Enchiladas

Chicken Enchiladas Rojas

Name: Chicken Enchiladas Rojas
Prep time: 30 min
Cook time: 40 min
Total time: 70 min
Yield: 6 servings
Ingredients: 1 lb (450g) chicken thighs, boneless; 4 dried ancho chiles; 2 medium tomatillos; 1 large onion; 3 cloves garlic, minced; 1 tsp (5g) ground cumin; 1 tsp (5g) dried oregano; 1/2 tsp (2g) salt; 1/4 tsp (1g) black pepper; 8-10 corn tortillas; 1 cup (115g) queso fresco, crumbled

By Otto Jephson · June 19, 2026 · Enchiladas

Prep30 min

Cook40 min

Total70 min

Serves6

Chicken Enchiladas Rojas, a classic Mexican dish from my childhood, is a staple in our household. My abuela used to make it for special occasions, and the aroma of the roasting chiles and tomatillos would fill the entire house. This recipe is a tribute to her and the rich culinary traditions of Mexico.

The key to a great Chicken Enchiladas Rojas is in the details: the dry-heat charring of the vegetables, the slow-cooking of the sauce, and the tender shredding of the chicken. Each component is crucial, and when combined, they create a dish that is greater than the sum of its parts.

This recipe is perfect for a weeknight dinner or a special occasion. It's easy to make, feeds a crowd, and can be prepared ahead of time. The best part? It's a dish that will transport you to the heart of Mexico, with its vibrant flavors and rich traditions.

As a home cook, I've simplified the recipe to make it accessible to everyone, without sacrificing the authenticity and flavor. So, let's get started and make some delicious Chicken Enchiladas Rojas!

In this recipe, we'll explore the techniques and traditions behind this beloved dish. From the preparation of the ingredients to the assembly and serving, we'll dive into the details that make Chicken Enchiladas Rojas a true Mexican classic.

Why You’ll Love This Recipe

Easy to make and feeds a crowd
Perfect for weeknight dinners or special occasions
Authentic Mexican flavors and traditions
Can be prepared ahead of time
Tender and juicy chicken, rich and complex sauce
Customizable with your favorite toppings and fillings
A delicious and satisfying meal that will become a family favorite

Why This Recipe Works

The success of Chicken Enchiladas Rojas lies in the balance of flavors and textures. The dry-heat charring of the vegetables creates a deep, smoky flavor that is the foundation of the dish. The slow-cooking of the sauce allows the flavors to meld together, creating a rich and complex flavor profile.

The use of chicken thighs, which are higher in fat and connective tissue than breast meat, ensures that the chicken stays moist and tender during the cooking process. The addition of aromatics like onion, garlic, and oregano adds depth and warmth to the dish.

The enchilada sauce, made with roasted chiles, tomatillos, and tomatoes, provides a tangy and slightly sweet contrast to the richness of the chicken and cheese. The final touch is the sprinkle of queso fresco, which adds a salty, crumbly texture to the dish.

Ingredients You’ll Need

To make Chicken Enchiladas Rojas, you'll need a few key ingredients, including chicken thighs, dried chiles, tomatillos, and queso fresco. Look for these ingredients at your local Mexican market or well-stocked supermarket. Don't be afraid to experiment with different types of chiles and cheese to find your favorite combination.

When shopping for ingredients, choose the freshest and highest-quality options available. This will ensure that your dish is full of flavor and texture. For example, look for chicken thighs with a good balance of fat and lean meat, and choose tomatillos that are firm and free of blemishes.

1 lb (450g) chicken thighs, bonelessChoose chicken thighs with a good balance of fat and lean meat for tender and juicy results. You can also use a combination of chicken breast and thighs if you prefer.
4 dried ancho chilesAncho chiles have a mild, slightly sweet flavor and a deep red color. You can substitute with other types of dried chiles, such as guajillo or mulato, for a different flavor profile.
2 medium tomatillosTomatillos are a type of Mexican husk tomato that adds a tangy, slightly sweet flavor to the dish. Choose firm, blemish-free tomatillos for the best results.
1 large onionOnion adds a sweet, caramelized flavor to the dish. You can use any type of onion, but yellow or white onions work best for this recipe.
3 cloves garlic, mincedGarlic adds a pungent, aromatic flavor to the dish. Mince the garlic finely to ensure it cooks evenly and doesn't overpower the other flavors.
1 tsp (5g) ground cuminCumin adds a warm, earthy flavor to the dish. Use ground cumin for the best results, as it is easier to mix into the sauce than whole cumin seeds.
1 tsp (5g) dried oreganoOregano adds a pungent, herbaceous flavor to the dish. Use dried oregano for the best results, as it is more potent than fresh oregano.
1/2 tsp (2g) saltSalt enhances the flavors of the dish and helps to balance the sweetness of the tomatillos and onion. Use kosher salt or sea salt for the best results.
1/4 tsp (1g) black pepperBlack pepper adds a sharp, peppery flavor to the dish. Use freshly ground black pepper for the best results.
8-10 corn tortillasCorn tortillas are the traditional choice for enchiladas, and they add a delicate, crumbly texture to the dish. Choose fresh, pliable tortillas for the best results.
1 cup (115g) queso fresco, crumbledQueso fresco is a type of Mexican cheese that adds a salty, crumbly texture to the dish. You can substitute with other types of cheese, such as Monterey Jack or Cheddar, if you prefer.

Ingredients for Chicken Enchiladas Rojas

Equipment You’ll Need

Large heavy skillet or Dutch ovenComal or griddleBlender or food processorSharp chef's knifeCutting boardInstant-read thermometerTongs or slotted spoon

How to Make Chicken Enchiladas Rojas

1
Preheat your oven to 400°F (200°C).
2
Dry-roast the chiles, tomatillos, and onion on a comal or griddle over medium heat, turning frequently, until the chiles are fragrant and the tomatillos are slightly charred, about 10-12 minutes.
3
Remove the chiles, tomatillos, and onion from the heat and let them cool slightly.
4
Peel the chiles and remove the seeds and stems. Peel the tomatillos and remove the husks.
5
In a blender or food processor, combine the roasted chiles, tomatillos, onion, garlic, cumin, oregano, salt, and pepper. Blend until smooth, adding a little water if necessary to achieve the right consistency.
6
Heat 2 tablespoons of oil in a large heavy skillet or Dutch oven over medium heat. Add the blended sauce and bring to a simmer.
7
Add the chicken thighs to the sauce and cook, turning occasionally, until the chicken reaches 165 F (74 C), about 20-25 minutes. Use an instant-read thermometer to check the internal temperature of the chicken.
8
While the chicken is cooking, prepare the tortillas by wrapping them in a damp paper towel and microwaving for 20-30 seconds.
9
Shred the cooked chicken into bite-sized pieces and stir it back into the sauce.
10
To assemble the enchiladas, dip a tortilla in the sauce and then fill it with some of the shredded chicken. Roll the tortilla up and place it seam-side down in a baking dish. Repeat with the remaining tortillas and chicken.
11
Pour the remaining sauce over the enchiladas and top with crumbled queso fresco.
12
Cover the dish with aluminum foil and bake for 20-25 minutes, or until the cheese is melted and bubbly.
13
Remove the foil and bake for an additional 5-10 minutes, or until the top is lightly browned.
14
Let the enchiladas rest for 10-15 minutes before serving.

Expert Tips

Use high-quality ingredients, such as fresh tomatillos and dried chiles, for the best flavor.
Don't overcook the chicken, as it can become dry and tough.
Let the enchiladas rest for at least 10-15 minutes before serving, as this allows the flavors to meld together and the cheese to set.
Experiment with different types of cheese, such as Oaxaca or Asadero, for a unique flavor.
Add some heat to the dish by incorporating diced jalapenos or serrano peppers into the sauce.
Serve the enchiladas with your favorite toppings, such as diced onion, sour cream, or sliced avocado.
Make the dish ahead of time and refrigerate or freeze it for later use.
Use leftover chicken or sauce to make other dishes, such as tacos or soups.

Common Mistakes to Avoid

Not drying the chiles and tomatillos properly, which can result in a wet and soggy sauce.
Overcooking the chicken, which can make it dry and tough.
Not letting the enchiladas rest long enough, which can cause the cheese to be runny and the flavors to be unbalanced.
Using low-quality ingredients, which can affect the flavor and texture of the dish.
Not adjusting the amount of sauce and cheese to the number of enchiladas, which can result in a dry or soggy dish.
Not serving the enchiladas hot, which can cause the cheese to congeal and the flavors to be muted.

Variations and Substitutions

Add some heat to the dish by incorporating diced jalapenos or serrano peppers into the sauce.
Experiment with different types of cheese, such as Oaxaca or Asadero, for a unique flavor.
Use leftover chicken or sauce to make other dishes, such as tacos or soups.
Add some smokiness to the dish by incorporating chipotle peppers in adobo sauce into the sauce.
Use different types of protein, such as beef or pork, for a variation on the dish.
Add some freshness to the dish by incorporating diced cilantro or scallions into the sauce.
Make the dish ahead of time and refrigerate or freeze it for later use.

What to Serve With Chicken Enchiladas Rojas

Serve the Chicken Enchiladas Rojas hot, garnished with your favorite toppings, such as diced onion, sour cream, or sliced avocado. You can also serve it with a side of Mexican rice, beans, or roasted vegetables.

Some other ideas for serving the dish include:

Mexican riceRefried beansRoasted vegetablesGrilled meatsSliced avocadoSour cream

Make-Ahead, Storage, Freezing and Reheating

The Chicken Enchiladas Rojas can be made ahead of time and refrigerated or frozen for later use. To refrigerate, let the dish cool completely, then cover it with plastic wrap or aluminum foil and refrigerate for up to 3 days.

To freeze, let the dish cool completely, then cover it with plastic wrap or aluminum foil and freeze for up to 2 months. To reheat, thaw the dish overnight in the refrigerator, then bake it in a preheated oven at 350°F (180°C) for 20-25 minutes, or until hot and bubbly.

When reheating the dish, make sure to check the internal temperature of the chicken to ensure it reaches 165 F (74 C). You can also reheat the dish in the microwave, but be careful not to overheat it, as this can cause the cheese to become tough and the sauce to become dry.

Frequently Asked Questions

What type of chiles should I use for the sauce?

You can use any type of dried chile, such as ancho, guajillo, or mulato, for the sauce. Ancho chiles have a mild, slightly sweet flavor, while guajillo chiles have a slightly smoky flavor. Mulato chiles have a deep, rich flavor and are a good choice if you want a more complex sauce.

Can I use fresh chiles instead of dried?

Yes, you can use fresh chiles instead of dried, but you'll need to roast them first to bring out their flavor. Simply place the fresh chiles on a baking sheet and roast them in a preheated oven at 400°F (200°C) for 10-15 minutes, or until the skin is blistered and charred.

What type of cheese should I use for the dish?

You can use any type of cheese, such as queso fresco, Oaxaca, or Asadero, for the dish. Queso fresco has a salty, crumbly texture and a mild flavor, while Oaxaca cheese has a stringy, melted texture and a rich flavor. Asadero cheese has a semi-soft texture and a mild flavor.

Can I make the dish ahead of time?

Yes, you can make the dish ahead of time and refrigerate or freeze it for later use. Simply let the dish cool completely, then cover it with plastic wrap or aluminum foil and refrigerate or freeze it.

How do I reheat the dish?

To reheat the dish, simply bake it in a preheated oven at 350°F (180°C) for 20-25 minutes, or until hot and bubbly. You can also reheat it in the microwave, but be careful not to overheat it, as this can cause the cheese to become tough and the sauce to become dry.

Can I freeze the dish?

Yes, you can freeze the dish for up to 2 months. Simply let the dish cool completely, then cover it with plastic wrap or aluminum foil and freeze it. To reheat, thaw the dish overnight in the refrigerator, then bake it in a preheated oven at 350°F (180°C) for 20-25 minutes, or until hot and bubbly.

What is the internal temperature of the chicken?

The internal temperature of the chicken should be 165 F (74 C) to ensure food safety.

Can I use leftover chicken or sauce to make other dishes?

Yes, you can use leftover chicken or sauce to make other dishes, such as tacos or soups. Simply shred the chicken and add it to your favorite recipe, or use the sauce as a base for a new dish.

The Full Recipe

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