Enchiladas (with homemade Red Enchilada Sauce)
Enchiladas (with homemade Red Enchilada Sauce)
Ingredients
For the Homemade Red Enchilada Sauce
- 12 chiles guajillo, dried
- 3 chiles ancho, dried
- 4 chiles de árbol, dried, optional
- 3 garlic cloves
- 4 cups water, for boiling chiles, plus more as needed
- 2 tablespoons olive oil, for sautéing sauce
- 1/2 teaspoon ground cumin
- 1 tablespoon chicken bouillon, granulated or powder
- salt, to taste
For the Enchiladas
- 12 corn tortillas
- 1/4 cup vegetable oil, for frying tortillas
- 2 cups shredded cooked chicken, or 2 cups crumbled queso fresco
- 2 cups shredded melting cheese, such as Monterey Jack or cheddar
For Garnish
- 1 cup shredded lettuce
- 1/2 cup sour cream
- 1/2 cup queso fresco, crumbled
Instructions
- 1
Preheat oven to 375°F (190°C). Begin by preparing the chiles for the sauce. Wipe any dirt off the dried guajillo, ancho, and optional chiles de árbol. Remove the stems and cut the chiles open to discard the seeds.
⏱️ 5 min•🌡️ 375
- 2
Place the cleaned chiles and garlic cloves in a medium pot. Add 4 cups of water, ensuring the chiles are fully submerged. Bring to a boil, then reduce heat and simmer for approximately 15 minutes, or until the chiles are very soft and rehydrated.
⏱️ 15 min
- 3
Carefully transfer the rehydrated chiles and garlic to a blender. Add about 1 to 1 1/2 cups of the chile cooking liquid to the blender. Blend until the mixture is completely smooth, adding more liquid if needed to achieve a pourable consistency.
⏱️ 5 min
- 4
Heat the olive oil in a large pot or Dutch oven over medium heat. Once hot, pour the blended chile mixture through a fine-mesh sieve directly into the hot oil. Use a spoon or spatula to press down on the solids in the sieve, extracting all the liquid and flavor into the pot. Discard any remaining pulp or skins.
⏱️ 5 min
- 5
Season the strained sauce with ground cumin, chicken bouillon, and salt to taste. Stir well to combine. Bring the sauce to a gentle simmer and cook for 10-15 minutes, stirring occasionally, until it thickens slightly and the flavors have melded. Keep warm.
⏱️ 15 min
- 6
Prepare the tortillas. In a large skillet, heat the vegetable oil over medium heat. Lightly fry each corn tortilla for about 15-30 seconds per side, just until it becomes pliable and slightly softened. This prevents them from breaking when rolled. Place fried tortillas on a plate lined with paper towels to drain excess oil.
⏱️ 10 min
- 7
Dip each fried tortilla into the warm red enchilada sauce, ensuring it's fully coated. Place about 2-3 tablespoons of shredded cooked chicken (or crumbled queso fresco) down the center of the sauced tortilla.
⏱️ 10 min
- 8
Tightly roll each filled tortilla into an enchilada. Arrange the rolled enchiladas seam-side down in a 9x13 inch oven-safe baking dish.
⏱️ 5 min
- 9
Once all enchiladas are arranged, pour any remaining red enchilada sauce over them. Top generously with the shredded melting cheese. Bake in the preheated oven for 15-20 minutes, or until the cheese is melted and bubbly and the enchiladas are heated through.
⏱️ 15 min•🌡️ 375
- 10
Carefully remove the baking dish from the oven. Plate the baked enchiladas. Garnish each serving with shredded lettuce, a dollop of sour cream, and a sprinkle of crumbled queso fresco. Serve immediately.
⏱️ 5 min
Kitchen Tools
Nutrition Facts (per serving)
Enchiladas (with homemade Red Enchilada Sauce)
Ingredients
For the Homemade Red Enchilada Sauce
- 12 chiles guajillo, dried
- 3 chiles ancho, dried
- 4 chiles de árbol, dried, optional
- 3 garlic cloves
- 4 cups water, for boiling chiles, plus more as needed
- 2 tablespoons olive oil, for sautéing sauce
- 1/2 teaspoon ground cumin
- 1 tablespoon chicken bouillon, granulated or powder
- salt, to taste
For the Enchiladas
- 12 corn tortillas
- 1/4 cup vegetable oil, for frying tortillas
- 2 cups shredded cooked chicken, or 2 cups crumbled queso fresco
- 2 cups shredded melting cheese, such as Monterey Jack or cheddar
For Garnish
- 1 cup shredded lettuce
- 1/2 cup sour cream
- 1/2 cup queso fresco, crumbled
Instructions
- 1
Preheat oven to 375°F (190°C). Begin by preparing the chiles for the sauce. Wipe any dirt off the dried guajillo, ancho, and optional chiles de árbol. Remove the stems and cut the chiles open to discard the seeds.
⏱️ 5 min•🌡️ 375 - 2
Place the cleaned chiles and garlic cloves in a medium pot. Add 4 cups of water, ensuring the chiles are fully submerged. Bring to a boil, then reduce heat and simmer for approximately 15 minutes, or until the chiles are very soft and rehydrated.
⏱️ 15 min - 3
Carefully transfer the rehydrated chiles and garlic to a blender. Add about 1 to 1 1/2 cups of the chile cooking liquid to the blender. Blend until the mixture is completely smooth, adding more liquid if needed to achieve a pourable consistency.
⏱️ 5 min - 4
Heat the olive oil in a large pot or Dutch oven over medium heat. Once hot, pour the blended chile mixture through a fine-mesh sieve directly into the hot oil. Use a spoon or spatula to press down on the solids in the sieve, extracting all the liquid and flavor into the pot. Discard any remaining pulp or skins.
⏱️ 5 min - 5
Season the strained sauce with ground cumin, chicken bouillon, and salt to taste. Stir well to combine. Bring the sauce to a gentle simmer and cook for 10-15 minutes, stirring occasionally, until it thickens slightly and the flavors have melded. Keep warm.
⏱️ 15 min - 6
Prepare the tortillas. In a large skillet, heat the vegetable oil over medium heat. Lightly fry each corn tortilla for about 15-30 seconds per side, just until it becomes pliable and slightly softened. This prevents them from breaking when rolled. Place fried tortillas on a plate lined with paper towels to drain excess oil.
⏱️ 10 min - 7
Dip each fried tortilla into the warm red enchilada sauce, ensuring it's fully coated. Place about 2-3 tablespoons of shredded cooked chicken (or crumbled queso fresco) down the center of the sauced tortilla.
⏱️ 10 min - 8
Tightly roll each filled tortilla into an enchilada. Arrange the rolled enchiladas seam-side down in a 9x13 inch oven-safe baking dish.
⏱️ 5 min - 9
Once all enchiladas are arranged, pour any remaining red enchilada sauce over them. Top generously with the shredded melting cheese. Bake in the preheated oven for 15-20 minutes, or until the cheese is melted and bubbly and the enchiladas are heated through.
⏱️ 15 min•🌡️ 375 - 10
Carefully remove the baking dish from the oven. Plate the baked enchiladas. Garnish each serving with shredded lettuce, a dollop of sour cream, and a sprinkle of crumbled queso fresco. Serve immediately.
⏱️ 5 min