{"id":144,"date":"2021-10-05T16:15:27","date_gmt":"2021-10-05T16:15:27","guid":{"rendered":"https:\/\/thehandmade.xyz\/?p=144"},"modified":"2026-07-08T09:33:29","modified_gmt":"2026-07-08T09:33:29","slug":"homemade-enchiladas-rojas-2","status":"publish","type":"post","link":"https:\/\/consultationforyou.com\/?p=144","title":{"rendered":"Homemade Enchiladas rojas"},"content":{"rendered":"

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.<\/p>\n

Why You’ll Love This Recipe<\/h1>\n

Authentic Mexican family recipe<\/p>\n

Rich homemade red chile sauce<\/p>\n

Tender shredded chicken filling<\/p>\n

Soft tortillas with incredible flavor<\/p>\n

Perfect for family dinners and gatherings<\/p>\n

Better than restaurant enchiladas<\/p>\n

Recipe Information<\/h1>\n

Prep Time:<\/strong> 30 minutes<\/p>\n

Cook Time:<\/strong> 40 minutes<\/p>\n

Total Time:<\/strong> 1 hour 10 minutes<\/p>\n

Servings:<\/strong> 6<\/p>\n

Ingredients:<\/h1>\n

For the Chicken Filling<\/h2>\n

2 lbs boneless skinless chicken breasts or thighs<\/p>\n

\u00bd white onion<\/p>\n

3 garlic cloves<\/p>\n

2 bay leaves<\/p>\n

1 teaspoon salt<\/p>\n

6 cups water<\/p>\n

For the Red Chile Sauce<\/h2>\n

8 dried guajillo chiles, stemmed and seeded<\/p>\n

3 dried ancho chiles, stemmed and seeded<\/p>\n

2 dried chile de \u00e1rbol (optional for heat)<\/p>\n

2 Roma tomatoes<\/p>\n

\u00bc white onion<\/p>\n

4 garlic cloves<\/p>\n

2 cups chicken broth<\/p>\n

1 teaspoon Mexican oregano<\/p>\n

1 teaspoon ground cumin<\/p>\n

\u00bd teaspoon black pepper<\/p>\n

1\u00bd teaspoons salt<\/p>\n

2 tablespoons vegetable oil<\/p>\n

For the Enchiladas<\/h2>\n

18 corn tortillas<\/p>\n

Vegetable oil for lightly frying<\/p>\n

2 cups shredded Oaxaca cheese or Monterey Jack<\/p>\n

1 cup crumbled queso fresco<\/p>\n

Garnishes<\/h2>\n

Mexican crema<\/p>\n

Thinly sliced white onion<\/p>\n

Fresh cilantro<\/p>\n

Sliced avocado (optional)<\/p>\n

Instructions:<\/h1>\n

Step 1: Cook the Chicken<\/h2>\n

Place the chicken, onion, garlic, bay leaves, salt, and water in a large pot.<\/p>\n

Bring to a boil, then reduce to a gentle simmer for 25\u201330 minutes<\/strong>, until the chicken is tender.<\/p>\n

Remove the chicken and shred it with two forks. Reserve 2 cups of the cooking broth.<\/p>\n

Step 2: Make the Red Chile Sauce<\/h2>\n

Toast the guajillo, ancho, and chile de \u00e1rbol peppers in a dry skillet for about 20\u201330 seconds per side<\/strong>, being careful not to burn them.<\/p>\n

Place the toasted chiles in hot water and soak for 15 minutes<\/strong> until softened.<\/p>\n

Roast the tomatoes, onion, and garlic until lightly charred.<\/p>\n

Transfer the softened chiles, roasted vegetables, chicken broth, oregano, cumin, black pepper, and salt to a blender.<\/p>\n

Blend until completely smooth.<\/p>\n

Strain the sauce through a fine-mesh sieve.<\/p>\n

Heat the vegetable oil in a saucepan and carefully pour in the strained sauce.<\/p>\n

Simmer over medium-low heat for 10\u201315 minutes<\/strong>, stirring occasionally until slightly thickened.<\/p>\n

Step 3: Prepare the Tortillas<\/h2>\n

Heat about \u00bd inch of vegetable oil in a skillet.<\/p>\n

Lightly fry each tortilla for 5\u201310 seconds per side<\/strong>\u2014just enough to soften them without making them crispy.<\/p>\n

Drain on paper towels.<\/p>\n

Step 4: Assemble the Enchiladas<\/h2>\n

Dip each tortilla into the warm red chile sauce.<\/p>\n

Fill with shredded chicken and a little shredded Oaxaca cheese.<\/p>\n

Roll tightly and place seam-side down in a lightly greased baking dish.<\/p>\n

Repeat until the dish is full.<\/p>\n

Pour the remaining red chile sauce evenly over the enchiladas.<\/p>\n

Sprinkle the remaining Oaxaca cheese and crumbled queso fresco over the top.<\/p>\n

Step 5: Bake<\/h2>\n

Preheat the oven to 375\u00b0F (190\u00b0C).<\/strong><\/p>\n

Bake the enchiladas for 20\u201325 minutes<\/strong>, until the cheese is melted and the sauce is bubbling around the edges.<\/p>\n

Step 6: Garnish and Serve<\/h2>\n

Top with:<\/p>\n

Mexican crema<\/p>\n

Thinly sliced white onion<\/p>\n

Fresh cilantro<\/p>\n

Avocado slices, if desired<\/p>\n

Serve immediately while hot.<\/p>\n

Tips<\/h1>\n

Toast the dried chiles briefly to deepen their flavor, but avoid burning them, which can make the sauce bitter.<\/p>\n

Lightly frying the tortillas helps prevent them from breaking when rolled.<\/p>\n

Straining the blended sauce creates a silky, restaurant-quality texture.<\/p>\n

The enchiladas taste even better after resting for 5\u201310 minutes before serving.<\/p>\n

Storage<\/h1>\n

Refrigerator:<\/strong> Store leftovers in an airtight container for up to 4 days.<\/p>\n

Freezer:<\/strong> Freeze unbaked enchiladas for up to 3 months.<\/p>\n

Reheat:<\/strong> Cover with foil and bake at 350\u00b0F (175\u00b0C)<\/strong> until heated through.<\/p>\n

Serving Suggestions<\/h1>\n

Serve these enchiladas with:<\/p>\n

Mexican rice<\/p>\n

Refried beans<\/p>\n

Charro beans<\/p>\n

Fresh guacamole<\/p>\n

Pico de gallo<\/p>\n

Shredded lettuce<\/p>\n

Warm corn tortillas<\/p>\n

Horchata or agua fresca<\/p>\n

Final Thoughts<\/h1>\n

These Authentic Homemade Enchiladas Rojas<\/strong> 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.<\/p>\n","protected":false},"excerpt":{"rendered":"

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 […]<\/p>\n","protected":false},"author":2,"featured_media":4604,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"om_disable_all_campaigns":false,"footnotes":""},"categories":[7,8],"tags":[],"class_list":["post-144","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-mexican-recipes","category-recipes"],"yoast_head":"\nHomemade Enchiladas rojas - RECIPES<\/title>\n<meta name=\"robots\" content=\"index, follow, max-snippet:-1, max-image-preview:large, max-video-preview:-1\" \/>\n<link rel=\"canonical\" href=\"https:\/\/consultationforyou.com\/?p=144\" \/>\n<meta property=\"og:locale\" content=\"en_US\" \/>\n<meta property=\"og:type\" content=\"article\" \/>\n<meta property=\"og:title\" content=\"Homemade Enchiladas rojas - RECIPES\" \/>\n<meta property=\"og:description\" content=\"Soft corn tortillas lightly fried, filled with juicy shredded chicken and coated in a rich homemade red chile sauce made from dried Mexican chiles. 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