Simple Red Enchiladas

 

1. Prepare the chiles and tomatoes: Remove stems from guajillos and árbol chiles. Place the tomatoes and chiles in a pot and cover with water. Bring to a simmer and cook until the tomatoes are soft and the guajillos have softened, about 10–12 minutes. Drain.
2. Blend the sauce: In a blender, combine the cooked tomatoes and chiles, a piece of onion, the garlic clove, and the Nort zuisa. Blend until smooth.
3. Cook the sauce: Heat 1–2 tablespoons of oil in a skillet over medium heat. Pour in the blended sauce, season with salt, and simmer just until it comes to a gentle boil. Taste and adjust salt; then turn off the heat. (Simmering develops flavor but avoid overcooking or you’ll lose brightness.)
4. Heat oil for tortillas: In another wide skillet, heat enough oil to submerge a tortilla (about 1/2–1 inch deep). Keep it at medium heat; it should sizzle when a tortilla is dipped but not smoke.
5. Sauce-dip and flash-fry tortillas: Important — cool the sauce completely (or use a separate bowl of cooled sauce). One at a time, dunk a cold tortilla into the sauce to coat both sides. Be careful: warm tortillas break more easily. Transfer the sauced tortilla to the hot oil and fry for a few seconds per side — just until it firms and takes on a slightly blistered texture. Drain on paper towels.
6. Assemble: Place a little shredded chicken down the center of each tortilla, add cabbage and carrot if using, roll tightly, and arrange seam-side down. Top with crema, crumbled queso, and finely chopped raw onion. Serve immediately.

Best ways to enjoy it

• Plate 3–4 enchiladas per person, topped with a drizzle of crema, a generous crumble of queso, and a sprinkle of onion.
• Serve with lime wedges, refried beans, and Mexican rice for a classic meal.
• For a lighter option, skip the flash-fry and simply warm tortillas in a dry skillet after dipping — they’ll be softer, not as crisp.
• Pair with a cold Mexican lager, hibiscus agua fresca (agua de jamaica), or a bright citrus margarita.

Storage and reheating tips

• Refrigerator: Store leftover enchiladas in an airtight container for up to 3 days. Keep sauce and toppings separate if possible to avoid sogginess.
• Reheating: Reheat in a 350°F (175°C) oven for 10–15 minutes until heated through, or crisp them in a skillet over medium heat for a few minutes per side. Avoid microwaving for extended time — it makes tortillas rubbery.
• Freezing: Assemble un-topped enchiladas (without crema or fresh cabbage) and freeze in a single layer on a baking sheet. Once frozen, transfer to a freezer bag for up to 2 months. Reheat in the oven from frozen, covered with foil for 20–30 minutes, then uncover to brown.
  Food safety: Keep cooked chicken refrigerated within two hours of cooking and reheat to at least 165°F (74°C) before serving.

Helpful cooking tips

• Keep the sauce cool when dipping tortillas — warm tortillas are fragile and will crack. I chill the sauce briefly in the fridge or use a shallow bowl of cooled sauce.
• Control heat: árbol chiles are spicy; remove seeds or use fewer to temper the heat. Taste the blended sauce before simmering to adjust.
• Oil temperature: If the oil smokes, it’s too hot — lower the heat. If it’s not sizzling, the tortilla won’t blister properly. Aim for a steady sizzle.
• Make ahead: The sauce can be made a day ahead and refrigerated; flavors often improve overnight. Reheat gently before dipping tortillas.
• Cheese choice: Queso fresco crumbles melt less but add salty brightness; Oaxaca or Chihuahua cheese gives a meltier finish.

• Recipe variations

  • Vegetarian: Omit chicken; fill with roasted poblano peppers, sautéed mushrooms, or black beans. Add crumbled queso and avocado.
  • Cheesy bake: Place rolled enchiladas in a baking dish, top with extra sauce and shredded cheese, then bake at 375°F (190°C) for 10–12 minutes until bubbly.
  • Creamy chipotle twist: Blend 1–2 chipotle in adobo into the sauce for a smoky heat and richer color.
  • Seafood: Use cooked, flaked fish or shrimp with a squeeze of lime and cilantro for a lighter coastal version.

  Common questions

  Q: Can I skip frying the tortillas?
  A: Yes. If you prefer less oil, warm dipped tortillas in a dry skillet or briefly in the microwave (coated and rolled immediately). They’ll be softer and less crispy but still delicious.

  Q: What is Nort zuisa and what can I substitute?
  A: Nort zuisa is a savory bouillon used here to boost depth. Substitute one chicken bouillon cube or 1 cup of low-sodium chicken stock. Taste and adjust salt accordingly.

  Q: How long does the sauce keep?
  A: The cooked red sauce keeps 3–4 days refrigerated in an airtight container. Flavor often mellows and improves after a day.

  Q: How do I control the spice level?
  A: Use fewer árbol chiles or remove their seeds. You can also seed the guajillos for milder heat. Add a dash of sugar if the sauce tastes too sharp.

  Q: Can I use flour tortillas?
  A: Traditional enchiladas use corn tortillas; flour will be softer and may absorb sauce differently. If using flour, skip flash-frying and warm them briefly instead.

• Ingredients

   

  For the Sauce

  • 6-8 pieces ripe tomatoes About 2 pounds
  • 5 pieces guajillo chiles Stems removed and seeds shaken out
  • 1-4 pieces Chile de árbol To taste depending on heat preference
  • 1 clove garlic
  • 1 small piece onion Reserve a piece to fry with sauce and some raw for garnish
  • 1 cube Nort zuisa Or substitute with 1 cup chicken stock + 1/2 tsp bouillon
  • Salt To taste

  For the Enchiladas

  • 12-16 pieces corn tortillas Depending on size and servings
  • shredded cooked chicken Rotisserie or poached and shredded
  • Crema For serving
  • crumbled queso Queso fresco or Oaxaca cheese for sprinkling
  • shredded cabbage For crunch and garnish
  • shredded carrot For garnish

  Method

   

  Preparation

  1. Remove stems from guajillos and árbol chiles. Place the tomatoes and chiles in a pot and cover with water. Bring to a simmer and cook until the tomatoes are soft and the guajillos have softened, about 10–12 minutes. Drain.
  2. In a blender, combine the cooked tomatoes and chiles, a piece of onion, the garlic clove, and the Nort zuisa. Blend until smooth.

  Cooking the Sauce

  1. Heat 1–2 tablespoons of oil in a skillet over medium heat. Pour in the blended sauce, season with salt, and simmer just until it comes to a gentle boil. Taste and adjust salt; then turn off the heat.

  Preparing the Tortillas

  1. In another wide skillet, heat enough oil to submerge a tortilla (about 1/2–1 inch deep). Keep it at medium heat.
  2. Important — cool the sauce completely. One at a time, dunk a cold tortilla into the sauce to coat both sides. Transfer the sauced tortilla to the hot oil and fry for a few seconds per side until firm and slightly blistered. Drain on paper towels.

  Assembly

  1. Place a little shredded chicken down the center of each tortilla, add cabbage and carrot if using, roll tightly, and arrange seam-side down.
  2. Top with crema, crumbled queso, and finely chopped raw onion. Serve immediately.

  Nutrition

  Serving: 1gCalories: 400kcalCarbohydrates: 50gProtein: 20gFat: 15gSaturated Fat: 5gSodium: 500mgFiber: 5gSugar: 5g

  Notes

  For a vegetarian version, skip the chicken and stuff with beans and roasted vegetables. Store leftover enchiladas in an airtight container for up to 3 days. To reheat, use a 350°F (175°C) oven for 10–15 minutes.