Enchiladas Rojas (Red Enchiladas Recipe)
These Enchiladas Rojas are made with a rich, homemade red chile sauce. The tortillas are lightly fried for texture, dipped in the bold red sauce, filled with your favorite protein or cheese, and topped with fresh garnishes. Classic, flavorful, and oh-so-satisfying!
Servings: 12 servings
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
Make ahead: The sauce can be made up to 3 days in advance and stored in the fridge.
No strainer? Use a high-speed blender and blend longer—just know the sauce will be a bit more rustic.
Tortilla tip: Don’t skip the light frying! It prevents them from breaking when rolled and helps them absorb the sauce beautifully.
Nutrition
Serving: 12g | Calories: 166kcal | Carbohydrates: 14g | Protein: 12g | Fat: 7g | Saturated Fat: 2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 0.1g | Cholesterol: 33mg | Sodium: 466mg | Potassium: 157mg | Fiber: 2g | Sugar: 2g | Vitamin A: 183IU | Vitamin C: 1mg | Calcium: 87mg | Iron: 1mg
