Enchiladas Rojas

Total Time 1

Servings: 4 4 servings

Course: Main Course

Cuisine: Mexican

Ingredients Method Notes

Ingredients

Red Chile Sauce

4 dried ancho chillies stems and seeds removed
2 dried guajillo chillies stems and seeds removed
3 cloves garlic
½ onion roughly chopped
1 tsp cumin
500 ml chicken stock
Salt to taste

Filling

400 g cooked shredded chicken
200 g grated Monterey Jack or cheddar cheese
8 corn tortillas
2 tbsp vegetable oil

To Serve

200 g extra grated cheese
100 ml sour cream
1 white onion finely diced
Fresh coriander leaves

Method

Toast the dried chillies in a dry pan for 30 seconds per side until fragrant. Transfer to a bowl and cover with boiling water. Soak for 20 minutes, then drain.
Blend the soaked chillies with garlic, onion, cumin and chicken stock until very smooth. Season with salt.
Heat 1 tbsp oil in a pan, pour in the sauce and simmer for 10 minutes until slightly thickened. Set aside.
Preheat oven to 190°C (375°F). Lightly grease a baking dish.
Heat the remaining oil in a pan. Quickly fry each tortilla for 10 seconds per side to soften. Dip in the warm sauce to coat.
Place a portion of shredded chicken and cheese in the centre of each tortilla. Roll up and place seam-side down in the baking dish.
Pour the remaining sauce over the rolled enchiladas. Top with the extra grated cheese.
Bake for 20 minutes until the cheese is melted and bubbling. Serve topped with sour cream, diced onion and fresh coriander.

Notes

Source: Classic Mexican recipe. Estimated values per serving (2 enchiladas). For general guidance only — actual values may vary with cooking style, ingredient brands, portion size and any additional ingredients or accompaniments.