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Crispy Red Chile Chicken Enchiladas

Crispy rolled corn tortillas filled with seasoned chicken, served on a bed of lettuce and topped with warm red sauce, crema, and queso fresco.
Print Recipe
Prep Time 25 minutes
Cook Time 20 minutes
Total Time 45 minutes
Servings: 4 plates (3 rolls each)
Course: Dinner, Main Course
Cuisine: Mexican, Tex-Mex
Calories: 520
Ingredients Equipment Method Notes

Ingredients
  

The Rolls
  • 12 corn tortillas yellow or white
  • 3 cups shredded chicken cooked
  • 1 tsp cumin
  • 0.5 tsp garlic powder
  • 1 cup vegetable oil for frying
Toppings & Garnish
  • 3 cups shredded lettuce iceberg or romaine
  • 2 cups red enchilada sauce warmed
  • 0.5 cup mexican crema or sour cream
  • 0.5 cup queso fresco crumbled
  • 2 Roma tomatoes diced
  • 1 cup guacamole optional side

Equipment

  • Frying Pan or Skillet
  • Tongs
  • Toothpicks
  • Wire rack

Method
 

  1. Mix shredded chicken with cumin, garlic powder, salt, and pepper in a bowl.
  2. Warm tortillas in a microwave or on a skillet until pliable to prevent cracking.
  3. Place filling in the center of each tortilla and roll tightly. Secure with a toothpick.
  4. Heat oil in a skillet to 350°F. Fry rolls seam-side down for 3 minutes until golden brown.
  5. Remove toothpicks and drain rolls on a wire rack.
  6. Plate a bed of shredded lettuce. Place 3 rolls on top.
  7. Pour warm red enchilada sauce over the rolls.
  8. Garnish with crema, queso fresco, tomatoes, and cilantro. Serve immediately.

Notes

To keep the rolls extra crispy, sauce them right at the table. If serving a large crowd, you can keep the fried rolls warm in a 200°F oven before assembling.