Simple Red Enchiladas
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I grew up watching my mom dunk corn tortillas into a bright red sauce, flick them into hot oil for a few seconds, then stuff them with tender shredded chicken — and those simple red enchiladas remain one of my favorite weeknight comforts. This recipe keeps things straightforward: a guajillo-forward sauce balanced with árbol chiles for heat, tortillas briefly fried for pliability and flavor, then filled with shredded chicken, crema, and cheese. If you like a speedy enchilada shortcut, this method is similar to my quick 20-minute enchiladas approach to an easy dinner.
Why you’ll love this dish
This is authentic comfort food without the fuss. The sauce is homemade from roast-cooked tomatoes and guajillos, giving a deep, slightly smoky flavor that jarred salsa can’t match. The quick oil bath softens the tortillas and gives them a touch of crispness that holds the filling without falling apart. It’s budget-friendly, family-friendly, and flexible — perfect for weeknights, potlucks, or a casual weekend meal.
"A perfect balance of tangy tomato, smoky guajillo, and a little árbol heat — these enchiladas are home-cooking at its best." — A satisfied dinner guest
The cooking process explained
Before you start, here’s a quick overview so you know what to expect:
- Roast-cook the tomatoes and guajillo + árbol chiles until softened.
- Blend the cooked vegetables with onion, garlic, and a bouillon cube; simmer the sauce briefly to deepen flavor.
- Heat oil in a skillet for shallow-frying the tortillas (you only flash-fry them a few seconds).
- Dip each cold tortilla in the sauce, fry briefly, then fill with shredded chicken, roll, and top with cheese and crema.
This keeps the tortillas flexible, infuses them with sauce, and avoids the soggy texture you get when tortillas are over-soaked.
What you’ll need
- Corn tortillas (tortillas de maíz) — 12–16, depending on size and servings
- Queso (crumbly queso fresco or Oaxaca cheese), for sprinkling
- 6–8 ripe tomatoes (about 2 pounds)
- 5 guajillo chiles, stems removed and seeds shaken out for milder heat
- Chile de árbol, to taste (1–4 depending on heat preference)
- 1 clove garlic
- 1 small onion (reserve a piece to fry with sauce and some raw for garnish)
- Salt, to taste
- Shredded cabbage (repollo) and shredded carrot for crunch and garnish
- Shredded cooked chicken (pollo desmenuzado) — rotisserie or poached and shredded
- Nort zuisa (a chicken bouillon cube or paste) — you can substitute 1 cup chicken stock + 1/2 tsp bouillon if needed
- Crema (Mexican crema) or sour cream for serving
Substitutions/notes: If you can’t find guajillos, use pasilla for milder, earthier notes; canned tomatoes work in a pinch, but roast fresh for best flavor. For a vegetarian version, skip the chicken and stuff with beans and roasted vegetables.
For a meaty alternative with a longer-simmered sauce, check this beef enchiladas recipe as inspiration.
Step-by-step instructions
- Prepare the chiles and tomatoes: Remove stems from guajillos and árbol chiles. Place the tomatoes and chiles in a pot and cover with water. Bring to a simmer and cook until the tomatoes are soft and the guajillos have softened, about 10–12 minutes. Drain.
- Blend the sauce: In a blender, combine the cooked tomatoes and chiles, a piece of onion, the garlic clove, and the Nort zuisa. Blend until smooth.
- Cook the sauce: Heat 1–2 tablespoons of oil in a skillet over medium heat. Pour in the blended sauce, season with salt, and simmer just until it comes to a gentle boil. Taste and adjust salt; then turn off the heat. (Simmering develops flavor but avoid overcooking or you’ll lose brightness.)
- Heat oil for tortillas: In another wide skillet, heat enough oil to submerge a tortilla (about 1/2–1 inch deep). Keep it at medium heat; it should sizzle when a tortilla is dipped but not smoke.
- Sauce-dip and flash-fry tortillas: Important — cool the sauce completely (or use a separate bowl of cooled sauce). One at a time, dunk a cold tortilla into the sauce to coat both sides. Be careful: warm tortillas break more easily. Transfer the sauced tortilla to the hot oil and fry for a few seconds per side — just until it firms and takes on a slightly blistered texture. Drain on paper towels.
- Assemble: Place a little shredded chicken down the center of each tortilla, add cabbage and carrot if using, roll tightly, and arrange seam-side down. Top with crema, crumbled queso, and finely chopped raw onion. Serve immediately.
Best ways to enjoy it
- Plate 3–4 enchiladas per person, topped with a drizzle of crema, a generous crumble of queso, and a sprinkle of onion.
- Serve with lime wedges, refried beans, and Mexican rice for a classic meal.
- For a lighter option, skip the flash-fry and simply warm tortillas in a dry skillet after dipping — they’ll be softer, not as crisp.
- Pair with a cold Mexican lager, hibiscus agua fresca (agua de jamaica), or a bright citrus margarita.
Storage and reheating tips
- Refrigerator: Store leftover enchiladas in an airtight container for up to 3 days. Keep sauce and toppings separate if possible to avoid sogginess.
- Reheating: Reheat in a 350°F (175°C) oven for 10–15 minutes until heated through, or crisp them in a skillet over medium heat for a few minutes per side. Avoid microwaving for extended time — it makes tortillas rubbery.
- Freezing: Assemble un-topped enchiladas (without crema or fresh cabbage) and freeze in a single layer on a baking sheet. Once frozen, transfer to a freezer bag for up to 2 months. Reheat in the oven from frozen, covered with foil for 20–30 minutes, then uncover to brown.
Food safety: Keep cooked chicken refrigerated within two hours of cooking and reheat to at least 165°F (74°C) before serving.
Helpful cooking tips
- Keep the sauce cool when dipping tortillas — warm tortillas are fragile and will crack. I chill the sauce briefly in the fridge or use a shallow bowl of cooled sauce.
- Control heat: árbol chiles are spicy; remove seeds or use fewer to temper the heat. Taste the blended sauce before simmering to adjust.
- Oil temperature: If the oil smokes, it’s too hot — lower the heat. If it’s not sizzling, the tortilla won’t blister properly. Aim for a steady sizzle.
- Make ahead: The sauce can be made a day ahead and refrigerated; flavors often improve overnight. Reheat gently before dipping tortillas.
- Cheese choice: Queso fresco crumbles melt less but add salty brightness; Oaxaca or Chihuahua cheese gives a meltier finish.
For another technique and flavor profile, compare with this alternate enchilada method here: a different enchilada technique.
Recipe variations
- Vegetarian: Omit chicken; fill with roasted poblano peppers, sautéed mushrooms, or black beans. Add crumbled queso and avocado.
- Cheesy bake: Place rolled enchiladas in a baking dish, top with extra sauce and shredded cheese, then bake at 375°F (190°C) for 10–12 minutes until bubbly.
- Creamy chipotle twist: Blend 1–2 chipotle in adobo into the sauce for a smoky heat and richer color.
- Seafood: Use cooked, flaked fish or shrimp with a squeeze of lime and cilantro for a lighter coastal version.
Common questions
Q: Can I skip frying the tortillas?
A: Yes. If you prefer less oil, warm dipped tortillas in a dry skillet or briefly in the microwave (coated and rolled immediately). They’ll be softer and less crispy but still delicious.
Q: What is Nort zuisa and what can I substitute?
A: Nort zuisa is a savory bouillon used here to boost depth. Substitute one chicken bouillon cube or 1 cup of low-sodium chicken stock. Taste and adjust salt accordingly.
Q: How long does the sauce keep?
A: The cooked red sauce keeps 3–4 days refrigerated in an airtight container. Flavor often mellows and improves after a day.
Q: How do I control the spice level?
A: Use fewer árbol chiles or remove their seeds. You can also seed the guajillos for milder heat. Add a dash of sugar if the sauce tastes too sharp.
Q: Can I use flour tortillas?
A: Traditional enchiladas use corn tortillas; flour will be softer and may absorb sauce differently. If using flour, skip flash-frying and warm them briefly instead.
Conclusion
For more classic takes on red enchiladas and step-by-step photos, see this detailed guide on Cómo hacer Enchiladas Rojas | Recetas de Comida Mexicana. If you want another home-style recipe with variations and tips, check the comprehensive Receta de Enchiladas Rojas Mexicanas | QueRicaVida.com. For user-contributed ideas and alternate proportions, explore this community recipe on Enchiladas Rojas Receta de Valeria frayre – Cookpad. And for a tortilla-maker’s perspective with serving inspiration, visit Enchiladas Rojas – Guerrero Tortillas.
Red Enchiladas
Ingredients
Method
- Remove stems from guajillos and árbol chiles. Place the tomatoes and chiles in a pot and cover with water. Bring to a simmer and cook until the tomatoes are soft and the guajillos have softened, about 10–12 minutes. Drain.
- In a blender, combine the cooked tomatoes and chiles, a piece of onion, the garlic clove, and the Nort zuisa. Blend until smooth.
- Heat 1–2 tablespoons of oil in a skillet over medium heat. Pour in the blended sauce, season with salt, and simmer just until it comes to a gentle boil. Taste and adjust salt; then turn off the heat.
- In another wide skillet, heat enough oil to submerge a tortilla (about 1/2–1 inch deep). Keep it at medium heat.
- Important — cool the sauce completely. One at a time, dunk a cold tortilla into the sauce to coat both sides. Transfer the sauced tortilla to the hot oil and fry for a few seconds per side until firm and slightly blistered. Drain on paper towels.
- Place a little shredded chicken down the center of each tortilla, add cabbage and carrot if using, roll tightly, and arrange seam-side down.
- Top with crema, crumbled queso, and finely chopped raw onion. Serve immediately.
