Classics · Mexican

Enchiladas
with Salsa Roja

Enchiladas with Salsa Roja
Time
35'
+ 0h 20' chilling
Diff.
medium
Kcal
620
/ serving
Servings
4
Gather 18 ingredients before cooking
Scale
Units
01 You'll need check when you have it
02 To finish last minute: ~60 min window
Step 01 of 07

Cook the chicken

600 g
200 ml
1 łyżeczka

Put chicken breast (600 g) in a pot, pour in chicken broth (200 ml) and add water until covered. Add half of the salt (1 łyżeczka). Simmer gently for 18 minutes from boiling. Remove meat, set aside to cool. Keep the broth.

Tip
Gentle simmer, not a hard boil — keeps the meat juicy instead of dry and stringy.
Step 02 of 07

Build the sauce base

1 szt
3 szt
3 łyżka
2 łyżka
2 łyżeczka
1 łyżeczka
1 łyżeczka
1 łyżeczka
1 łyżeczka

Dice onion (1 szt) finely, mince garlic clove (3 szt). Heat olive oil (3 łyżka) in a saucepan over medium. Add onion, fry 6 minutes until soft. Add garlic, tomato paste (2 łyżka), smoked paprika (2 łyżeczka), sweet paprika (1 łyżeczka), ground cumin (1 łyżeczka), chili flakes (1 łyżeczka) and dried oregano (1 łyżeczka). Stir for 1 minute.

Tip
Spices need to fry briefly in fat to release aroma. Raw in sauce they taste dusty.
Step 03 of 07

Finish the salsa roja

500 g
1 łyżeczka

Pour tomato passata (500 g) into the saucepan with the spices. Add 150 ml of the reserved chicken broth and the rest of the salt (1 łyżeczka). Simmer 10 minutes on low, stirring occasionally. Sauce should be thicker than soup, thinner than ketchup.

Step 04 of 07

Shred the chicken

600 g

Pull cooled chicken breast (600 g) into strands with two forks. Transfer to a bowl and mix with 4 tablespoons of the sauce — meat should be moist, not dry.

Step 05 of 07

Roll the enchiladas

8 szt
600 g
200 g

Heat oven to 200°C°C (top-bottom). Grate cheddar cheese (or gouda) (200 g). Spread a thin layer of sauce on the bottom of a baking dish. On each wheat tortillas (~20 cm) (8 szt) place a portion of chicken breast (600 g) and a bit of cheese, roll tightly. Arrange seam-side down, packed tightly.

Tip
Sauce on the bottom prevents tortillas from sticking and drying out.
Step 06 of 07

Sauce and bake

200 g

Pour remaining sauce over the rolls so every tortilla is covered — exposed ends will dry out and burn. Top with the rest of the cheddar cheese (or gouda) (200 g). Bake 20 minutes at 200°C°C until cheese browns and sauce bubbles at the edges.

Tip
Tortillas not covered in sauce turn into crackers. The most common enchilada mistake.
Step 07 of 07

Serve

200 g
1 szt
1 szt

Take out of the oven and rest 5 minutes — hot sauce settles and portions hold their shape. Drizzle with sour cream 18% (200 g), scatter chopped fresh cilantro (bunch) (1 szt). Cut lime (1 szt) into wedges to squeeze on top.

Enchiladas with Salsa Roja
Bon appétit

How did it turn out?

Enjoy — now it's a matter of patience and a good table.

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