Enchiladas

Enchiladas Rojas

Name: Enchiladas Rojas
Prep time: 30 min
Cook time: 40 min
Total time: 70 min
Yield: 6 servings
Ingredients: 4 dried ancho chiles; 2 dried guajillo chiles; 2 lbs (1 kg) boneless, skinless chicken thighs; 2 medium tomatoes, diced; 1 large onion, diced; 4 cloves garlic, minced; 1 tsp (5 ml) ground cumin; 1 tsp (5 ml) dried oregano; 1/2 tsp (2 ml) paprika; Salt and pepper, to taste; 8-10 corn tortillas; 1 cup (250 ml) grated queso fresco or Monterey Jack cheese; 2 tbsp (30 ml) olive oil

By Marisol Vega · June 18, 2026 · Enchiladas

Prep30 min

Cook40 min

Total70 min

Serves6

I still remember the first time I tasted my grandmother's Enchiladas Rojas. The combination of tender chicken, rich tomato sauce, and melted cheese all wrapped up in a tortilla was love at first bite. As I grew older, I learned the secrets behind this beloved dish and now I'm excited to share them with you.

Enchiladas Rojas, which translates to 'red enchiladas,' is a classic Mexican recipe that originates from the central and southern regions of the country. The 'rojas' refers to the deep red color of the sauce, which is made from a combination of dried ancho and guajillo chiles, tomatoes, garlic, and spices.

This recipe is special because it's a reflection of my family's heritage and the love that goes into making it. Every step, from toasting the chiles to simmering the sauce, is a labor of love that requires patience, care, and attention to detail.

Whether you're a seasoned cook or a beginner, this recipe is perfect for anyone looking to experience the authentic flavors of Mexico. So, let's get started on this culinary journey together!

As we cook, I'll share with you the stories and traditions behind this dish, and by the end of it, you'll have a delicious plate of Enchiladas Rojas that will transport you to the heart of Mexico.

Why You’ll Love This Recipe

This recipe is easy to make and requires minimal ingredients.
It's a great option for a weeknight dinner or a special occasion.
The dish is highly customizable, so you can add your favorite toppings or fillings.
Enchiladas Rojas is a crowd-pleaser, perfect for family gatherings or parties.
The recipe makes a large batch, so you can enjoy leftovers for days.
It's a budget-friendly option that won't break the bank.

Why This Recipe Works

The key to a great Enchiladas Rojas recipe lies in the balance of flavors and textures. The toasted chiles and spices add a deep, smoky flavor, while the tomatoes provide a touch of acidity and sweetness. The chicken, cooked in the rich sauce, becomes tender and juicy, and the melted cheese adds a creamy, indulgent touch.

The technique of toasting the chiles and spices is crucial, as it brings out their natural oils and intensifies their flavors. This process, known as 'tostado,' is a fundamental step in many Mexican recipes and requires some practice to get it just right.

Another important aspect of this recipe is the use of layers. The tortillas, sauce, chicken, and cheese are all layered on top of each other, creating a harmonious balance of flavors and textures that will leave you wanting more.

By following these simple yet essential steps, you'll be able to create a truly authentic Enchiladas Rojas dish that will impress your family and friends.

Ingredients You’ll Need

To make Enchiladas Rojas, you'll need a few essential ingredients, including dried ancho and guajillo chiles, fresh tomatoes, garlic, onion, and chicken. You'll also need some spices, such as cumin, oregano, and paprika, to add depth and warmth to the dish.

When shopping for ingredients, look for high-quality, fresh produce and spices. For the chiles, you can find them at most Mexican markets or online. If you can't find guajillo chiles, you can substitute them with dried New Mexico or California chiles.

4 dried ancho chilesAncho chiles have a mild, slightly sweet flavor and are a key ingredient in many Mexican recipes. You can find them at most Mexican markets or online.
2 dried guajillo chilesGuajillo chiles have a bright, fruity flavor and add a nice depth to the sauce. If you can't find them, you can substitute with dried New Mexico or California chiles.
2 lbs (1 kg) boneless, skinless chicken thighsChicken thighs are a great choice for this recipe because they stay moist and tender when cooked in the sauce. You can also use chicken breasts, but thighs are preferred.
2 medium tomatoes, dicedFresh tomatoes add a burst of juicy sweetness to the sauce. You can use canned tomatoes if fresh ones are not in season.
1 large onion, dicedOnion adds a pungent flavor to the sauce and helps to thicken it. You can use any type of onion, but yellow or white onions work best.
4 cloves garlic, mincedGarlic is a fundamental ingredient in many Mexican recipes and adds a rich, depth of flavor to the sauce.
1 tsp (5 ml) ground cuminCumin has a warm, earthy flavor and is a key spice in many Mexican recipes. You can adjust the amount to taste.
1 tsp (5 ml) dried oreganoOregano has a pungent, earthy flavor and adds depth to the sauce. You can use fresh or dried oregano, but dried is preferred.
1/2 tsp (2 ml) paprikaPaprika has a mild, sweet flavor and adds a nice smokiness to the sauce. You can use sweet or smoked paprika, depending on your preference.
Salt and pepper, to tasteSeasoning is essential to bring out the flavors in the sauce. You can adjust the amount of salt and pepper to taste.
8-10 corn tortillasCorn tortillas are a must for Enchiladas Rojas. You can find them at most Mexican markets or online. If you can't find them, you can substitute with flour tortillas, but corn is preferred.
1 cup (250 ml) grated queso fresco or Monterey Jack cheeseQueso fresco has a mild, tangy flavor and is a great choice for Enchiladas Rojas. You can also use Monterey Jack or Cheddar cheese, depending on your preference.
2 tbsp (30 ml) olive oilOlive oil is used to toast the chiles and spices and to cook the chicken. You can use any type of oil, but olive oil is preferred for its mild flavor.

Equipment You’ll Need

Large heavy skillet or comalBlender or food processorLarge saucepanSharp chef's knifeCutting boardMeasuring cups and spoonsWooden spoon or spatula

How to Make Enchiladas Rojas

1
Start by toasting the ancho and guajillo chiles on a dry comal or skillet over medium heat, turning frequently, until they're fragrant and slightly puffed, about 5-7 minutes.
2
Once the chiles are toasted, remove them from the heat and let them cool. Then, stem and seed them, and tear them into small pieces.
3
In a blender or food processor, combine the toasted chile pieces, diced tomatoes, onion, garlic, cumin, oregano, paprika, salt, and pepper. Blend until you get a smooth sauce.
4
Heat the olive oil in a large saucepan over medium heat. Add the blended sauce and bring it to a simmer. Reduce the heat to low and let it cook, stirring occasionally, for 20-25 minutes, or until the sauce has thickened slightly.
5
While the sauce is cooking, prepare the chicken. Cut the chicken thighs into small pieces and season them with salt and pepper. Heat a couple of tablespoons of olive oil in a large skillet over medium-high heat. Add the chicken and cook, stirring occasionally, until it's browned and cooked through, about 5-7 minutes per side.
6
Once the chicken is cooked, let it rest for a few minutes before shredding it into bite-sized pieces. Add the shredded chicken to the saucepan with the sauce and stir to combine.
7
To assemble the enchiladas, dip a tortilla in the sauce to coat it, then fill it with some of the chicken mixture and roll it up. Place the rolled tortilla seam-side down in a baking dish. Repeat with the remaining tortillas and chicken mixture.
8
Pour the remaining sauce over the rolled tortillas and top with the grated cheese. Cover the baking dish with aluminum foil and bake in a preheated oven at 375°F (190°C) for 20-25 minutes, or until the cheese is melted and bubbly.
9
Remove the foil and bake for an additional 5-10 minutes, or until the top is lightly browned. Remove the enchiladas from the oven and let them rest for a few minutes before serving.
10
To serve, garnish with chopped fresh cilantro, diced onion, and a dollop of sour cream, if desired. You can also serve with Mexican rice, beans, or roasted vegetables for a complete meal.
11
For an extra-special touch, you can add some diced ham or cooked sausage to the chicken mixture for added flavor and texture.

Expert Tips

Use high-quality ingredients, including fresh produce and spices, to get the best flavor.
Toast the chiles and spices to bring out their natural oils and intensify their flavors.
Don't overcook the chicken, as it can become dry and tough.
Use the right type of cheese, such as queso fresco or Monterey Jack, to get the best flavor and texture.
Don't overfill the tortillas, as they can burst open during baking.
Let the enchiladas rest for a few minutes before serving to allow the flavors to meld together.
Experiment with different types of chiles and spices to find the flavor combination that you like best.
Make the sauce ahead of time and store it in the refrigerator for up to 3 days or freeze it for up to 2 months.

Common Mistakes to Avoid

Not toasting the chiles and spices, which can result in a bland sauce.
Overcooking the chicken, which can make it dry and tough.
Using the wrong type of cheese, which can affect the flavor and texture of the dish.
Not letting the enchiladas rest before serving, which can cause them to fall apart.
Not using enough sauce, which can result in dry and flavorless enchiladas.
Not covering the baking dish with foil, which can cause the top to burn before the cheese is melted and bubbly.

Variations and Substitutions

Add some diced ham or cooked sausage to the chicken mixture for added flavor and texture.
Use different types of chiles, such as habanero or jalapeno, to add more heat to the sauce.
Add some chopped fresh cilantro or scallions to the sauce for added freshness.
Use Greek yogurt or sour cream instead of cheese for a tangy and creamy sauce.
Add some diced bell peppers or zucchini to the sauce for added flavor and nutrients.
Use flour tortillas instead of corn tortillas for a different texture and flavor.
Add some chopped fresh epazote or oregano to the sauce for added depth and complexity.

What to Serve With Enchiladas Rojas

Enchiladas Rojas are a delicious and satisfying meal that can be served with a variety of sides and toppings. Some popular options include Mexican rice, beans, roasted vegetables, and a simple green salad.

You can also serve the enchiladas with some diced onion, sour cream, and chopped fresh cilantro for added flavor and freshness. For a complete meal, try serving the enchiladas with a side of grilled or sautéed vegetables, such as bell peppers, zucchini, or carrots.

Mexican riceBeansRoasted vegetablesGrilled or sautéed vegetablesSimple green saladDiced onionSour creamChopped fresh cilantro

Make-Ahead, Storage, Freezing and Reheating

Enchiladas Rojas can be made ahead of time and stored in the refrigerator for up to 3 days or frozen for up to 2 months. To freeze, simply assemble the enchiladas and place them in a single layer on a baking sheet. Once frozen, transfer the enchiladas to a freezer-safe bag or container and store them in the freezer.

To reheat, simply bake the frozen enchiladas in a preheated oven at 375°F (190°C) for 20-25 minutes, or until the cheese is melted and bubbly. You can also reheat the enchiladas in the microwave, but be careful not to overheat them, as they can become dry and tough.

When reheating, you can add some extra sauce or cheese to the top of the enchiladas to keep them moist and flavorful. You can also serve the enchiladas with some diced onion, sour cream, and chopped fresh cilantro for added flavor and freshness.

Leftover enchiladas can be stored in the refrigerator for up to 3 days and reheated as needed. Simply cover the enchiladas with plastic wrap or aluminum foil and refrigerate them until you're ready to reheat.

Frequently Asked Questions

What type of chiles should I use for Enchiladas Rojas?

You can use a combination of ancho and guajillo chiles for a rich and slightly sweet sauce. If you can't find guajillo chiles, you can substitute them with dried New Mexico or California chiles.

Can I use flour tortillas instead of corn tortillas?

Yes, you can use flour tortillas instead of corn tortillas, but keep in mind that they will have a different flavor and texture. Corn tortillas are preferred for Enchiladas Rojas because they have a more delicate flavor and a softer texture.

How do I toast the chiles and spices?

To toast the chiles and spices, simply heat a dry comal or skillet over medium heat and add the chiles and spices. Cook, stirring frequently, until the chiles are fragrant and slightly puffed, about 5-7 minutes.

Can I make the sauce ahead of time?

Yes, you can make the sauce ahead of time and store it in the refrigerator for up to 3 days or freeze it for up to 2 months. Simply reheat the sauce before using it to assemble the enchiladas.

How do I prevent the enchiladas from drying out?

To prevent the enchiladas from drying out, make sure to cover the baking dish with foil during baking and don't overbake them. You can also add some extra sauce or cheese to the top of the enchiladas to keep them moist and flavorful.

Can I use different types of cheese?

Yes, you can use different types of cheese, such as queso fresco, Monterey Jack, or Cheddar. Queso fresco is a great choice because it has a mild, tangy flavor and a crumbly texture that works well with the sauce and chicken.

How do I reheat the enchiladas?

To reheat the enchiladas, simply bake them in a preheated oven at 375°F (190°C) for 20-25 minutes, or until the cheese is melted and bubbly. You can also reheat them in the microwave, but be careful not to overheat them, as they can become dry and tough.

Can I make the enchiladas ahead of time and freeze them?

Yes, you can make the enchiladas ahead of time and freeze them for up to 2 months. Simply assemble the enchiladas and place them in a single layer on a baking sheet. Once frozen, transfer the enchiladas to a freezer-safe bag or container and store them in the freezer.

The Full Recipe

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