Enchiladas Coloradas Red Enchiladas

Transport your taste buds straight to the heart of Mexico with these vibrant and flavorful Enchiladas Coloradas, or Red Enchiladas. Featuring a rich, smoky sauce made from dried guajillo and ancho chiles, blended with tomatoes, garlic, and onion for a perfectly smooth and aromatic base, this recipe is a true celebration of authentic Mexican cuisine. Tender corn tortillas are dipped in the vibrant red sauce, then filled with shredded chicken and rolled to perfection, creating a dish that is both comforting and bold. Topped with crumbled queso fresco, fresh cilantro, and a drizzle of creamy sour cream, these enchiladas are a feast for the eyes and palate. Serve them with crunchy radish slices for an elegant finishing touch, perfect for a family dinner or festive gathering. Ready in just 50 minutes, these enchiladas are as easy to prepare as they are irresistible.

Nutriscore Rating: 76/100

Prep Time:20 mins

Cook Time:30 mins

Total Time:50 mins

Servings: 4

Ingredients

• 6 pieces Dried guajillo chiles
• 3 pieces Dried ancho chiles
• 2 pieces Garlic cloves
• 1 half White onion
• 2 medium Tomatoes
• 3 tablespoons Vegetable oil
• 2 cups Chicken broth
• 1 teaspoon Salt
• 12 pieces Corn tortillas
• 2 cups Cooked, shredded chicken
• 1 cup Queso fresco
• 0.25 cup Fresh cilantro
• 0.5 cup Sour cream
• 0.25 cup Sliced radishes (optional)

Directions

Step 1

Remove stems and seeds from the guajillo and ancho chiles, then rinse them under cold water.

Step 2

In a medium saucepan, boil 2 cups of water. Add the chiles, garlic cloves, white onion, and tomatoes. Simmer for 10 minutes to soften the chiles.

Step 3

Transfer the softened chiles, garlic, onion, and tomatoes to a blender. Add 1 cup of the cooking liquid and blend until smooth.

Step 4

Strain the blended mixture through a fine-mesh sieve into a large skillet to remove any solids.

Step 5

Heat the skillet over medium heat. Add vegetable oil and stir the sauce for 5 minutes. Gradually add chicken broth to thin the sauce, if needed, and season with salt.

Step 6

Warm the corn tortillas in a dry skillet or microwave to make them pliable.

Step 7

Dip each tortilla in the warm red sauce, coating both sides well.

Step 8

Place some shredded chicken in the center of each tortilla, roll it up tightly, and arrange the enchiladas seam-side down in a serving dish.

Step 9

Pour the remaining red sauce over the arranged enchiladas, ensuring they are well-covered.

Step 10

Sprinkle crumbled queso fresco and chopped cilantro over the enchiladas.

Step 11

Serve immediately with a dollop of sour cream and garnish with sliced radishes, if desired.

Nutrition Facts

Serving size	(2355.0g)

Amount per serving	% Daily Value*
Calories	3466.1

Total Fat 134.3g	0%
Saturated Fat 51.0g	0%
Polyunsaturated Fat 25.4g
Cholesterol 506.3mg	0%
Sodium 4856.7mg	0%
Total Carbohydrate 343.8g	0%
Dietary Fiber 68.5g	0%
Total Sugars 25.1g
Protein 243.2g	0%

Vitamin D 0IU	0%
Calcium 1223.4mg	0%
Iron 22.4mg	0%
Potassium 5294.2mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 34.0%

Protein: 27.4%

Carbs: 38.7%