Directions:
1. Prepare the Red Sauce (Salsa Roja)
To start, the key to the rich, smoky flavor of enchiladas rojas is the red sauce made from dried guajillo and ancho chilies.
Here’s how to prepare it:
Simmer the chilies: In a pot, bring water to a boil and add the dried guajillo and ancho chilies. Let them simmer for about 10-15 minutes, or until the chilies become soft and pliable.
Blend the sauce: Drain the chilies and transfer them to a blender. Add the garlic, onion, cumin, oregano, and chicken broth (or water). Blend the mixture until smooth, then strain the sauce through a fine sieve to remove any remaining solids.
Season: Taste the sauce and add salt to your preference. This salsa roja will form the base of your enchilada dish, bringing it all together with its deep flavor.
2. Fry the Tortillas
Frying the tortillas before rolling them helps prevent them from becoming soggy once they’re filled with the sauce. Here’s how to fry the tortillas:
Heat the oil: In a large skillet, heat the vegetable oil over medium heat.
Fry the tortillas: Once the oil is hot, fry the tortillas one by one, cooking each side for about 30 seconds to 1 minute, just until they become soft and slightly crispy. Be careful not to fry them too long, as you don’t want them to become crunchy.
Drain: After frying, place the tortillas on a paper towel-lined plate to drain any excess oil.
3. Assemble the Enchiladas
Now comes the fun part—assembling the enchiladas!
Prepare the filling: Take your cooked and shredded chicken (or beef) and set it aside. You can season the meat with a little salt, pepper, and cumin if desired for extra flavor.
Coat the tortillas: Take each fried tortilla and dip it in the salsa roja, making sure both sides are coated with the sauce.
Add the filling: Place a spoonful of the shredded chicken or beef in the center of each tortilla, then sprinkle a generous amount of shredded cheese on top.
Roll up the tortilla: Carefully roll up the tortilla around the filling, securing it as you go. Place the rolled enchilada seam-side down in a baking dish.
4. Bake the Enchiladas
Once all the enchiladas are assembled, it’s time to bake them:
Pour the sauce: Pour the remaining salsa roja over the rolled tortillas, making sure they are well-covered with the sauce.
Add more cheese: Sprinkle the remaining shredded cheese over the top of the enchiladas.
Bake: Preheat your oven to 350°F (175°C). Bake the enchiladas for 20-25 minutes, or until the cheese is melted and bubbly, and the sauce is slightly thickened.
5. Garnish and Serve
Once the enchiladas are done, it’s time to serve and garnish:
Garnish: Sprinkle sliced onions, fresh cilantro, and a dollop of sour cream on top of the enchiladas for added flavor and freshness.
Serve: Serve the enchiladas hot with a side of rice, beans, or a simple salad for a complete meal.
