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Enchiladas Rojas Recipe (Traditional Mexican Red Enchiladas)
Easy and Delicious Enchiladas Rojas for Any Occasion
There’s something deeply comforting about making authentic enchiladas rojas. Each time I prepare them, I’m taken back to family gatherings filled with laughter, food, and celebration. My mother often served them simply, filled with cheese and paired with rice and beans. Today, I love exploring new variations using juicy chicken or savory shrimp. These enchiladas bring warmth and tradition to every plate.
A Quick History of Enchiladas and Enchiladas Rojas
Enchiladas have a rich history rooted in Indigenous Mesoamerican culture. Long before Spanish colonization, native peoples wrapped corn tortillas around beans, squash, or fish, often topped with chili-based sauces. The term “enchilada” comes from the Spanish verb enchilar, meaning “to season with chile.”
After the Spanish arrived in the 16th century, they embraced this dish and added ingredients like pork, beef, and cheese. The result is what we know today as enchiladas rojas—tortillas soaked in red chile sauce and filled with everything from shredded chicken to sautéed vegetables.
Among many variations, enchiladas rojas stand out for their rich, smoky flavor. Dried red chiles like guajillo or ancho give the sauce its deep color and bold taste, creating a dish that celebrates both ancestral roots and modern flair.
Why You’ll Love This Recipe
- Traditional flavor. Bold, earthy red chile sauce made from scratch.
- Versatile filling options. Works with cheese, chicken, beef, or shrimp.
- Comfort food. A warm and nostalgic meal perfect for family dinners.
- Easy to freeze. Great for meal prep or make-ahead meals.
Ingredient Spotlight
| Ingredient | What to Know |
|---|---|
| Dried red chiles | Guajillo, ancho, or pasilla chiles give the sauce its deep red color and rich flavor. |
| Corn tortillas | Use day-old or lightly toasted tortillas to prevent breaking when rolling. |
| Cheese | Queso fresco or shredded Oaxaca cheese works best for traditional flavor. |
| Protein | Use shredded chicken, sautéed shrimp, ground beef, or keep it vegetarian. |
| Crema | Optional but delicious. Adds cool creaminess on top of the warm chile sauce. |
Step-by-Step Overview
- Soften the chiles by removing stems and seeds, then simmer in hot water until pliable.
- Blend the sauce with garlic, onion, broth, and spices until smooth.
- Prepare your filling. Use shredded chicken, cheese, or your favorite protein.
- Lightly fry the tortillas so they don’t break when rolled.
- Dip tortillas in sauce, fill, roll, and arrange in a baking dish.
- Pour extra sauce over the top and bake until bubbly.
Authentic Enchiladas Rojas Recipe
Equipment
- Tongs
Ingredients
For the Sauce
- 15 Dried Guajillo chiles, deseeded and toasted
- 2 Dried Ancho chiles, deseeded and toasted
- 3 cloves Garlic, peeled
- 1/4 White Onion
- 2 cups Chicken Broth see notes
- 1/2 Teaspoon Mexican Oregano
- 1/4 Teaspoon Ground Cumin
- Salt and Pepper to Taste
For the Enchiladas
- Corn Tortillas
- Cheese (Queso fresco, mozzarella, or Oaxaca cheese recommended)
- Shredded chicken, shrimp, steak, or potatoes Optional
- Vegetable Oil For frying
Toppings (Optional)
- Shredded Cabbage
- Mexican sour cream
- Crumbled Cotija cheese
- Spicy Tomato Salsa (or any preferred salsa) Optional
- Diced Onion
Instructions
- Prepare Chiles:Clean chiles by wiping with a damp towel. Open lengthwise and remove seeds.
- Toast Chiles:Toast cleaned chiles in a hot skillet over medium heat for 10-20 seconds per side, until fragrant.
- Soak Chiles:Transfer toasted chiles to a bowl. Cover with hot water, soak for 15-20 minutes to soften.
- Blend Sauce Ingredients:Drain soaked chiles. Blend with garlic, onion, chicken broth, oregano, cumin, salt, and pepper until very smooth.
- Strain Sauce:Strain blended sauce through a sieve or cheesecloth to remove remaining seeds or skins.
- Cook the Sauce:In a saucepan, heat 2 tablespoons of oil over medium heat. Add sauce, simmer gently for 10-15 minutes until flavors blend and sauce thickens slightly. Adjust seasoning if necessary.
- Make Enchiladas:In a separate skillet, heat oil over medium heat. Quickly dip tortillas in sauce, then carefully place in hot skillet. Cook briefly, fill with cheese or your chosen filling, fold over and crisp lightly on both sides.
- Serve:Plate enchiladas, topped generously with preferred toppings such as cabbage, crema, cotija cheese, diced onion, and salsa. Enjoy immediately.
Notes
- Chile Preparation: Toast briefly to avoid bitterness; burnt chiles spoil the sauce.
- Filling Options: Cheese alone is traditional and delicious, but adding protein like chicken or shrimp enhances flavor and heartiness.
- Serving Suggestions: Perfectly paired with Mexican rice and refried beans for a complete authentic meal.
Storage and Make Ahead
- Refrigerate leftovers in an airtight container for up to 3 days.
- Freeze unbaked enchiladas in a foil tray and bake from frozen at 375°F until heated through.
- Make ahead by prepping sauce and filling a day in advance. Assemble and bake fresh.
Variations
- Cheese only. Keep it classic with queso fresco and sliced onion inside.
- Chicken tinga filling. Add shredded chicken cooked with chipotle and tomato.
- Enfrijoladas. Swap the red sauce for a creamy black bean sauce for a delicious twist.
FAQs
What’s the best chile for red enchilada sauce?
Guajillo chiles are most common, but you can mix in ancho for a deeper, smokier flavor.
Can I use flour tortillas instead?
You can, but they’ll have a softer, less traditional texture. Corn tortillas hold sauce better and taste more authentic.
Can I make the sauce mild?
Yes. Remove the seeds and veins from the chiles and use milder types like pasilla.
Share the Sizzle
Craving more authentic Mexican dishes? Try my Green Pozole with Chicken or spice things up with Camarones al Mojo de Ajo. If this recipe brought warmth to your table, tag us at @homemade_always so we can celebrate it with you!
