Enchiladas Rojas

Enchiladas Rojas, made with a velvety, red chile sauce and filled with tender, shredded beef are the ultimate Mexican comfort food. This recipe shows you how to use dried red chiles for an authentic sauce with an amazing depth of flavor that is sure to impress.

{This post contains affiliate links, which means I receive a small commission, at no extra cost to you, if you make a purchase using this link.}

When I open up my notebook filled with all the recipes I learned from my mom, the first page is for delicious, traditional Mexican enchiladas. This is quite fitting since enchiladas are truly a cornerstone of Mexican cooking.

This authentic Mexican recipe, made with a variety of dried chiles and spices, results in a smooth, spicy, crimson sauce. The sauce is then smothered on tender-fried tortillas filled with a tasty, savory filling for a delicious, classic dish.

Jump to:

• What are Enchiladas?
• Why You'll Love This Enchiladas Rojas Recipe
• The Ingredients
• How to Make Authentic Mexican Enchiladas
• Tips and Variations
• Recipe

What are Enchiladas?

Enchiladas are a traditional Mexican entree made of corn tortillas filled with meat, cheese, or vegetables and smothered in a spicy chile sauce. The sauce can either be green, which is made from green chiles and often referred to as enchiladas Suizas, or red and made from dried, red chiles.

It is believed the Aztecs were the first to develop enchiladas, referring to them as chīllapīzzali (literally ‘chilli-flute’). According to History Today, the main ingredient were chili peppers, which were ground up to into a spicy paste. Tortillas were then dipped into it and filled with beans, squash, fish, game, or eggs.

After Spain's conquests, the Spanish adapted the original dish, adding new ingredients like cheese, pork and chicken and turning the paste into spicy sauces. Eventually this new, hybrid version became a key component of Mexican cuisine.

Read the article by History Today for more about the history of enchiladas.

Why You'll Love This Enchiladas Rojas Recipe

• Authentic Enchilada Sauce: There are a variety of ways to prepare homemade enchilada sauce, but the authentic versions will always use a combination of dried red chiles, which you will see in this recipe.

• Complex Flavor: The mix of the dried chiles create an amazing depth of flavor in the sauce.

• Various Fillings: The filling I have chosen for today's recipe is shredded beef, which is absolutely delicious with the red sauce. However, you can choose to fill your enchiladas with cheese, chicken, pork and so much more.

• Gluten-Free: There isn't any flour or gluten in this recipe so it is great for a gluten-free diet.

• Comfort Food: The ultimate Mexican comfort food, you will find most Mexican families have their own version of red enchiladas that bring back beautiful, nostalgic memories.

The Ingredients

• Shredded Beef: I suggest you prepare your meat beforehand to save time. Follow my recipe for Instant Pot Shredded Beef, which also has slow cooker directions.

• Chile Guajillo: Guajillo chiles are dried mirasol chiles.They are a great combination of sweet and smoky without being too acidic. They are considered to have a mild to medium heat. Find them in Latin American supermarkets or click here to buy online.

• Dried New Mexico Chile: These chiles are the dehydrated versions of New Mexico Chiles with a fruity, earthy flavor and a clean, crisp acidity. They can range from medium to hot. I have found these at Sam's Club Walmart, Latin American grocery stories, and online.

• Chile de Arbol: Chiles de arbol are dried small, thin red peppers that are very hot. They have a smoky, nutty flavor and just a few of them will add lots of spice to any sauce. Find them in many grocery stores, Latin American supermarkets, and online.

• Ground Cumin: Cumin is a powerful spice that adds a complex, smoky flavor. When it comes to cumin in Mexican cooking, just a pinch goes a long way. You don’t want the dish to taste like cumin, instead just a little bit will help round out the sauce without overpowering the other flavors.

• Garlic

• Onion

• Chicken Broth: You can use the leftover broth from the cooked beef, but I actually prefer the flavor that chicken broth adds to the sauce. Use your favorite brand of chicken broth or use homemade.

• Salt

• Corn Tortillas: Use your favorite brand of corn tortillas.

• Oil: You will need oil for frying. I prefer a mild-tasting olive oil or refined avocado oil for frying and sautéing as they are healthier than other oils.

• Grated Cheese: I prefer a white Mexican cheese that melts well such as Chihuahua, Oaxaca, or Mexican muenster. Crumbled queso fresco is also a great choice. If you are unable to find these, use Monterey Jack or mozzarella.

How to Make Authentic Mexican Enchiladas

1. Prepare the Meat

• Cook and shred meat, you can do this ahead of time. Follow my recipe for Instant Pot Shredded Beef, which also has slow cooker directions.

2. Boil the Chiles

• Fill half of a medium pot with water and bring to a boil.
• Prepare 10 guajillo chiles, 4 New Mexico chiles, and 2 to 3 chiles de arbol by breaking off the stems and taking out some of the seeds.
• Add the chiles to the boiling water. Boil for 15-20 minutes until soft.

3. Make the Enchilada Sauce

• Drain the chiles and place them in a blender.
• Add 1 cup of chicken broth, ¼ teaspoon of ground cumin, one medium garlic clove and 1 teaspoon of kosher salt.
• Blend until smooth.

4. Strain the Sauce

• Use a fine mesh sieve to strain the sauce. Mix and push the sauce through the strainer with a spoon for a smooth consistency. 
• If you have a high-powered blender you may not need to strain.

5. Cook the Sauce

• In a medium saucepan, heat 1 tablespoon of olive oil or vegetable oil.
• Carefully pour the sauce in and let it come to a boil. Lower the temperature and simmer for about 5 minutes until the sauce thickens a bit. Taste and add salt if needed.

6. Fry the Tortillas

• Fill a medium cast-iron skillet or pan with a ½ inch of oil. Heat the oil over medium heat until hot, but not smoking.
• Use tongs to fry each of the tortillas in the oil until soft and pliable, a little less than a minute each side. Set them on paper towel lined plate to absorb the excess oil.

7. Assemble the Enchiladas

• Once all the tortillas are fried, dip each one into the sauce.
• Place on a plate and add about 1-2 tablespoons of meat to the side of the tortilla and roll.
• Place the enchilada seam side down on a serving plate. Follow the same process with the rest of the tortillas.
• Pour a little extra sauce on each of the enchiladas and sprinkle with grated cheese.

How to Serve Red Enchiladas

In addition to topping with cheese, you can also sprinkle on some diced onion, shredded lettuce, diced tomatoes or a dollop of sour cream. Then serve your enchiladas with some:

• Arroz Rojo (Mexican Red Rice)
• Instant Pot Pinto Beans
• Instant Pot Buttery White Rice
• Refried beans
• Calabacitas con Queso

Storing and Reheating

It is best to make the enchiladas when you are ready to serve so they don't get soggy and fall apart. However, you can make the enchilada sauce ahead of time to make the whole process easier.

Store any extra sauce in the refrigerator in an air-tight container for up to 5 days. You can also freeze for up to 3 months in a freezer-safe container.

To reheat the sauce, pour in a medium saucepan and heat over medium until simmering.

Tips and Variations

• Easily make these meatless, just use vegetable broth for the sauce and fill the tortillas with cheese or beans.
• Apart from cheese, you can also choose other fillings such as shredded chicken, ground beef, or pork.
• For a mild sauce, leave the chiles de arbol out and be sure you buy mild to medium New Mexico chiles. You can also make the sauce only using guajillo chiles.
• If you are serving a large crowd, you can skip dipping each of the tortillas in the sauce. Instead, pour about ¼ cup of sauce on the bottom of a baking dish. Then simply roll the tortillas with the meat without dipping in the sauce first. Arrange the stuffed tortillas on the baking dish and pour the remaining sauce over all of the enchiladas. Top with cheese and diced onion. When just about ready to serve, place the enchiladas into a 350º oven for 10-15 minutes until the cheese melts and serve.

I hope you enjoy!

PLEASE LEAVE A COMMENT BELOW IF YOU MAKE THIS OR TAG ME ON INSTAGRAM @EVERYDAYLATINA.

More Authentic Mexican Recipes

• Ground Beef Entomatadas
• Gluten-Free Mole Poblano
• Chicken Enchiladas Suizas
• Sopa de Tortilla Azteca
• Crunchy Chicken Flautas

Recipe

Lee, Alexander. "Enchiladas, a Culinary Monument to Colonialism." History Today, June 2019, https://www.historytoday.com/archive/historians-cookbook/enchiladas-culinary-monument-colonialism