Red Enchiladas
Savor tender chicken wrapped in corn tortillas, drenched in a rich, spicy red sauce for the perfect enchiladas!
Ingredients
- 600 g chicken breast
- 12 corn tortillas
- 4 guajillo chiles
- 2 ancho chiles
- 4 tomatoes
- 1 onion
- 3 garlic cloves
- 1 tsp ground cumin, 1 tsp dried oregano, 1.5 tsp salt
- 2 tbsp neutral oil
- 150 g queso fresco
- 2 dl crema
How to make it
- Pat the chicken breast dry, season it with a little of the salt, and sear it in 1 tbsp neutral oil over medium-high heat until golden on both sides and cooked through. Let it rest for 5 minutes, then shred it into coarse strands.
- Remove the stems and seeds from the guajillo and ancho chiles, then toast them briefly in a dry pan until fragrant and flexible; cover with hot water and soak for 15 minutes until soft.
- Blanch the tomatoes for 1 minute, peel them if you like a smoother sauce, and place them in a blender with the soaked chiles, onion, garlic, cumin, oregano, and the remaining salt. Blend to a smooth red sauce.
- Heat the remaining 1 tbsp neutral oil in a saucepan and cook the sauce for 8 to 10 minutes, stirring often, until it darkens slightly and thickens enough to coat the spoon.
- Warm the corn tortillas one by one in a dry pan until pliable.
- Dip each tortilla briefly in the red sauce, fill with some of the shredded chicken, roll it up, and place it seam-side down in a baking dish.
- Spoon a little of the remaining sauce over the rolled tortillas and bake at 180 C for 8 minutes, just until hot through.
- Serve the enchiladas in a shallow dish, topped with crumbled queso fresco and drizzled with crema.
