Go Back
–+ servings
Authentic enchiladas rojas cooking on a skillet, filled with melted cheese and lightly crisped to perfection.

Authentic Enchiladas Rojas Recipe

Belinda Gonzalez
Enchiladas Rojas, also known as red enchiladas, are a beloved traditional Mexican dish featuring corn tortillas dipped in a vibrant red chile sauce. Fill these flavorful tortillas with your favorite ingredients like cheese, chicken, or potatoes, though cheese is my personal favorite. Don't skip on the toppings! Keep reading for step-by-step instructions on how to prepare this delicious, versatile meal at home.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Course Main Course
Cuisine Mexican
Servings 6

Equipment

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.
    Collage showing preparation steps for dried chiles including cleaning, toasting on a skillet, and soaking in hot water for enchiladas rojas.
  • 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.
    Step-by-step images of making enchilada roja sauce, adding soaked chiles, garlic cloves, spices, and chicken broth into a blender.
  • Strain Sauce:Strain blended sauce through a sieve or cheesecloth to remove remaining seeds or skins.
    Images demonstrating the process of straining enchilada roja sauce through a sieve, adding broth, and achieving a smooth, rich texture.
  • 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.
    Step-by-step images showing corn tortillas dipped in enchilada roja sauce being cooked, filled generously with cheese, then folded into enchiladas.
  • Serve:
    Plate enchiladas, topped generously with preferred toppings such as cabbage, crema, cotija cheese, diced onion, and salsa. Enjoy immediately.
    Authentic Mexican enchiladas rojas served alongside flavorful carne asada, Mexican rice, sliced avocado, shredded cabbage, and topped with rich salsa and crema.

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.
Keyword enchiladas, enchiladas rojas, mexican enchiladas, red enchiladas
Tried this recipe?Let us know how it was!