Homemade Enchiladas Rojas (Print version)

Enchiladas rojas made from scratch with a rich ancho and guajillo red chile sauce, tender shredded chicken, and melted cheese, baked until bubbly. The sauce takes just 30 minutes and can be made days ahead.

# Ingredients:

For the red sauce

01 - 4 dried ancho chiles, stemmed and seeded
02 - 3 dried guajillo chiles, stemmed and seeded
03 - 2 Roma tomatoes, roughly chopped
04 - 4 garlic cloves
05 - 1/4 white onion
06 - 1 1/2 cups (355 ml) chicken broth
07 - 1 tsp ground cumin
08 - 1/2 tsp dried Mexican oregano
09 - 1 tbsp vegetable oil
10 - Salt to taste

For the chicken filling

11 - 1 1/2 lbs (680 g) boneless, skinless chicken breast
12 - 1/2 white onion
13 - 2 garlic cloves
14 - Salt

For assembly

15 - 12 corn tortillas
16 - 2 tbsp vegetable oil, for frying tortillas
17 - 2 cups (200 g) shredded Oaxacan or Monterey Jack cheese, divided

For serving

18 - Mexican crema
19 - Crumbled queso fresco
20 - Finely diced white onion
21 - Fresh cilantro leaves

# Instructions:

01 - Heat a dry skillet over medium. Press each chile flat in the pan for 20 to 30 seconds per side until darkened and fragrant. Do not let them burn. Transfer to a bowl, cover with boiling water, and soak for 20 minutes until soft.
02 - Drain the chiles and transfer to a blender with the chicken broth, Roma tomatoes, garlic, onion quarter, cumin, and oregano. Blend on high for 2 minutes until completely smooth.
03 - Heat 1 tablespoon of vegetable oil in a medium saucepan over medium-high heat. Pour the blended sauce through a fine-mesh strainer into the pan. Simmer, stirring often, for 12 to 15 minutes until the sauce thickens slightly and turns a deep brick red. Season with salt.
04 - Place chicken breast in a pot, cover with cold water, and add half an onion, 2 garlic cloves, and a pinch of salt. Bring to a simmer and cook for 18 to 20 minutes until the thickest part reaches 165°F (74°C). Remove and shred with two forks while still warm.
05 - Add a thin layer of vegetable oil to a skillet over medium-high heat. Fry each tortilla for about 10 seconds per side until pliable and lightly coated. Drain on paper towels.
06 - Preheat oven to 375°F (190°C). Spread a ladle of red sauce across the bottom of a 9x13 baking dish. Dip each tortilla in the warm sauce, lay flat, add 2 to 3 tablespoons of shredded chicken and a pinch of cheese, roll tightly, and place seam-side down in the dish. Repeat with all tortillas.
07 - Pour the remaining sauce over the rolled enchiladas and scatter the rest of the cheese on top. Bake uncovered for 20 to 22 minutes until the cheese is melted and the edges are bubbling. Rest for 5 minutes before serving with crema, queso fresco, diced onion, and cilantro.

# Good to know:

01 - The red sauce can be made up to 5 days ahead and refrigerated.
02 - Shredded chicken keeps refrigerated for up to 2 days.

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