Enchiladas Rojas

Enchiladas Rojas



16 guajillo chiles stems removed and seeded

4 gloves garlic

1 cup water

1 tsp oregano

1/2 tsp cumin

1/4 tsp coco powder

Salt and pepper to taste 



20-24 corn tortillas

Shredded chicken ( I used the meat of a rotisserie chicken)

2lbs mushrooms cut into quarters

1 medium onion finely minced

1 lb queso fresco shredded


1: In a pan toast the chiles until fragrant. Place chiles in sauce pan and cover with water and simmer for 15 minutes 

2: After simmering let chiles stand for 15 minutes in water to hydrate and cool to room temperature 

3: Drain cooking water and add chiles to the blender with garlic, oregano, cumin, and cocoa powder with 1 cup of water. Adjust seasoning with salt and pepper and set aside.

4: For mushroom filling, heat the pan with a few tablespoons of oil on high heat. Place mushrooms in a pan in a single layer and let stand as to brown them. Sprinkle a small pinch of salt to draw out residual moisture. Cool all the way through, remove from heat and let cool to room temp.

5:Preheat oven to 350

6: To assemble enchiladas heat a pan with a few tablespoons of oil

7: Either dip corn tortilla in sauce or spread sauce on with a spoon on Borge sides.

8: Fry sauced tortilla on each side for a few seconds until tortilla softens and becomes pliable

9: Fill with cheese, onion, and either chicken or mushrooms. Roll and place on baking sheet

10: Repeat for remaining tortillas

11: Cover with the remainder of cheese if any and place in the oven for 5-10 minutes to warm through.