Description
Indulge in the vibrant flavors of Enchiladas Rojas Estilo Monterrey, where tender tortillas are filled with savory shredded chicken and drizzled with a luscious homemade red chili sauce. Each bite is a delightful experience that captures the essence of family gatherings and festive occasions. This easy-to-follow recipe not only celebrates traditional Mexican cuisine but also allows for personalization, making it perfect for any dinner table. Get ready to impress your loved ones with this irresistible dish that brings everyone together!
Ingredients
Scale
- 8 corn tortillas
- 2 cups shredded rotisserie chicken
- 2 cups red chili sauce (homemade or store-bought)
- 1 cup shredded cheddar cheese
- ½ cup sour cream
- ¼ cup chopped fresh cilantro
- ½ cup sautéed onions (about 1 medium onion)
- 4 dried red chilies (ancho or guajillo)
- 2 garlic cloves
- ½ tsp cumin powder
- 1 cup low-sodium chicken broth
Instructions
- Soak dried red chilies in hot water for 15 minutes until softened. Blend with garlic and cumin until smooth; adjust seasoning with salt.
- In a pan, heat oil over medium heat and sauté chopped onions until translucent (about 5 minutes). Add shredded chicken and mix with some chili sauce until heated through.
- Preheat oven to 375°F (190°C). Dip each tortilla in chili sauce, fill with chicken mixture, and roll tightly.
- Place enchiladas seam-side down in a greased baking dish, top with remaining chili sauce and cheese. Bake for 20-25 minutes until bubbly and golden.
- Serve garnished with sour cream and cilantro.
- Prep Time: 20 minutes
- Cook Time: 25 minutes
- Category: Main
- Method: Baking
- Cuisine: Mexican
Nutrition
- Serving Size: 1 enchilada (150g)
- Calories: 320
- Sugar: 3g
- Sodium: 540mg
- Fat: 18g
- Saturated Fat: 9g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 4g
- Protein: 15g
- Cholesterol: 60mg