Enchiladas Rojas de Pollo Asado (Red Chicken Enchiladas)
Corn tortillas rolled around citrusy grilled chicken, smothered in smoky red sauce, topped with cheese and baked until bubbling.
Made with Red enchilada sauce and Corn tortillas from masa harina and Pollo asado marinade. Make a batch of the base first, then this takes minutes. Skip to the method
- Time55 min
- LevelMedium
- Costabout £3.00 a head
- Oven200°C (180°C fan)
Cost is worked out from Aldi and Tesco shelf prices in October 2026. Your shop and brands will differ.
Ingredients
Tick what you need to buy. It goes on your shopping list.
Method
- 1
Coat the chicken in 120 ml of your ready made pollo asado marinade (see the base recipe) and chill for 1 to 4 hours.
60 min - 2
Cook the chicken in a hot griddle pan for 6 to 7 minutes per side until charred and at 75C in the thickest part. Rest, then shred or chop small.
13 min - 3
Heat the oven to 200°C (180°C fan). Spread 150 ml of your ready made red enchilada sauce (see the base recipe) over the bottom of a baking dish. Warm the rest in a pan until hot.
- 4
Warm your ready made corn tortillas (see the base recipe) briefly, then dip each into the hot sauce so it is lightly coated and soft.
- 5
Fill each with chicken, a pinch of onion and cheese. Roll up and lay seam side down in the dish.
- 6
Pour the remaining sauce over the top and scatter with the rest of the cheese. Bake for 15 to 20 minutes until bubbling and golden at the edges.
18 min - 7
Rest for 5 minutes. Serve with soured cream and coriander.
Tips
- Dipping the tortillas in hot sauce first makes them pliable and stops them tearing as you roll.
- Use leftover grilled pollo asado, chopped small, for a quick midweek dinner.
- Assemble up to a day ahead and bake just before serving.
Storing and freezing
Keeps in the fridge for up to 3 days. Freeze unbaked or cooked for up to 2 months. Reheat until steaming hot all the way through, covered with foil at 180C for 25 minutes.
Questions
Can I make enchiladas ahead of time?
Yes. Assemble them without the final sauce layer, cover, and chill for up to 24 hours. Add the sauce and bake for 5 minutes longer.
Can I make them dairy free?
Yes. Leave out the cheese and soured cream, or use a dairy free melting cheese.
What is the difference between red and green enchiladas?
Red enchiladas use a sauce of dried red chillies, while green ones use tomatillos and fresh green chillies. Both are traditional.
More made with red enchilada sauce
Enchiladas Rojas de Frijol con Arroz Rojo (Red Bean Enchiladas with Red Rice)
GFEFNFCostillas de Puerco en Salsa Roja con Arroz Verde (Pork Ribs in Red Sauce)
GFDFEFTamal de Cazuela con Pollo (Baked Tamale Casserole)
EFNFTacos Ahogados (Drowned Potato Tacos)
GFEFNFDouble check before you cook. Recipes can contain mistakes. Any diet labels come from the ingredients as written in this recipe and are a guide, not a guarantee. Always check every ingredient and the packet label for allergens and cross contamination, and ask your doctor or dietitian what is right for you, especially with coeliac disease, diabetes or a serious allergy. This is not medical advice.