I absolutely adore this recipe because it’s a delicious blend of authentic flavors with a tantalizing homemade chile sauce that elevates simple ingredients into a fiesta on a plate. Plus, it reminds me of cozy family gatherings, where every bite feels like a warm, cheesy hug wrapped in a corn tortilla.
I enjoy creating dishes that balance flavor and tradition, and these Enchiladas En Salsa De Chile Roja Muy Cremosa do that. With tender chicken, melty Oaxaca cheese, and the intoxicating aroma of cumin and oregano, they taste like Mexico in every bite.
The creamy chile sauce made with guajillo and ancho chiles complements the tortillas perfectly. This dish, I think, brings warmth and comfort to any table.
Ingredients
Corn tortillas:
A rich source of whole grains and fiber and a primary food in Mexican cuisine.
Chicken:
Offers proteins of high quality that help in constructing and repairing muscles.
Oaxaca/Mozzarella cheese:
Provides the following nutrients for healthy bones and teeth: calcium; protein.
Guajillo chiles:
Imparts a gentle warmth and smoky taste, with antioxidants that benefit health.
Ancho chiles:
Yields a sweet, mild heat, and offers dietary fiber.
Crema/Sour cream:
Contributes creaminess and tang, abundant in fats and fat-soluble vitamins.
Ingredient Quantities
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- 12 corn tortillas
- 2 tablespoons vegetable oil
- 2 cups cooked and shredded chicken
- 1 cup shredded Oaxaca or mozzarella cheese
- 1/4 cup chopped cilantro (optional for garnish)
- 1 small onion, finely chopped
- 3 cups chicken broth
- 4 dried guajillo chiles, stemmed and seeded
- 2 dried ancho chiles, stemmed and seeded
- 2 cloves garlic
- 1/2 teaspoon cumin
- 1/2 teaspoon oregano
- Salt to taste
- 1/2 cup crema or sour cream
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Instructions
1. In a medium pot, place the guajillo and ancho chiles and pour in enough water to cover them. Heat to boiling, then lower the temperature and let the mixture simmer for about 10 minutes, until the chiles are softened.
2. In a blender, combine the rehydrated chiles, garlic, cumin, oregano, and chicken broth. Blend until smooth, then run the sauce through a fine mesh sieve to remove any remaining solids.
3. In a large frying pan, over medium heat, heat the vegetable oil. Add the onion, which has been chopped, and sauté until it is translucent.
4. Add the strained chile sauce to the skillet with the sautéed onions. Cook for about 10 minutes, stirring now and then, until the sauce thickens a bit. Season with salt to taste.
5. Set your oven to 350 degrees Fahrenheit (175 degrees Celsius).
6. In a dry skillet or microwave, warm the corn tortillas to make them pliable.
7. Completely coat each tortilla with the chile sauce by dipping it in and rolling it around in the sauce, then fill each tortilla with about 2 tablespoons of chicken that has been shredded and a sprinkle of cheese. Place the rolled tortillas seam-side down in a baking dish.
8. Over the rolled tortillas in the baking dish, pour any leftover chile sauce, making sure that they are completely covered.
9. Sour cream or crema should be drizzled over the top, and the remaining cheese should be sprinkled over the top.
10. Preheat the oven and bake in it for 20-25 minutes, until what? Until the cheese is bubbly and golden. And then, if desired, serve with a garnish of chopped cilantro.
Equipment Needed
1. Medium pot
2. Blender
3. Fine mesh sieve
4. Large frying pan
5. Skillet or microwave
6. Baking dish
7. Measuring spoons
8. Cutting board
9. Knife
10. Wooden spoon or spatula
FAQ
- Q: Can I use flour tortillas instead of corn tortillas?A: Yes, you can use flour tortillas. However, corn tortillas are traditional and impart a unique flavor and texture to the dish.
- Q: How do I make the sauce creamy?A: The creaminess of this dish comes from pureeing the chiles with broth and from finishing it with a half cup of crema or sour cream added to the sauce.
- Q: Can I prepare the sauce ahead of time?Q: Can the chile sauce be prepped in advance, and if so, how far ahead can it be made?
A: Definitely! You can make the chile sauce a day ahead of time and refrigerate it. Warm it gently before you make the enchiladas.
- Q: What can I use instead of Oaxaca cheese?A: If cheese from Oaxaca cannot be found, mozzarella makes an excellent substitute because of its flavor and ability to melt.
- Q: Is there a vegetarian version of this dish?Yes, you can substitute the chicken for sautéed vegetables like mushrooms, spinach, or zucchini to make a vegetarian option.
- Q: How spicy is this dish?It is moderately spicy owing to the dried chiles, but you can lower the spice level by using fewer chiles or adding more crema.
- Q: Can I freeze the enchiladas?Q: Can I freeze lasagna to bake later?
A: Yes, you can freeze lasagna to bake later. Assemble the lasagna as you would for baking, but do not bake it. Instead, place your assembled, uncooked lasagna in an airtight container and freeze it. When you’re ready to eat it, thaw in the fridge overnight and bake as described in the instructions below. If you want to use the lasagna without thawing, add extra time to the bake.
Substitutions and Variations
12 flour tortillas that offer varying textures
2 tablespoons of olive oil instead of vegetable oil
1 cup shredded cheddar or Monterey Jack cheese rather than Oaxaca or mozzarella cheese
3 cups vegetable broth to make it vegetarian
1/2 cup Greek yogurt to replace crema or sour cream, as a lighter alternative
Pro Tips
1. Toasting the Chiles: Before boiling, toast the guajillo and ancho chiles in a dry skillet for about 30 seconds on each side. This will enhance their flavor and add depth to the sauce.
2. Cheese Blend: For added flavor complexity, mix Oaxaca or mozzarella cheese with a bit of Monterey Jack cheese. This blend will add creaminess and a nuanced flavor profile to the dish.
3. Tortilla Warming Technique: Instead of warming tortillas in the microwave, lightly fry them in vegetable oil for a few seconds on each side. This will prevent them from breaking when rolled and adds a subtle crispiness.
4. Roasting Garlic: For a richer, sweeter garlic flavor, consider roasting the garlic cloves before blending them with the rehydrated chiles. This will give the sauce a more nuanced taste.
5. Chili Sauce Thickness: If your sauce is too thin after blending, allow it to simmer slightly longer or add a small amount of cornstarch slurry (cornstarch mixed with cold water) to thicken it to the desired consistency. This will ensure the sauce clings better to the tortillas.
Enchiladas En Salsa De Chile Roja Muy Cremosa Recipe
My favorite Enchiladas En Salsa De Chile Roja Muy Cremosa Recipe
Equipment Needed:
1. Medium pot
2. Blender
3. Fine mesh sieve
4. Large frying pan
5. Skillet or microwave
6. Baking dish
7. Measuring spoons
8. Cutting board
9. Knife
10. Wooden spoon or spatula
Ingredients:
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- 12 corn tortillas
- 2 tablespoons vegetable oil
- 2 cups cooked and shredded chicken
- 1 cup shredded Oaxaca or mozzarella cheese
- 1/4 cup chopped cilantro (optional for garnish)
- 1 small onion, finely chopped
- 3 cups chicken broth
- 4 dried guajillo chiles, stemmed and seeded
- 2 dried ancho chiles, stemmed and seeded
- 2 cloves garlic
- 1/2 teaspoon cumin
- 1/2 teaspoon oregano
- Salt to taste
- 1/2 cup crema or sour cream
“`
Instructions:
1. In a medium pot, place the guajillo and ancho chiles and pour in enough water to cover them. Heat to boiling, then lower the temperature and let the mixture simmer for about 10 minutes, until the chiles are softened.
2. In a blender, combine the rehydrated chiles, garlic, cumin, oregano, and chicken broth. Blend until smooth, then run the sauce through a fine mesh sieve to remove any remaining solids.
3. In a large frying pan, over medium heat, heat the vegetable oil. Add the onion, which has been chopped, and sauté until it is translucent.
4. Add the strained chile sauce to the skillet with the sautéed onions. Cook for about 10 minutes, stirring now and then, until the sauce thickens a bit. Season with salt to taste.
5. Set your oven to 350 degrees Fahrenheit (175 degrees Celsius).
6. In a dry skillet or microwave, warm the corn tortillas to make them pliable.
7. Completely coat each tortilla with the chile sauce by dipping it in and rolling it around in the sauce, then fill each tortilla with about 2 tablespoons of chicken that has been shredded and a sprinkle of cheese. Place the rolled tortillas seam-side down in a baking dish.
8. Over the rolled tortillas in the baking dish, pour any leftover chile sauce, making sure that they are completely covered.
9. Sour cream or crema should be drizzled over the top, and the remaining cheese should be sprinkled over the top.
10. Preheat the oven and bake in it for 20-25 minutes, until what? Until the cheese is bubbly and golden. And then, if desired, serve with a garnish of chopped cilantro.
