Homemade Enchiladas Rojas

Introducing Homemade Enchiladas Rojas! If you’re craving a taste of authentic Mexican cuisine right in your own kitchen, this recipe is sure to impress. From the rich, flavorful enchilada sauce to the hearty chicken filling, every bite is a burst of deliciousness. Whether you’re cooking for a family dinner or hosting a festive gathering, these enchiladas are guaranteed to be a hit.

Plus, with step-by-step instructions, even beginner cooks can master this traditional dish. So roll up your sleeves, gather your ingredients, and get ready to indulge in the irresistible flavors of Homemade Enchiladas Rojas!

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.

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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 !!

Notes:

Enchilada Sauce: The homemade enchilada sauce forms the flavorful base of this dish. Made with a blend of spices, onions, garlic, tomato paste, roasted tomatoes, and a touch of brown sugar, it’s rich, savory, and slightly tangy.

Chicken Filling: The chicken filling is hearty and satisfying, featuring tender boneless, skinless chicken breasts seasoned with cumin and chili powder. Mixed with a medley of vegetables including onions, cubanelle peppers, corn, garlic, green chiles, and chipotle pepper, it’s a delightful combination of flavors and textures.

Assembly: Assembling the enchiladas is a fun and messy process. Soften the corn tortillas, then dip each one in the homemade enchilada sauce to coat lightly. Spoon the chicken mixture onto each tortilla, add cheese if desired, and roll them up tightly before placing them seam side down in a baking dish.

Baking: Once assembled, the enchiladas are topped with the remaining enchilada sauce and cheese before being baked until the cheese is melted and bubbly, creating a golden crust on top.

Serving: These enchiladas are best served hot, straight from the oven. Serve them with your favorite sides such as Mexican rice, refried beans, or a fresh salad, and don’t forget to garnish with chopped cilantro and a dollop of sour cream for a finishing touch.

Variations: Feel free to customize this recipe to suit your taste preferences. You can adjust the spice level by adding more or less chipotle pepper, or swap out ingredients like the vegetables or cheese to create your own unique twist on classic enchiladas.

Storage: Leftover enchiladas can be stored in the refrigerator for up to 3 days. Simply cover the baking dish with foil or transfer individual servings to airtight containers. Reheat in the oven or microwave until warmed through before serving.

Make-Ahead: You can prepare components of this dish ahead of time to streamline the cooking process. The enchilada sauce can be made in advance and stored in the refrigerator until ready to use. You can also cook the chicken filling ahead of time and assemble the enchiladas just before baking.

Recipe Tip: Embrace the messiness of assembling the enchiladas. While it may be a bit messy, it’s all part of the fun! Rinse your hands between rolling each enchilada to keep things tidy, and remember that a little mess never hurt anyone.

Enjoyment: Whether you’re cooking for a weeknight dinner or hosting a casual gathering with friends, these homemade enchiladas are sure to be a crowd-pleaser. With their bold flavors and comforting appeal, they’re perfect for any occasion. So dig in and enjoy every delicious bite!

Nutrition Information:

YIELD: 12 enchiladas | SERVING SIZE: 1 enchilada

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.