Chile Rojo Enchiladas Recipe

Toast and soak chiles

Heat a dry skillet over medium heat. Toast the guajillo and ancho chiles for 10–20 seconds per side until fragrant but not burnt. Remove and transfer to a bowl. Pour 3 cups of very hot (not boiling) water over the toasted chiles and let soak 15–20 minutes until soft. Reserve 1/2 cup of the soaking liquid.

Sauté aromatics

While chiles soak, heat 2 tablespoons oil in a medium skillet over medium heat. Add quartered onion and 4 garlic cloves and sauté until softened and lightly browned, about 6 minutes. Add the canned tomato (or chopped fresh tomato) and cook 2–3 minutes until it breaks down. Remove from heat and let cool slightly.

Blend sauce

Drain most of the chile soaking water but reserve about 1/4–1/2 cup. Add the softened chiles, sautéed onion/garlic/tomato mixture, 1 teaspoon cumin, 1 teaspoon oregano, 1.5 teaspoons salt, 1/2 teaspoon black pepper, and 1 cup chicken or vegetable broth to a blender. Blend on high until very smooth, 1–2 minutes. If the sauce is too thick, add reserved soaking liquid or extra broth by tablespoonfuls to reach a pourable but thick consistency.

Strain and simmer

Pour the blended sauce through a fine mesh sieve into a saucepan, pressing to extract as much sauce as possible. Heat the sauce over low–medium heat and simmer gently for 8–10 minutes to deepen flavor, stirring occasionally. Taste and adjust salt. Keep warm.

If sauce is too acidic or bitter, simmer a few minutes longer or add a pinch of sugar to round flavor. Keep sauce warm until assembly.

Prepare chicken filling

Heat 1 tablespoon vegetable oil in a skillet over medium heat. Add 1/2 cup finely chopped white onion and sauté until translucent, 3–4 minutes. Add 1 minced garlic clove and cook 30 seconds until fragrant. Add 3 cups shredded cooked chicken, 1/2 teaspoon salt, 1/4 teaspoon black pepper, and 1/4 teaspoon ground cumin. Stir to combine and warm through, about 3–4 minutes. Remove from heat. Taste and adjust seasoning. The filling should be moist but not saucy.

Prep tortillas

Warm a stack of corn tortillas wrapped in a damp towel in the microwave for 30–45 seconds to make them pliable. Heat 1/2 cup canola or vegetable oil in a skillet over medium-high heat until shimmering (test with a corner of a tortilla; it should sizzle immediately). Quickly fry each tortilla 5–8 seconds per side—just until pliable and slightly browned but not crisp. Drain on paper towels and keep warm under a clean towel. (Alternatively, warm tortillas on a griddle with a little oil.)

Fill tortillas

Preheat oven to 350°F (175°C). Pour about 1/2 cup of the warm chile rojo sauce into the bottom of a 9x13-inch baking dish and spread to coat. Take one fried tortilla, dip it briefly (1–2 seconds) into the warm sauce to coat both sides, place 2–3 tablespoons of the chicken filling down the center, sprinkle a little shredded cheese, then roll tightly seam-side down into the baking dish. Repeat with remaining tortillas and filling, arranging enchiladas snugly in the dish.

Top and bake

Pour remaining chile rojo sauce evenly over the assembled enchiladas. Sprinkle the remaining shredded cheese over the top. Bake in preheated oven 12–15 minutes, until cheese is melted and sauce is bubbling at the edges.

Garnish and serve

Remove enchiladas from oven and let rest 3 minutes. Drizzle Mexican crema or sour cream in lines or dots, sprinkle crumbled queso fresco or cotija, chopped white onion, and chopped cilantro over the top. Serve with lime wedges on the side. Offer extra sauce at the table if desired.

Store any leftover sauce and enchiladas separately in airtight containers in the refrigerator for up to 3 days. Reheat enchiladas covered in a 325°F (160°C) oven until warmed through.