Chicken Enchiladas Rojas

Method

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1. Toast the dried chillies in a dry pan for 30 seconds a side, then cover with boiling water and soak 20 minutes.

   Mark done Start 30 sec timer

2. Char the tomatoes, onion and garlic in the same dry pan until blackened in patches, about 8 minutes.

   Mark done Start 8 min timer

3. Blend the drained chillies with the charred vegetables, stock, cumin, oregano, vinegar and salt until completely smooth, then pass through a sieve.

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4. Heat the 2 tablespoons of oil in a wide pan until shimmering and pour in the sauce — it will spit. Fry it for 8 minutes, stirring, until it darkens and thickens. Frying the sauce is a non-negotiable step in Mexican cooking; it transforms the flavour from raw to round.

   Mark done Start 8 min timer

5. Mix the shredded chicken with the diced onion, half the grated cheese and 150 ml of the sauce.

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6. Heat the 80 ml of oil in a small pan and dip each tortilla for 5 seconds a side until pliable and just blistered. Drain on paper.

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7. Dip each softened tortilla in the warm sauce, fill with chicken, roll, and set seam-down in a baking dish.

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8. Pour the remaining sauce over, scatter the rest of the cheese, and bake at 190°C / 375°F for 20 minutes until bubbling.

   Mark done Start 20 min timer

9. Finish with queso fresco, soured cream and coriander, and serve straight away.

   Mark done

Chef’s Tips

• Poach the chicken in stock with onion and bay, then shred — it is far juicier than roast chicken for this.
• The sauce freezes perfectly. Make double and enchiladas become a 30-minute meal.
• Sieving the sauce is worth the extra two minutes; chilli skins never fully break down.

Common Substitutions & Variations

• A pinch of dried chilli flakes works in place of fresh chilli — start with about a third of the quantity the chillies in the list implies, since dried chilli is more concentrated, and add more to taste.
• An eighth of a teaspoon of garlic powder per clove is the usual stand-in when you are out of fresh garlic — it will not caramelise the same way, but it carries the flavour.
• Vegetable stock in place of the chicken stock makes this meat-free without changing the method, if that is what you need.

Pairing Suggestions

• A cold lager or a hibiscus agua fresca
• Serve with Mexican rice and refried beans
• Finish with flan or churros

Storage & Reheating

Assemble and refrigerate unbaked for 24 hours, or freeze 3 months. Bake from chilled adding 10 minutes, or from frozen adding 30.

Common questions

Nutritional Highlights

Per serving, calculated from the ingredient list. Treat these as an estimate — brands and cuts vary.