Enchiladas Rojas
Corn tortillas rolled around a filling and covered with a red chili sauce.
Contains common allergens
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Instructions
- 1
Rehydrate Chilies: Toast the dried Guajillo chilies in a dry skillet over medium heat for 1 minute until fragrant. Transfer to a bowl, cover with boiling water, and soak for 15 minutes until soft.
- 2
Blend Sauce: Transfer the softened chilies to a blender along with 1/2 cup of the soaking liquid, 2 cloves of garlic, 1/4 tsp cumin, and a pinch of salt. Blend until smooth.
- 3
Simmer Sauce: Heat 1 tbsp of oil in a saucepan over medium heat. Carefully pour in the blended chili sauce. Simmer for 10 minutes until slightly thickened and dark red.
- 4
Soften Tortillas: In a separate skillet, lightly fry each corn tortilla in a tiny bit of oil for 10 seconds per side, just until pliable. This prevents them from breaking when rolled.
- 5
Assemble: Dip each softened tortilla quickly into the warm red chili sauce. Place 2 tablespoons of shredded chicken in the center, then roll it up tightly. Place seam-side down on a serving platter.
- 6
Garnish and Serve: Pour any remaining warm sauce over the rolled enchiladas. Garnish generously with the crumbled queso fresco and sliced white onion. Serve immediately.
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