Description
These enchiladas are the real deal: soft corn tortillas filled with tender chicken, rolled up and smothered in a smoky, homemade red chile sauce. No canned shortcuts — just toasted dried chiles, simple ingredients, and bold, soulful flavor. This is Mexican comfort food at its best.
Ingredients
Red Chile Sauce
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4 dried New Mexico or guajillo chiles
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2 cups chicken broth (or veggie broth)
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2 cloves garlic
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½ small onion
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1 tbsp vegetable oil
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½ tsp ground cumin
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Salt to taste
Enchiladas
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2 cups cooked, shredded chicken
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8–10 corn tortillas
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1½ cups shredded cheese (Monterey Jack or Mexican blend)
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¼ cup chopped fresh cilantro (optional)
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Oil for lightly frying tortillas
Instructions
1. Make the Red Chile Sauce
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Toast the chiles: Heat a dry skillet over medium. Toast chiles 1–2 minutes per side until fragrant.
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Simmer: In a saucepan, combine toasted chiles + broth. Simmer 10 minutes until soft.
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Blend: Carefully blend chiles, broth, garlic, onion, and cumin until smooth.
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Cook the sauce: In a saucepan, heat 1 tbsp oil. Add the blended sauce (it will sizzle) and simmer 8–10 minutes. Add salt to taste.
2. Prep and Fill the Tortillas
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Preheat oven to 375°F (190°C). Lightly grease a 9×13 baking dish.
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Heat ¼ inch of oil in a skillet.
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Quickly fry each tortilla 10–15 seconds per side until soft and flexible.
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Dip each tortilla in the warm chile sauce.
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Fill with shredded chicken + a pinch of cheese, roll, and place seam-side down in the baking dish.
3. Bake
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Pour remaining sauce over enchiladas.
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Sprinkle with the rest of the cheese.
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Bake 20–25 minutes until bubbly and melted.
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Rest for 5 minutes before serving.
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Garnish with cilantro if desired.
Serving Ideas
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Lime-dressed lettuce or cabbage
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Sliced avocado or guacamole
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Sour cream/Mexican crema
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Quick-pickled red onions
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Lime wedges
Notes
Tortillas cracking? Warm them first — the quick oil fry is best.
Too spicy / not spicy?
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Less heat → remove all seeds
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More heat → add 1–2 dried arbol chiles
Soggy enchiladas? Don’t soak tortillas; just dip quickly. Frying helps prevent sogginess.