The soul of enchiladas rojas is the sauce — a smooth purée of rehydrated dried chiles, not chili powder. Dipping the tortillas in warm sauce (rather than pouring it on top of dry ones) is the traditional method and the secret to enchiladas that aren't dry.
Ingredients
- 12 corn tortillas
- 4 guajillo + 2 ancho chiles, stemmed, seeded, soaked
- 2 cloves garlic + ½ onion
- 1 cup chicken or vegetable broth
- 2 cups cooked shredded chicken (or use cheese/beans)
- 2 cups shredded cheese (Oaxaca, Monterey Jack)
- To top: Mexican crema, diced onion, cilantro
- Oil, salt
Method
- Make the sauce. Soak the dried chiles in hot water until soft. Blend with the garlic, onion and broth until smooth, then strain into a pan and simmer 5–10 minutes; season with salt.
- Soften the tortillas. Quickly pass each tortilla through a little hot oil (a few seconds per side) so they're pliable and won't crack.
- Dip & fill. Dip a tortilla in the warm red sauce, lay it down, add filling, roll, and place seam-down in a baking dish. Repeat.
- Bake. Spoon more sauce over the top, scatter with cheese, and bake at 375°F (190°C) until the cheese melts and bubbles, about 12–15 minutes.
- Finish. Drizzle with crema and top with onion and cilantro. Serve hot with rice and beans.
🌶 Strain the sauce
Pushing the blended chiles through a sieve removes skins and seeds for that silky restaurant texture — don't skip it.