Authentic Red Enchiladas (Enchiladas Rojos)

These Enchiladas are adorned with authentic Mexican red sauce made with savory Guajillo and Ancho chilies! Ditch the canned sauce and say hello delicious chilies! Watch the full method here ➡️ Authentic Red Enchiladas Facebook ➡️ The Recipe Sherpa on Facebook Instagram ➡️ The Recipe Sherpa Photo Gallery

📸 The Recipe Sherpa

🌸 Ingredients 🌸

Shredded Chicken

• 1 large chicken breast (10-12 oz) + water to boil the chicken
• 1 dried bayleaf
• 1/2 tsp peppercorns
• 1/2 tsp salt

Sauce

• 2 ancho chilies https://amzn.to/3egqZ6d
• 4 guajillo chilies https://amzn.to/3kS5mvm
• 1/4 medium onion
• 2 garlic cloves
• 1 Knorr chicken bullion https://amzn.to/3jIu93K
• 1/2 tsp Mexican oregano https://amzn.to/3oKeDYS
• 1/2 cup chili broth (reserved from boiling the chilies)
• 2 ½ cups chicken stock (reserved from boiling the chicken)
• 2 cups water

Tortilla Preparation

• 8-10 corn tortillas
• 1/2 cup mild flavor olive oil (or vegetable oil)

Toppings

• shredded lettuce to taste
• minced onion to taste
• queso fresco to taste
• Mexican crema or sour cream

🌸 Tools in this video (not sponsored) 🌸

Boos Butcher Block https://amzn.to/2Gk34q3
GreenLife Pink Pans https://amzn.to/3jNuq5q Fine Strainer https://amzn.to/3jQi4cG

🌸 Method 🌸

• Add the chicken breast to a small stock pot. Cover it completely with water. The amount of water will depend on the size of the pot you use. Add the salt, peppercorns, and bayleaf. Cover and simmer for 20-30 mins on low heat. The chicken is ready when it is easy to shred. Let the chicken cool then shred it and set it aside. Reserve the broth.
• Need to save time? Use a store bought rotisserie chicken!
• Deseed the dried chilies. Add them to a small stock pot with 2 cups of water. Cover and simmer for 20 mins on low heat. Turn off the heat and let the chilies cool completely. Reserve 1/2 cup of the broth from the rehydrated chilies.
• Add the cooled chilies to a blender. Add the chicken bullion, garlic, onion, oregano and chili stock. Puree well. Then add 1/2 cup of the chicken broth that you reserved and blend again.
• Pour the chili mixture through a fine strainer. Use a spatula to help move the sauce through the strainer. Discard the remaining pulp.
• In a large saucepan, preheated to medium heat, add the chili sauce. Add 2 cups of chicken broth and stir.
• Bring to a simmer. Simmer on low, uncovered for 10 minutes. Set aside
• **Preparing the corn tortillas** This step is critical. Don't take shortcuts here.
• In a medium or large shallow frying pan, add 1/2 cup of oil. I use a mild flavored olive oil to be healthier but traditionally you would use vegetable oil. If using olive oil, since we are going to fry the tortillas on medium heat, you don't have to worry about the oil having a low smoke point or burning.
• Heat the oil to medium heat. Add 1 tortilla at a time for a gentle and shallow fry. Let the tortilla simmer on one side, then gently flip it and simmer on the other side. Remove the tortilla and set it on a paper towel. Do not fry them to a crisp like a chip. The tortillas should remain pliable and soft. Repeat for the remaining tortillas and set aside. This process does not take long.
• → Why is this step critical? 1) If you try dipping the corn tortillas into the enchilada sauce without frying them, they will literally fall apart and dissipate in the sauce 2) The tortillas will crack and fall apart when you roll them
• Time to assemble one enchilada at a time.
• Dip the tortilla into the sauce. Coat on both sides. Set on a working surface.
• Add some shredded chicken and roll.
• Repeat for the # of enchiladas you are making.
• Plate the enchiladas and top with more sauce. Add the toppings.
• Queso Fresco (Mexican Crumbling Cheese)
• Minced Onions
• Shredded Lettuce
• Mexican Crema or Sour Cream
• You are DONE and ready to Serve! You will notice that we did not bake these enchiladas. This recipe is authentic to Mexico in which enchiladas are not baked like a casserole.

I hope you will try this recipe and enjoy it.

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