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Smoky, saucy, and packed with flavor— these Enchiladas Rojas (Mexican red enchiladas) are the real deal! Made with a bold, authentic enchilada sauce, just like in Mexico. Simple, traditional, and unbelievably satisfying – filling options include both meat and vegetarian options. Try my slow cooker chipotle carnitas next!
What Are Enchiladas Rojas?
“Rojas” means red, and in this case, it’s all about the rich, smoky red chile sauce that coats every tortilla. Unlike enchiladas verdes (made with tomatillos and green chiles), enchiladas rojas feature a smooth, slightly spicy sauce made with dried red chiles. This dish is rooted in traditional Mexican cuisine, with regional variations across the country.
Why is this the best recipe?…
This recipe was inspired by a recent trip to Mexico, where we had this dish- it became a favorite, and I knew I had to recreate it for you! I wanted to create the most authentic flavors while keeping it achievable for the home cook.
Many recipes rely on canned sauces or chili powders, but here, we build the flavor from the ground up using real dried guajillo and árbol chiles for a smoky, slightly sweet, and deeply satisfying red sauce. The recipe is versatile for both meat lovers and vegetarians, offering various filling options. It’s an authentic enchilada recipe you’ll crave!
Made With AmorE,
Table of Contents
Ingredients for Red Enchiladas
- Guajillo Chiles – Mild, smoky dried chiles that form the base of the rich red sauce.
- Chile de Árbol – Adds a spicy kick; use more or less depending on your heat preference.
- Yellow Onion – Adds sweetness and depth to the sauce.
- Garlic – Essential for flavor and balance.
- Salt & Black Pepper – Season the sauce and round out the flavors.
- Oregano & Cumin – Earthy, warm spices that enhance the complexity of the sauce.
- Broth (Vegetable, Chicken, or Beef) – Helps blend the sauce and adds richness.
- Tomato Purée – Adds body and slight acidity to the sauce.
Filling and Toppings:
- Olive Oil – Used for sautéing and bringing the sauce together.
- Corn Tortillas – Traditional and best for soaking up the sauce without falling apart.
- Oil for Frying – Lightly frying the tortillas prevents breaking and adds flavor.
- Shredded Chicken, Beef, or Pork – Use pre-cooked, tender meat for easy filling. For vegetarians, queso fresco, black beans, or sautéed vegetables.
- Queso Fresco or Beans – Great vegetarian options with creamy or hearty texture.
- Shredded Lettuce – Adds crunch and freshness.
- Queso Fresco – Crumbly, salty cheese that balances the heat.
- Sliced Radishes – Peppery, crisp garnish for contrast and color.
- Lime Wedges – A fresh squeeze brightens every bite.
- Additional topping options: avocado slices, crema, pickled onions, and fresh cilantro.
See the recipe card for exact quantities.
Substitutions and Variations
- Chiles: Use pasilla or ancho chiles in place of guajillo for a smokier, deeper flavor.
- Tomato purée: Swap with crushed fire-roasted tomatoes for extra depth.
- Protein: Try ground beef, rotisserie chicken, or sautéed mushrooms for vegetarians. Try my Creamy White Chicken Enchiladas Recipe.
- Cheese: Use cotija or shredded Oaxaca instead of queso fresco.
- Tortillas: Flour tortillas work in a pinch, but corn is traditional and holds sauce better.
- Make it spicier: Add more chile de árbol or a pinch of cayenne to the sauce.
How To Make Enchiladas Rojas
This is a step-by-step photo overview of the recipe; the full instrcutions are in the recipe card below. Start by making the homemade red enchilada sauce.
Step #1: After making the homemade enchilada sauce (see the recipe card for instructions or the enchilada sauce post for step-by-step photos), fry the tortillas.
Step #2: While the tortillas are still warm, dip them in the red sauce.
Step #3: Fill the enchiladas with shredded chicken, other meat, or grilled veggies.
Step #4: Roll the enchiladas and layer with more sauce. If desired, bake to warm a little more. Top with desired toppings and serve!
My Pro Tip
Recipe Tips
- Make the red sauce up to 5 days in advance or freeze for 3 months.
- If freezing, store sauce and filling separately. Assemble fresh for best texture.
- Assemble enchiladas ahead and refrigerate overnight before baking.
- Reheat leftovers in the oven at 300°F, covered, for 15–20 minutes.
FAQ’s
Homemade makes a world of difference! Canned versions are usually thinner and less flavorful.
Yes, but they may tear more easily. Try warming them on a hot griddle as an alternative.
Make-Ahead Storage and Reheating
- Make Ahead: The sauce and filling can be made up to 3 days in advance. Assemble enchiladas up to 1 day ahead and refrigerate.
- Storage: Store leftovers in an airtight container in the fridge for up to 3–4 days.
- Reheating: Reheat in a 350°F oven for 15–20 minutes or microwave individual portions until warm. Add a splash of sauce if needed.
More Mexican Recipes
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Enchiladas Rojas (Red Enchiladas Recipe)
Ingredients
Homemade Red Enchilada Sauce:
- 8 dried guajillo chiles, stems and seeds removed
- 2 dried chile de árbol, stems and seeds removed (for heat—use 1 for milder version)
- ½ yellow onion, peeled and cut in half
- 2-3 garlic cloves, peeled and cut in half
- 1 teaspoon salt
- ½ teaspoon freshly ground black pepper
- ½ teaspoon dried oregano
- ¼ teaspoon ground cumin
- 2 cups stock, vegetable, beef, or chicken
- 1 tablespoon olive oil
- 1 8-oz can tomato sauce
For the Enchiladas:
- homemade enchilada sauce, from above
- 12 corn tortillas
- Neutral oil, for frying
Filling Options:
- 3 cups shredded chicken, beef, or pork
Toppings:
- 2 cups shredded romaine or iceberg lettuce
- 1 cup crumbled queso fresco
- Sliced radishes
- Fresh lime slices
Instructions
Make the Enchilada Sauce
- In a medium pot, combine the cleaned guajillo and arbol chiles with the chopped onion and garlic. Add enough water to fully cover the chiles.
- Bring to a simmer over medium heat. Cover and cook for about 20 minutes, or until the chiles are soft and pliable.
- Turn off the heat and let everything rest for another 10–15 minutes in the warm water. This helps the chiles finish hydrating.
- Using tongs, transfer the chiles, onion, and garlic to a blender. Reserve the water used to boil the chile and onions. Add stock and blend until completely smooth—about 1 minute. You may need to work in batches depending on your blender size.
- Strain the blended sauce through a fine mesh sieve into a bowl, pressing with a spoon to extract as much liquid as possible. This removes any skins or seeds left behind.
- In a large saucepan, heat the olive oil over medium heat. Add the strained chile sauce and tomato purée. Stir well to combine. If the sauce seems a bit thick add a little of the reserved water from boiling the chiles and onions until desired consistency.
- Simmer, stirring often, for 10 minutes. Season with salt and pepper to taste. Set aside and keep warm.
Fry the Tortillas
- In a small skillet, heat ¼ cup of oil over medium-high heat until shimmering (but not smoking).
- Lightly fry each tortilla one at a time—just 4 to 5 seconds per side. You want them soft and pliable, not crispy.
- Drain each tortilla briefly by letting excess oil drip back into the pan, then place on a plate lined with paper towels. Repeat with all tortillas, adding more oil as needed.
Assemble the Enchiladas
- Dip each fried tortilla into the warm enchilada sauce, coating both sides completely.
- Place each dipped tortilla on a plate or serving platter. Fill with your chosen filling (cheese, chicken, beef, or a mix).
- Fold in half like a taco or roll them into classic enchilada shape.
- Spoon extra sauce over the top for full flavor.
- Optional: Warm in the oven at 350°F for 10–15 minutes until heated through.
- Garnish with shredded lettuce, queso fresco, radishes, and a squeeze of fresh lime juice for brightness.
Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
One of my favorite things to order at a Mexican restaurant, and now I can make it at home- even better! This is so tasty and fresh!