Corn tortillas rolled with shredded chicken and smothered in rich red chili sauce
Chicken Enchiladas Rojas
Prep Time
25 min
Cook Time
25 min
Total Time
50 min
Servings
6
12 enchiladas
Difficulty
Medium
Cost
Budget
$
Recipe at a Glance
Corn tortillas filled with seasoned shredded chicken, rolled tight, and smothered in a smoky, earthy dried chili sauce with melted cheese. Authentic Mexican comfort food at its finest.
Cuisine: Mexican
Category: Main Course
Difficulty: Medium
Cost: $
Dietary: Gluten-Free
Quick Summary
50 min total time|6 servings|Medium difficulty
Corn tortillas filled with seasoned shredded chicken, rolled tight, and smothered in a smoky, earthy dried chili sauce with melted cheese. Authentic Mexican comfort food at its finest.
MexicanGluten-Free
Sarah Chen
(Updated )
Enchiladas rojas are the soul of Mexican home cooking. Unlike the Tex-Mex version drowning in canned sauce and orange cheese, authentic enchiladas rojas feature a sauce made from scratch with dried guajillo and ancho chilies — smoky, slightly sweet, and deeply complex.
The tortillas are briefly dipped in warm sauce to soften them, filled with tender shredded chicken, rolled, and arranged snugly in a baking dish. More sauce goes on top, followed by a generous layer of queso fresco and a stint in a hot oven until everything is bubbly and fragrant.
The result is a dish of extraordinary depth — the kind of food that makes you close your eyes with the first bite.
Ingredients
- 12 corn tortillas
- 3 cups shredded cooked chicken
- 6 dried guajillo chilies, stemmed and seeded
- 2 dried ancho chilies, stemmed and seeded
- 2 cups hot water for soaking
- 3 cloves garlic
- 1/2 medium onion, quartered
- 1 tsp cumin
- 1/2 tsp oregano
- 1 tsp salt
- 2 tbsp vegetable oil
- 1 cup crumbled queso fresco
- 1/2 cup Mexican crema or sour cream
- Diced white onion and cilantro for garnish
Instructions
- 1
Toast dried chilies in a dry skillet over medium heat for 1-2 minutes per side until fragrant and pliable. Place in a bowl and cover with hot water. Soak for 20 minutes.
- 2
Blend soaked chilies with soaking liquid, garlic, onion, cumin, oregano, and salt until very smooth. Strain through a fine-mesh sieve.
- 3
Heat oil in a saucepan over medium-high heat. Carefully pour in the chili sauce (it will splatter). Cook for 8-10 minutes, stirring often, until darkened and thickened.
- 4
Preheat oven to 375°F (190°C). Pour a thin layer of sauce on the bottom of a 9x13 baking dish.
- 5
Warm tortillas on a dry skillet or in the microwave to make them pliable. Dip each tortilla in the warm sauce, fill with shredded chicken, roll tightly, and place seam-side down in the dish.
- 6
Pour remaining sauce over the rolled enchiladas. Top with crumbled queso fresco.
- 7
Bake for 15-18 minutes until bubbly. Drizzle with crema and garnish with diced onion and cilantro.
Serving Suggestions
Ways to Serve This Dish
Serve with warm corn tortillas and fresh lime wedges
Top with crumbled queso fresco and sliced avocado
Pair with a side of Mexican rice and refried beans
Substitutions
Guajillo chiliesNew Mexico chilies
Similar mild, fruity flavor; slightly less smoky
Queso frescoMild feta or Monterey Jack
Feta is tangier; Jack melts more but less traditional
Mexican cremaSour cream thinned with a splash of lime juice
Very similar result; add lime for brightness
Tips & Storage
Pro Tips
Do not skip toasting the dried chilies — it deepens their flavor significantly.
Straining the sauce ensures a smooth, restaurant-quality texture without any tough bits of chili skin.
If your tortillas crack when rolling, they need more time warming on the skillet or a longer dip in the sauce.
Poach chicken thighs in salted water with garlic and onion for the most flavorful shredded chicken.
Storage
Refrigerate assembled enchiladas, covered, for up to 3 days. Freeze unbaked enchiladas (well wrapped) for up to 2 months.
Reheating
Reheat in a 350°F oven, covered with foil, for 15-20 minutes until heated through. Add a bit of extra sauce to prevent drying.
Nutrition Facts
Per serving (2 enchiladas) · 6 servings
Calories340
LowModerateHigh
A moderate-calorie serving · based on a 2,000 cal daily diet
Protein26g
Carbohydrates28g
Fat14g
Fiber4g
Sugar3g
Sodium620mg
Nutritional values are approximate and may vary based on specific ingredients and preparation methods.
Frequently Asked Questions
- What is the difference between enchiladas rojas and verdes?
- Rojas use a red dried chili sauce; verdes use a green tomatillo-based sauce. Both are traditional and delicious.
- Can I use flour tortillas?
- Corn tortillas are traditional and hold up better in the sauce. Flour tortillas will work but create a softer, less authentic texture.
- Can I make the sauce ahead?
- Yes — the sauce keeps refrigerated for up to a week and freezes for 3 months. Making it ahead actually allows the flavors to develop further.
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About Sarah Chen
Sarah Chen is a professional recipe developer and food editor with over a decade of experience in test kitchens and food media. She trained at the Culinary Institute of America before spending six years developing and testing recipes for national food publications, where she honed her ability to translate restaurant techniques into approachable home cooking. At RecipePool, Sarah leads recipe development, ensuring every dish is tested at least three times for clarity, accuracy, and genuine deliciousness. When she is not in the kitchen, she is browsing farmers markets and collecting vintage cookbooks.
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