SaveChicken Enchiladas Rojas
Corn tortillas dipped in homemade chile rojo sauce, stuffed with poached chicken, baked with cheese. The real deal, not the canned.
Edited by Brian Kaplan·Last updated April 12, 2026
Servings
Est. total: $18.00 · $3.00/serving
Cost estimates are approximate and vary by location, store, season, and brand. Actual prices may differ.
Ingredients
- 1 1/2 lb boneless skinless chicken thighs
- 1 medium yellow onion (halved)
- 6 cloves garlic (divided)
- 1 tbsp kosher salt
- 6 piece guajillo chiles (stemmed, seeded)
- 2 piece ancho chiles (stemmed, seeded)
- 2 piece chile de arbol (optional, for heat)
- 3 piece roma tomatoes
- 1 tsp ground cumin
- 1 tsp Mexican oregano
- 1 tbsp apple cider vinegar
- 1/4 cup neutral oil (for dipping tortillas)
- 14 piece corn tortillas
- 8 oz Oaxaca cheese (shredded; or Monterey Jack)
- 1/2 cup crema Mexicana (or sour cream thinned with lime)
- 4 oz queso fresco (crumbled)
- 1/2 piece red onion (thinly sliced)
- 1/2 cup fresh cilantro (chopped)
- 6 piece lime wedges
Instructions
- 1
Poach chicken: in a pot, cover chicken with water, add halved onion, 3 garlic cloves, salt. Simmer 18-20 minutes until 165°F. Cool in broth, shred.
Resting in broth = maximum juice retention. Don't drain hot.
- 2
Toast chiles in a dry skillet 30 seconds per side until pliable. Do not burn. Cover with hot water, soak 15 minutes.
Burnt chiles = bitter sauce. Toasted = flavor.
- 3
In the same skillet, char tomatoes and remaining 3 garlic cloves (unpeeled) over high heat, 8 minutes until blackened. Peel garlic.
- 4
Blend drained chiles, tomatoes, garlic, cumin, oregano, vinegar, 1 cup chicken broth, 1 tsp salt until smooth. Strain through a fine sieve into a saucepan. Simmer 10 minutes. Adjust salt.
Strain, always strain. Smooth sauce is what separates good enchiladas from great.
- 5
Mix shredded chicken with 1/2 cup of the sauce and 1/2 cup of the Oaxaca cheese.
- 6
Preheat oven to 375°F. Heat oil in a small skillet. Quickly fry each tortilla 5 seconds per side until pliable (not crisp). Drain.
Frying = won't disintegrate. Skip and you get mush.
- 7
Dip each fried tortilla in warm sauce to coat, fill with chicken, roll, place seam-side down in a 9x13 baking dish.
Dip AFTER frying, not before — order matters.
- 8
Pour remaining sauce over the top to cover. Shower with remaining Oaxaca.
Edges not covered will get crispy — desirable, but aim to drench.
- 9
Bake 18-20 minutes until cheese is melted and edges bubble.
- 10
Drizzle with crema, scatter queso fresco, red onion, cilantro. Lime wedges alongside.
Pairs With
Mexican dunkel
Toasty malt matches the chile depth.
Tequila, lime, triple sec
Citrus cuts the sauce's richness.
Rice milk, cinnamon, vanilla
Cooling, creamy, traditional.
Make It Yours
Tap a dietary need to see exactly what to swap.
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Cooking Soundtrack
Cumbia, Latin pop, and the kind of music that makes tacos taste even better.
Nutrition
Per serving. Estimated values. Not a substitute for professional dietary advice.
Tips
- •Dried chiles (not powder) are the difference. They're cheap at any Latin market.
- •Assemble ahead and bake day-of — actually improves.
- •Top some dishes, sauce others. Don't skimp on sauce.
Substitutions
- Oaxaca cheese → Monterey Jack or mild cheddar
- chicken thighs → rotisserie chicken, shredded (skip poach)
- queso fresco → feta, crumbled
Leftovers
Refrigerate 4 days. Reheat covered at 350°F for 15 minutes.
Leftover Ideas
Nutrition values are estimates calculated per serving and may vary based on brand, preparation method, and serving size. Not a substitute for professional dietary or medical advice. Consult a registered dietitian for specific nutritional needs.
Allergen Notice: Recipes may contain or come into contact with major allergens including milk, eggs, fish, shellfish, tree nuts, peanuts, wheat, soy, and sesame. Always verify ingredient labels for allergen information specific to the brands you use.
Drink pairing suggestions are for adults of legal drinking age only. Please drink responsibly.
Food Safety: Follow USDA safe minimum internal temperatures: Poultry 165°F (74°C), Ground meats 165°F (74°C), Beef/pork/lamb steaks 145°F (63°C) with 3-min rest, Fish 145°F (63°C). Use an instant-read thermometer — do not rely on visual cues alone. Refrigerate leftovers within 2 hours.
