I first fell in love with Enchiladas Rojas during a trip to Mexico. The dish combines tender tortillas with a spicy red sauce. I can’t resist their bold, comforting flavors. Join me as I dive into the recipe of this iconic dish.
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Enchiladas Rojas Recipe
Enchiladas Rojas, also known as Red Enchiladas, are a staple of Mexican cuisine. They originated from the central and southern regions of Mexico. The dish consists of corn tortillas filled with ingredients like shredded chicken, cheese, or beans. They are then rolled and covered in a vibrant red sauce.
Enchiladas Rojas are known for their bold, smoky, and slightly spicy flavor. They embody the essence of Mexican cuisine: simple yet delicious. Here’s how to make the Enchiladas Rojas or Red Enchiladas:
Enchiladas Rojas (Red Enchiladas)
A classic Mexican dish featuring tortillas filled with chicken or cheese, smothered in a rich red chili sauce, and topped with cheese, onions, and cream.
Ingredients
For the Enchiladas
- 8 corn tortillas
- 2 cups shredded chicken leftover rotisserie chicken works well
- 1 cup shredded cheese queso fresco or Monterey Jack
- ½ cup sour cream optional
- ¼ cup chopped cilantro for garnish
- ½ small red onion thinly sliced (for garnish)
- Vegetable oil for frying tortillas
For the Red Sauce
- 3 dried guajillo chilies stems & seeds removed
- 2 dried ancho chilies stems & seeds removed
- 1 small onion chopped
- 2 garlic cloves
- 1 medium tomato chopped
- 1 ½ cups chicken broth or vegetable broth
- 1 tsp cumin
- ½ tsp oregano
- ½ tsp salt
- ½ tsp black pepper
- 1 tbsp vegetable oil
Instructions
Make the red sauce
- Boil the dried chilies in hot water for about 5 minutes until they soften.
- Drain and blend with onion, garlic, tomato, cumin, oregano, salt, and black pepper. Add 1 ½ cups of broth and blend until smooth.
- Heat 1 tbsp of oil in a pan over medium heat. Pour in the blended sauce and let it simmer for 5 minutes until slightly thickened.
Prepare the Tortillas
- Heat a little vegetable oil in a pan and lightly fry each tortilla for 5 seconds per side to make them pliable. Drain on paper towels.
Assemble the Enchiladas
- Dip each tortilla into the red sauce, coating both sides.
- Fill each tortilla with shredded chicken, roll tightly, and place seam-side down in a baking dish.
- Pour extra sauce over the enchiladas and sprinkle with cheese.
Bake and Serve
- Bake at 375°F (190°C) for 10 minutes or until the cheese melts.
- Garnish with sour cream, cilantro, and sliced red onions.
Notes
- For a more affordable version, use canned tomato sauce instead of fresh tomatoes, and swap queso fresco for shredded mozzarella.
- Swap chicken for sautéed mushrooms, black beans, or mashed sweet potatoes to make it vegetarian.
- The red sauce can be stored in the fridge for up to 3 days.
Nutrition
Calories: 380kcalCarbohydrates: 40gProtein: 18gFat: 16gFiber: 6g
SIMILAR RECIPES
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Pairing suggestions
Enchiladas Rojas are served with various foods and drinks.
- Food Pairings
- Refried Beans pair well with enchiladas’ chile sauce.
- Mexican Rice balances bold flavors with a mild taste.
- Frijoles de la Olla are served as a lighter bean option.
- Carrots and potatoes serve as common Mexican garnishes.
- Shredded Lettuce adds a crunchy texture to enchiladas.
- Radishes provide a peppery and refreshing bite.
- Sour Cream balances the sauce’s spiciness.
- Avocado Slices add a creamy flavor.
- Beverages
- Paloma balances enchiladas’ spiciness with tequila and citrus.
- Aguas Frescas are refreshing Mexican drinks.
- Tommy’s Margarita pairs well with enchiladas.
- Mexican Firing Squad combines tequila, lime, and bitters.
- White Wines cut through enchiladas’ richness.
- Light Red Wines contrast flavors without overpowering.
- American Pale Ale complements the enchiladas’ bold flavors.
- Fresh Juices complement the meal.
Variations
Enchiladas Rojas, or red enchiladas, have numerous regional and creative variations across Mexico and beyond.
- Regional Variations
- Enchiladas Placeras (Michoacán) are served with cubed carrots and potatoes. This vegetarian version is filled with cheese. They are topped with sour cream and lettuce.
- Enchiladas Zacatecanas (Zacatecas) use ancho peppers for a mild, earthy sauce. They are filled with shredded pork or chicken and garnished with cheese and onions.
- Enchiladas Huastecas (San Luis Potosí) use dried árbol peppers for a spicier taste. They are usually filled with shredded chicken or beef.
- Enchiladas Suizas Rojas are covered in tomato-based sauce with cream. They are baked with melted cheese.
- Tampico Style (Tamaulipas) are served for breakfast or brunch. They come with cecina and are toppes with crumbled cheese and onions.
- Creative Variations
- Cheese-Focused Enchiladas (Enchiladas Rojas de Queso) use red corn tortillas. They are filled with queso asadero or Monterey Jack cheese and topped with chipotle sauce.
- Tex-Mex Influence is baked in casserole form. This version has layers of cheese and sauce.
- Chicken Enchiladas Rojas contain shredded chicken. They’re topped with guajillo or pasilla-based sauces and garnished with crema, queso fresco, and onions.