Ingredients
For the Red Sauce:
- 6 guajillo chiles, stems and seeds removed
- 2 ancho chiles, stems and seeds removed
- 3 garlic cloves, peeled
- 1 small onion, quartered
- 2 Roma tomatoes, halved
- 1 tsp dried oregano
- ½ tsp ground cumin
- ½ tsp Mexican cinnamon (canela)
- 480ml (2 cups) chicken or vegetable broth
- Salt to taste
For the Filling:
- 450g (1 lb) cooked chicken, shredded (rotisserie works!)
- 1 small onion, finely diced
- 200g (2 cups) queso fresco, crumbled (or Monterey Jack)
For Assembly:
- 12 corn tortillas (gluten-free certified)
- Vegetable oil for frying
- Toppings: Diced onion, cilantro, crema, avocado
Instructions
- Toast the Chiles
- Heat a dry skillet over medium. Toast guajillo and ancho chiles for 1–2 minutes per side until fragrant (avoid burning!).
- Simmer & Blend the Sauce
- Place toasted chiles in a bowl. Cover with hot water; soak 20 minutes. Drain.
- In a blender, combine chiles, garlic, onion, tomatoes, oregano, cumin, cinnamon, and broth. Blend until smooth. Strain into a pot.
- Simmer sauce 15 minutes on low. Season with salt.
- Prep Tortillas
- Lightly fry tortillas in 1 tbsp oil for 10 seconds per side to soften. Dip each into warm red sauce.
- Assemble Enchiladas
- Fill each tortilla with shredded chicken, diced onion, and cheese. Roll tightly.
- Arrange seam-side down in a baking dish. Pour remaining sauce on top.
- Bake & Serve
- Bake at 190°C (375°F) for 15–20 minutes until bubbly.
- Garnish with onion, cilantro, crema, and avocado.
Extra Tips
✨ Vegetarian: Swap chicken for roasted sweet potatoes or black beans.
✨ Extra Heat: Add 2 arbol chiles to the sauce blend.
✨ Crispy Style: Fry assembled enchiladas in oil instead of baking.
✨ Vegan: Use cashew crema and plant-based cheese.
FAQ's
Can I use canned enchilada sauce?
For authenticity, stick to homemade but in a pinch, use 2 cups store bought red sauce.
How to keep tortillas from breaking?
Lightly fry them first. Dry tortillas crack when rolled.
Can I make this ahead?
Yes. Assemble enchiladas (unbaked) and refrigerate up to 24 hours.
Gluten free?
Corn tortillas are naturally GF just check broth labels.
How to store leftovers?
Refrigerate for 3 days or freeze (without toppings) for 1 month.
