Chicken Enchiladas Rojas

Name: Chicken Enchiladas Rojas
Prep time: 30 min
Cook time: 30 min
Total time: 1 h
Yield: 4 servings
Cuisine: Mexican
Ingredients: 600g chicken thighs, poached and shredded; 12 corn tortillas; 4 ancho chillis, soaked and seeded; 2 guajillo chillis, soaked and seeded; 400g crushed tomatoes; 4 cloves garlic; 1 white onion, quartered; 1 tsp ground cumin; 200g Mexican cheese or cheddar, grated; 200ml chicken stock; 3 tbsp vegetable oil; sour cream and coriander to serve

Corn tortillas stuffed with shredded chicken and bathed in a rich red chilli sauce with melted cheese.

Total time

60 min

Prep

30 min

Cook

30 min

Difficulty

medium

Cuisine

Mexican

gluten-free

Ingredients

600gchicken thighs, poached and shredded

12corn tortillas

4ancho chillis, soaked and seeded

2guajillo chillis, soaked and seeded

400gcrushed tomatoes

4 clovesgarlic

1white onion, quartered

1 tspground cumin

200gMexican cheese or cheddar, grated

200mlchicken stock

3 tbspvegetable oil

sour cream and corianderto serve

Instructions

Blend soaked chillis, tomatoes, garlic, onion and cumin with stock until smooth.

Fry sauce in oil 5 minutes until darkened and thickened.

Dip each tortilla briefly in warm sauce to soften.

Fill with shredded chicken, roll tightly and place seam-side down in a baking dish.

Pour remaining sauce over enchiladas, scatter with cheese.

Bake at 180C for 20 minutes until cheese is melted and bubbling.

Serve with sour cream and fresh coriander.

Nutrition (estimated)

Per serving, based on a standard 4-serving portion and standard nutrition references — not a lab or USDA-verified measurement.

Calories

553

Protein

53.1g

Fat

18.5g

Carbs

44g

Fiber

Sodium

319mg

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