Mexican chicken enchiladas with red sauce — a classic of Mexican cuisine

Enchiladas are one of Mexico’s most famous dishes — rolled tortillas with filling, baked in the oven with sauce. The chicken version with red tomato sauce (salsa roja) is the family favorite.

Ingredients (for 4 people):

• 8 corn tortillas
• 500 g chicken (breast or thighs), boiled and shredded
• 1 onion, finely chopped
• 2 garlic cloves
• 400 ml tomato sauce (or 4 roasted tomatoes, blended)
• 1 small chili pepper (optional)
• 1 tsp cumin
• 1 tsp dried oregano
• 200 g cheddar or mozzarella cheese, grated
• 150 ml cream (sour cream or cooking cream)
• 1 bunch fresh coriander, chopped
• 2 tbsp olive or corn oil
• Salt and black pepper to taste

Preparation steps:

1. Boil the chicken in salted water for about 20 minutes, drain and shred into thin strands.
2. In a pan with oil, sauté the onion until soft, add garlic, cumin, oregano and the chili; sauté for another minute.
3. Add the tomato sauce, salt and pepper; let it simmer for 10 minutes until the sauce thickens slightly.
4. Preheat the oven to 180°C. Warm the tortillas in a dry pan, 30 seconds each, so they become flexible.
5. Place some chicken on each tortilla, roll them up and arrange them in a baking dish, seam-side down.
6. Cover the enchiladas with the red sauce, sprinkle with grated cheese and bake for 20 minutes until the cheese melts and turns golden.
7. Serve warm with cream on top and fresh coriander.

Time and servings: Preparation 25 minutes, cooking 35 minutes. For 4 people.

Photo: Dahyana Yasada R., Wikimedia Commons (CC BY-SA 4.0)