Enchiladas Rojas de Pollo (Weeknight Red Chicken Enchiladas)

Method

1. 1

   Cover the chicken with salted water in a saucepan and simmer until cooked through, about 15 minutes; drain, cool slightly and shred with two forks.

2. 2

   Meanwhile heat the oil in another pan and cook the onion and garlic until soft, about 4 minutes. Add the canned tomato, chili powder, cumin and chicken stock.

3. 3

   Simmer the sauce 8 minutes, then blend until smooth; season with salt.

4. 4

   Heat the oven to 200°C. Toss the shredded chicken with about a third of the sauce.

5. 5

   Warm the tortillas briefly so they're pliable, then roll a portion of chicken into each and lay seam-side down in a baking dish.

6. 6

   Pour the remaining sauce over the rolled tortillas and scatter the cheddar on top.

   💡 Cover the ends generously with sauce — any bare tortilla edge dries out and turns leathery in the oven.

7. 7

   Bake until the sauce bubbles and the cheese fully melts, about 15 minutes.

8. 8

   Rest 5 minutes, then top with cilantro and serve.