For the Red Sauce:<\/strong><\/p>\n 6 dried guajillo chiles (stems and seeds removed)<\/p>\n 3 dried chile de \u00e1rbol (optional, for extra heat)<\/p>\n 2 Roma tomatoes, chopped<\/p>\n 2 garlic cloves<\/p>\n 1\/4 onion, chopped<\/p>\n 1 tsp cumin<\/p>\n 1 tsp oregano<\/p>\n 2 cups chicken broth<\/p>\n Salt to taste<\/p>\n For the Filling:<\/strong><\/p>\n 2 cups cooked, shredded chicken<\/p>\n 1\/2 cup Mexican crema or sour cream<\/p>\n 1 cup shredded cheese (Oaxaca, mozzarella, or Monterey Jack)<\/p>\n For the Enchiladas:<\/strong><\/p>\n 12 corn tortillas<\/p>\n 1\/2 cup shredded cheese (for topping)<\/p>\n 1\/4 cup Mexican crema (for topping)<\/p>\n Fresh cilantro, chopped (for garnish)<\/p>\n Oil for frying<\/p>\n Cook the Chiles<\/strong>: Blend the Sauce<\/strong>: Cook the Sauce<\/strong>: Fry the Tortillas<\/strong>: Fill the Tortillas<\/strong>: Top with Sauce and Cheese<\/strong>: Bake the Enchiladas<\/strong>: Serve<\/strong>: Enjoy the creamy, cheesy goodness of Enchiladas Suizas Rojas<\/strong>, a perfect balance of rich flavors and Mexican tradition! \ud83d\ude0b<\/p>\n","protected":false},"excerpt":{"rendered":" Ingredients: For the Red Sauce: 6 dried guajillo chiles (stems and seeds removed) 3 dried chile de \u00e1rbol (optional, for extra heat) 2 Roma tomatoes, chopped 2 garlic cloves 1\/4 onion, chopped 1 tsp cumin 1 tsp oregano 2 cups chicken broth Salt to taste For the Filling: 2 cups cooked, shredded chicken 1\/2 cup […]<\/p>\n","protected":false},"author":1,"featured_media":5701,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"_monsterinsights_skip_tracking":false,"_monsterinsights_sitenote_active":false,"_monsterinsights_sitenote_note":"","_monsterinsights_sitenote_category":0,"_uf_show_specific_survey":0,"_uf_disable_surveys":false,"footnotes":""},"categories":[7],"tags":[],"class_list":["post-5699","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-mexican-recipes"],"aioseo_notices":[],"_links":{"self":[{"href":"https:\/\/isticharati.ma\/index.php?rest_route=\/wp\/v2\/posts\/5699","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/isticharati.ma\/index.php?rest_route=\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/isticharati.ma\/index.php?rest_route=\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/isticharati.ma\/index.php?rest_route=\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/isticharati.ma\/index.php?rest_route=%2Fwp%2Fv2%2Fcomments&post=5699"}],"version-history":[{"count":1,"href":"https:\/\/isticharati.ma\/index.php?rest_route=\/wp\/v2\/posts\/5699\/revisions"}],"predecessor-version":[{"id":5702,"href":"https:\/\/isticharati.ma\/index.php?rest_route=\/wp\/v2\/posts\/5699\/revisions\/5702"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/isticharati.ma\/index.php?rest_route=\/wp\/v2\/media\/5701"}],"wp:attachment":[{"href":"https:\/\/isticharati.ma\/index.php?rest_route=%2Fwp%2Fv2%2Fmedia&parent=5699"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/isticharati.ma\/index.php?rest_route=%2Fwp%2Fv2%2Fcategories&post=5699"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/isticharati.ma\/index.php?rest_route=%2Fwp%2Fv2%2Ftags&post=5699"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}Directions:<\/h1>\n
Prepare the Red Sauce:<\/strong><\/h4>\n
\nIn a small pot, bring water to a boil. Add the dried guajillo and chile de \u00e1rbol chiles. Cook for about 5-7 minutes until softened. Drain and set aside.<\/p>\n
\nIn a blender, combine the softened chiles, tomatoes, garlic, onion, cumin, oregano, and 1 cup of chicken broth. Blend until smooth. Strain the sauce through a fine mesh sieve for a smoother consistency, if desired.<\/p>\n
\nHeat a little oil in a saucepan over medium heat. Pour in the blended sauce and simmer for 10 minutes, stirring occasionally. Add the remaining 1 cup of chicken broth, season with salt, and cook until the sauce thickens slightly.<\/p>\nPrepare the Enchiladas:<\/strong><\/h4>\n
\nHeat oil in a skillet over medium heat. Quickly fry each tortilla for 10-15 seconds on each side until soft, but not crispy. Drain on paper towels to remove excess oil.<\/p>\n
\nPreheat your oven to 350\u00b0F (175\u00b0C). Dip each tortilla into the red sauce to coat both sides. Fill each tortilla with shredded chicken and a little shredded cheese. Roll them up and place them seam-side down in a baking dish.<\/p>\n
\nPour the remaining red sauce over the rolled enchiladas. Sprinkle the top with additional shredded cheese and drizzle with Mexican crema.<\/p>\n
\nBake in the preheated oven for 15-20 minutes, or until the cheese is melted and bubbly.<\/p>\n
\nGarnish with fresh cilantro and serve your Enchiladas Suizas Rojas<\/strong> with extra crema and a side of rice or beans.<\/p>\n