Homemade Enchiladas Rojas
Homemade Enchiladas Rojas are the kind of dish that rewards patience and care, turning simple pantry ingredients into something deeply comforting and bold.
Built around a rich, brick-red chili sauce and a hearty chicken-and-vegetable filling, these enchiladas deliver layers of smoky heat, gentle sweetness, and savory depth.
It’s a hands-on, soul-warming recipe that feels rustic and generous—messy in the best way, and absolutely worth it for the flavor payoff.
Why People Will Love This Homemade Enchiladas Rojas Recipe:
Rich, homemade red chile sauce – The sauce is built from scratch, developing deep color and layered flavor that canned sauces simply can’t replicate.
Bold yet balanced flavor profile – Smoky chili powder, cumin, tomato, and a touch of brown sugar create warmth without overwhelming heat.
Hearty, satisfying filling – Tender chicken combined with peppers, onions, corn, and chiles delivers substance, texture, and comfort in every bite.
Authentic, rustic cooking experience – From frying tortillas to dipping and rolling, the hands-on process feels traditional and rewarding.
Perfect harmony of textures – Soft corn tortillas, saucy filling, and melted cheese come together into a cohesive, comforting dish.
Customizable to taste – Easy to adjust spice level, cheese choice, or vegetable mix to suit different preferences.
Great for family dinners or gatherings – A large pan of enchiladas feels generous, inviting, and perfect for sharing.
Leftovers taste even better – The flavors deepen overnight, making reheated enchiladas incredibly satisfying.
Comfort food with personality – Cozy and familiar, yet bold and expressive, this dish stands out from everyday casseroles.
Worth the mess – The slightly messy assembly is part of the charm, and the payoff is a deeply flavorful, homemade meal that feels truly special.
Key Ingredients:
Chili powder – The backbone of the enchilada sauce, delivering deep red color, smoky warmth, and a slow-building heat that defines enchiladas rojas.
Flour and oil (for the roux) – These create a rich, velvety base for the sauce, giving it body and a clingy texture that coats tortillas beautifully.
Roasted tomatoes and tomato paste – Together they add depth, subtle sweetness, and umami, rounding out the chile’s intensity.
Chicken breast – Lean yet tender, it absorbs spices and sauce well, forming a hearty, satisfying filling.
Cubanelle peppers – Mild and slightly sweet, they add softness and balance without overpowering heat.
Green chiles and chipotle in adobo – Green chiles bring brightness, while chipotle adds smoky heat and complexity in small, controlled amounts.
Corn kernels – Sweet pops of corn provide contrast to the savory filling and enhance texture.
Onion and garlic – Aromatic essentials that quietly build depth in both the sauce and the filling.
Corn tortillas – Earthy and authentic, they soften in the sauce and become the structural heart of the dish.
Shredded cheese – Melted on top, it adds richness and ties the bold flavors together into a comforting finish.
Expert Tips:
Toast the chili powder properly – Cooking the chili powder in oil and flour until it darkens slightly blooms its oils and removes any raw, dusty taste. Stir constantly to avoid scorching.
Watch the roux color carefully – Aim for a deep brick-red paste, not brown. Overcooking can make the sauce bitter.
Blend the sauce while hot, but safely – Warm sauce blends smoother, but vent the blender lid and cover with a towel to avoid pressure buildup.
Let the sauce cool slightly before dipping tortillas – Hot sauce can make tortillas tear more easily during assembly.
Season in stages – Taste the sauce before blending and again after; chili powders vary greatly in salt and heat.
Cook the chicken just until done – Overcooked chicken becomes stringy. Let it rest before shredding so it stays moist.
Reduce the filling until cohesive – The filling should be moist but not watery; excess liquid leads to soggy enchiladas.
Soften tortillas before filling – Light warming makes them flexible and prevents cracking when rolled.
Don’t overfill – A modest amount of filling rolls more cleanly and bakes evenly.
Rest after baking – Let enchiladas sit for 5–10 minutes so the sauce sets slightly and slices hold together.
Homemade Enchiladas Rojas
Ingredients:
For the Enchilada Sauce
1 tbsp Vegetable or Canola Oil
2 tbsp Flour
1/4 cup Chili Powder
1/2 White Onion diced
1 clove Garlic minced
1 tbsp Tomato Paste
1 can Roasted Tomatoes
1 1/2 cups Water
1/4 tsp Cumin
1 tbsp Brown Sugar
Salt and Pepper to taste
For Enchiladas
12 Authentic Corn Tortillas
Vegetable or Canola Oil
1 lb Chicken Breast boneless, skinless
2 tsp Cumin
2 tsp Chili Powder
1 Onion sliced thin
2 Cubanelle Peppers sliced
1 Ear of Corn kernels removed from cob or 1 cup frozen corn
2 cloves Garlic minced
1 can Whole Green Chiles seeded and sliced
1 Chipotle Pepper in Adobo Sauce diced up; do not use the whole can as it will be too spicy
1 can Tomatoes diced
Shredded Cheese of Your Choice I like cheddar
Directions :
Make your enchilada sauce!
Pour your vegetable or canola oil into a medium pot over medium high heat. Add your flour and your chili powder and cook until a dark paste forms (about 3 minutes).
Once the paste is cooked through, add your diced onions and sauté until they start to soften. Once they begin to soften, add your minced garlic and tomato paste. Cook out another minute.
Add your water, roasted tomatoes, brown sugar and cumin. Cook for another couple of minutes and then transfer to a blender. Blend the sauce on high until it is fully combined. Place sauce into a large bowl and let cool while you make your enchilada filling!
Make your filling!
Preheat oven to 350 degrees.
Coat your boneless skinless chicken breast in the cumin and and chili powder. Add oil to your pan and cook chicken on medium high heat (about 7 minutes on both sides) until fully cooked through.
Take chicken out of pan and let cool.
Add your sliced onions to the chicken drippings. Cook on medium high until they begin to soften.
Once they do add your cubanelle peppers and cook together for about 5 minutes. After the pepper and onions are soft and beginning to brown, add your corn, minced garlic, green chiles and chipotle pepper. Cook another minute. Then add your canned tomatoes.
Shred your cooled chicken and then add it back into the pan with the vegetables. Let cook and reduce for a few minutes until a solid filling is formed. If it’s too loose, add some flour.
Assemble your enchiladas!
Soften your tortillas a bit. Microwave them each for about 20 seconds or stick them in the oven for a few (make sure they are wrapped in tinfoil if going in the oven).
Ladle a large spoonful of your homemade enchilada sauce at the bottom of a 13×9 pan. Dip each tortilla in enchilada sauce to lightly coat. Spoon some chicken mixture in each tortilla and add some cheese if you’d like.
Roll the tortilla up as best as possible and place the enchiladas in pan with seam side down. When finished loading the pan, top with remaining enchilada sauce and cheese.
Bake for about 15 minutes until cheese has melted.
Side note, that last step is REALLY messy (and no one tells you that). You’re going to get enchilada sauce all over your hand while you’re stuffing and rolling. No worries! Just rinse your hand in between each one and you’ll be fine. A little mess never killed anyone.
Enjoy !!
Important Notes When Making Homemade Enchiladas Rojas:
The sauce is the star – Enchiladas rojas depend on a well-built red sauce. Take time with the roux and chile powder; rushing this step flattens the entire dish.
Chili powder quality matters – Different chili powders vary widely in heat, color, and bitterness. Taste yours first and adjust brown sugar and salt accordingly.
Roux color affects flavor – The paste should be deeply red and fragrant, not brown. Too dark introduces bitterness; too light tastes raw.
Blending smooths but also intensifies – Blending unifies flavors and thickens the sauce slightly. Always taste again after blending, as heat and aeration can change seasoning balance.
Tortillas are fragile when sauced – Corn tortillas soften quickly once dipped. Handle gently and assemble efficiently to prevent tearing.
Loose filling causes soggy enchiladas – The filling should be cohesive and lightly reduced before rolling. Excess moisture leads to structural collapse during baking.
Chipotle is powerful – Even one chipotle pepper adds significant smokiness and heat. More is rarely better in this recipe.
Cheese is optional inside, essential on top – Cheese inside adds richness, but the top layer is what brings cohesion and visual appeal.
Mess is part of the process – Dipping, filling, and rolling enchiladas is inherently messy. Embrace it—this is rustic cooking, not precision plating.
Resting improves structure – Letting the baked enchiladas rest allows the sauce to settle and the tortillas to firm slightly, making serving cleaner.
Flavors deepen overnight – Like many chile-based dishes, enchiladas rojas taste even better the next day after the sauce fully permeates the tortillas.
This is a generous, bold dish – It’s meant to be hearty, saucy, and unapologetically flavorful—not delicate or restrained.
How to Enjoy Homemade Enchiladas Rojas After Cooking
Let the enchiladas rest before serving
Allow the pan to sit for 5–10 minutes after baking. This helps the sauce thicken slightly and lets the tortillas absorb flavor without falling apart.
Serve warm, not scorching hot
Enchiladas rojas taste best when warm enough to be comforting but cool enough to appreciate the layered chile flavors.
Add extra sauce at the table
Spoon a bit of warmed enchilada sauce over each serving to refresh the tortillas and intensify the red chile character.
Balance with fresh elements
A sprinkle of chopped cilantro, diced white onion, or a light drizzle of sour cream adds brightness and contrast to the rich sauce.
Pair with simple, classic sides
Serve alongside Mexican rice, refried beans, or a crisp cabbage salad to round out the meal without stealing focus.
Enjoy the texture contrast
Notice how the softened corn tortillas, hearty filling, and melted cheese work together—this contrast is part of what makes enchiladas so satisfying.
Eat slowly and generously
This dish is meant to be savored. Take time to enjoy the warmth, richness, and slow-built flavor in each bite.
Embrace the sauciness
Enchiladas rojas are meant to be messy and comforting. Extra sauce on the plate is a feature, not a flaw.
Reheat gently for leftovers
Warm leftovers covered in the oven or microwave with a splash of water or sauce to maintain moisture.
Enjoy as shared comfort food
Enchiladas are best enjoyed family-style, straight from the pan, encouraging seconds, conversation, and connection.
Nutrition Information:
Approximate values per serving, assuming the recipe yields about 6 enchiladas and includes chicken, tortillas, sauce, and cheese.
Calories: 520–580 kcal | Total Fat: 26–30 g | Saturated Fat: 11–13 g | Monounsaturated Fat: 10–12 g | Polyunsaturated Fat: 3–4 g | Cholesterol: 85–100 mg | Sodium: 900–1,100 mg (depending on chili powder, cheese, and added salt) | Total Carbohydrates: 38–44 g | Dietary Fiber: 5–7 g | Sugars: 6–8 g | Protein: 28–32 g
Frequently Asked Questions:
Can I use flour tortillas instead of corn tortillas?
While corn tortillas are traditionally used for enchiladas, you can use flour tortillas if you prefer.
Keep in mind that the texture and flavor will be different, but it’s a matter of personal preference.
Flour tortillas are generally more pliable, so you may need to adjust the cooking time accordingly.
Can I substitute the chicken with another protein or make it vegetarian?
Absolutely! If you prefer a different protein, you can substitute the chicken with cooked and shredded beef, pork, or even tofu.
For a vegetarian version, you can replace the chicken with cooked vegetables like sautéed bell peppers, mushrooms, zucchini, or spinach.
Can I adjust the spiciness of the recipe?
Yes, you can adjust the spiciness according to your preference. If you prefer milder enchiladas, you can reduce the amount of chili powder, omit the chipotle pepper, or use mild green chiles.
On the other hand, if you like it spicier, you can add more chili powder or use additional chipotle peppers in adobo sauce.
Adjust the heat level based on your personal taste.
Can I make the enchilada sauce in advance?
Yes, you can make the enchilada sauce in advance. Once prepared, let it cool and store it in an airtight container in the refrigerator for up to 3-4 days.
When you’re ready to use it, gently reheat it on the stovetop before assembling the enchiladas.
Can I make vegetarian enchiladas by omitting the chicken?
Absolutely! If you prefer vegetarian enchiladas, you can omit the chicken and increase the amount of vegetables in the filling.
Consider adding additional vegetables like diced bell peppers, zucchini, or spinach to make a flavorful and hearty vegetarian filling.
Can I use store-bought enchilada sauce instead of making it from scratch?
Yes, if you prefer convenience or don’t have the time to make the enchilada sauce from scratch, you can use store-bought enchilada sauce as a substitute.
Just make sure to choose a sauce that aligns with your flavor preferences and heat level.
Can I make the enchiladas ahead of time and refrigerate them?
Yes, you can prepare the enchiladas in advance and refrigerate them before baking.
Assemble the enchiladas as directed but instead of baking them, cover the dish with foil or plastic wrap and store it in the refrigerator for up to 24 hours.
When you’re ready to bake, remove the covering and bake as instructed, adding a few extra minutes if needed.
Can I freeze the enchiladas for later?
Yes, you can freeze the enchiladas for later. It’s best to assemble the enchiladas without baking them, wrap them tightly in plastic wrap or foil, and place them in an airtight container or freezer bag.
They can be frozen for up to 2-3 months.
When you’re ready to enjoy them, thaw them in the refrigerator overnight, then bake as directed in the recipe.