Red Enchiladas (Enchiladas Rojas)

Red Enchiladas, or Enchiladas Rojas, are a beloved dish in Mexican cuisine known for their rich, spicy flavors and comforting appeal. This recipe features a homemade red sauce made from a blend of dried chiles, garlic, onion, and aromatic spices like cumin and Mexican oregano. The sauce is simmered to perfection, enhancing its depth and smoky notes.

Traditionally, corn tortillas are lightly fried, dipped in the vibrant red sauce, then filled with a savory mixture of queso fresco, diced onions, and shredded chicken. Topped with more cheese, Mexican crema, and fresh lettuce, these enchiladas are a delicious balance of heat and creaminess, perfect for a satisfying meal any time.

Red Enchiladas (Enchiladas Rojas)

Ingredients:

Red Sauce

-7 Chile Guajillo

-2 Chile Ancho

-3 Chile De Arbol (I love my enchiladas spicy)

-1/4 of a onion

-2 garlic cloves

-1 Roma Tomato

-1/4 tsp of mexican oregano

-1/4 tsp cumin

-1/4 tsp knorr chicken bouillon (optional)

-Salt to taste

Instructions:

Boil all your Chile’s, onion, Roma tomato & garlic cloves for about 10 minutes.

Once everything is done, put everything in the blender; cumin, oregano, salt to taste, chicken bouillon (optional) and use the same boiled water (eyeball it).

Add 2tbsp of lard to a pot.

Once lard is melted, strain your red sauce in pan.

Let it simmer for a couple of minutes.

I fried my tortillas first then dipped them in my sauce.

I filled it with queso fresco, diced onions and shredded chicken.

Top it with more queso fresco, mexican crema, shredded lettuce etc.

Enjoy!

Notes:

Red Sauce Preparation: The heart of this dish is the vibrant red sauce made from dried chiles (Guajillo, Ancho, and Arbol), onion, garlic, Roma tomato, and spices like Mexican oregano, cumin, and optional chicken bouillon. Boiling the ingredients softens them and enhances their flavors before blending.

Blending the Sauce: After boiling, blend all the ingredients together, including the spices and seasonings. Use some of the boiled water to adjust the consistency of the sauce, ensuring it’s smooth and well-mixed.

Cooking the Sauce: Strain the blended mixture to remove any solids, then heat lard in a pot and add the strained sauce. Let it simmer to meld the flavors and thicken slightly, intensifying its taste.

Preparing the Enchiladas: Fry the corn tortillas briefly until they are soft and pliable, then dip each tortilla into the red sauce. This step coats them with the flavorful sauce, adding color and taste.

Filling Options: Common fillings include queso fresco (fresh cheese), diced onions, and shredded chicken. These ingredients provide a contrast of textures and flavors within the enchiladas.

Assembly and Topping: Roll up the tortillas with the filling inside and place them seam-side down in a baking dish. Top with more queso fresco and any additional toppings like Mexican crema (cream), shredded lettuce, or sliced radishes for freshness and crunch.

Serving: Bake the assembled enchiladas until heated through and the cheese on top is melted and bubbly. Serve hot, garnished with fresh cilantro if desired.

Customization: Adjust the spiciness by varying the amount of Chile de Arbol or adding more or less salt to suit your taste. The optional chicken bouillon adds depth to the sauce but can be omitted for a vegetarian version.

Accompaniments: Serve these enchiladas with traditional sides like Mexican rice, refried beans, or a simple salad to complement the flavors and round out the meal.

Enjoyment: Red Enchiladas (Enchiladas Rojas) are a classic comfort food, rich in flavor and history, making them a satisfying dish to enjoy with family and friends, showcasing the vibrant culinary heritage of Mexican cuisine.

Nutrition Information:

Frequently Asked Questions:

Can I adjust the spice level of the red sauce in the enchiladas?

Absolutely! You can control the spice level by adjusting the number of Chile De Arbol or omitting them if you prefer a milder flavor.

What’s the purpose of using lard in the red sauce?

Lard adds richness and depth of flavor to the sauce.

It’s a traditional ingredient that enhances the overall taste of the enchiladas.

Can I make the red sauce ahead of time?

Yes, you can prepare the red sauce in advance and store it in the refrigerator.

This can save time when assembling the enchiladas later.

Is it necessary to fry the tortillas before dipping them in the sauce?

Frying the tortillas before dipping enhances their flavor and texture.

It also helps them hold up better to the sauce without becoming too soggy.

What are some common fillings for red enchiladas?

Popular fillings include shredded chicken, cheese (such as queso fresco), diced onions, and sometimes beans.

Can I use a different type of chilies for the red sauce?

While the listed chilies contribute to the traditional flavor, you can experiment with other varieties based on your preference or what’s available.

How long should I let the red sauce simmer?

Simmering the red sauce for a couple of minutes allows the flavors to meld.

Adjust the simmering time based on your desired consistency and taste.

Can I make the red sauce vegetarian?

Absolutely! You can omit the chicken bouillon and use vegetable broth instead of chicken broth for a delicious vegetarian option.

What are some creative toppings for red enchiladas?

Consider topping your enchiladas with Mexican crema, extra queso fresco, shredded lettuce, diced tomatoes, or avocado slices.

Can I freeze red enchiladas for later use?

Yes, you can freeze red enchiladas.

Make sure they are well-wrapped to prevent freezer burn.

Reheat in the oven or microwave when ready to eat.