Enchiladas Rojas Recipe

If using chicken: shred cooked chicken (rotisserie or poached). If using potatoes: dice boiled potatoes into 1/2-inch cubes and set aside.

Heat 1 tablespoon oil in a skillet over medium heat. Add 1/2 cup finely chopped onion and sauté until soft and translucent, about 4–5 minutes.

Add 2 teaspoons minced garlic and cook 30 seconds until fragrant.

Add the shredded chicken or diced potatoes to the skillet. Season with 1 teaspoon salt, 1/2 teaspoon black pepper and 1/2 teaspoon ground cumin. Stir and cook 3–4 minutes until heated through and flavors combine. Remove from heat and keep warm.

Remove stems and seeds from the dried chiles. Tear into pieces. Place chiles in a bowl and cover with hot water. Soak 15–20 minutes until softened.

While chiles soak, char the tomato halves and 1/2 onion quarter on a dry skillet over medium-high heat until blackened in spots (about 6–8 minutes), or roast under a broiler. Peel any blistered skin if desired.

Drain chiles, reserving about 1/2 cup soaking liquid. In a blender combine soaked chiles, charred tomato, charred onion, 2 cloves garlic, 1–1/2 to 2 cups broth (start with 1 cup and add for desired thickness), 1 teaspoon salt, 1/4 teaspoon black pepper and 1 teaspoon oregano. Blend until very smooth, adding up to 1/4 cup chile soaking liquid if needed to blend.

Heat 2 tablespoons oil in a saucepan over medium heat. Carefully pour blended sauce into the pan (it may sputter). Simmer gently 8–10 minutes, stirring occasionally, until flavors marry and rawness cooks off. Taste and adjust salt. If sauce is too thin, simmer a few minutes longer to reduce; if too thick, thin with a splash of broth.

Optionally strain the sauce through a fine-mesh sieve for a smoother texture.

Preheat oven to 375°F (190°C). Lightly grease a 9x13-inch baking dish.

Warm the tortillas to make them pliable: heat a skillet over medium heat, brush each tortilla lightly with a bit of the 2 tablespoons oil, and warm 20–30 seconds per side until flexible. Keep wrapped in a clean towel to stay warm.

Pour about 3/4 to 1 cup of the red sauce into the bottom of the prepared baking dish and spread into an even layer.

Working one tortilla at a time, place about 2–3 tablespoons of the prepared filling in the center of each warmed tortilla and a sprinkle (about 1–2 tablespoons) of shredded cheese. Roll the tortilla snugly and place seam-side down in the baking dish. Repeat until dish is filled (about 12 enchiladas).

Spoon remaining red sauce evenly over the rolled enchiladas, covering them. Sprinkle remaining shredded cheese evenly on top.

Bake in the preheated oven 12–15 minutes, until cheese is melted and sauce is bubbling at the edges.

Remove from oven and let rest 5 minutes before serving.

Top the baked enchiladas with shredded lettuce, finely chopped onion, diced tomato and dollops of sour cream. Sprinkle chopped cilantro if using and serve with lime wedges on the side.

Serve hot. Leftovers keep refrigerated in an airtight container for up to 3 days; reheat covered in a 350°F (175°C) oven until warmed through.