Enchiladas Rojas
Authentic Mexican red enchiladas filled with chicken and topped with cheese, crema, and onions.
30 mins
Prep Time
25 mins
Cook Time
4
Servings
Ingredients
- 12 corn tortillas
- 2 cups shredded chicken
- 3 cups red enchilada sauce
- 1 cup queso fresco, crumbled
- 1/2 cup Mexican crema
- 1/2 white onion, finely chopped
- 2 cloves garlic, minced
- 1 tsp cumin
- 1 tsp oregano
- 2 tbsp vegetable oil
- Salt to taste
Nutrition Facts
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Instructions
Prepare the filling: In a pan, heat 1 tbsp oil over medium heat. Sauté onions and garlic until translucent. Add shredded chicken, cumin, oregano, and salt. Mix well and set aside.
Warm the tortillas: Heat a skillet over medium heat. Lightly warm each tortilla for about 10 seconds per side to make them pliable. Keep them wrapped in a clean towel.
Dip the tortillas: Pour the enchilada sauce into a shallow bowl. Dip each tortilla into the sauce, coating both sides lightly.
Fill and roll: Place about 2 tbsp of chicken filling on each tortilla. Roll tightly and place seam-side down in a baking dish.
Top with sauce: Pour remaining enchilada sauce over the rolled tortillas. Sprinkle with queso fresco.
Bake: Preheat oven to 350°F (175°C). Bake enchiladas for 15-20 minutes until heated through and cheese melts.
Garnish: Drizzle with crema and sprinkle additional onions before serving.
Chef's Tips
- Tortilla Tip: If tortillas crack when rolling, dip them in warm oil briefly before saucing to make them more flexible.
- Sauce Variations: For extra flavor, blend roasted tomatoes or chipotle peppers into your enchilada sauce.
- Make Ahead: Assemble enchiladas a day ahead and refrigerate. Bake just before serving.
- Vegetarian Option: Substitute chicken with sautéed mushrooms or black beans.
- Serving Suggestion: Serve with Mexican rice and refried beans for a complete meal.
