Entree: Mexico – Enchiladas Rojas de Pollo (Ancho-Guajillo Sauce) (Red chicken enchiladas with ancho-guajillo sauce)

Serving Size: 4

Approximate Time

Prep 25 min

Cook 40 min

Additional 20 min

Total 1 hr 25 min

Ingredients

- 2 cups (10 oz/280 g) cooked shredded chicken, approx. 10 oz (280 g) total
- 6 ancho chiles, stems removed and seeds discarded
- 6 guajillo chiles, stems removed and seeds discarded
- 2 cups (480 ml) low-sodium chicken broth
- 1 medium onion, divided (1/2 chopped, 1/2 thinly sliced for topping)
- 3 cloves garlic
- 2 tbsp (30 ml) vegetable oil
- 12 corn tortillas
- 1 cup (115 g) crumbled queso fresco or shredded Oaxaca cheese
- 1/4 cup (60 ml) sour cream or Mexican crema (optional)
- Salt to taste
- Vegetable oil for frying tortillas (about 1/2 cup/120 ml)
- Chopped cilantro for garnish

Instructions

1. Toast ancho and guajillo chiles lightly in a dry skillet until fragrant. Soak chiles in hot water 15–20 minutes until soft; drain but reserve 1/2 cup (120 ml) soaking liquid.
2. In a blender combine soaked chiles, reserved soaking liquid, 1/2 chopped onion, garlic, and 1 cup (240 ml) chicken broth. Blend until smooth.
3. In a saucepan heat 2 tbsp (30 ml) oil, sauté the blended sauce 5–7 minutes, then add remaining 1 cup (240 ml) chicken broth and simmer 10 minutes. Season with salt. If desired, pass through a sieve for a smoother sauce.
4. Warm 12 corn tortillas briefly in a dry skillet or by dipping each in hot oil (about 1/2 cup/120 ml oil) for a few seconds per side to make pliable; drain on paper towels.
5. Heat shredded chicken briefly with a few spoonfuls of the sauce to moisten. Dip each tortilla in the sauce, fill with about 1/6 of the chicken (approx. 1.7 oz/47 g per enchilada), roll and place seam-side down in a casserole or on plates.
6. Spoon remaining sauce over enchiladas, sprinkle with crumbled queso fresco or shredded Oaxaca, thinly sliced onion and cilantro. Drizzle crema if using. Serve immediately.