Enchiladas Rojas

Tortillas dipped in a smooth dried chilli sauce, filled with chicken and cheese, and baked until bubbling.

TIME BREAKDOWN
Prep: 25 min
Cook: 35 min
Total: 1 hour
Vegetarian
❌
Nuts
❌
Serves
4 people
Difficulty
Easy

Ingredients

  • 600g boneless skinless chicken breasts
  • 4 dried guajillo chillies, stalks and seeds removed
  • 2 dried ancho chillies, stalks and seeds removed
  • 2 plum tomatoes, roughly chopped
  • 3 cloves garlic, peeled
  • 1/2 white onion, roughly chopped
  • 1/2 tsp ground cumin
  • 1/2 tsp dried oregano
  • 300ml chicken stock
  • 1 tbsp vegetable oil
  • 1/2 tsp fine salt
  • 12 corn tortillas
  • Vegetable oil, for frying tortillas
  • 200g mature Cheddar, grated
  • 100ml soured cream
  • 1 small white onion, finely chopped

Method

  1. Poach the chicken in simmering water for 20 minutes until cooked. Shred and set aside.

  2. Toast the chillies in a dry pan for 30 seconds per side, then soak in hot water for 15 minutes and drain.

  3. Blend the chillies with the tomatoes, garlic, onion, cumin, oregano and stock until smooth. Strain through a sieve.

  4. Heat the tablespoon of oil in a pan, add the sauce and simmer for 10 minutes. Season with the salt.

  5. Preheat the oven to 200°C (180°C fan). Quickly fry each tortilla in a little oil for 10 seconds per side, then dip in the sauce.

  6. Fill each with chicken and a little cheese, roll up and place seam side down in a baking dish.

  7. Pour over the remaining sauce, top with the remaining cheese and bake for 15 minutes. Serve with soured cream and chopped onion.