Enchiladas Red Chili

Dive into the bold, smoky flavors of authentic Enchiladas Red Chili, a vibrant Mexican dish that’s packed with rich, homemade goodness. This recipe features a luscious red chili sauce made from dried guajillo and ancho chilies, garlic, onion, and tomatoes, blended to silky perfection and simmered for maximum depth of flavor. The soft corn tortillas are filled with tender shredded chicken (or your preferred filling), rolled, and smothered in the savory chili sauce before being topped with a generous layer of melted cheddar or Monterey Jack cheese. Baked until bubbly and golden, these enchiladas are finished with tangy sour cream and fresh cilantro for the perfect balance of heat and freshness. Quick to prepare in under an hour, this dish is ideal for family dinners or weekend gatherings, offering a taste of traditional Mexican comfort with every bite.

Nutriscore Rating: 73/100

Prep Time:25 mins

Cook Time:30 mins

Total Time:55 mins

Servings: 4

Ingredients

• 6 whole dried guajillo chilies
• 3 whole dried ancho chilies
• 2 whole garlic cloves
• 0.5 medium white onion
• 2 medium tomatoes
• 2 cups chicken broth
• 2 tablespoons vegetable oil
• 1 teaspoon ground cumin
• 1 teaspoon salt
• 12 whole corn tortillas
• 3 cups shredded chicken (or any filling of choice)
• 2 cups shredded cheddar or Monterey Jack cheese
• 0.5 cup sour cream
• 0.25 cup fresh cilantro, chopped

Directions

Step 1

Remove the stems and seeds from the dried guajillo and ancho chilies.

Step 2

In a pot, bring 4 cups of water to a boil. Add the dried chilies and simmer for 10 minutes to soften. Remove from heat and let cool slightly.

Step 3

In a blender, add the softened chilies, garlic, onion, tomatoes, chicken broth, ground cumin, and salt. Blend until smooth.

Step 4

Strain the sauce through a fine mesh sieve to remove solids and achieve a smooth consistency.

Step 5

Heat the vegetable oil in a medium saucepan over medium heat. Pour in the strained sauce and simmer for 10 minutes. Adjust seasoning with more salt if needed.

Step 6

Preheat the oven to 375°F (190°C).

Step 7

Warm the corn tortillas on a skillet or in the microwave to make them pliable.

Step 8

Spread 1-2 tablespoons of the red chili sauce on each tortilla, then add a portion of shredded chicken (or filling of choice). Roll up tightly.

Step 9

Arrange the rolled tortillas seam-side down in a 9x13-inch baking dish.

Step 10

Pour the remaining red chili sauce evenly over the rolled tortillas, ensuring they are fully covered.

Step 11

Sprinkle the shredded cheese over the top.

Step 12

Bake in the preheated oven for 20 minutes until the cheese is melted and bubbly.

Step 13

Remove from oven and let cool slightly. Garnish with sour cream and chopped cilantro before serving.

Nutrition Facts

Serving size	2623.1 grams (2623.1g)

Amount per serving	% Daily Value*
Calories	4164

Total Fat 173.10g	222%
Saturated Fat 79.30g	397%
Polyunsaturated Fat 17.00g
Cholesterol 881mg	294%
Sodium 5619mg	244%
Total Carbohydrate 346.10g	126%
Dietary Fiber 69.10g	247%
Total Sugars 27.80g
Protein 333.50g	667%

Vitamin D 48IU	240%
Calcium 2339mg	180%
Iron 23mg	126%
Potassium 5937mg	126%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 36.4%

Protein: 31.2%

Carbs: 32.4%