Red Chile Enchiladas Recipe
These Red Chile Enchiladas Recipe are a rich, smoky, and flavorful dish made with homemade red chile sauce slow-simmered to perfection.
The depth of flavor comes from toasting dried chile pods, blending them with aromatics, and cooking the sauce low and slow in a cast-iron skillet.
Whether filled with cheese or meat, these enchiladas are a true taste of tradition, bringing bold and comforting flavors to your table.
Why You’ll Love This Recipe:
People will love this Authentic Red Chile Enchiladas because of their deep, smoky, and rich flavor that comes from toasting and slow-cooking the red chile sauce.
The homemade sauce is bold yet smooth, with just the right balance of heat and earthiness.
Whether enjoyed with just cheese or filled with tender meat, these enchiladas are comforting, satisfying, and packed with authentic Southwestern taste.
Plus, cooking the sauce in a cast-iron skillet enhances the depth of flavor, making every bite unforgettable!
Key Ingredients:
Dried Red Chile Pods – Toasted for a deep, smoky flavor and blended into a rich sauce.
Onion & Garlic – Adds aromatic depth and enhances the sauce’s savoriness.
Salt – Essential for balancing and bringing out the bold chile flavors.
Hot Water (from soaking chiles) – Used to blend the sauce, adding richness.
Corn Tortillas – The perfect base for soaking up the flavorful red chile sauce.
Cheese or Meat (optional) – Can be added for extra heartiness and texture.
Cast-Iron Cooking – Slow-cooked for hours to develop an authentic, deep flavor.
Authentic Red Chile Enchiladas
Ingredients:
8 dried red chile pods (such as New Mexico or Guajillo)
2 cups hot water (for soaking)
1/2 small white onion, chopped
3 cloves garlic, minced
1 teaspoon salt, or to taste
1 tablespoon vegetable oil
8-10 corn tortillas
2 cups shredded cheese (Queso Fresco, Monterey Jack, or Cheddar)
1/2 cup finely diced white onion (optional, for topping)
Chopped fresh cilantro, for garnish
Crumbled queso fresco or cotija, for serving
Instructions:
Prepare the Red Chile Sauce
Lightly toast the dried red chile pods in a cast-iron skillet over medium heat for about 30 seconds per side until fragrant.
Remove stems and seeds, then soak the chiles in very hot water for 15-20 minutes until softened.
Blend the softened chiles with onion, garlic, salt, and about 1 cup of the soaking water until smooth.
Heat oil in a cast-iron skillet over low heat, pour in the sauce, and simmer for 2-3 hours, stirring occasionally.
Prepare the Tortillas
Lightly fry each tortilla in a small amount of oil for 5-10 seconds per side to prevent tearing. Drain on paper towels.
Assemble the Enchiladas
Dip each tortilla into the red chile sauce, ensuring both sides are coated.
Fill with a handful of shredded cheese and roll tightly.
Place the enchiladas in a baking dish, seam side down.
Bake & Serve
If desired, sprinkle extra cheese on top. Bake at 375°F (190°C) for 10 minutes until warm and slightly melted.
Garnish with chopped onion, fresh cilantro, and crumbled queso fresco.
Notes:
Toasting the Chile Pods: Lightly toasting the dried chile pods on a cast iron pan enhances their smoky depth, adding complexity to the sauce.
Soaking for Better Texture: Soaking the toasted chiles in very hot water for about 20 minutes helps soften them for easy blending.
Use the Soaking Water: Blending the chiles with some of the soaking water enhances the sauce with extra depth and keeps it authentic.
Slow Cooking for Maximum Flavor: Simmering the sauce on low heat for about 3 hours in a cast iron pan allows the flavors to develop fully.
Customizable Additions: You can enjoy these enchiladas with just the sauce or add meat, cheese, or beans for extra richness.
Corn Tortillas Work Best: Their texture holds up well against the bold red chile sauce, making them ideal for layering or rolling.
Nutrition Information:
Calories: ~180 kcal | Protein: ~4g | Carbohydrates: ~30g | Fiber: ~6g | Sugar: ~3g | Fat: ~5g | Saturated Fat: ~1g | Sodium: ~400mg
Frequently Asked Questions:
Can I use store-bought red chile sauce instead of making my own?
Yes, but homemade red chile sauce has a richer, more authentic flavor.
If using store-bought, look for one with minimal additives and simmer it to enhance the taste.
What type of chile pods should I use for the sauce?
Guajillo, New Mexico, or Anaheim chile pods work best for a balanced heat and deep flavor.
If you like spicier enchiladas, you can mix in some chile de árbol.
Can I add meat or cheese to these enchiladas?
Absolutely! Traditional options include shredded beef, pork, or chicken.
Cheese, such as queso fresco or Monterey Jack, can be added inside or sprinkled on top before serving.
How can I make the sauce less bitter?
Toasting the chile pods lightly on a cast iron pan enhances their flavor but be careful not to burn them, as that can cause bitterness.
Soaking and blending them well with onion and garlic also helps balance the taste.
Can I make the sauce ahead of time?
Yes! The red chile sauce can be made up to 5 days in advance and stored in the refrigerator.
You can also freeze it for up to 3 months for easy meal prep.
Just reheat on low before using.
How do I keep my enchiladas from getting soggy?
Lightly fry the corn tortillas in a small amount of oil before assembling.
This helps create a barrier that prevents them from absorbing too much sauce and falling apart.
What’s the best way to blend the red chile sauce for a smooth texture?
Use a high-powered blender and strain the sauce through a fine mesh sieve to remove any remaining chile skin or seeds.
This ensures a silky-smooth consistency.
Can I bake these enchiladas instead of cooking them on the stovetop?
Yes! Assemble the enchiladas in a baking dish, pour the red chile sauce over them, and bake at 375°F (190°C) for about 20 minutes until heated through.
How do I adjust the spice level of the red chile sauce?
To make it milder, remove the seeds from the chile pods before soaking and blending.
To increase the heat, mix in spicier chiles like chile de árbol or add a dash of cayenne pepper.
What are the best toppings for red chile enchiladas?
Traditional toppings include queso fresco, chopped onions, shredded lettuce, Mexican crema, and fresh cilantro.
You can also add sliced avocado or a fried egg for extra richness.