Easy Red Sauce Enchiladas

Ingredients

• 3tomatoes
• 1/2onion
• 3garlic cloves
• 1/2 teaspooncumin
• 1/2 teaspoonsalt
• 1/2 teaspoonMexican oregano
• 3chipotles in adobo
• 1 tablespoon (15 ml)adobo sauce
• 1 cup (240 ml)stock or water
• to tastefreshly ground black pepper
• to tasteoil
• 1chicken breast
• 8–10corn tortillas
• to tasteMonterey Jack cheese
• 2–3 tablespoonsfinely chopped onion
• optional, to tastecrema
• optional, to tasteCotija cheese
• optional, to tastebasic guacamole

Instructions

1. 1

   Roast tomatoes

   Heat the oven to 200°C and roast the 3 tomatoes.

2. 2

   Poach chicken

   If poaching the chicken, put the breast in a saucepan and cover it with cold water. Bring to the boil, then lower the heat and simmer for about 20 minutes, until the centre is no longer pink. For extra flavour, you can add salt, onion and cilantro to the water. Leave the cooked chicken to cool, then shred it with two forks.

3. 3

   Cook onion

   Roughly chop 1/2 onion and peel the 3 garlic cloves. Sauté them in a little oil over a medium heat.

4. 4

   Add sauce ingredients

   Add the roasted tomatoes, chipotles, adobo sauce, cumin, Mexican oregano, stock or water, salt and freshly ground black pepper to the onion and garlic.

5. 5

   Blend the sauce

   Simmer the mixture for a few minutes, then transfer it to a blender and blend until smooth. Return it to the saucepan, taste and adjust the seasoning, then simmer over a medium heat for 5–10 minutes.

6. 6

   Warm tortillas

   Meanwhile, heat the corn tortillas. To use the method described here, cover them with damp paper towels and microwave for 60 seconds.

7. 7

   Fill and roll

   Spoon a little enchilada sauce onto a plate. Dip a tortilla in the sauce and turn it over, then fill it with shredded chicken, chunks of cheese and some finely chopped raw onion. Roll it tightly and place it seam-side down in a baking dish; you can spread sauce over the dish first to help prevent sticking.

8. 8

   Cover enchiladas

   Keep rolling until you have used all the chicken. One chicken breast makes about 7–9 enchiladas. Pour the remaining sauce over them and jiggle the dish gently.

9. 9

   Bake enchiladas

   Bake at 200°C for 8–10 minutes.

10. 10

    Serve immediately

    Serve with your choice of crema, Cotija cheese, Arroz Rojo and guacamole.

What are red sauce enchiladas?

Enchiladas are a Mexican dish built around tortillas filled, rolled and served with sauce. This version uses corn tortillas, chicken and cheese beneath a homemade red sauce made with roasted tomatoes and chipotles in adobo.

Roasting the tomatoes and blending them with aromatics gives the sauce a rounded base, while the chipotles bring smoky heat. The recipe keeps the filling simple so the sauce can take centre stage.

Nutrition and macros by portion

The nutrition label shows one serving as written: 690 calories, 0g protein, 0g carbs, 0g fat.

The corn tortillas provide most of the carbohydrates, while the oil and cheese contribute much of the fat; chicken is the main protein source. Serve with a vegetable side or salad to add freshness and balance the plate.

Build the smoky tomato sauce

Tomatoes: roasting softens them and adds a little concentrated, savoury flavour before they are blended.

Chipotles: these bring heat and smokiness, while the adobo sauce reinforces both. Adjust the amount to suit your preference, bearing in mind that the recipe calls for all three chillies.

Seasoning: cumin and Mexican oregano support the tomato and chilli flavours. Taste after blending and make any small seasoning adjustments before assembling.

Keep the chicken tender

Poaching: cover the breast with cold water, bring it to the boil, then simmer gently for about 20 minutes. Check that the thickest part is no longer pink before taking it out.

Shredding: let the chicken cool enough to handle, then pull it apart with two forks. This makes it easy to distribute through the tortillas without large, difficult-to-roll pieces.

Make tortillas easy to roll

Warm tortillas: heating them before filling makes them more pliable. The recipe warms them under damp paper towels in the microwave for 60 seconds.

Sauce coating: dip each tortilla in sauce before adding the filling. Roll it tightly and set it seam-side down so it stays closed in the baking dish.

Check the finished texture

Sauce: after blending, simmer it for 5–10 minutes over a medium heat. It should be smooth and coat the enchiladas when poured over them.

Bake: the oven time is short, just 8–10 minutes at 200°C. The enchiladas are ready when heated through and the cheese is soft.

Serve with a fresh finish

Toppings: crema and Cotija are optional, as is guacamole. Add them at the table so everyone can choose how to finish their serving.

Sides: the recipe suggests Arroz Rojo alongside the enchiladas. A fresh salad or simply prepared vegetables also make a useful contrast to the rich sauce and cheese.

Recipe notes & tips

• Keep the chicken at a gentle simmer rather than a hard boil.
• Let the roasted tomatoes cool slightly before blending if they are very hot.
• Taste the sauce after blending, before adding it to the tortillas.
• Warm the tortillas just before filling so they remain easy to roll.
• Place each enchilada seam-side down in the dish to help it hold its shape.
• Set out optional toppings at the table for serving.

Variations

• Milder sauce: use fewer chipotles for a gentler level of heat.
• Extra vegetables: add sautéed vegetables to the chicken filling.
• Cheese topping: scatter a little extra Monterey Jack over the sauce before baking.
• Water instead of stock: use water as listed for a simpler sauce base.
• More toppings: finish with crema, Cotija or guacamole, individually or together.

Common mistakes to avoid

• Hard-boiling the chicken: keep it at a simmer after bringing the water to the boil so it cooks gently.
• Skipping the tortilla warming: warm them first to make rolling easier.
• Overfilling tortillas: use a manageable amount of chicken and cheese so each tortilla can roll tightly.
• Leaving the seam on top: arrange the rolls seam-side down to help keep them closed.
• Baking too long: stick to 8–10 minutes so the enchiladas heat through without drying out.

How to store

Refrigerate leftover enchiladas in a covered container and eat within 3 days. Reheat in a covered oven-safe dish until hot throughout, or microwave individual portions; add fresh toppings after reheating.

Frequently asked questions