready to transform your kitchen into a sizzling Mexican cantina and impress everyone with a recipe that's guaranteed to become an instant family favorite!
Prep Time: 20 mins
Cook Time: 30 mins
Total Time: 50 mins
Cuisine: Mexican
Serves: 4 servings
Ingredients
- Tortillas
- Red chili sauce
- Chicken
- Onion
- Cheese
- Cilantro
- Oil
- Salt
Instructions
- Prepare the chicken by cooking and shredding it thoroughly. Season with salt and set aside to cool.
- Prepare the red chili sauce by toasting dried red chilies, removing seeds, and blending them with garlic, salt, and a small amount of water to create a smooth, rich sauce.
- Finely chop the onion and set aside. Chop fresh cilantro for garnishing.
- Heat oil in a skillet over medium heat. Warm the corn tortillas briefly to make them pliable, ensuring they don't break when rolling.
- Dip each tortilla into the prepared red chili sauce, coating it completely on both sides.
- Fill each sauce-coated tortilla with shredded chicken and roll tightly into a cylinder shape.
- Place the rolled enchiladas seam-side down in a baking dish, arranging them closely together.
- Pour additional red chili sauce over the enchiladas, ensuring they are well-covered.
- Sprinkle shredded cheese generously over the enchiladas.
- Bake in a preheated oven at 375°F (190°C) for 15-20 minutes until the cheese is melted and bubbly.
- Remove from oven and garnish with chopped onions and fresh cilantro.
- Serve hot, accompanied by Mexican rice or refried beans if desired.
Tips
- Choose high-quality, fresh corn tortillas for authentic texture and flavor.
- Toast your dried chilies carefully to enhance their flavor without burning them.
- Use a skillet to warm tortillas briefly before dipping in sauce to prevent cracking.
- Don't overfill your enchiladas—this can cause them to break during rolling.
- For extra flavor, consider adding a pinch of cumin or Mexican oregano to your chili sauce.
- Use freshly shredded cheese for the best melting consistency.
- Let the enchiladas rest for a few minutes after baking to allow the flavors to settle.
- Serve immediately for the best taste and texture experience.
Nutrition Facts
Calories: kcal
Carbohydrates: g
Protein: g
Fat: g
Saturated Fat: g
Cholesterol: mg
