Entree: Mexico – Aguascalientes, Bajio Mexico – Enchiladas Aguascalientes (Aguascalientes-style Enchiladas)

Serving Size: 6

Approximate Time

Prep 50 min

Cook 50 min

Total 1 hr 45 min

Ingredients

- 1.5 lb (680 g) cooked shredded chicken (pollo deshebrado)
- 24 corn tortillas
- 3 tbsp (45 ml) lard or vegetable oil, plus more for frying tortillas
- Salt and black pepper to taste

Red chili sauce
- 4 dried guajillo chiles, stems and seeds removed
- 2 dried ancho chiles, stems and seeds removed
- 3 dried chile de árbol (for heat), stems removed (use fewer for milder sauce)
- 2 medium Roma tomatoes
- 1 medium white onion, quartered (reserve 1/2 cup sliced for garnish)
- 4 garlic cloves
- 2 cups (480 ml) low-sodium chicken stock
- 2 tbsp (30 ml) vegetable oil
- 1 tsp (5 g) ground cumin
- 1 tsp (1 g) dried Mexican oregano (or regular oregano)
- 1 tbsp (15 ml) white vinegar
- 1 tsp (4 g) granulated sugar (optional)
- Salt to taste

Cheese blend and finishing
- 1 cup (100 g) queso fresco, crumbled
- 1 cup (110 g) queso añejo (or cotija), crumbled
- 2 cups (200 g) queso Oaxaca (quesillo), shredded
- 1 cup (240 ml) Mexican crema (or sour cream)
- 1/2 cup (75 g) thinly sliced white onion (reserved)
- 1/2 cup (15 g) fresh cilantro, chopped
- 2 medium radishes, thinly sliced
- 1 avocado, sliced
- 1 tbsp (15 ml) fresh lime juice (optional)

Cilantro-lime rice (side)
- 1 1/2 cups (285 g) long-grain white rice, rinsed
- 2 3/4 cups (650 ml) chicken stock or water
- 1 tbsp (15 ml) vegetable oil
- 1 tsp (5 g) salt
- 1/4 cup (15 g) cilantro, chopped
- 1 tbsp (15 ml) lime juice

Simple refried beans (side)
- 2 cups (480 g) cooked or canned pinto beans, drained (reserve liquid)
- 2 tbsp (30 ml) lard or vegetable oil
- 1/4 cup (60 ml) reserved bean liquid or chicken stock
- 1/2 tsp (2 g) ground cumin
- Salt to taste

Instructions

Short Description:
Rolled corn enchiladas filled with shredded chicken and a distinctive blend of local cheeses, topped with a smoky-sweet red chili sauce made from guajillo, ancho, and chile de árbol, served with cilantro-lime rice and simple refried beans for a complete Bajío main course.

Regional Notes:
This Bajío/Aguascalientes version uses a local cheese blend—crumbly queso fresco, sharp queso añejo, and melty queso Oaxaca—to create both tang and stretch in the finished enchiladas. The signature red sauce balances toasted guajillo and ancho chilies with chile de árbol for heat and roasted tomato/onion for depth, differing from other regions that rely on purely tomato- or chile-forward sauces.

1. Prepare the red chili sauce: toast dried guajillo and ancho chiles and chile de árbol in a dry skillet over medium heat for 20–30 seconds per side until fragrant (do not burn). Transfer to a bowl and cover with hot water to soak 15 minutes until softened.
2. While chilies soak, roast tomatoes, quartered onion, and garlic cloves (with skins on) under a broiler or in a hot skillet until charred and softened, about 6–8 minutes rotating as needed. Peel garlic when cool.
3. Drain chilies, remove any remaining seeds, and add to a blender with roasted tomatoes, peeled garlic, half the roasted onion, 1 cup (240 ml) chicken stock, vinegar, cumin, oregano, and sugar. Blend until smooth.
4. Strain the blended sauce through a fine-mesh sieve into a saucepan, pressing solids to extract liquid. Heat 2 tbsp (30 ml) oil in the saucepan over medium heat, add the strained sauce and simmer 10 minutes. Add remaining 1 cup (240 ml) chicken stock, simmer another 10–12 minutes, season with salt to taste. Keep warm.
5. Make the filling: toss shredded chicken with 1/2 cup (50 g) of the shredded queso Oaxaca, 1/4 tsp salt and a little black pepper. (Reserve remaining cheeses for topping.)
6. Soften tortillas: heat 2–3 tbsp (30–45 ml) lard or oil in a skillet over medium-high. Quickly fry each tortilla about 10–15 seconds per side just until pliable (do not crisp). Drain briefly on paper towels.
7. Assemble enchiladas: working one at a time, dip each warmed tortilla into the red sauce to coat both sides, place on a work surface, add about 2–3 tbsp (30–45 g) chicken filling and roll tightly. Place seam-side down in a lightly oiled 9x13-inch (23x33 cm) baking dish. Repeat to fill dish (should yield about 24 enchiladas in two layers if needed).
8. Top enchiladas with remaining red sauce, sprinkle evenly with queso Oaxaca, crumbled queso fresco and queso añejo. Cover loosely with foil and bake in a preheated oven at 375°F (190°C) for 10–12 minutes until cheese is melted and sauce is bubbling.
9. While enchiladas bake, prepare cilantro-lime rice: heat 1 tbsp (15 ml) oil in a medium saucepan, add rinsed rice and toast 1–2 minutes. Add 2 3/4 cups (650 ml) chicken stock and 1 tsp (5 g) salt, bring to a boil, reduce heat to low, cover and simmer 15–18 minutes until liquid is absorbed. Remove from heat, fluff with a fork and stir in 1/4 cup (15 g) chopped cilantro and 1 tbsp (15 ml) lime juice.
10. Make refried beans: heat 2 tbsp (30 ml) lard or oil in a skillet, add drained beans, 1/4 cup (60 ml) reserved bean liquid or stock and cumin. Mash with a potato masher to desired texture, cook 4–6 minutes until heated through and thickened, adjust salt.
11. Finish and serve: remove enchiladas from oven. Spoon crema over the top or serve crema on the side. Garnish with reserved sliced onion, chopped cilantro, radish, and avocado slices; squeeze lime if desired.
12. Plate 3–4 enchiladas per person with a scoop of cilantro-lime rice and a portion of refried beans for a complete entrée.