Enchiladas Rojas

Mexico City style enchiladas.

4 servings

Time: 1 hr

Ethan ChlebowskiBy Ethan Chlebowski

The enchiladas I found in Mexico were a totally different experience from the ones we find in the U.S. that are topped with cheese then baked. Instead, these are all about simple assemble with a smokey and complex sauce.

Ethan Chlebowski

Ethan Chlebowski



  • Enchilada sauce

    • ancho peppers
    • chipotles in adobo
    • garlic
      2-3 cloves
    • onions
    • water
      as needed
    • salt
      a sprinkle
  • Enchilada components

    • chicken breasts
      2~1 lb / 450 g
    • bay leaves
    • onions
    • epazote leaves
      a handful
    • corn tortillas
    • cooking oil
  • For serving

    • cotija cheese
    • crema
    • pickled onions
    • radishes
      , thinly sliced


Step 1: Simmer the chicken

Place a pot of water on medium heat. Add a large pinch of salt, 1/4 of the onion, the epazote leaves, and the chicken breast. Let it for 20-25 minutes until the chicken is cooked through.

After cooking, allow the chicken to rest for 10 minutes. Then shred it and set it aside.

Step 2: Blend the sauce

In the meantime, remove the seeds and stems from the dried chiles. Optionally, you can the chiles on a cast iron pan. Add the chiles to a small pot of water and for 10 minutes or until they become soft. Afterward, set them aside without draining the water.

In a blender, combine the hydrated chiles, garlic, another 1/4 piece of onion, and some of the chile water. Blend these ingredients until you achieve a smooth consistency. Add more water as necessary to ensure the sauce is fairly thin.

Step 3: Fry the sauce & the tortillas

In a pan over medium heat, add enough oil to cover the base. Add the sauce and reduce the heat to low. the sauce for 10 minutes.

In a separate pan, heat about an inch of oil. Lightly the tortillas on both sides until they just start to firm up.

Step 4: Serve & enjoy

Coat the fried tortillas in hot sauce, fill with chicken, and place them on a platter.

When serving, top the enchiladas with extra sauce and garnish with crema, cotija cheese, pickled onion, sliced radish, or any other toppings of your choice. Enjoy.



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