I make these authentic Mexican chicken enchiladas when I want a fast weeknight dinner that still feels homemade and full of bold red chile flavor. One pan disappears fast, and I never count on leftovers.

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I’m obsessed with Enchiladas Rojas because they hit that bold, saucy, slightly smoky spot I crave on a busy weeknight. I love how the red sauce clings to shredded cooked chicken, rich from guajillo chiles and just spicy enough to keep me going back for another bite.

No fussy dinner mood required. Just big flavor, messy edges, and that homemade taste I will always choose over takeout.

And yes, I want the plate streaked with sauce, because that is where the good stuff lives. But the best part?

I get restaurant-level Mexican food without pretending dinner needs to be complicated.

Ingredients

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Shredded chicken makes these filling, cozy, and weeknight-friendly without feeling heavy.
Corn tortillas bring that classic flavor, plus they soak up the red sauce perfectly.
Oaxaca or Monterey Jack melts all gooey, because honestly, that’s the best part.
Crema cools things down and makes every bite feel a little richer.
Cilantro adds freshness, especially when the sauce gets deep and smoky.
White onion on top gives a sharp little crunch.
Basically, don’t skip it.
Roma tomatoes keep the sauce bright, not too heavy or flat.
Guajillo chiles bring color, gentle heat, and that classic enchilada roja taste.
Ancho chiles add smoky sweetness, like the sauce has been simmering forever.
Chicken broth gives the sauce body without making it too salty.
Garlic, cumin, and oregano make it taste homemade, warm, and seriously comforting.
Queso fresco and lime are optional, but you’ll be happy they’re there.

Ingredient Quantities

2 cups shredded cooked chicken (about 1 lb or 450 g)

12 corn tortillas

2 cups shredded queso Oaxaca or Monterey Jack

1/2 cup Mexican crema or sour cream

1/4 cup chopped fresh cilantro

1/4 cup finely chopped white onion for topping

3 Roma tomatoes

6 dried guajillo chiles, stems and seeds removed

2 dried ancho chiles, stem and seeds removed

2 cups low sodium chicken broth

1/2 small white onion, roughly chopped

3 garlic cloves

1 teaspoon ground cumin

1 teaspoon dried Mexican oregano

1 to 1 1/2 teaspoons kosher salt, to taste

1/2 teaspoon black pepper

3 tablespoons vegetable oil, divided (for sauce and to lightly fry tortillas)

Optional for serving: crumbled queso fresco and lime wedges

How to Make this

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1. Remove stems and seeds from guajillo and ancho chiles, toast them in a dry skillet over medium heat for about 20 to 30 seconds per side until fragrant but not burnt, then transfer to a bowl and cover with hot water to soften for 15 minutes.

2. Meanwhile roast the Roma tomatoes on a hot skillet or under a broiler until blackened in spots, then cool and roughly chop.

3. In a saucepan, heat 1 tablespoon vegetable oil over medium heat and sauté the roughly chopped 1/2 small white onion and 3 garlic cloves until softened, about 3 minutes.

4. Drain the softened chiles and add them to a blender with the roasted tomatoes, sautéed onion and garlic, 2 cups low sodium chicken broth, 1 teaspoon ground cumin, 1 teaspoon dried Mexican oregano, 1/2 to 1 1/2 teaspoons kosher salt to taste, and 1/2 teaspoon black pepper; blend until very smooth.

5. Strain the sauce through a fine mesh sieve into the saucepan, pressing to extract as much liquid as possible; simmer the strained sauce over medium-low for 8 to 10 minutes, adjusting salt and pepper as needed and stirring in 1 tablespoon of the vegetable oil to enrich.

6. Preheat oven to 375 F and heat the remaining 1 tablespoon vegetable oil in a skillet; lightly fry each of the 12 corn tortillas for about 10 to 15 seconds per side to soften, keeping them warm and pliable on a plate lined with a clean kitchen towel.

7. Assemble enchiladas by spooning a little red sauce into the bottom of a baking dish, then place about 2 tablespoons of shredded chicken and a sprinkle of shredded queso Oaxaca or Monterey Jack into the center of each tortilla, roll tightly and place seam side down in the dish.

8. Pour the remaining red sauce evenly over the rolled enchiladas, sprinkle the remaining shredded cheese on top, and bake for 12 to 15 minutes until the cheese is melted and bubbly.

9. Remove from oven and garnish with 1/2 cup Mexican crema or sour cream drizzled on top, 1/4 cup chopped fresh cilantro, 1/4 cup finely chopped white onion, and optional crumbled queso fresco and lime wedges for serving.

Equipment Needed

1. Dry skillet or cast iron skillet
2. Saucepan
3. Blender or high speed blender
4. Fine mesh sieve and spoon for pressing
5. Baking dish (9×13 inch or similar)
6. Small skillet for lightly frying tortillas
7. Cutting board and chef knife
8. Mixing bowl for soaking chiles and warming tortillas
9. Tongs or spatula for turning tortillas and removing tomatoes
10. Measuring spoons and liquid measuring cup

FAQ

Can I make the red sauce milder or hotter? Yes. To reduce heat remove the seeds and membranes from the chiles and use fewer ancho chiles. For more heat add a small chile de arbol or leave some seeds in. Taste as you blend and adjust with extra tomatoes or broth to mellow it.

How do I rehydrate the dried chiles so they are not bitter? Toast chiles briefly in a dry skillet until fragrant, then soak them in hot water for 15 to 20 minutes until pliable. Drain, discard soaking liquid, and blend with fresh broth and aromatics. Straining the sauce removes any coarse bits that can add bitterness.

Why lightly fry the tortillas before filling? Briefly frying tortillas in hot oil makes them pliable and prevents them from breaking and absorbing too much sauce, so the enchiladas hold together and remain moist without getting soggy.

Can I prepare these enchiladas ahead of time? Yes. Assemble in a baking dish, cover tightly, and refrigerate for up to 24 hours. Add an extra 5 to 10 minutes to baking time if baking straight from cold. You can also make the sauce and shredded chicken up to 3 days ahead.

What are good substitutions for Oaxaca cheese and crema? Use Monterey Jack or a mild mozzarella blend for Oaxaca. For crema use full fat sour cream or a mixture of sour cream and a splash of milk to loosen it.

How should I store and reheat leftovers? Refrigerate leftovers in an airtight container for up to 3 days. Reheat covered in a 350 F oven until warmed through, about 15 to 20 minutes, or microwave individual portions until hot. Sprinkle fresh cilantro and onion after reheating for brightness.

Enchiladas Rojas Recipe Substitutions and Variations

Shredded cooked chicken: shredded rotisserie turkey for similar texture and flavor; for vegetarian use young green jackfruit, drained and pulled, seasoned and heated in the sauce.
12 corn tortillas: small flour tortillas for a softer, less fragile wrap; lightly toasted thin corn tostadas can be used for a crispy, open-faced version.
Queso Oaxaca or Monterey Jack: low-moisture mozzarella for melting similarity; mild white cheddar or a blend of Monterey Jack and queso fresco for a slightly sharper finish.
6 guajillo and 2 ancho chiles: pasilla and New Mexico chiles as direct flavor parallels; for convenience and added smokiness use canned chipotles in adobo, using less to control heat.

Pro Tips

– Toast chiles gently and taste as you go. Quick toasting brings out flavor but burns happen fast, so keep heat moderate. After soaking, taste the blended sauce before straining and adjust salt and acidity with a squeeze of lime or a splash of vinegar if it feels flat.

– Fry tortillas just enough to make them pliable, not crunchy. Heat the oil until shimmering, slide each tortilla in for 10 to 15 seconds per side, then drain briefly on paper towels and keep them covered with a clean towel so they stay warm and pliable while you assemble.

– Strain the sauce well and simmer it to concentrate flavor. Passing it through a fine mesh sieve removes grit and skins for a silky sauce, and a short simmer helps the flavors marry and prevents a watery casserole after baking.

– Assemble with restraint and let the enchiladas rest 5 minutes after baking. About 2 tablespoons of chicken per tortilla keeps them tidy and lets the cheese melt evenly. Resting helps the sauce set so servings hold together rather than falling apart.

Enchiladas Rojas Recipe

Recipe by Dan Coroni

0.0 from 0 votes

Servings

servings

Calories

479

kcal

Equipment: 1. Dry skillet or cast iron skillet
2. Saucepan
3. Blender or high speed blender
4. Fine mesh sieve and spoon for pressing
5. Baking dish (9×13 inch or similar)
6. Small skillet for lightly frying tortillas
7. Cutting board and chef knife
8. Mixing bowl for soaking chiles and warming tortillas
9. Tongs or spatula for turning tortillas and removing tomatoes
10. Measuring spoons and liquid measuring cup

Ingredients

2 cups shredded cooked chicken (about 1 lb or 450 g)
12 corn tortillas
2 cups shredded queso Oaxaca or Monterey Jack
1/2 cup Mexican crema or sour cream
1/4 cup chopped fresh cilantro
1/4 cup finely chopped white onion for topping
3 Roma tomatoes
6 dried guajillo chiles, stems and seeds removed
2 dried ancho chiles, stem and seeds removed
2 cups low sodium chicken broth
1/2 small white onion, roughly chopped
3 garlic cloves
1 teaspoon ground cumin
1 teaspoon dried Mexican oregano
1 to 1 1/2 teaspoons kosher salt, to taste
1/2 teaspoon black pepper
3 tablespoons vegetable oil, divided (for sauce and to lightly fry tortillas)
Optional for serving: crumbled queso fresco and lime wedges

Directions

Remove stems and seeds from guajillo and ancho chiles, toast them in a dry skillet over medium heat for about 20 to 30 seconds per side until fragrant but not burnt, then transfer to a bowl and cover with hot water to soften for 15 minutes.
Meanwhile roast the Roma tomatoes on a hot skillet or under a broiler until blackened in spots, then cool and roughly chop.
In a saucepan, heat 1 tablespoon vegetable oil over medium heat and sauté the roughly chopped 1/2 small white onion and 3 garlic cloves until softened, about 3 minutes.
Drain the softened chiles and add them to a blender with the roasted tomatoes, sautéed onion and garlic, 2 cups low sodium chicken broth, 1 teaspoon ground cumin, 1 teaspoon dried Mexican oregano, 1/2 to 1 1/2 teaspoons kosher salt to taste, and 1/2 teaspoon black pepper; blend until very smooth.
Strain the sauce through a fine mesh sieve into the saucepan, pressing to extract as much liquid as possible; simmer the strained sauce over medium-low for 8 to 10 minutes, adjusting salt and pepper as needed and stirring in 1 tablespoon of the vegetable oil to enrich.
Preheat oven to 375 F and heat the remaining 1 tablespoon vegetable oil in a skillet; lightly fry each of the 12 corn tortillas for about 10 to 15 seconds per side to soften, keeping them warm and pliable on a plate lined with a clean kitchen towel.
Assemble enchiladas by spooning a little red sauce into the bottom of a baking dish, then place about 2 tablespoons of shredded chicken and a sprinkle of shredded queso Oaxaca or Monterey Jack into the center of each tortilla, roll tightly and place seam side down in the dish.
Pour the remaining red sauce evenly over the rolled enchiladas, sprinkle the remaining shredded cheese on top, and bake for 12 to 15 minutes until the cheese is melted and bubbly.
Remove from oven and garnish with 1/2 cup Mexican crema or sour cream drizzled on top, 1/4 cup chopped fresh cilantro, 1/4 cup finely chopped white onion, and optional crumbled queso fresco and lime wedges for serving.

Notes

Below you’ll find my best estimate of this recipe’s nutrition facts. Treat the numbers as a guide rather than a rule—great food should nourish both body and spirit. Figures are approximate, and the website owner assumes no liability for any inaccuracies in this recipe.