Easy Mexican Chicken Enchiladas with Guajillo Red Sauce
Easy Mexican Chicken Enchiladas with Guajillo Red Sauce
Ingredients
- 4 dried guajillo chiles about 1 oz / 28 g, stems and seeds removed
- 2 cups boiling water 480 mL, for softening the chiles
- 1 can 14.5 oz / 411 g fire-roasted diced tomatoes, with their juices
- 1/2 small white onion roughly chopped (about 3 oz / 85 g)
- 2 garlic cloves about 0.2 oz / 6 g
- 1 1/2 cups low-sodium chicken broth 360 mL
- 1 teaspoon dried Mexican oregano about 0.5 g
- 1 teaspoon kosher salt 6 g, plus more to taste
- 1 tablespoon neutral oil 15 mL, for the sauce
- 3 cups shredded cooked chicken about 1 1/4 lb / 565 g, such as plain rotisserie chicken
- 12 corn tortillas 6-inch (about 12 oz / 340 g)
- 1 tablespoon neutral oil 15 mL, for softening the tortillas
- 2 oz queso fresco crumbled (57 g)
- 1/2 cup Mexican crema 120 mL
- 1/4 cup finely chopped white onion about 1 oz / 28 g
- 1/4 cup chopped fresh cilantro about 0.4 oz / 10 g
- 4 radishes thinly sliced (about 2 oz / 60 g), optional
- 1 lime cut into wedges (about 2 oz / 60 g)
Instructions
- Heat the oven to 375°F (190°C). Place the guajillo chiles in a heatproof bowl, cover with the boiling water, and let them soften for 10 minutes. Drain the chiles, reserving none of the soaking water.
- Add the softened chiles, tomatoes and their juices, roughly chopped onion, garlic, chicken broth, Mexican oregano, and salt to a blender. Blend until completely smooth. Take care when blending warm ingredients: vent the blender lid according to the manufacturer’s directions.
- Heat 1 tablespoon oil in a medium saucepan over medium heat. Carefully pour in the blended sauce and simmer, stirring occasionally, until slightly thickened and glossy, about 10 minutes. Taste and add salt if needed.
- Transfer 1/2 cup (120 mL) of the finished sauce to a bowl with the shredded chicken and stir just until the chicken is lightly coated. Spread about 1/2 cup (120 mL) of the remaining sauce across the bottom of a 9-by-13-inch (23-by-33-cm) baking dish.
- Heat the remaining 1 tablespoon oil in a skillet over medium heat. Briefly soften each tortilla in the oil, about 10 seconds per side, adding more oil only if the pan becomes dry. Dip each softened tortilla into the red sauce, fill with about 1/4 cup (60 mL) of the chicken mixture, roll it up, and place it seam-side down in the baking dish.
- Pour the remaining red sauce evenly over the enchiladas. Bake until the sauce is bubbling and the enchiladas are hot throughout, about 15 minutes. Let stand for 5 minutes, then top with queso fresco, crema, chopped onion, cilantro, radishes if using, and lime wedges.
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View ProductAn easy mexican chicken enchiladas recipe should make a satisfying dinner feel manageable without losing the character of enchiladas rojas. This version uses corn tortillas, shredded chicken, and a smooth red sauce built around guajillo chiles, a staple chile valued for its mild warmth, deep red color, and gently fruity flavor. The finished pan is saucy and comforting, with cool crema, crumbly cheese, onion, cilantro, and lime adding freshness at the table.
Why this Mexican chicken enchilada dinner works
Enchiladas are wonderfully adaptable, but their identity comes from the combination of tortillas, filling, and chile sauce—not from piling on lots of unrelated ingredients. Here, the sauce is straightforward enough for a newer cook to make with a blender, while dried guajillos give it a distinctly Mexican chile flavor that a jarred tomato sauce cannot quite replicate. Fire-roasted canned tomatoes offer welcome convenience and a rounded, lightly smoky base.
Using already-cooked shredded chicken is another practical choice for busy evenings. Plain rotisserie chicken works well, as does leftover roasted or poached chicken. Because the chicken is simply coated in sauce rather than heavily seasoned, the red chile sauce stays at the center of the dish. It is a useful approach when feeding people with different heat preferences: keep the main pan mild and offer a spicy salsa separately.
The technique also gives you tender enchiladas rather than dry, brittle rolled tortillas. A very brief pass through warm oil makes corn tortillas pliable enough to roll neatly. Dipping them in sauce before they are filled lets the chile flavor reach the tortilla itself. If a tortilla tears, do not worry. Place it seam-side down in the baking dish; once sauced and baked, small imperfections disappear.
Tips for an easy mexican chicken enchiladas recipe
The most important sauce tip is to treat dried chiles gently. Remove the stems and seeds, then soften the chiles in hot water until they are flexible. A quick toast in a dry pan is optional, but keep it brief: scorched chile skins can make the sauce bitter. Blend until the sauce looks completely smooth, and be cautious with hot liquids in the blender. A smooth puree produces a more pleasant sauce and helps it cling evenly to the tortillas.
Guajillos are mild, so they are a strong choice for a family meal. If you want a little more depth, replace one guajillo with an ancho chile. For extra heat, add a small dried chile de árbol, but start conservatively; its heat is much stronger. The recipe card also includes a canned red enchilada sauce shortcut for nights when dried chiles are not available. It remains a useful homemade-style dinner, though the guajillo version has a more nuanced chile flavor.
Choose corn tortillas rather than flour tortillas for this style of enchilada. Corn tortillas are traditional in many Mexican enchilada preparations and hold up well to red sauce. If your tortillas seem especially dry, warm only a few at a time so they stay flexible while you fill them. Keep the toppings until just before serving so their creamy, crisp, and herbal contrast remains clear.
Serving ideas for a relaxed family meal
These enchiladas are filling on their own, but a simple side makes the plate feel complete. Mexican-style rice, pinto beans, black beans, or a crisp cabbage and lime salad are all good partners. A dish of sliced avocado and extra lime wedges adds a cool, bright counterpoint to the warm red sauce. For another Mexican-inspired meal to put on a future dinner menu, try these Mexican chiles rellenos with a quick cheese filling.
For a casual spread, set out the cheese, crema, onion, cilantro, radishes, and salsa separately. This lets everyone choose their own finish, which can be particularly helpful when serving children or guests who prefer less heat. The dish is also a lovely way to use a small amount of leftover chicken without making the meal feel like an afterthought.
Storage, reheating, and food safety
Leftover enchiladas keep well, although the tortillas become softer as they sit in the sauce. Store cooled leftovers in a covered container in the refrigerator and enjoy them within three days. Reheat them covered so the sauce does not dry out; a spoonful of broth can loosen the sauce if needed. Add fresh cilantro, onion, crema, and radishes after reheating for the best texture.
Because the filling contains cooked chicken, refrigerate leftovers within two hours of serving. Reheat portions until they are hot all the way through, reaching 165°F (74°C) in the center. If the enchiladas were assembled ahead, keep them refrigerated until baking rather than leaving the pan at room temperature.
Frequently asked questions
Can I make this easy mexican chicken enchiladas recipe without a blender?
A blender gives the smoothest sauce, but an immersion blender can work in a deep pot. Without either, finely chop the softened chiles and simmer them with the tomatoes; the sauce will be more rustic and textured, but still flavorful.
Are red chicken enchiladas always made the same way in Mexico?
No. Enchiladas vary widely by region, household, chile choice, filling, and garnish. Red sauces may use guajillo, ancho, chile colorado, or other local combinations. This approachable version draws on the familiar red enchilada style while using accessible U.S. supermarket ingredients.
What else can I cook with leftover tortillas?
Use them for tacos, tostadas, or a quick breakfast. These Mexican breakfast tacos with scrambled eggs and salsa are an especially easy way to turn extra tortillas into another flavorful meal.
