The Best Enchiladas Rojas

These are absolutely the best Enchiladas Rojas. Easy to make and bursting with flavor, they’re perfect for any occasion. This recipe captures the essence of authentic Enchiladas Rojas. From the rich, smoky red chili sauce to the savory filling of shredded chicken, every bite is an explosion of taste and texture.

The Origin of Enchiladas Rojas

Their origins can be traced back to the ancient civilizations of Mesoamerica, where tortillas, the foundation of this dish, were a staple food. The word “enchilada” itself derives from the Nahuatl word “chili,” meaning “chili pepper,” and “tlapitzalli,” meaning “tortilla.”

In their earliest form, enchiladas were simply tortillas dipped in a chili sauce. Over time, they evolved into the stuffed and sauced creations we know today.

The Spanish conquistadors brought new ingredients like cheese in the 16th century. This addition absolutely enriched the enchilada experience. Today, Enchiladas Rojas is a beloved dish throughout Mexico and beyond.

They are celebrated for their versatility. Because they are a versatile food, they are oftentimes filled with all kinds of meats, cheeses, and vegetables. The chili sauce also ranges from mild to fiery, depending on preference.

enchiladas rojas on white plate with extra sauce 2

Ingredients Needed for Enchiladas Rojas

  • Guajillo peppers (seeds removed)
  • Ancho peppers (seeds removed)
  • Garlic cloves (chopped)
  • Mexican oregano
  • Salt and pepper to taste
  • Corn tortillas
  • Shredded beef pork or chicken (optional)
  • Fresh cheese crumble
  • White onion (finely chopped)
  • Vegetable oil

Preparing and Cooking Enchiladas Rojas

Prepare the Homemade Sauce

  1. Remove the seeds and stems from the chiles, ancho and guajillo. Place them in a large bowl and cover with boiling water. Let them soak for about 30 minutes until they are soft and pliable.
  2. Then, remove the chiles from the soaking water and dispose of the water. Place them in a blender or food processor along with the garlic cloves, onion, and 1 cup of chicken broth. Blend until smooth.
  3. Heat vegetable oil in a big saucepan on medium heat. Pour in the blended chili mixture and cook for about 10 minutes, sometimes stirring, until the sauce thickens slightly.
  4. To avoid lumps from forming, gradually pour the remaining 3 cups of chicken broth while continuously whisking. Once done, bring the sauce to a boil and reduce the heat. Let it simmer for about 20 minutes while stirring sometimes, which allows the sauce to thicken and the flavors to blend well.
  5. Always taste and adjust the seasonings as needed. Add more salt for a savory flavor or some cayenne pepper for a touch of heat if needed.
Sauce for Enchiladas Rojas

 

Prepare the Enchiladas

  1. While the chili sauce is simmering, warm the corn tortillas in a microwave or on a dry skillet over low heat. I prefer the skillet. Just warm them slightly to make them pliable and easier to roll.
  2. Spread a thin layer of shredded chicken. You can add extra if you like on each tortilla. Top with grated Monterey Jack cheese
  3. Roll tortillas tightly and place seam-side down in a baking dish.
  4. Pour the chili sauce over the enchiladas, making sure they are evenly coated.
  5. Cover the baking dish with aluminum foil and bake for about 20 minutes until the enchiladas are heated through and the cheese is melted and bubbly.

Serving and Presentation of Enchiladas Rojas

After you have finished baking the Enchiladas Rojas to perfection, it is time to present them in style. Here are some tips for plating and serving your plate of Enchiladas Roja with avocado.

  • Choose a platter that is large enough to accommodate all of the enchiladas.
  • Arrange the enchiladas seam-side down to prevent the sauce from leaking out.
  • Top the enchiladas with your favorite toppings, such as chopped cilantro, diced onions, sour cream, or avocado slices.
  • Serve the enchiladas hot and enjoy!

Here are some additional tips for presentation:

one each enchilada verde, enchilada roja and enchilada suiza on a platter with beans and rice
  • Use a variety of colors and textures to create a visually appealing dish.
  • Drizzle the enchiladas with a little extra sauce for added flavor.
  • Place a sprig of cilantro or a slice of lime on each plate for a garnish.
  • Serve the enchiladas with a side of Spanish rice or beans.

You might wish to make our Enchiladas Verdes.

With a little creativity, you can easily create a visually appealing and mouth-watering dish of Enchiladas Rojas that will impress your guests.

enchiladas rojas on white plate with extra sauce

Enchiladas Rojas

homemadefoodfromscratch
Experience a taste of Mexico in every bite of theses delicious Enchiladas Rojas. Easy to make and bursting with flavor. They are perfect for any occasion.
Prep Time 20 minutes
Cook Time 30 minutes
Total Time 50 minutes
Course Main Course
Cuisine Mexican
Servings 4

Equipment

  • casserole dish

Ingredients
  

For the Enchilada Sauce

  • 4 guajillo peppers seeds removed.
  • 4 ancho peppers seeds removed.
  • 2 garlic cloves chopped
  • 1/4 teaspoon Mexican oregano
  • salt and pepper to taste
  • 3 cups cups chicken broth

For the Enchiladas

  • 12 corn tortillas
  • 3 cups shredded beef pork or chicken
  • 11/2 cups fresh cheese crumble
  • 1/4 cups white onion finely chopped
  • 1/4 cup vegetable oil

Instructions
 

Homemade Enchilada Sauce

  • Remove the seeds and stems from the chiles, ancho and guajillo. Place them in a large bowl and cover with boiling water. Let them soak for about 30 minutes until they are soft and pliable.
  • Remove the chiles from the soaking water and dispose of the water. Place them in a blender or food processor along with the garlic cloves, onion, and 1 cup of chicken broth. Blend until smooth.
  • Heat vegetable oil in a big saucepan on medium heat. Pour in the blended chili mixture and cook for about 10 minutes, sometimes stirring, until the sauce thickens slightly.
  • To avoid lumps from forming, gradually pour the remaining 2 cups of chicken broth while continuously whisking. Once done, bring the sauce to a boil and reduce the heat. Let it simmer for about 20 minutes while stirring, which allows the sauce to thicken and the flavors to blend.
  • Taste it and adjust the seasonings as needed. Add more salt for a savory flavor or some cayenne pepper for a touch of heat if needed.

For the Enchiladas

  • While the chili sauce is simmering, warm the corn tortillas in a microwave or on a dry skillet over low heat. This makes them pliable and easier to roll.
  • Spread on a layer of shredded chicken. Top with grated Monterey Jack cheese
  • Roll tortillas tightly and place seam-side down in a baking dish.
  • Pour the chili sauce over the enchiladas, making sure they are evenly coated.
  • Top with desired amount of cheese, cover with aluminum foil and bake for 20-30 minutes @350 degrees.

Notes

Nutrition Estimate
Serving: 3   Calories: 126kcalCarbohydrates: 14gProtein: 11gFat: 3gSaturated Fat: 1gPolyunsaturated Fat: 1gMonounsaturated Fat: 1gCholesterol: 26mgSodium: 284mgPotassium: 129mgFiber: 2gSugar: 2gVitamin A: 204IUVitamin C: 1mgCalcium: 25mgIron: 1mg
Keyword enchiladas, enchiladas rojas, red enchiladas

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