Enchiladas Rojas
Enchiladas rojas are a vibrant and flavorful Mexican dish that brings warmth and comfort to any table. With soft corn tortillas filled with tender chicken, smothered in a rich red chile sauce, and topped with melty cheese, this recipe is perfect for family gatherings or a special night in. Each bite bursts with savory goodness, making it an unforgettable experience that will transport you straight to your favorite taqueria.
- Prep Time: 20 minutes
- Cook Time: 20 minutes
- Total Time: 40 minutes
- Yield: Serves 4 (2 enchiladas per serving) 1x
- Category: Main
- Method: Baking
- Cuisine: Mexican
Ingredients
Scale
- 8 corn tortillas
- 2 cups cooked shredded chicken
- 2 cups red chile sauce (store-bought or homemade)
- 1 cup Oaxaca cheese, shredded
- 1 cup mozzarella cheese, shredded
- 1 cup sour cream (for serving)
- 1 medium onion, finely chopped
- 3 cloves garlic, minced
- ¼ cup fresh cilantro, chopped (for garnish)
Instructions
- Preheat oven to 375°F (190°C).
- In a skillet over medium heat, sauté the chopped onion until translucent; add garlic and sauté for another minute.
- In a bowl, mix shredded chicken with sautéed onions and garlic. Stir in half of the Oaxaca and mozzarella cheese.
- Fill each tortilla with about 2 tablespoons of the mixture and roll them tightly; place seam-side down in a greased baking dish.
- Pour red chile sauce over the enchiladas and sprinkle remaining cheese on top.
- Bake uncovered for about 20 minutes until cheese is bubbly and golden brown.
Nutrition
- Serving Size: 1 enchilada (150g)
- Calories: 320
- Sugar: 3g
- Sodium: 760mg
- Fat: 14g
- Saturated Fat: 7g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 36g
- Fiber: 3g
- Protein: 18g
- Cholesterol: 55mg