Before you cook
Background Recipe story & origin
Enchiladas date back to Mayan times - tortillas dipped in chile sauce. The modern version with rolled tortillas, filling, and melted cheese developed in Mexico after the Spanish introduced dairy. Enchiladas rojas use a red chile sauce, typically made from dried guajillo or ancho chiles. Every region has variations: enchiladas suizas (Swiss-style with cream), enchiladas verdes (green tomatillo sauce), enmoladas (mole sauce). This classic red version is the baseline - simple, comforting, and infinitely customizable.
Before you start Equipment you'll need
- 9x13 baking dish — Provides large capacity for baking enchiladas until cheese is melted and bubbly
- blender — Blends ingredients into smooth sauce for enchiladas and other dishes
- skillet — Provides high heat surface for cooking and searing ingredients properly
Safety Safety & allergen notes
- Oil for softening tortillas is hot. Work carefully.
- Dried chiles can irritate eyes. Wash hands after handling.
Non-negotiables Rules for success
-
Toast chiles before soaking.
Toasting develops flavor - raw chiles taste flat
-
Soften tortillas before rolling.
Cold tortillas crack. Quick fry or microwave to make pliable
-
Sauce goes under and over.
Sauce on bottom prevents sticking. Sauce on top keeps tortillas moist
Prep Get set first
About 15 min of prep
- Toast and soak dried chiles
- Shred cooked chicken
- Grate cheese
- Have tortillas at room temperature
Enchiladas are assembly. Make the sauce, prep the filling, roll and bake. Under an hour active.
Ingredients
Instructions
Unlock Grouped Step Actions
Plus members get tap-to-check action steps and live ingredient swaps for this recipe.
-
Make the red chile sauce
Toast chiles in dry skillet until fragrant. Cover with hot water, soak 20 minutes. Drain, reserving liquid. Blend chiles with half the onion (chopped), garlic, 1 cup soaking liquid, broth, cumin, oregano, and salt until smooth. Strain through mesh strainer.
-
Prep the filling
Dice remaining onion half. Mix shredded chicken with half the cheese and diced onion.
-
Soften the tortillas
Heat oil in skillet over medium-high. Quickly fry each tortilla 5-10 seconds per side until pliable but not crispy. Drain on a wire rack.
-
Assemble to serve
Preheat oven to 375°F. Spread 1 cup sauce in baking dish. Dip each tortilla in remaining sauce, fill with chicken mixture, roll, and place seam-down. Pour remaining sauce over. Top with remaining cheese.
-
In the oven
Bake 20 minutes until cheese is melted and edges are bubbling.
-
Serve over rice
Drizzle with sour cream. Serve with rice and beans.
Chef's notes
Use rotisserie chicken for speed.
Guajillo chiles are mild with fruity flavor. Find at Mexican groceries.
Corn tortillas are traditional. Flour tortillas are Tex-Mex.
Enchiladas can be assembled ahead and refrigerated. Add 10 minutes to bake time.