Enchiladas Rojas (Red Enchiladas) are a staple of Mexican cuisine, known for their rich, flavorful red sauce made from dried chiles, garlic, and spices. These enchiladas are usually filled with shredded chicken, beef, cheese, or potatoes, and topped with a flavorful sauce. The dish is often served with toppings like lettuce, cheese, sour cream, and avocado. Here’s a classic recipe to make Homemade Enchiladas Rojas from scratch:
Ingredients:
For the Red Enchilada Sauce:
- 4 dried guajillo chiles (for a mild, slightly sweet flavor)
- 2 dried ancho chiles (for a rich, deep flavor)
- 2 dried pasilla chiles (optional, for additional depth)
- 2 cloves garlic, peeled
- 1/2 small onion, quartered
- 2 tomatoes (or 1/2 cup of tomato paste)
- 2 cups chicken broth (or vegetable broth)
- 1/2 teaspoon cumin
- 1/4 teaspoon dried oregano
- Salt, to taste
- 1 tablespoon vegetable oil (for sautéing)
For the Enchiladas:
- 12 corn tortillas (preferably day-old, to prevent breakage)
- 2 cups cooked chicken, shredded (or beef, cheese, or beans for a vegetarian option)
- 1 cup shredded cheese (cheddar, Monterrey Jack, or Mexican blend)
- 1/2 cup onion, finely chopped
- 1/4 cup fresh cilantro, chopped (optional)
- 1 cup sour cream (optional, for serving)
- 1-2 tablespoons vegetable oil (for frying)
Instructions:
1. Prepare the Enchilada Sauce:
- Remove the stems and seeds from the dried chiles (guajillo, ancho, and pasilla).
- In a dry skillet over medium heat, toast the chiles for 30 seconds to 1 minute until they become fragrant (be careful not to burn them).
- Add the chiles to a bowl and cover them with hot water. Let them soak for about 10-15 minutes to soften.
- In the same skillet, heat 1 tablespoon of vegetable oil over medium heat and sauté the garlic and onion for 2-3 minutes until softened and golden.
- If using fresh tomatoes, roast them in the skillet or add them to the boiling water with the chiles until softened (about 5 minutes). If using tomato paste, add it directly to the blender.
- Once the chiles have softened, drain them and add them to a blender along with the sautéed garlic, onion, tomatoes (or tomato paste), cumin, oregano, and chicken broth.
- Blend until smooth. Taste and season with salt as needed.
- Pour the sauce back into the skillet and simmer for about 10 minutes, stirring occasionally, to let the flavors meld together. Add a little more broth if the sauce gets too thick.
2. Fry the Tortillas:
- Heat 1-2 tablespoons of vegetable oil in a large skillet over medium heat.
- Quickly fry the corn tortillas in the hot oil for 10-15 seconds per side until lightly crispy but still pliable (do not let them become too crispy, as they need to roll easily).
- Drain the fried tortillas on a paper towel to remove excess oil. You can also briefly dip the tortillas in the warm enchilada sauce before frying to add extra flavor.
3. Assemble the Enchiladas:
- Preheat the oven to 375°F (190°C).
- Spread a thin layer of the red enchilada sauce on the bottom of a baking dish to prevent sticking.
- Fill each tortilla with a portion of the shredded chicken (or your choice of filling). You can also add a little chopped onion and some cheese to the filling.
- Roll up each tortilla tightly and place it seam-side down in the baking dish.
- Pour the remaining enchilada sauce over the top of the rolled tortillas, covering them completely.
- Sprinkle shredded cheese over the top of the enchiladas.
4. Bake the Enchiladas:
- Place the baking dish in the oven and bake for 20-25 minutes, or until the cheese is melted and bubbly.
- If you prefer a crispy top, broil the enchiladas for 2-3 minutes at the end of the baking time.
5. Serve:
- Garnish the enchiladas with freshly chopped cilantro, diced onions, sour cream, and avocado if desired.
- Serve with rice, beans, or a fresh salad on the side.
Tips:
- Make-Ahead: You can prepare the enchilada sauce and the filling ahead of time. The enchiladas can be assembled and stored in the fridge for up to a day before baking.
- Vegetarian Option: You can substitute the meat with sautéed vegetables like zucchini, mushrooms, or spinach, or use refried beans as the filling.
- Frying the Tortillas: If you prefer to avoid frying, you can briefly warm the tortillas in the oven or microwave before rolling them with the filling. This will help prevent them from cracking.
- Extra Flavor: For added flavor, you can drizzle a little extra sauce on top before serving or garnish with crumbled queso fresco.
Enchiladas Rojas are a satisfying and flavorful meal that showcases the bold, rich taste of the red chile sauce. The combination of tender tortillas, seasoned fillings, and the savory sauce is perfect for family gatherings, special occasions, or just a cozy weeknight dinner! Enjoy!