🔥 Enchiladas Rojas: From Whole Chiles to Sunday Supper
Recipe By: @ericklabra
🌶️ Fun Fact: Guajillo chiles are dried mirasol peppers, while ancho chiles are dried ripe poblanos! Drying transforms their flavor, creating the deep, complex notes that make Mexican red chile sauces so special. And despite their gorgeous crimson color, neither is particularly fiery.
🎥 WATCH THE VIDEO!
🛒 What You'll Need
For Our Homemade Red Chile Sauce
6 whole dried guajillo chiles
2 whole dried ancho chiles
1–2 dried chiles de árbol (optional, for heat)
¼ white onion
2 garlic cloves
1½ cups chicken broth, plus more as needed
½ tsp. Mexican oregano
1 tbsp. neutral oil
Salt, to taste
For the Enchiladas
12 fresh corn tortillas
2 cups shredded cooked chicken or 1½ cups shredded melting cheese
Neutral oil, for the tortillas
Crumbled queso fresco
Thinly sliced white onion
Mexican crema
Fresh cilantro
🔥 Step By Step
1️⃣ Meet Your Chiles
Remove the stems and seeds from your guajillo and ancho chiles. If you're adding chile de árbol, remove its stem and adjust the quantity to your preferred heat level.
2️⃣ Toast for Flavor
Heat a dry skillet over medium-low heat. Toast the chiles for approximately 5–10 seconds per side, just until fragrant. Don't let them burn or they'll become bitter. This little step wakes up those beautiful chile oils and aromas.
3️⃣ Give Them a Good Soak
Transfer your toasted chiles into a bowl of hot water and let them soak for 15–20 minutes, until softened. They'll become pliable and ready to transform into sauce.
4️⃣ Blend the Magic
Add your softened chiles to a blender with the onion, garlic, chicken broth, and Mexican oregano. Blend until completely smooth, adding additional broth if necessary. Strain through a fine-mesh sieve for that gorgeous, velvety consistency.
5️⃣ Let the Sauce Come Alive
Heat a tablespoon of oil in a saucepan over medium heat. Carefully pour in your strained chile sauce and let it gently simmer for 8–10 minutes, stirring occasionally. Season with salt and adjust the thickness with a splash of broth. Now you've got a rich, fragrant red chile sauce made entirely from scratch!
6️⃣ It's Enchilada Time!
Lightly warm your corn tortillas in an oiled skillet until soft and pliable. Dip each tortilla into your warm red sauce, fill with shredded chicken or cheese, and roll or fold onto a serving plate.
7️⃣ Finish Like a Pro
Spoon on a little more of that incredible homemade sauce. Finish with crumbled queso fresco, sliced onions, Mexican crema, and fresh cilantro. Serve immediately with Mexican rice and refried beans.
8️⃣
🌶️ Real chiles. A little patience. A whole lot of flavor.
9️⃣
That's what Sunday cooking is all about.
