Mexican cuisine · Dough, Pasta & Rice

Enchiladas Rojas

Tortillas dipped in guajillo sauce and filled with chicken, baked and sprinkled with onion and queso fresco.

Ingredients · for 4 servings

• 600 g chicken breast
• 6 dried guajillo chilies
• 4 ripe tomatoes
• 2 white onions
• 4 cloves garlic
• 1 tsp dried oregano and 1/2 tsp cumin
• 12 corn tortillas
• 150 g queso fresco (or feta)
• 150 g crema (or sour cream)
• 5 tbsp vegetable oil
• 1/2 bunch cilantro
• Salt, pepper

Instructions

1. Poach the chicken breast with half an onion in salted water just below boiling for 18–20 min, let cool in the broth and shred into fine strands; reserve 300 ml of the cooking liquid.
2. Deseed the guajillo chilies, toast in a dry pan for 30 sec per side and soak in hot water for 15 min, until soft.
3. Blend the chilies finely with the tomatoes, half an onion, the garlic, oregano, cumin and the cooking liquid, then pass through a sieve.
4. Heat 2 tbsp oil in a pan and pour in the sauce – it will spatter briefly; simmer uncovered for 10 min, until it coats a ladle thickly, then season with salt and pepper.
5. Dip the tortillas one by one in the remaining hot oil for 10 sec to soften, pull through the warm sauce, fill with chicken, roll up and arrange tightly in a baking dish.
6. Pour over the remaining sauce, bake in the oven preheated to 200°C for 12 min, and serve sprinkled with crema, crumbled queso fresco, thin rings of the second onion and cilantro.