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Easy mexican chicken enchiladas recipe with guajillo red sauce, queso fresco, crema, cilantro, and radishes
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Easy Mexican Chicken Enchiladas with Guajillo Red Sauce

These baked Mexican chicken enchiladas feature shredded chicken in softened corn tortillas and a smooth homemade red sauce made with guajillo chiles, tomatoes, garlic, and Mexican oregano. Finish them with queso fresco, crema, onion, cilantro, and lime.
Prep Time 20 minutes
Cook Time 35 minutes
Total Time 55 minutes
Servings 6

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.