Enchiladas Rojas
Corn tortillas rolled around shredded chicken, bathed in red chile sauce, and topped with crema.
- prep 20 min
- cook 25 min
- total 45 min
- serves 4
- intermediate
- Mexico
Ingredients
- 12 corn tortillas
- 400 g chicken
- 6 guajillo chiles
- 2 ancho chiles
- 400 g tomatoes
- 1 onion
- 3 cloves garlic
- 1 tsp cumin
- 120 g queso fresco
- 100 g sour cream
- 20 g cilantro
- 4 tbsp oil
Steps
- Toast and soak chiles, blend with tomatoes, onion, garlic, and cumin into a smooth sauce.
- Simmer sauce 10 minutes with a splash of oil.
- Warm tortillas in oil to make pliable, dip briefly in sauce.
- Fill with shredded chicken, roll, and arrange in a dish.
- Pour remaining sauce over, top with crumbled queso and crema, broil 5 minutes.
≈ 480 kcal · 28 g protein · 42 g carbs · 22 g fat — per serving, estimate