Soft corn tortillas lightly fried, filled with juicy shredded chicken and coated in a rich homemade red chile sauce made from dried Mexican chiles. Baked until bubbling and topped with melted queso fresco, fresh onion, Mexican crema, and cilantro, these authentic enchiladas rojas are a classic comfort food found in homes across central and northern Mexico.

Why You’ll Love This Recipe

Authentic Mexican family recipe

Rich homemade red chile sauce

Tender shredded chicken filling

Soft tortillas with incredible flavor

Perfect for family dinners and gatherings

Better than restaurant enchiladas

Recipe Information

Prep Time: 30 minutes

Cook Time: 40 minutes

Total Time: 1 hour 10 minutes

Servings: 6

Ingredients:

For the Chicken Filling

2 lbs boneless skinless chicken breasts or thighs

½ white onion

3 garlic cloves

2 bay leaves

1 teaspoon salt

6 cups water

For the Red Chile Sauce

8 dried guajillo chiles, stemmed and seeded

3 dried ancho chiles, stemmed and seeded

2 dried chile de árbol (optional for heat)

2 Roma tomatoes

¼ white onion

4 garlic cloves

2 cups chicken broth

1 teaspoon Mexican oregano

1 teaspoon ground cumin

½ teaspoon black pepper

1½ teaspoons salt

2 tablespoons vegetable oil

For the Enchiladas

18 corn tortillas

Vegetable oil for lightly frying

2 cups shredded Oaxaca cheese or Monterey Jack

1 cup crumbled queso fresco

Garnishes

Mexican crema

Thinly sliced white onion

Fresh cilantro

Sliced avocado (optional)

Instructions:

Step 1: Cook the Chicken

Place the chicken, onion, garlic, bay leaves, salt, and water in a large pot.

Bring to a boil, then reduce to a gentle simmer for 25–30 minutes, until the chicken is tender.

Remove the chicken and shred it with two forks. Reserve 2 cups of the cooking broth.

Step 2: Make the Red Chile Sauce

Toast the guajillo, ancho, and chile de árbol peppers in a dry skillet for about 20–30 seconds per side, being careful not to burn them.

Place the toasted chiles in hot water and soak for 15 minutes until softened.

Roast the tomatoes, onion, and garlic until lightly charred.

Transfer the softened chiles, roasted vegetables, chicken broth, oregano, cumin, black pepper, and salt to a blender.

Blend until completely smooth.

Strain the sauce through a fine-mesh sieve.

Heat the vegetable oil in a saucepan and carefully pour in the strained sauce.

Simmer over medium-low heat for 10–15 minutes, stirring occasionally until slightly thickened.

Step 3: Prepare the Tortillas

Heat about ½ inch of vegetable oil in a skillet.

Lightly fry each tortilla for 5–10 seconds per side—just enough to soften them without making them crispy.

Drain on paper towels.

Step 4: Assemble the Enchiladas

Dip each tortilla into the warm red chile sauce.

Fill with shredded chicken and a little shredded Oaxaca cheese.

Roll tightly and place seam-side down in a lightly greased baking dish.

Repeat until the dish is full.

Pour the remaining red chile sauce evenly over the enchiladas.

Sprinkle the remaining Oaxaca cheese and crumbled queso fresco over the top.

Step 5: Bake

Preheat the oven to 375°F (190°C).

Bake the enchiladas for 20–25 minutes, until the cheese is melted and the sauce is bubbling around the edges.

Step 6: Garnish and Serve

Top with:

Mexican crema

Thinly sliced white onion

Fresh cilantro

Avocado slices, if desired

Serve immediately while hot.

Tips

Toast the dried chiles briefly to deepen their flavor, but avoid burning them, which can make the sauce bitter.

Lightly frying the tortillas helps prevent them from breaking when rolled.

Straining the blended sauce creates a silky, restaurant-quality texture.

The enchiladas taste even better after resting for 5–10 minutes before serving.

Storage

Refrigerator: Store leftovers in an airtight container for up to 4 days.

Freezer: Freeze unbaked enchiladas for up to 3 months.

Reheat: Cover with foil and bake at 350°F (175°C) until heated through.

Serving Suggestions

Serve these enchiladas with:

Mexican rice

Refried beans

Charro beans

Fresh guacamole

Pico de gallo

Shredded lettuce

Warm corn tortillas

Horchata or agua fresca

Final Thoughts

These Authentic Homemade Enchiladas Rojas feature soft corn tortillas wrapped around tender shredded chicken and smothered in a rich, smoky red chile sauce made from dried Mexican peppers. Finished with melted cheese, queso fresco, crema, and fresh garnishes, this timeless dish delivers the comforting flavors of traditional Mexican home cooking in every bite.