Instructions:
Prepare the red enchilada sauce:
In a medium saucepan, bring 3 cups of water to a boil. Add the guajillo and ancho chiles, then remove from heat. Let them soak for 15 minutes until softened.
Drain the chiles and transfer them to a blender along with garlic, onion, oregano, cumin, and 1 cup of chicken broth. Blend until smooth.
Heat olive oil in the same saucepan over medium heat. Pour in the blended chile mixture and cook for 5 minutes, stirring occasionally.
Add the remaining 1 cup of chicken broth and simmer for 10 minutes. Season with salt to taste. Set aside.
Make the filling:
In a bowl, combine shredded chicken (or cooked ground beef), diced onion, cumin, salt, and pepper. Mix well.
Assemble the enchiladas:
Preheat your oven to 375°F (190°C).
Heat a small amount of vegetable oil in a skillet over medium heat. Lightly fry each tortilla for 5-10 seconds per side to make them pliable, then drain on paper towels.
Spread 1/2 cup of the red enchilada sauce on the bottom of a 9×13-inch baking dish.
Dip each tortilla in the red enchilada sauce to coat, then place about 2-3 tablespoons of the filling in the center. Roll tightly and place seam-side down in the baking dish. Repeat with remaining tortillas and filling.
Bake:
Pour the remaining red enchilada sauce over the rolled tortillas, ensuring they’re fully covered. Sprinkle the shredded cheese evenly on top, followed by the diced onions.
Bake for 20-25 minutes, or until the cheese is melted and bubbly.
Serve:
Remove from the oven and let the enchiladas cool for 5 minutes.
Serve warm with optional sides like Mexican rice, refried beans, or a side salad.
Notes
For a spicier sauce, add a dried chile de árbol to the sauce mixture.
If you prefer a milder flavor, reduce the number of ancho chiles.
Enjoy your Homemade Enchiladas Rojas!