Quick Weeknights · Mexican
Enchiladas Rojas
These corn tortillas are filled with shredded chicken, rolled tightly, and finished in a deep guajillo chile sauce.
Why This Works
The earthy, slightly bitter notes of the guajillo chile provide a deep base that elevates simple chicken.
The Upgrade
Add a dollop of Mexican crema on top before serving to mellow the intensity.
Chef's Secret
Michelin TechniqueLightly flash-frying the tortillas before dipping them in sauce prevents them from getting soggy.
Ingredients
Total time including resting: 40 min
Directions
Blend rehydrated guajillo chiles, garlic, and a splash of soaking liquid until perfectly smooth.
4 minHeat a small amount of oil and sauté the sauce until it darkens and thickens into a rich red.
6 minBriefly warm each tortilla in a hot pan to make it pliable and prevent cracking.
3 minDip each tortilla into the warm sauce, then fill with shredded chicken and roll tightly.
5 minArrange in a baking dish, pour the remaining sauce over the top, and sprinkle with cheese.
2 minBake until bubbling and the cheese is slightly golden and aromatic.
10 minWine Pairing
Garnacha
Red Wine
The BottleAlto Moncayo Veraton
A juicy, fruit-forward Garnacha provides a sweet-toned contrast to the smoky heat of the guajillo sauce. Its gentle tannin profile avoids clashing with the corn tortillas.
Nutrition per Serving
410
calories
26g
protein
30g
carbs
18g
fat
Make It a Complete Meal
Sides the kitchen recommends alongside this dish.
Side Dish
Cabbage Slaw
Shredded cabbage dressed with lime juice and salt provides a crunchy, acidic counterpoint to the soft, saucy enchiladas.
Ingredients
Directions
Place shredded cabbage into a large stainless steel mixing bowl.
Whisk lime juice, olive oil, and salt in a small bowl until fully emulsified.
Pour the dressing over the cabbage and toss vigorously to coat every strand.
Fold in the fresh cilantro.
Allow the slaw to macerate at room temperature for 10 minutes to soften the cabbage structure slightly while maintaining crunch.
Taste and adjust salt, then serve immediately alongside enchiladas.
Side Dish
Cucumber and Mint Salad
The cooling combination of cucumber and mint helps to soothe the palate after the spicy guajillo sauce.
Ingredients
Directions
Place the cucumber slices in a large chilled mixing bowl.
Whisk the olive oil, lime juice, salt, and pepper in a small ramekin until emulsified.
Drizzle the dressing over the cucumbers.
Gently fold in the fresh mint chiffonade.
Allow the salad to macerate for 5 minutes at room temperature.
Serve immediately alongside the enchiladas to cleanse the palate.
Member Reviews
How did it turn out?
Rate this recipe
Perfect Mexican flavors. Followed it step by step and it was flawless.
Loved the short ingredient list. Everything was already in my pantry.
Cooked it for guests over the weekend — everyone wanted the recipe.