Chicken Enchiladas Rojas
Yield
14
enchiladasTotal time
1
hour25
minutesIngredients
1 lb. queso fresco, crumbled into small pieces
14 corn tortillas
- Shredded chicken
2 lb. boneless, skinless chicken thighs
1/4 cup olive oil
2 tsp cumin
2 tsp salt
2 tsp paprika
2 tsp garlic powder
- Red sauce
4 dried guajillo chiles, de-seeded
2 dried ancho chiles, de-seeded
1 dried arbol chile, de-seeded
1/2 white onion, quartered
1 Roma tomato
4 garlic cloves
1 tsp kosher salt
1 tsp cumin
1 tsp oregano
- Optional toppings
sliced radishes
cilantro
Mexican crema
Directions
- To make the shredded chicken, combine the olive oil and seasonings in a small bowl. Mix well, then pour this mixture over the chicken thighs, making sure everything is coated. Cover, and refrigerate for at least 30 minutes.
- Heat a griddle or pan over medium-high heat and sear the chicken thighs for 5-7 minutes. Flip and sear for another 5-10 minutes, or until completely cooked through. Let rest for 5 minutes before shredding with two forks. Set aside, until you are ready to use.
- To make the red sauce, in a pot over medium heat, bring 2 cups of water to a gentle boil. Add in the chiles, onion, and Roma tomato. Turn off the heat and let steep until the chiles have softened about 10 minutes.
- Once softened, pour everything to a blender, along with the garlic, kosher salt, cumin, and oregano, and blend until smooth
- If your sauce turns out too chunky, simply strain the mixture through a fine sieve to smooth it out. Then, heat 1 tablespoon of oil in a pan over medium heat. Add the strained sauce and cook for about 10 minutes, allowing it to simmer and reduce slightly.
- In a separate pan, add some oil and fry your corn tortillas for about 15-20 seconds on each side.
- To assemble the enchiladas, dip each corn tortilla into the red sauce, coating it evenly. Place the tortilla on a plate, then add a bit of the queso fresco and shredded chicken. Carefully roll the tortilla, then repeat the process with the remaining ingredients.
- Pour more red sauce over the top then garnish with your choice of toppings.