Enchiladas Rojas de Pollo (Red Chicken Enchiladas)

Serving Size: 4

Approximate Time

Prep 25 min

Cook 15 min

Additional 15 min

Total 55 min

Ingredients

1 lb / 450 g cooked, shredded chicken (rotisserie or poached)
12 corn tortillas
6 dried guajillo chiles, stems and seeds removed
2 medium tomatoes
1/2 white onion, divided
2 cloves garlic
1 tsp ground cumin
1/2 tsp dried Mexican oregano
1 cup (240 ml) low-salt chicken stock
Vegetable oil for frying
1 1/2 cups (170 g) shredded queso Oaxaca or Monterey Jack
Mexican crema or sour cream, for drizzling
Salt and freshly ground black pepper, to taste
Fresh cilantro and sliced radish for garnish (optional)

Instructions

1. Toast guajillo chiles briefly in a dry skillet until fragrant, then soak in hot water for 15 minutes until softened. Drain.
2. Roast or boil tomatoes, 1/4 onion and garlic until soft; blend with soaked chiles, cumin, oregano and chicken stock to a smooth sauce. Season with salt and simmer 8–10 minutes to meld.
3. Warm a shallow pan of vegetable oil; quickly fry each tortilla 5–8 seconds per side to soften, drain on paper towels and keep warm wrapped in a towel.
4. Dip each tortilla in the red sauce, fill with shredded chicken and a little shredded cheese, roll and place seam-side down in a baking dish.
5. Pour remaining sauce over the rolled enchiladas, sprinkle with remaining cheese and the other 1/4 onion sliced thin.
6. Bake at 350°F (175°C) for 12–15 minutes until cheese melts. Serve topped with crema, cilantro and radish slices.