There’s nothing quite like the rich, inviting aroma of Enchiladas Rojas wafting through your kitchen, beckoning friends and family to gather around the table. It’s a dish that encapsulates the warmth of traditional Mexican comfort food, delighting with every bite. I remember the first time I tasted homemade enchiladas — the combination of lightly fried corn tortillas drenched in a silky red sauce made from dried chiles blew me away.
Creating this authentic dish is easier than you might think, making it a fantastic option for any home cook tired of the same old weeknight meals. With just a handful of simple ingredients and a bit of love, you can impress even the toughest culinary critics. Whether you’re feeding a crowd or enjoying a cozy night in, these enchiladas deliver not just on flavor but also on soul. So, let’s dive into this vibrant recipe that promises to transform your dinner into a celebration of Mexican cuisine!
Why are Enchiladas Rojas so irresistible?
Aromatic Bliss: The moment you start cooking, the air fills with a warm, inviting fragrance that stirs excitement in everyone at home.
Authenticity Matters: With a homemade red sauce crafted from rich dried chiles, every bite transports you to Mexico.
Quick & Easy: This recipe simplifies a traditional favorite, ensuring you can whip up restaurant-quality enchiladas right in your kitchen.
Versatile Filling Options: Whether you’re a meat lover or vegetarian, you can easily customize the filling to cater to all tastes.
Crowd-Pleasing Delight: Serve these enchiladas at gatherings, and watch as everyone raves about your cooking!
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Enchiladas Rojas Ingredients
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Ingredient groups
• For the Sauce
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Guajillo or New Mexico Peppers – Create the base for the enchilada sauce; feel free to experiment with other dried chiles for a unique twist.
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Ancho Chile – Adds depth and a mild sweetness to the sauce; substitute with similar mild chiles if necessary.
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Onion (¼ large) – Provides sweetness and aroma; go for yellow or red onions for added flavor.
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Garlic Clove (1 large) – Contributes a robust savory flavor; fresh garlic enhances the dish greatly.
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Kosher Salt (1 tsp) – Enhances overall flavor; adjust according to your taste preference.
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Fresh Ground Black Pepper (½ tsp) – Adds a touch of mild heat to the sauce; a little goes a long way.
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Stock (2 cups) – Use vegetable, beef, or chicken stock for depth; water and a bouillon cube work in a pinch.
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Vegetable Oil (1 tbsp) – Essential for cooking the sauce and bringing the flavors together.
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Tomato Sauce (1 can, 8 oz) – Provides acidity and body; this is important for balancing the flavors of your enchiladas.
• For the Enchiladas
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Corn Tortillas (14) – The heart of your enchiladas, giving that traditional texture and flavor; gluten-free if you select the right brand.
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Oil for Frying – Needed to lightly fry the tortillas, making them pliable and perfect for rolling.
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Queso Fresco (2-3 cups, optional) – For filling and topping; consider substituting with shredded chicken, beef, or beans if desired.
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Shredded Lettuce – For garnishing and introducing freshness; romaine or iceberg are both excellent choices.
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Sliced Radishes – Adds a delightful crunch and color; optional but highly recommended for extra vibrancy.
How to Make Enchiladas Rojas
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Prepare the Enchilada Sauce: Start by removing seeds and stems from the Guajillo and Ancho peppers, then rinse them. In a pot, combine the chiles with the onion and garlic, then add enough water to cover. Cook on medium heat for about 20 minutes until everything is soft, then set aside to cool.
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Blend the Sauce: Once your mixture has cooled slightly, transfer the chiles, onion, and garlic into a blender. Add the stock and blend until smooth. Strain the sauce through a fine mesh sieve to remove skins and seeds, ensuring a silky texture.
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Cook the Sauce: In a large saucepan, heat the vegetable oil over medium heat. Carefully pour in the strained chile puree and the tomato sauce you prepped earlier. Season with salt and pepper, then let it simmer for about 10 minutes to deepen the flavors.
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Fry Tortillas: In a skillet, heat some oil over medium heat. Lightly fry each corn tortilla for about 4-5 seconds on each side until they become pliable. This step is crucial; don’t let them get too crispy. Drain them on paper towels afterward.
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Assemble Enchiladas: Dip each warm tortilla into the enchilada sauce, allowing it to soak up the flavor. Fill with queso fresco (or your desired filling), then roll or fold each tortilla and place it on a serving platter, seam side down.
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Garnish: Drizzle the remaining enchilada sauce over the rolled tortillas. Top with more queso fresco, shredded lettuce, and a squeeze of lime juice for that perfect finish!
Optional: Serve with a side of Arroz Primavera for a complete meal!
Exact quantities are listed in the recipe card below.
Enchiladas Rojas Variations
Feel free to explore your creativity and customize this beloved dish with these delightful twists!
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Vegetarian: Swap out meat for sautéed vegetables like zucchini, bell peppers, and mushrooms for a hearty, veggie-packed filling. It’s an excellent way to enjoy the flavors without sacrificing taste.
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Spicy Kick: Add diced jalapeños or serrano peppers to the filling for an exciting heat level that will tantalize your taste buds. Spice lovers will appreciate this fiery enhancement!
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Cheese Choices: Experiment with different cheeses such as Oaxaca or Monterey Jack for a creamy, melty alternative to queso fresco. Each cheese brings a unique flavor profile to this classic dish.
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Protein-Packed: For a protein boost, consider adding shredded chicken or beef to your filling. This option offers a satisfying heartiness that pairs beautifully with the rich sauce.
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Gluten-Free Tip: If you’re gluten-sensitive, ensure your corn tortillas are certified gluten-free to enjoy this recipe worry-free.
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Herb Infusion: Incorporate fresh herbs like cilantro or parsley into your filling for a burst of freshness that brightens every bite.
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Nutty Crunch: Top your enchiladas with toasted pumpkin seeds (pepitas) after baking for an unexpected crunch that adds texture and flavor.
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Sauce Variations: For a twist on the traditional sauce, try adding a splash of lime juice or a pinch of smoked paprika to enhance depth and richness. Each addition brings a new layer of flavor!
Make Ahead Options
These Enchiladas Rojas are perfect for busy weeknights, allowing you to prepare ahead and save valuable time! You can make the enchilada sauce up to 3 days in advance; simply refrigerate it in an airtight container. If you prefer, you can assemble the enchiladas a day ahead, just be sure to keep them covered in the fridge to prevent the tortillas from drying out. When you’re ready to serve, reheat your enchiladas in the oven at 350°F (175°C) for about 20 minutes or until they’re heated through, then top with fresh garnishes. This way, you’ll enjoy the same delicious and comforting flavors of homemade enchiladas with minimal effort!
What to Serve with Enchiladas Rojas?
Elevate your dining experience with delectable sides that complement the rich flavors of this Mexican delight.
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Arroz Primavera: This colorful vegetable rice adds a bright, fresh contrast and balances the richness of your enchiladas.
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Frijoles Charros: Traditional Mexican cowboy beans, simmered with spices and smoky flavor, create a hearty pairing that complements each bite.
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Guacamole: Creamy and rich, guacamole brings a coolness that harmonizes perfectly with the spice of the enchiladas. Serve chunky for added texture.
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Crispy Tortilla Chips: These provide a satisfying crunch that enhances the overall dining experience. Dip them in salsa for an added burst of flavor!
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Pico de Gallo: Freshly chopped tomatoes, onions, and cilantro offer a zesty kick that cuts through the richness of the sauce, enhancing each mouthful of enchiladas.
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Mexican Street Corn (Elote): Grilled corn smothered in mayo, cheese, and chili powder is a sweet and savory match that brings a festive feel to your meal.
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Chilled Horchata: This sweet, creamy rice drink cools the palate and complements the spiciness of your enchiladas, creating a refreshing balance.
How to Store and Freeze Enchiladas Rojas
- Fridge: Store assembled Enchiladas Rojas in an airtight container for up to 3 days. Cover them with extra sauce to maintain moisture and flavor.
- Freezer: You can freeze unbaked enchiladas for up to 3 months. Wrap them tightly in plastic wrap and aluminum foil, or store in a freezer-safe container to prevent freezer burn.
- Reheating: To reheat, thaw in the fridge overnight, then bake at 350°F (175°C) until heated through (about 20-25 minutes). Add more sauce before reheating for extra juiciness.
- Make-Ahead: Prepare the enchilada sauce and fillings in advance; store in the fridge for up to 3 days. Assemble whenever you’re ready for a quick, satisfying meal of Enchiladas Rojas.
Expert Tips for Enchiladas Rojas
- Tortilla Timing: Ensure your tortillas are warmed and pliable before frying; over-frying can result in crispy edges that make rolling difficult.
- Sauce Consistency: If your sauce turns out too thick after blending, simply add a little reserved chile water to achieve the desired smoothness.
- Make-Ahead Magic: You can prepare the enchilada sauce a day prior; simply store it in the fridge and reheat right before assembling your enchiladas Rojas.
- Customize Fillings: Get creative with your fillings! Queso fresco is traditional, but shredded chicken, beef, or sautéed veggies offer delightful twists.
- Garnish with Flair: Don’t skip on the garnishes! Fresh lettuce and sliced radishes not only add crunch but also make your dish more visually appealing.
Enchiladas Rojas Recipe FAQs
How do I choose the right peppers for the sauce?
Absolutely! For authentic Enchiladas Rojas, I recommend using Guajillo and Ancho chiles. They provide the essential depth and sweetness you’re looking for. Look for chiles that are firm and have a deep color without any dark spots. If you can’t find them, consider substituting with other mild dried chiles, but do remember they might alter the flavor slightly.
How should I store leftover enchiladas?
Very simply! Store your assembled Enchiladas Rojas in an airtight container in the fridge for up to 3 days. Just make sure to cover them with some additional sauce to keep them moist and flavorful. If they are unbaked, you can store them for a longer-term solution in the freezer.
Can I freeze Enchiladas Rojas?
Yes, indeed! To freeze your Enchiladas Rojas, assemble them without baking and wrap them tightly in plastic wrap, followed by aluminum foil, or place them in a freezer-safe container. They can last up to 3 months this way. When you’re ready to enjoy, transfer them to the fridge overnight to thaw, then follow the baking instructions to heat them through.
What should I do if my enchilada sauce is too thick?
No worries, this can happen! If your sauce turns out thicker than you prefer, simply add a little reserved chile soaking water until you reach the desired consistency. Blend it again if needed, and you’ll have a smooth, luscious sauce ready for your enchiladas!
Are these enchiladas gluten-free?
Yes, if you use corn tortillas, Enchiladas Rojas is a fantastic gluten-free option, perfect for anyone avoiding gluten in their diet. Just double-check the label on your tortillas to ensure they’re made without wheat.
Can pets eat any ingredients in this recipe?
While many ingredients are safe, it’s best to keep your pets away from these enchiladas. Ingredients like onion and garlic can be harmful to dogs and cats. Always consult your vet if unsure about any specific ingredient before sharing food with your furry friends.
Homemade Enchiladas Rojas: Dive into Authentic Flavor
Ingredients
Equipment
Method
- Prepare the Enchilada Sauce: Start by removing seeds and stems from the Guajillo and Ancho peppers, then rinse them. In a pot, combine the chiles with the onion and garlic, then add enough water to cover. Cook on medium heat for about 20 minutes until everything is soft, then set aside to cool.
- Blend the Sauce: Once your mixture has cooled slightly, transfer the chiles, onion, and garlic into a blender. Add the stock and blend until smooth. Strain the sauce through a fine mesh sieve to remove skins and seeds.
- Cook the Sauce: In a large saucepan, heat the vegetable oil over medium heat. Pour in the strained chile puree and the tomato sauce. Season with salt and pepper, then let it simmer for about 10 minutes.
- Fry Tortillas: In a skillet, heat some oil over medium heat. Lightly fry each corn tortilla for about 4-5 seconds on each side until they become pliable. Drain them on paper towels.
- Assemble Enchiladas: Dip each warm tortilla into the enchilada sauce, fill with queso fresco, then roll or fold each tortilla and place on a serving platter, seam side down.
- Garnish: Drizzle the remaining enchilada sauce over the rolled tortillas. Top with more queso fresco, shredded lettuce, and a squeeze of lime juice.