Homemade Enchiladas Rojas

Enchiladas Rojas, or red enchiladas, are a classic Mexican dish known for their vibrant, smoky red sauce and hearty fillings. The sauce, made from dried chilies, garlic, and aromatic spices, gives the enchiladas their deep, rich flavor, while the tortillas are filled with shredded meat and topped with cheese. This version of homemade enchiladas brings together all the authentic flavors of Mexico, with the added richness of cheese and the freshness of garnishes like cilantro and sour cream.

Whether you’re hosting a fiesta or craving a comforting, flavorful meal, Homemade Enchiladas Rojas will surely satisfy your taste buds. Let’s walk through the steps to create this mouthwatering dish.

Ingredients for Homemade Enchiladas Rojas 🌶️🧀🌮

For the Red Sauce (Salsa Roja):

5 dried guajillo chilies, stems and seeds removed

2 dried ancho chilies, stems and seeds removed

2 garlic cloves

1/4 onion

1 teaspoon cumin

1 teaspoon oregano

Salt, to taste

2 cups chicken broth or water

For the Enchiladas:

12 corn tortillas

2 cups cooked and shredded chicken (or beef)

2 cups shredded cheese (Mexican blend, cheddar, or queso fresco)

1/4 cup vegetable oil (for frying tortillas)

1/4 onion, sliced (for garnish)

Fresh cilantro, chopped (for garnish)

Sour cream (optional)

Directions: How to Make Homemade Enchiladas Rojas 🌶️🧀🌮

1. Prepare the Red Sauce (Salsa Roja)

To start, the key to the rich, smoky flavor of enchiladas rojas is the red sauce made from dried guajillo and ancho chilies. Here’s how to prepare it:

Simmer the chilies: In a pot, bring water to a boil and add the dried guajillo and ancho chilies. Let them simmer for about 10-15 minutes, or until the chilies become soft and pliable.

Blend the sauce: Drain the chilies and transfer them to a blender. Add the garlic, onion, cumin, oregano, and chicken broth (or water). Blend the mixture until smooth, then strain the sauce through a fine sieve to remove any remaining solids.

Season: Taste the sauce and add salt to your preference. This salsa roja will form the base of your enchilada dish, bringing it all together with its deep flavor.

2. Fry the Tortillas

Frying the tortillas before rolling them helps prevent them from becoming soggy once they’re filled with the sauce. Here’s how to fry the tortillas:

Heat the oil: In a large skillet, heat the vegetable oil over medium heat.

Fry the tortillas: Once the oil is hot, fry the tortillas one by one, cooking each side for about 30 seconds to 1 minute, just until they become soft and slightly crispy. Be careful not to fry them too long, as you don’t want them to become crunchy.

Drain: After frying, place the tortillas on a paper towel-lined plate to drain any excess oil.

3. Assemble the Enchiladas

Now comes the fun part—assembling the enchiladas!

Prepare the filling: Take your cooked and shredded chicken (or beef) and set it aside. You can season the meat with a little salt, pepper, and cumin if desired for extra flavor.

Coat the tortillas: Take each fried tortilla and dip it in the salsa roja, making sure both sides are coated with the sauce.

Add the filling: Place a spoonful of the shredded chicken or beef in the center of each tortilla, then sprinkle a generous amount of shredded cheese on top.

Roll up the tortilla: Carefully roll up the tortilla around the filling, securing it as you go. Place the rolled enchilada seam-side down in a baking dish.

4. Bake the Enchiladas

Once all the enchiladas are assembled, it’s time to bake them:

Pour the sauce: Pour the remaining salsa roja over the rolled tortillas, making sure they are well-covered with the sauce.

Add more cheese: Sprinkle the remaining shredded cheese over the top of the enchiladas.

Bake: Preheat your oven to 350°F (175°C). Bake the enchiladas for 20-25 minutes, or until the cheese is melted and bubbly, and the sauce is slightly thickened.

5. Garnish and Serve

Once the enchiladas are done, it’s time to serve and garnish:

Garnish: Sprinkle sliced onions, fresh cilantro, and a dollop of sour cream on top of the enchiladas for added flavor and freshness.

Serve: Serve the enchiladas hot with a side of rice, beans, or a simple salad for a complete meal.

Tips for Making the Best Homemade Enchiladas Rojas 🌶️🧀🌮

Homemade vs. Store-Bought Sauce: While making the red sauce from scratch adds depth and authenticity, you can opt for a store-bought enchilada sauce if you’re short on time. However, homemade salsa roja really elevates the dish.

Fillings: While shredded chicken is classic, you can also use shredded beef, pork, or even beans for a vegetarian option.

Make-Ahead: You can assemble the enchiladas ahead of time and refrigerate them overnight. Just bake them when you’re ready to serve. This makes them a great option for meal prepping or entertaining.

Crispy Tortillas: If you prefer a little extra crunch, you can bake the tortillas before assembling the enchiladas. This will help maintain a firmer texture.

Serving Suggestions: Serve with traditional sides like Mexican rice, refried beans, or a fresh avocado salad. You can also offer extra sour cream, guacamole, or salsa for dipping.

Nutritional Information (per serving)

Calories: 400-450 kcal

Fat: 20g

Carbohydrates: 35g

Protein: 25g

Why You’ll Love Homemade Enchiladas Rojas 🌶️🧀🌮

Homemade Enchiladas Rojas are the perfect combination of savory, spicy, and cheesy goodness. The deep, smoky flavor from the guajillo and ancho chilies in the sauce, combined with the rich filling of chicken or beef, makes this dish irresistible. Whether you’re craving comfort food or looking to impress guests with your cooking skills, this dish is sure to satisfy every time. The simplicity of the ingredients and the full-bodied flavor of the sauce come together to make these enchiladas a true crowd-pleaser. Enjoy!

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