🇲🇽 Homemade Enchiladas Rojas (Red Chile Enchiladas)
Serves: 4–6
Prep Time: 25 minutes
Cook Time: 25 minutes
🌶️ Ingredients for Red Sauce (Salsa Roja)
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5–6 dried guajillo chiles
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2 dried ancho chiles (for depth and color)
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2 cloves garlic
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¼ onion
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1 ½ cups hot water or broth
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½ tsp ground cumin
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½ tsp dried oregano
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Salt, to taste
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1–2 tbsp vegetable oil (for frying sauce)
🌮 Ingredients for Enchiladas
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12 corn tortillas
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2 cups shredded cooked chicken, beef, or cheese
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1 cup shredded cheese (Oaxaca, Monterey Jack, or mozzarella)
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½ cup diced onion (optional)
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Oil, for softening tortillas
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Optional toppings: crema, chopped cilantro, avocado, or queso fresco
🥣 Instructions
1. Make the Red Chile Sauce
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Remove stems and seeds from chiles.
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Toast chiles lightly on a hot pan for ~30 seconds per side until fragrant (don’t burn).
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Place in a bowl, pour hot water over them, and soak for 15 minutes.
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Blend softened chiles with garlic, onion, cumin, oregano, and about 1½ cups of soaking liquid or broth until smooth.
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Strain the sauce through a fine sieve for smooth texture.
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Heat oil in a skillet, pour in the sauce, and simmer for 10 minutes. Season with salt.
2. Prepare the Tortillas
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Heat 2 tbsp oil in a pan.
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Quickly fry each tortilla (about 5–10 seconds per side) until soft and pliable.
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Drain on paper towels to remove excess oil.
3. Assemble the Enchiladas
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Dip each tortilla into the red sauce to coat both sides.
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Place on a plate, fill with chicken (or desired filling), and roll up.
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Arrange enchiladas seam-side down in a baking dish.
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Pour extra red sauce over the top and sprinkle with cheese.
4. Bake & Serve
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Bake at 350°F (175°C) for 10–15 minutes, until cheese is melted and bubbly.
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Serve hot with crema, cilantro, onion, and avocado slices.
✨ Tips
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If you like it spicy 🌶️, add 1–2 arbol chiles to the sauce.
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For a richer flavor, use chicken broth instead of water when blending.
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You can skip baking and serve them straight from the pan for a more authentic Mexican style.
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