Enchiladas Suizas Rojas (Print version)

Chicken-filled corn tortillas soaked in a rich guajillo red chile sauce, baked under melted cheese and Mexican crema for a deeply satisfying dinner.

# Ingredients:

For the red chile sauce

01 - 6 dried guajillo chiles, stems and seeds removed
02 - 2 to 3 dried chile de árbol (optional, for heat)
03 - 2 Roma tomatoes
04 - 4 garlic cloves
05 - 1/4 white onion
06 - 1/2 teaspoon ground cumin
07 - 1/2 teaspoon dried Mexican oregano
08 - 2 cups (480 ml) chicken broth, divided
09 - 1 tablespoon neutral oil (for cooking the sauce)
10 - Salt to taste

For the filling

11 - 2 cups (280 g) cooked shredded chicken (rotisserie or poached thighs)
12 - 1 cup (115 g) shredded Oaxaca or Monterey Jack cheese

For assembly and topping

13 - 12 corn tortillas (6-inch)
14 - Neutral oil for frying tortillas
15 - 1/2 cup (55 g) shredded cheese for topping
16 - 1/3 cup (80 ml) Mexican crema or thinned full-fat sour cream
17 - Fresh cilantro, roughly chopped, for garnish
18 - Lime wedges for serving (optional)

# Instructions:

01 - Bring a small pot of water to a boil. Add the guajillo and árbol chiles and cook for 5 to 7 minutes until fully softened and pliable. Drain and set aside.
02 - Transfer the softened chiles to a blender. Add the Roma tomatoes, garlic, onion, cumin, oregano, and 1 cup of chicken broth. Blend on high until completely smooth.
03 - Push the blended sauce through a fine mesh sieve into a medium saucepan, pressing with a spoon. Heat 1 tablespoon of oil over medium heat in the pan, pour in the strained sauce, and add the remaining 1 cup of broth. Simmer for 10 to 12 minutes, stirring occasionally, until slightly thickened. Season generously with salt.
04 - Heat about 1/4 inch of oil in a large skillet over medium-high heat. Fry each tortilla for 10 seconds per side until pliable but not crispy. Drain on paper towels. Work in batches.
05 - Preheat the oven to 375°F (190°C). Grease a 9x13-inch baking dish. Dip a fried tortilla in the warm red sauce to coat both sides. Lay it flat, add 2 to 3 tablespoons of shredded chicken and 1 tablespoon of shredded cheese, then roll tightly and place seam-side down in the dish. Repeat with all 12 tortillas.
06 - Pour the remaining red sauce evenly over the rolled enchiladas. Scatter the remaining 1/2 cup of shredded cheese over the top and drizzle the Mexican crema generously over everything.
07 - Bake uncovered for 18 to 20 minutes until the cheese is melted and the edges are bubbling. Remove from the oven, scatter fresh cilantro over the top, and serve immediately with lime wedges and extra crema on the side.

# Good to know:

01 - Best served immediately while the cheese is still melted and bubbly.
02 - Shred the chicken by hand for the best texture. Forks can make it too fine and it will dry out faster in the oven.
03 - Corn tortillas are naturally gluten-free. Check the broth label if you need a fully gluten-free result.

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