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Enchiladas

Name: Enchiladas
Prep time: 20 min
Cook time: 25 min
Total time: 45 min
Yield: 4 servings
Cuisine: Mexican
Ingredients: 8 Corn tortillas; 300 g Chicken breast; 1.5 cups Shredded cheese; 3 tbsp Cooking oil; 4 Dried guajillo chiles; 2 Tomatoes; 0.5 Onion; 2 cloves Garlic; 1 tsp Ground cumin; 1 tsp Oregano; 1 cup Chicken stock; Salt; 0.5 cup Queso fresco; 3 tbsp Sour cream; Onion; Cilantro

Mexico's beloved home dish: corn tortillas rolled around shredded chicken, smothered in a tangy dried-chili red sauce (salsa roja), topped with cheese and baked. Finished with crumbled queso fresco, crema, and cilantro.

Ingredients

4servings

Corn tortillas · small8
Chicken breast · cooked and shredded, or rotisserie300 g
Shredded cheese · Monterey Jack or mozzarella1.5 cups
Cooking oil3 tbsp
Salsa roja (red sauce)
Dried guajillo chiles · or 2 tbsp chili powder4
Tomatoes · or 1 cup canned2
Onion0.5
Garlic2 cloves
Ground cumin1 tsp
Oregano1 tsp
Chicken stock1 cup
Salt · to taste
Toppings
Queso fresco · crumbled, or feta0.5 cup
Sour cream3 tbsp
Onion · finely diced
Cilantro · to taste

Steps

Seed the dried guajillo chiles and soak them in hot water for 10 minutes. Skip this if using chili powder.
⏲ 10 min
Blend the soaked chiles (or chili powder), tomatoes, onion, garlic, cumin, oregano, and chicken stock until smooth.
⏲ 2 min
Heat 1 tbsp oil in a pan, pour in the blended sauce, and simmer until it thickens, 5-7 minutes. Season with salt.
⏲ 7 min
Heat the oven to 200C/400F. In another pan with the remaining oil, warm each tortilla briefly so it turns pliable.
⏲ 3 min
Dip each tortilla in the sauce, fill with shredded chicken and cheese, and roll it up. Arrange seam-side down in a baking dish.
⏲ 5 min
Pour the rest of the sauce over the top, scatter cheese, and bake until melted and bubbling, 12-15 minutes.
⏲ 14 min
Top with crumbled queso fresco, sour cream, diced onion, and cilantro, and serve.

Tips & Variations

Variations

Enchiladas verdes: Swap the red sauce for a green tomatillo salsa.
Cheese enchiladas: Skip the chicken and fill with plenty of cheese.
Enchiladas suizas: A creamier sauce topped with melted cheese.
Beef or bean: Fill with ground beef or black beans instead.

Tips

Warm or dip the tortillas in sauce so they stay pliable and don't tear when rolled.
Fry the sauce once it's blended — it deepens the flavor and cooks out the raw chili.
No dried chiles? Chili powder makes a great shortcut version.
Place them seam-side down so they don't unroll while baking.
Add the toppings right out of the oven and serve hot.

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