Enchiladas Rojas
A comforting chicken built around corn tortillas, dried ancho chilies, stemmed and seeded and ripe tomatoes — roughly 70 minutes start to finish, and rated medium to make. Scroll down for the ingredient checklist, a serving scaler and unit converter, and the method broken into 7 steps.
You'll mainly reach for frying pan / skillet and pan. At medium difficulty across 7 steps, it's manageable with a little attention.
What you'll need
Shopping list (6)
Pantry staples (you likely have these)
Diet: contains meat, based on every ingredient listed below.
Contains: Dairy
Allergen labels are informational and may not cover cross-contact; verify every package and consult a qualified professional for medical dietary needs. Diet labels are derived from the ingredient list on this page — how we verify diet and allergen labels.
Food-safety and allergen information is general, not medical advice. Follow current guidance from your local food-safety authority, verify product labels, and seek qualified advice for allergies or health conditions.
How to make it
- Toast the stemmed and seeded ancho chilies in a dry pan over medium heat for about 30 seconds per side until fragrant, being careful not to scorch them, then soak them in the boiling water for 15 minutes until softened.
- Blend the soaked chilies with the tomatoes, half the diced onion, the garlic, epazote, sugar and a teaspoon of salt, using a little of the soaking liquid to make a smooth sauce.
- Heat 2 tablespoons of the oil in a pan, pour in the blended sauce and fry it, stirring, for 8 to 10 minutes until it darkens and thickens; adjust the salt to taste and keep it warm.
- Warm the remaining onion gently and mix it through the shredded chicken; if using raw chicken instead, poach it first until it reaches 74 C and shred it.
- Heat the remaining oil in a separate pan and pass each tortilla through it for a few seconds on each side just to soften and make it pliable, then drain on paper towels.
- Dip each warm tortilla in the red sauce to coat, place a little chicken along the centre, roll it up and set it seam-side down on a serving platter.
- Spoon more warm red sauce over the rolled enchiladas, scatter with crumbled queso fresco and the rest of the onion, and serve immediately.
You'll use: Frying pan / skillet · Pan · Saucepan · Blender
Tips & common questions
How long does Enchiladas Rojas take to make?
About 70 minutes from start to finish — an estimate based on the 7 steps and 12 ingredients. Times vary with your kitchen and how much prep you do ahead.
Can I scale this recipe up or down?
Yes — use the servings control above the ingredients and every quantity rescales automatically (fractions included). Cooking times stay roughly the same; very large batches may need a little longer.
How should I store leftovers?
Cool leftovers quickly, refrigerate in an airtight container, and eat within 3 days. Reheat until piping hot throughout.
Related recipes
Adapted recipe — rewritten in our own wording from an open-licensed community cookbook, not yet independently kitchen-tested by Consomee. How we source, test & correct recipes.
Enchiladas Rojas is adapted by Consomee from the Wikibooks Cookbook, rewritten in our own wording and used under CC BY-SA 4.0. Photo: Enchiladas con salsa roja.jpg by Dahyana Yasada R. R., CC BY-SA 4.0 via Wikimedia Commons. We add the serving scaler, ingredient tools, timing and structure — how we source recipes.