Enchiladas Rojas

Enchiladas Rojas

Okay, let’s get down and dirty. It is time for my ultimate, super detailed, super delicious Enchiladas Rojas. This dish may seem overwhelming at first, but it will not disappoint. Many people simplify this dish and turn it into a casserole. While equally delicious, a Mexican household (at least not mine), would never create enchiladas as a casserole. The traditional method is not difficult. Once you create your sauce and Shredded Chicken, it’s simply an assembly line of deliciousness.

Enchiladas Rojas - Guajillo Sauce

Enchiladas Rojas sauce

The sauce is simple, there is no reason why we all shouldn’t be indulging in Enchiladas, like, all the time. For this sauce, I use Guajillo Chile Pods from El Guapo brand, located in your local hispanic grocery store. All the other ingredients are adjustable in accordance to your taste. If you are a huge garlic fan, add more; if you are not so keen on cloves, maybe add a little less. This is the combination that works for me. Why don’t you all start here and in the future you can always play around with it.

Ingredients

  • 15 each – Guajillo Chile Pods, Dry
  • ¼ White Onion
  • 1 Whole Garlic Cloves
  • 1 Tsp – Whole Black Peppercorn
  • ½ Tsp – Whole Cloves
  • Knorrs Chicken Flavoring Bouillion (to taste)
  • Water, Tap (enough to cover all the chiles)
  • 2 cup – Cooking Liquid (to blend the sauce)

Notes:

  • Cooking liquid to blend can vary based on preference. Less water for thicker consistency and more water for thinner consistency.
Enchiladas Rojas - Guajillos in Bag

Procedure

1. Add the guajillo chile, onion, garlic, black peppercorn, cloves and enough water to cover the chiles into a sauce pot. Cook over medium-low heat until the chiles change color from dark red to a deep pink, about 2 hours. Occasionally rotate the chiles so all of them get a chance to cook evenly submerged in water. If sauce begins to boil too soon, reduce heat to low and continue cooking chiles. Remove from heat and cool to the touch.

Pork Guajillo - Dry Chile Pods

2. Once cool, remove the stems and add to a blender. Add the cooked onion and garlic clove as well. Most of the stems may fall off on their own during the cooking process. Add 2 cup of the cooking liquid and blend until smooth. If you take some peppercorns, cloves, or seeds with the water, it’s okay, the sauce will be strained. 

Sauce in Blender

3. Strain the blended sauce into a bowl through a fine mesh strainer. If you’d like a thinner consistency, add back into the blender with more cooking water. If you are content with the consistency of your sauce, discard the remaining water and left behind ingredients from the pot. Add the sauce into the same pot to re heat. There is no need to wash it. 

4. Bring the sauce to a boil over medium heat. Reduce heat and begin adding in your Knorr’s seasoning.

I began with ½  teaspoon increments to prevent over-salting. It is all done “to taste”. You decide when you have reached your desired flavor. Allow to slightly cool, you will be dipping tortillas in with your hands. Don’t burn yourself!

Note: 

  • Once you nail down the consistency of the sauce you like, you can discard any extra liquid beforehand and strain the sauce straight into the pot. This eliminates needing a bowl. Discard any left behind seeds and chile skin. 

Enchiladas Rojas

Time to Build!

Okay, all this work is about to pay off! I am going to explain the process of building 1 enchilada and than the process simply gets repeated until either the sauce and/or chicken is all gone. Sometimes I run out of chicken before sauce and I use the sauce to drizzle all over the enchiladas when they are all complete. If I run out of sauce, I normally use the shredded chicken as a salad topping for lunch the next day. You know, in attempt to balance my Mexican style eating and throw in some healthy meals in there somewhere. But for now, let us enjoy the gift of fried tortillas, yes!

Ingredients

  • Guajillo Sauce (from above)
  • 1.5 lbs – Shredded Chicken (cooked weight)
  • 14 Corn Tortillas (as needed – this is how many enchiladas I created because of the amount of chicken I added per roll and the consistency of sauce. This will vary.)
  • Canola Oil (as needed)

Optional Toppings: sour cream, shredded lettuce, crumbled queso fresco

Procedure

1. Heat enough canola oil to cover the entire surface of an 8 inch frying pan over medium high heat.

2. Dip 1 tortilla into the sauce, drag off excess sauce on the sides of the pot and carefully place into the hot oil. Fry the tortilla for 5 seconds on each side. The point is to get the sauce to stick to the tortilla and get the tortilla to bend without ripping. You don’t want to crisp it like a tortilla chip. 

Transfer the tortilla to a flat surface. I cover a cutting board with aluminum foil for an easy clean up.

3. Add desired amount of shredded chicken down the center. Flip over twice to close. (Note: if chicken is cold, quickly reheat in the microwave before using.)

Transfer to a foil lined sheet pan. Continue to create enchiladas until you are out of chicken or sauce, whichever comes first. If you create a thinner consistency of sauce and have some left over, you can drizzle over the top of the finished enchiladas.

4. Now for the fun part. Toppings! Transfer enchiladas to a plate and top with desired toppings. We like to spread sour cream on the bottom, top with lettuce and sprinkle crumbled queso fresco. Yummers! 

Note:

  • Dip the tortilla in with your hands, it is easier to handle. If you use tongs it may rip the tortilla.
  • Once in the pan, handle the tortilla with a plastic spatula to prevent rips.
  • Guajillo Sauce and Shredded Chicken can be made ahead of time – reheat before building enchiladas.
  • Guajillo Sauce consistency can be adjusted by adding more or less water in the blending process.
  • Add desired amount of chicken per enchilada. You may yield less or more final enchiladas depending on amount of chicken added. This will change the amount of tortillas needed. Adjust accordingly. 

I hope all of you create this dish and show me! Tag @feasting_mexican on Instagram and Pinterest

Enchiladas Rojas

Delicious chicken stuffed tortillas fried in guajillo sauce.
Prep Time10 mins
Cook Time2 hrs 30 mins
Total Time2 hrs 40 mins
Course: Main Course
Cuisine: Mexican
Servings: 14 Enchiladas
Author: Sharon Guerrero-Perez

Ingredients

Guajillo Sauce

  • 15 Guajillo Chile Pods Dry
  • 1/4 White Onion
  • 1 Garlic Clove
  • 1 tsp Whole Black Peppercorns
  • 1/2 tsp Whole Cloves
  • Knorrs Chicken Flavoring Bouillon (to taste)
  • Water, Tap (enough to cover the chiles)
  • 2 cups Cooking Liquid (cooking liquid to blend the sauce)

Enchiladas Rojas

  • Guajillo Sauce (recipe created above)
  • 1.5 lbs Shredded Chicken (sub recipe)
  • 14 Corn Tortillas
  • Canola Oil (as needed)

Instructions

Guajillo Sauce

  • Add the guajillo chile, onion, garlic, black peppercorn, cloves and enough water to cover the chiles into a sauce pot. Cook over medium-low heat until the chiles change color from dark red to a deep pink, about 2 hours. Occasionally rotate the chiles so all of them get a chance to cook evenly submerged in water. If sauce begins to boil too soon, reduce heat to low and continue cooking chiles. Remove from heat and cool to the touch.
  • Remove the stems and add to a blender. Add the boiled onion, garlic and 2 cups of cooking liquid, and blend until smooth. 
  • Strain the blended sauce into a bowl through a fine mesh strainer. If you’d like a thinner consistency, add back into the blender with more cooking water. If you are content with the consistency of your sauce, discard the remaining water and left behind ingredients from the pot. Add the sauce into the same pot to re heat. There is no need to wash it. 
  •  Bring the sauce to a boil over medium heat. Reduce heat and begin adding in your Knorr’s seasoning. Add in small increment until you reach your desired flavor. 

Enchiladas Rojas

  • Heat enough canola oil to cover the entire surface of an 8 inch frying pan over medium high heat.
  • Dip 1 tortilla into the sauce, drag off excess sauce on the sides of the pot and carefully place into the hot oil. Fry the tortilla for 5 seconds on each side. The point is to get the sauce to stick to the tortilla and get the tortilla to bend without ripping. You don’t want to crisp it like a tortilla chip. Transfer the tortilla to a flat surface. 
  • Add desired amount of shredded chicken down the center. Flip over twice to close. Transfer to a foil lined sheet pan. Continue until you are out of chicken or sauce, whichever comes first.
  • Now for the fun part. Toppings! Transfer enchiladas to a plate and top with desired toppings. 

Notes

  • Dip the tortilla in with your hands, it is easier to handle. If you use tongs it may rip the tortilla.
  • Once in the pan, handle the tortilla with a plastic spatula to prevent rips.
  • Guajillo Sauce and Shredded Chicken can be made ahead of time – reheat before building enchiladas.
  • Guajillo Sauce consistency can be adjusted by adding more or less water in the blending process.
  • Add desired amount of chicken per enchilada. You may yield less or more final enchiladas depending on amount of chicken added. This will change the amount of tortillas needed. Adjust accordingly. 
  • If Guajillo Sauce is left over, drizzle over the top of finished enchiladas.
  • Optional Toppings: sour cream, shredded lettuce, crumbled queso fresco

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