Here’s a classic, flavorful recipe for Red Chicken Enchiladas (Enchiladas Rojas) with a homemade red sauce 🌶️

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🌶️ Red Chicken Enchiladas

🛒 Ingredients

For the Chicken:

• 2 cups cooked, shredded chicken (rotisserie works great)

• ½ teaspoon garlic powder

• ½ teaspoon salt

• ¼ teaspoon black pepper

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For the Red Enchilada Sauce:

• 4 dried guajillo chiles, stemmed and seeded

• 2 dried ancho chiles, stemmed and seeded

• 2 cups chicken broth

• 2 cloves garlic

• ¼ small onion

• ½ teaspoon cumin

• ½ teaspoon dried oregano

• Salt to taste

• 1 tablespoon oil

(Shortcut: You can substitute 2–3 cups store-bought red enchilada sauce.)

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For Assembly:

• 12 corn tortillas

• 1 ½ cups shredded Mexican blend cheese or Monterey Jack

• ½ cup crumbled queso fresco (optional)

• ¼ cup oil (for lightly frying tortillas)

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👩‍🍳 Instructions

1️⃣ Make the Sauce

1. Toast dried chiles in a dry skillet for about 30 seconds per side (don’t burn them).

2. Soak them in hot water for 10 minutes until softened.

3. Blend chiles with chicken broth, garlic, onion, cumin, oregano, and salt until smooth.

4. Heat 1 tablespoon oil in a saucepan and pour in sauce.

5. Simmer 8–10 minutes until slightly thickened. Set aside.

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2️⃣ Prepare the Tortillas

• Heat oil in a skillet over medium heat.

• Lightly fry each tortilla for about 5–8 seconds per side (just softening them).

• Drain on paper towels.

This prevents cracking when rolling.

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3️⃣ Assemble

Preheat oven to 375°F (190°C).

1. Dip each tortilla into warm red sauce.

2. Fill with shredded chicken and a sprinkle of cheese.

3. Roll tightly and place seam-side down in a greased baking dish.

Pour remaining sauce over the top. Sprinkle with remaining cheese.

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4️⃣ Bake

Bake uncovered for 20–25 minutes until bubbly and melted.

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🌮 Toppings (Optional but Recommended)

• Sour cream

• Sliced avocado

• Chopped cilantro

• Diced onion

• Shredded lettuce

• Extra queso fresco

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⏲️ Let Rest

Rest 5–10 minutes before serving.

Serve with Mexican rice and refried beans for a full meal.

If you’d like, I can also give you a quick weeknight version, a spicy version, or a creamy red enchilada variation.