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Crispy Authentic Chicken Enchiladas with Red Sauce

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A quick and easy recipe for crispy chicken enchiladas with a rich, smoky red sauce that delivers authentic Mexican flavors and perfect texture.

Ingredients

Scale
  • 2 cups cooked chicken, shredded (rotisserie chicken works great here)
  • 1 small onion, finely chopped
  • 2 cloves garlic, minced
  • 1 teaspoon ground cumin
  • 1 teaspoon smoked paprika
  • Salt and pepper to taste
  • 1 tablespoon vegetable oil or olive oil
  • 3 dried guajillo chilies, stemmed and seeded
  • 2 cups chicken broth
  • 2 medium tomatoes, roasted or canned
  • 1 small onion, quartered
  • 2 cloves garlic
  • 1 teaspoon dried oregano (preferably Mexican oregano)
  • 1/2 teaspoon ground cumin
  • Salt to taste
  • 1 tablespoon vegetable oil
  • 12 corn tortillas
  • 2 cups shredded Monterey Jack cheese or mild cheddar
  • Vegetable oil for frying tortillas

Instructions

  1. Prepare the Red Sauce (about 25 minutes): Toast the dried guajillo chilies in a dry skillet over medium heat for 1-2 minutes until fragrant. Place toasted chilies in a bowl and cover with hot water. Let soak for 15 minutes until softened.
  2. Roast or char the tomatoes, onion quarters, and garlic cloves on a hot skillet or under the broiler until slightly blackened (about 5-7 minutes).
  3. Drain the chilies and add them to a blender with the roasted tomatoes, onion, garlic, oregano, cumin, and chicken broth. Blend until smooth.
  4. Heat 1 tablespoon of vegetable oil in a saucepan over medium heat. Pour in the blended sauce and simmer gently for 10 minutes, stirring occasionally. Season with salt to taste.
  5. Make the Chicken Filling (about 10 minutes): Heat oil in a skillet over medium heat. Add chopped onion and sauté until translucent, about 3 minutes.
  6. Add minced garlic, cumin, smoked paprika, salt, and pepper. Cook for another minute until fragrant.
  7. Stir in the shredded chicken and cook for 3-4 minutes until heated through and well coated with spices. Remove from heat and set aside.
  8. Prepare the Tortillas (about 10 minutes): Pour vegetable oil into a large skillet to a depth of about 1/4 inch and heat over medium-high heat.
  9. Fry each tortilla for about 10-15 seconds per side, just until pliable and slightly golden but not crispy yet. Drain on paper towels.
  10. Assemble the Enchiladas (about 10 minutes): Preheat oven to 375°F (190°C). Dip each tortilla briefly in the warm red sauce, then spoon 2-3 tablespoons of chicken filling down the center.
  11. Sprinkle a little shredded cheese over the filling, roll up tightly, and place seam-side down in the baking dish. Repeat with remaining tortillas and filling.
  12. Top and Bake (about 15-20 minutes): Pour remaining red sauce evenly over the enchiladas. Sprinkle the remaining shredded cheese on top.
  13. Bake in the preheated oven for 15-20 minutes, until cheese is melted and bubbly, and the edges start to crisp.
  14. Serve: Let the enchiladas rest for 5 minutes before serving. Garnish with chopped cilantro, sliced avocado, or a dollop of sour cream if desired.

Notes

Briefly frying the tortillas until just pliable prevents sogginess. Toast and soak chilies carefully to avoid bitterness. Let enchiladas rest after baking to thicken the sauce. The red sauce tastes better if made a day ahead and refrigerated.

Nutrition

Keywords: chicken enchiladas, crispy enchiladas, red sauce enchiladas, authentic Mexican recipe, quick enchiladas, easy chicken dinner

Find it online: https://cheerycrisp.com/crispy-authentic-chicken-enchiladas-with-red-sauce-easy-recipe-to-make-at-home/