Red Enchiladas Estilo Michoacán
There’s something so comforting about a big plate of Enchiladas Rojas Estilo Michoacán. The tortillas are dipped in a rich red chile sauce, lightly fried until the edges are just a little crispy, then filled with a cheesy onion mixture and folded.
I love turning these enchiladas into a full plate with Mexican red rice, saucy potatoes and carrots, and a piece of chicken that gets coated in the same enchilada sauce and lightly fried. Top everything with fresh shredded cabbage or lettuce, crema, queso fresco, some chiles en vinagre if you want a little a little spice, and you have one seriously delicious meal.
This is how I make mine.
Ingredients
For the Red Enchilada Sauce
- 12 dried guajillo chiles, stems and seeds removed
- 2 dried ancho chiles
- 3 dried chiles de árbol
- ¼ white or yellow onion
- 2 garlic cloves
- 2½ cups chicken broth or water
- 1 teaspoon salt, or to taste
- ½ teaspoon ground cumin, optional
- 2 tablespoons vegetable oil
For the Enchiladas
- 12 corn tortillas
- About ½ cup vegetable oil, for lightly frying
For the Cheese Filling
- 1½ cups queso fresco, crumbled
- 1 cup shredded mozzarella cheese
- ¼ cup grated Parmesan cheese
- ¼ cup finely diced onion
You can also add shredded chicken to the filling if you prefer, but I usually keep mine cheesy because I add a piece of chicken on the side.
For the Toppings
- 2 cups finely shredded cabbage or shredded lettuce
- Mexican crema, for drizzling
- Crumbled queso fresco
- Thinly sliced radishes, optional
For the Potatoes & Carrots
- 2 medium potatoes, peeled and diced
- 2 carrots, peeled and diced
- 1 tablespoon vegetable oil
- 2–3 tablespoons prepared red enchilada sauce
- Salt, to taste
For the Chicken
- 4 chicken thighs, drumsticks, or a combination of both
- Salt and pepper, to taste
- 1–2 tablespoons vegetable oil
- 2–3 tablespoons prepared red enchilada sauce
For Serving
- Mexican red rice
Instructions
1. Make the Red Chile Sauce
Remove the stems and seeds from the guajillo and ancho chiles.
Lightly toast the chiles in a dry skillet for just a few seconds on each side. Be careful not to burn them, or the sauce can become bitter. (Or you can boil them until soft)
Place the toasted chiles in a bowl and cover with hot water. Let them soften for about 15–20 minutes.
Add the softened chiles to a blender along with the onion, garlic, chicken broth or water, salt, and cumin if using. Blend until completely smooth.
Strain the sauce for that smooth, silky consistency.
Heat 2 tablespoons of oil in a skillet or saucepan. Carefully pour in the strained sauce and simmer for about 10–15 minutes, stirring occasionally. Taste and adjust the salt as needed.
2. Make the Cheese Filling
In a bowl, combine the queso fresco, mozzarella, Parmesan, and finely diced onion.
Mix everything together and set aside while you prepare the tortillas.
3. Dip, Fry & Fill the Enchiladas
Heat a thin layer of oil in a skillet over medium heat.
Take one corn tortilla and dip it into the red chile sauce, making sure both sides are coated.
Place the sauced tortilla directly into the hot oil and lightly fry it on both sides until softened with just a little crispness around the edges. You only need about 10–15 seconds per side.
Transfer the tortilla to a plate, add some of the cheese filling down the center, and fold it over.
Continue with the remaining tortillas, adding a little more oil to your skillet as needed.
4. Make the Potatoes & Carrots
Cook the diced potatoes and carrots until they are tender.
Heat a little oil in a skillet and add the potatoes and carrots. Let them fry for a few minutes so they get a little color.
Add 2–3 tablespoons of your red enchilada sauce and toss everything together. Continue frying for another couple of minutes so the vegetables soak up that delicious chile flavor.
5. Make the Chicken
Season your chicken thighs or drumsticks with salt and pepper and cook them until they are completely cooked through. (You can pan fry them or boil them)
Once cooked, add a little oil to a skillet and coat the chicken with 2–3 tablespoons of the red sauce.
Lightly fry the sauced chicken, turning it so the sauce coats the outside and cooks into the chicken. This gives it that beautiful red color and ties the whole plate together.
Put It All Together
Add 3–4 enchiladas to each plate and top them with plenty of finely shredded cabbage or lettuce.
Drizzle with Mexican crema and finish with crumbled queso fresco and sliced radishes, if you like.
Serve alongside the red-sauced potatoes and carrots, a piece of chicken, and Mexican red rice.
And don’t be shy with that extra sauce. A little extra sauce is better.
A Few Tips
Don’t over-fry the tortillas. You want them lightly fried but still soft enough to fold without breaking.
Strain your chile sauce. It takes an extra minute, but it makes such a difference in the texture.
Cabbage or lettuce both work. I personally love shredded cabbage because it gives the enchiladas a fresh little crunch, but use whichever you prefer.
Make extra sauce. Since you’re using it for the enchiladas, vegetables, and chicken, having a little extra on hand is never a bad idea.
These Red Enchiladas Estilo Tierra Caliente are the kind of meal that takes a little time in the kitchen, and can get a little messy but once that whole plate comes together, it is so worth it. Saucy, cheesy, crispy, fresh, and comforting all at the same time.
Made This Recipe?
If you try this recipe I’d love to see it! Tag me on social media so I can see your version. It always makes my day seeing your recreations!
At Home With Josie 