If you looking to add a few more authentic Mexican recipes to your cookbook, take a look at this authentic enchilada recipe. Enchiladas rojas is one of those dishes that are cooked differently in every home. Each cook has his/her own recipe, so this is my own version based on my mom’s way of cooking enchiladas Mexicanas.
In my hometown, it is common to have enchiladas for breakfast or brunch and served with a slice of semi-dried salted meat known as “Cecina”. They are topped with crumbled fresh cheese and chopped white onion.
This plate served family-style has a variety of enchiladas with:
- Red enchiladas
- Green enchiladas
- Pipian enchiladas
Served with:
- Salsa roja
- Mole
- Beans
- Cream salsas
In my hometown of Tampico, Tamps, they are served at the restaurant El Huasteco.
Enchiladas Rojas: Authentic Enchilada Recipe
Now, enchiladas rojas can be made using many different types of peppers and with spices or without spices.
In México, there are a handful of dishes known as ‘Enchiladas Rojas’, like the famous ones from Zacatecas using only ancho peppers. My favorite is the ‘Enchiladas Placeras’ sold at the plaza in Morelia, Michoacán with a side dish of cubed carrots and potatoes.
There’s also the spicier version of enchiladas rojas from the Huasteca region of San Luis Potosí, using dried árbol peppers. After asking several cooks about their preferences on peppers for the sauce, most of them shared that they use a combination of ancho and guajillo peppers in their enchilada sauce.
As for assembling the enchiladas, some just fold the tortillas in half and others roll them up using shredded cooked chicken as a filling.
It really comes down to preference.
Red Enchiladas Recipe
This recipe I am about to share is my mother’s enchiladas rojas recipe. It's been in my family for many years and we have always enjoyed just the way it is but this time around, I decided to change it up a bit and make it more of my own.
Here is a list of ingredients you will need:
- Guajillo peppers (seeds removed)
- Ancho peppers (seeds removed)
- Garlic cloves (chopped)
- Mexican oregano
- Salt and pepper to taste
- Corn tortillas
- Shredded beef pork or chicken (optional)
- Fresh cheese crumble
- White onion (finely chopped)
- Vegetable oil
Please note: For exact measurements of the ingredients listed above, scroll down to the recipe card located at the bottom of this post!
How To Make Homemade Enchiladas Rojas
To make things easier for you, I am going to breakdown the directions to this recipe into sections.
Make The Enchilada Sauce
Let's start first with the enchilada sauce.
- Slightly roast the peppers in a hot griddle.
- Once the peppers are roasted, place them in a saucepan with water and turn the heat to medium.
- Remove the saucepan from the stove and let them cool down first. Then, drain the peppers and place them into the blender along with the garlic cloves.
- Add ½ cup of clean water and blend until you have a smooth sauce. Season with the oregano, salt, and pepper, and set aside.
Prep The Corn Tortillas
Now, let's move on to prepping the corn tortillas for this enchilada recipe.
- Preheat your oven to 350 degrees to keep the enchiladas warm while you finish assembling them.
- Add the 2 tablespoons of vegetable oil in a large skillet over medium heat.
- Dip the tortilla into the enchilada sauce (see how to make it above) and place it in the frying comal-pan or skillet.
- Briefly fry them for a few seconds on both sides and place the fried tortillas in a dish.
Assemble The Red Enchiladas
Lastly, it's time to assemble the enchiladas!
- To assemble the red enchiladas, place the meat filling in the center of the tortilla, and fold it just like in the pictures above.
- Repeat this step until you have run out of meat filling and corn tortillas.
- Sprinkle the enchiladas with the cheese crumbled and chopped onions.
- Add the garnish of your choice and enjoy!
Make The Garnish (Optional)
If you decide to add the potatoes and carrots as a garnish:
- Peel the potatoes and carrots, cut them into cubes, and boil until almost tender but still firm. Then, drain and let them cool.
- Use the same frying pan where you fried the enchiladas to lightly fry the potatoes, adding a little more oil. The potatoes and carrots will be coated with some of the sauce sticking to the frying pan.
- Season with salt and garnish your delicious red enchiladas with cheese.
Cooking Notes and Suggestions
- Play around with the number of peppers you add. You can play around with a number of peppers by using more ancho peppers than guajillo or visa versa for a change in the flavor profile of these enchiladas rojas.
- Only add one kind of pepper to the enchilada sauce. You can even make the enchilada sauce using just one of the peppers in the recipe until you find the taste that you and your family enjoy better.
- Not sure what to use for cheese? For the cheese crumbles, I recommend using cotija cheese or queso fresco as it adds a salty creaminess to the enchiladas.
- Don't add too much oil. When frying the corn tortillas, make sure to add slowly add in the vegetable oil as needed. Too much oil will make for a soggy tortilla.
- Need a shredded beef or chicken recipe? For this red enchiladas recipe, I recommend using this shredded beef recipe or this shredded chicken tinga recipe for the filling.
- Use veggies instead of meat for the filling as a vegetarian option. If you prefer a more veggie-based filling, I recommend making some creamy potatoes with poblano peppers or some nopales a la Mexicana.
What To Serve With Mexican Enchiladas
In my household, I like to serve these enchilada rojas with a side of:
More Mexican Recipes To Enjoy
If you enjoyed this recipe for enchiladas rojas, take a look at some of these other authentic Mexican recipes:
- Oxtail Beef Stew With Poblano Peppers
- Mexican Ropa Vieja
- Homemade Tacos Al Pastor
- Arroz Con Pollo
- Shrimp Cocktail with Habanero Sauce Recipe
Please leave us a comment done below and tell us all about it!
¡Buen provecho!
Mely
Enchiladas Rojas Recipe
Ingredients
- 4 guajillo peppers seeds removed.
- 4 ancho peppers seeds removed.
- 2 garlic cloves chopped
- ¼ teaspoon Mexican oregano
- Salt and pepper to taste
- 12 corn tortillas
- 2 cups of shredded beef pork or chicken (optional)
- 1 ½ cup of fresh cheese crumble
- ½ cup of white onion finely chopped
- ⅓ cup of vegetable oil
Optional Garnishes:
- 2 cups of pre-cooked diced potatoes and 2 cups of pre-cook diced carrots.
- Finely shredded lettuce or cabbage and radishes
Instructions
- Let's start first with the enchilada sauce. Slightly roast the peppers in a hot griddle, pressing them flat with the help of a spatula. Make sure NOT to burn them. This step takes a few seconds on each side of the peppers.
- Once roasted, place them in a saucepan with water and turn the heat to medium and simmer for about 15 minutes or when they look soft.
- Remove saucepan from stove and let them cool for another 10-15 minutes. The pepper skins should look soft.
- After the resting period, drain the peppers and place in the blender along with the garlic cloves. Add ½ cup of clean water and blend until you have a smooth sauce. If necessary, strain the sauce into a large bowl using a fine strainer. Season with the oregano, salt, and pepper, and set aside.
- Preheat your oven to 350 degrees, just to keep the red enchiladas warm while you finish assembling them. Add the 2 tablespoons of vegetable oil in a large skillet over medium heat. Add oil little by little as needed. To much oil will get a soggy tortilla.
- Dip the tortilla into the enchilada sauce to lightly coat each side.
- Place it in the Frying Comal-pan or skillet and briefly fry a few seconds on both sides. Add more vegetable oil to the skillet as needed. Place fried tortillas in a dish while you make the rest of the tortillas to keep warm in the oven.
- To assemble the red enchiladas, first, place the filling in the center of the tortilla and fold it. Sometimes I place a meat filling into the center of the tortilla and then roll it, like in the pictures above.
- Sprinkle the enchiladas with the cheese and onion. Add the garnish of your choice and enjoy!
- If you decide to add the potatoes and carrots as a garnish: Peel potatoes and carrots, cut into cubes and boil until almost tender but still firm. Then drain and cool.
- Use the same frying pan where you fried the red enchiladas to lightly fry the potatoes, adding a little more oil. The potatoes and carrots will be coated with some of the sauce sticking to the frying pan. Season with salt and garnish with cheese.
Notes
Nutrition
Share on your social networks; it only takes 5 seconds. Thanks! EN ESPAÑOL
NORMA RUIZ
Amigaaaaaaaa esas son deliciosas, me encanta, gracias por regalarnos tu receta, besitos lindo fin de semana.
Nammi
I used to think enchiladas had quite a large amount of sauce:) you know like a lasagne
Christa Rodriguez
What type of chilis would I use (and how much) to make the enchilada sauce as spicy as possible? I'm thinking arbol?
Mely Martínez
Hello Christa,
First that all, enchiladas Rojas are not usually spicy, but if you want to make them spicy add about 6-8 Arbol peppers to this recipe.
Karen
I could sure eat a plate of these for breakfast... or anytime. Delicious!
Elda
I had been looking for this recipe!! They are my favorite enchilladas! Thank you,
yolanda
Hola Sra mely, que rica es su receta,,oiga dice que el restaurant "el huasteco" ,por donde esta ese,,yo vivo en tampico ,escasas 3 cuadras del centro..a la brevedad haré esas enchiladas,son muy sabrosas..saludos Sra mely =)
Mely
Hola Yolanda,
Presiona en el enlace donde dice "EL Huasteco" denajo de la foto y te lleva a la pagina de facebook del restaurant donde viene la direccion.
Saludos,
Mely
Ligia
Just made this recipe and the sauce came out with a bitter after taste (no I did not burned the peppers) I also found that the flavor was lacking (maybe because the bitterness overpowered the flavor of the sauce) My husband who would eat anything I make without any complaints didn't care for them and told me they had a burnt flavor to them. I'm so dissapointed because I was really looking forward to enjoying some good enchiladas. Please help with any suggestions has this happened to anyone else? Did I do something wrong?
Mely Martínez
Hello Ligia,
If they have a burnt flavor, maybe you toasted the peppers a little too much. You can try skipping that step and only soak the peppers in hot water and proceed to process the salsa after they are soft.
Brenda K
I think you may have toasted the chiles too long and burned them.
Katie
Oh Mely! I wish I was at your house tonight!
Nora
Mely, con esa cecina con cebolla y chilitos, qué antojo! Mándame una orden!
Besos
Mely
Hola Nora, Me creeras que he comido enchiladas 3 dias seguidos, me encantan.
Besos,
Mely
NORMA RUIZ
Mely que delicia, casi las puedo oler mil gracias por compartirnos la receta de tú mamy besitos linda semana.
Byte64
Gracias por compartir esta maravillosa receta querida Mely,
todo se ve delicioso, debería animarme a hacerlas como tengo todo el necesario.
Un abrazo!
Tlaz
Sonia
Gracias por la receta...anoche hice una dozena y casi me las acabo yo...jajaja...mi esposo tambien te agradece.
Gracias
Sonia Tamez
Mely
Hola Sonia,
Que bueno que te gustaron, asi me pasa a mi cuando las preparo, no puedo dejar de comerlas. Me encantan!
Saludos y gracias por el comentario,
Mely
Chris
These looks sooooooo good! I look forward to trying them using chicken.
Rolando Rodríguez Durán
delicioso como siempre, gracias por tan hermosas entradas y deliciosos platillos
Angela Williams Duea
These look delicious! I just made poblano & chihuahua enchiladas in red sauce; I haven't tried cecina in enchiladas but since I have some sauce leftover I will have to try it!
Ziho
Hola Mely
Qué rico, gracias por compartir tan deliciosa receta!
Jesenia Solorzano
Me salieron deliciosas gracias por la receta
Jesenia Solorzano
Me salieron deliciosas gracias por la receta
La Dama
Que ricas enchiladas!Me encantan las echiladas con chile colorado. Mi Ama tambien las hace con lechuga y pepino con limon.
Elena Fuentes
Me interesa mucho el sarten u olla que utilizas en varias recetas. Donde podria conseguir una parecida?
The enchiladas recipe is amazing.
Mely
Hola Elena Fuentes,
Buscalo online como Comal de Pozo. Y dependiendo donde vivas lo venden el los mercados de pulgas de areas donde tienen una gran cantidad de Poblacion Latina.
Anonymous
Your recipe is the closest to my grandmothers I've found on the internet! I'm glad someone else still makes there sauce with real chiles and not just chilli powder! My family does all guajillo peppers and cumin instead of Mexican Oregono. This way is so much easier than the other ways I've seen, and so much more flavorful! Glad you posted it! I'll be sure to check out some of your other recipes too!
Mely
I hope you make them and come back to let me know if they resembles the enchiladas made by your grandma.
Happy cooking!
Anonymous
I got all the directions and ungrediants. But the one thing I can't find that I feel is very important is how long do you cook them in the oven. They look so good I can't wait to make them.
Mely
Hello,
As Step 5 indicates, you place the enchiladas in the oven while you are finishing cooking all of them and to keep them warm. But as soon as you are done assembly your enchiladas, they are ready to eat.
Enjoy!
Jessica G
Hi,
I'm a beginner cook and I wanted to verify that you are roasting *fresh* peppers and not dried peppers? Your picture looks like it might be dried peppers but I've never worked with either! 🙂
Thank You,
Jessica Love enchiladas rojas and these look just like my mom's!
Mely
Hello Jessica,
Yes those are dried peppers. To work with dried peppers, first clean them using a wet pepper towel. Then make and incision or slit using a knife to open flat. Remove seeds and any veins. Proceed according to recipe above. The roasting step is a quick one. It takes.
Please contact me if you have any further questions.
Mely
ChileFarmer
I like your blog, I make enchiladas often but have not made my own sauce. But now I will. I am thinking I might just make several pints at a time, Can them for use later, would save some time when making the enchiladas. Thanks for the recipes. Bill
Mely
Hello Chile Farmer,
Canning is a great idea. I usually freeze the sauce for later use. But would love to can it as well.
Thanks for the tip.
Mely
Amelia Kuzmyn
Cannot wait to try these...The recipe is very similar to my mom's, which I failed to learn before she passed away. We stuff them with queso anejo and avocados. Thanks for sharing this!
Crystal Arias
My family absolutely enjoyed this... They were raving over the sauce! Thank you.
Infinitereveries
Hi, just wondering if this sauce is spicy? I love enchiladas and want to introduce it to my in-laws who can't eat very spicy and also to my boys who are young (4 1/2 yrs, 3 yrs and 16 months). Thanks for your help in advance!!
Mely
Hello, Infinitereveries,
The sauce is not spicy, most guajillo peppers are very mild. Make sure that the ones you buy are darker in color, since I had found some peppers similar to New Mexico Peppers in a light color, and those are spicy.
Happy Cooking!
Infinitereveries
Thank you so much for your quick reply. I'm Chinese but grew up in Southern California in a city that's 75% Hispanic. I remember going to my friend's place for dinner and their mom's and grandma's making the BEST homemade Mexican good!! Fresh homemade tortillas are the best! Since moving to Vancouver, BC, Canada, I just can't find good Mexican food that's on par to what I grew up with...think I got spoiled! Anyways, can't wait to try your recipe as my husband and in-laws don't have much experience eating Mexican and Del Taco doesn't count. Thanks again!
Nicole Raudry
We are making this tonight! Thank you for the recipe!
vanessa
Hello Mely, I was wondering if you have the recipe for tres leche cake??
Mely
Yes, I do. Sorry for not answering before. I had been really busy lately.
Belinda Vaca
Thank U same recipe my Aunt from Jalisco used Thank U
Seth Traver
These look amazing, stupid question time tho: the dried peppers are the ones that are sold bagged, kind of looking like spicy potpourri, right?
Mely
Yes, those are the ones you need. Happy cooking!
Jessica Spurrell
Is there an easy way to get the skins off? My family loved the flavor but not the little bits of skin from the peppers (even in the finished dish). Maybe it would be better to roast fresh peppers (if I can find them) and remove the skins and seat then? Any ideas?
Mely
Yes, you can strain the sauce after blending the peppers.
Regards!
Infinitereveries
Hi, just wondering what kind of cheese you are referring to. You wrote "fresh crumbled cheese" but didn't specify the type. Can I use mozzarella or marble cheddar? And can I serve the enchiladas with sour cream? Thanks again!
Mely
Hello,
Look for Mexican type cheese at your local market the ranchero o fresco type, if non of those are available then use shredded parmesan cheese. And yes you can use sour cream.
Enjoy!
Emily
What about Feta cheese as I have some on hand in the fridge? What is the back up plan if I can not find the peppers listed for the sauce?? Would flour tortillas be as or do you also have a recipe for corn tortillas? What is the filling that is most traditionally used in the enchiladas?
I'm very much a beginner and as a little home project I'm trying to cook traditional meals from different countries for my family and hopefully help me expand my experience in the kitchen.
Any Suggestions?
Mely Martínez
Hello Emily,
If you can find the queso fresco o cotija, you can use feta as a substitute. You need to make them with corn tortillas, there is a recipe here in the blog for them, look in the search box. The filling is usually cheese, but you can use shredded chicken or beef. To know more about this dish and answer most of your questions, check my new cookbook The Mexican Home Kitchen.
Infinitereveries
Hi, just wondering what kind of cheese you are referring to. You wrote "fresh crumbled cheese" but didn't specify the type. Can I use mozzarella or marble cheddar? And can I serve the enchiladas with sour cream? Thanks again!
Mely
Hello Infinitereveries,
Look for Mexican Cheese at your local supermarkets, like the ranchero o fresco type. Or fresh farmers cheese. And if non of those are available use grated romano o parmesano.
Danielle Deer
Do you season or marinate the chicken? Thanks! My sauce came out really well!
Mely
Hello Danielle,
When I used chicken as a filling for any type of enchilada the seasonings are minced onion, garlic, salt and pepper. You can use powder garlic and onion. But must of the time I fry the onion and garlic with the fresh onion and garlic, add the shredded chicken and then season with salt and pepper.
Thank you for your comment. I hope you make enough sauce to freeze. It does freeze really well.
Mely
Princessananka
Looks delicious! Do you have a recipe for Mole?
Mely
Hello Princessananka,
The recipe for Mole is in this link: Mole Poblano
Regards!
Eden Johnson
Is there a reason to not keep the seeping liquid and use it instead of the clean water? Does it have a bad flavor?
Mely
Hello Eden,
The liquid takes a little of a bitter flavor, although some cook don't mind and use the same water.
Regards!
jenn
I made this recipe tonight and it was excellent! Thank you for sharing it!
Julie De León
These are great! I've also tried your recipe for tamales de pollo. You're teaching me a lot, and my husband loves the food! He's from Mexico, and I'm trying my best to cook some dishes as close to those his mama makes as possible. Thank you for all the help through your blog! Saludos!
Mely Martinez
Hello Julie De León,
I ma so glad the recipes have been helpful for you!
Happy cooking!
Hannah Bradison
I visited a brother in-law with my husband and we had the best enchiladas, these look very similar to the ones we had there. I am going to make these tonight. I have also never made my own sauce before and usually use the green sauce. If you have any recipes on green enchilada sauce that would be neat. Look forward to trying your recipe.
katrina monarco
I appreciate your work & recipe. Sure, I will try it on this valentine day for someone
Anonymous
Un millon de gracias !!!!
Anonymous
Aver SI me salen asi
Anonymous
I made these for my husband for dinner and he absolutely loved them. He thinks I'm like a great cook. I can't thank yof enough. You are my little secret.
Anonymous
My mother would make them like your mom, first dip tortillas in sauce, then fry. Yes, messy, but, so good!
Chandana
Hello, if i wanted to make a vegetarian version of this, what filling should I be using? Do you have a recipe for that?
mmartinez
Hello Chandana, if you don't eat cheese, you can fill them up with sauté mushrooms cooked with a little bit of oil, garlic and onion. Spinach or tofu also work fine here.
Happy cooking!
Anonymous
Thank you so much, I had been looking for an authentic Mexican recipe for red enchiladas! Found it!!!!
Cherry Pie
Muchas gracias por sus recetas! Acabo de encontrar su pagina y me fascina! Voy a preparar estas para mi novio, que es de Salamanca : ) Saludos desde los EE.UU.
yvette draghi
Hello, this looks amazing, however i bought a huge bag of califormia chilis, can i substitute?
mmartinez
Hello Yvette,
Yes, you can use the California peppers instead of the guajillo. The flavor will be a slightly different but still good.
Anonymous
Hi Mely,ill be cooking those today for dinner but i have a question do i take the seeds out before i roast them? I've seen them just boil the peppers but i'll be making them your way they just look delicious oh are the peppers spicy all my family don't do hot only me.
mmartinez
Hello, Some people remove the seeds after roasting the peppers. That is a personal choice, I prefer to remove them before roasting. The guajillo are very mild peppers, almost no-spicy at all.
Anonymous
Hi Mely, next week i'll be cooking your enchiladas for a dinner-party and i'm still looking for side-dishes. I was wondering what dishes are on the second-last picture in your post. I see meat and greens, but what is it? And the other one, fruits or potatoes? 🙂 More tips for side-dishes are very welcome!
mmartinez
Hello,
This are usually served with pan-grilled meat in my hometown. A side of guacamole, others might add some grilled onions and jalapeño slices. The potatoes and carrots are a classic addition, the recipe is above. Happy cooking!
Anonymous
Thanks for a very traditional recipe, not the usual"enchilada casserole". I usually just soak the chiles in hot water until soft` before blending them. Perhaps boiling them as you suggest would help break down the tough thick skins on the guajillo chiles. I have changed from roasting them on the stove to roasting them in a 350F oven on a wire rack for 4 minutes which helps speed up the process and ensure that they are evenly roasted and not burnt (which turns them very bitter). I usually use mostly ancho since they are so sweet and easy to love but today tried an all guajillo version and really love the distinctive taste and bright red color of these traditional chiles, plus the local store had them for $2.49/lbs! Keep up the good traditional recipes
Anonymous
Is it possible to heat up tortilla in microwave or over stove or in a grill with no oil vs frying in oil? Thanks.
mmartinez
Hello,
Yes you can heat up the tortilla over the stove and avoid the oil. My mom does that, just warm the tortillas on a skillet.
Anonymous
One more question....do you put oil in pan to roast the peppers? Thanks.
mmartinez
Do not add oil to the pan. Just quickly toast the peppers. They tend to burn fast, avoid burning them. If you do, the sauce will taste bitter.
Anonymous
Thank you for the quick response. Can't wait to try! 🙂
Robert Feightner
I am from a small town in indiana that is very Hispanic. I grew up with this style of enchilada. I eat them in restaurants and cook them. It is a taste from el pairisio. Thanks for sharing
flamale863
I think the canned sauces are fine...I experimented trying to avoid the messy part where you fry the sauced tortilla in oil trying to make them healthier and they dont taste the same..Im making them tonight and Im frying them in oil just like the mexican lady I know taught me to do. I mix queso fresco and sometimes add crumbled feta to it...Adds a little salt...Lots of chopped scallions and thats about it for ingredients. I like the salad stuff over the top and I use sour cream and parmesan cheese for toppers.
Lauren
This is my 3rd time using this recipe for a Mexican Cuisine-themed dinner party. Always a hit. Thanks for sharing!
Anonymous
I've made this a few times, and I can't seem to get it to the color in your picture. Your sauce in the picture looks like a nice vibrant red. Why do you think mine is so much darker than yours?
Bernice Martinez
Hi, I wanted to make the recipe version from San Luis Potosí, what changes in the chilies do I have to make?
Jaime Woods
I can'tell wait to spend a weekend day with my daughter making this! I hate canned sauce so this looks perfect!
john paul
I've read every word, now i'm ready to start cooking them, ...right now.
ladymamn
I want to make these tonight using ground beef. How should I season the beef?
mmartinez
Hello Laymamn,
Sauteé in oil finely chopped onion and garlic, them add the ground beef. Season with salt and pepper.
Enjoy!
Happy cooking!
Anonymous
I just want to say, thank you, for not putting any tomato, tomato sauce, or tomato paste into your enchilada sauce! "Entomatadas(tomato sauce enchiladas)" are good, but I like to taste the chile's flavor. Your sauce is very similar to the one I make, and the only two differences in my red enchiladas and yours are that I first fry the tortilla in oil until it softens, and then I dip it into the chile, and second, I usually only put cheese in my red enchiladas unless I'm making a casserole and I then add ground beef. My sister-in-law makes hers like you do and even though she makes a big mess, they are so delicious! Thanks for your authentic recipe!
Anonymous
Hi, do you ever add chocolate to these?
mmartinez
Hello,
I know there are some versions of red enchiladas with chocolate, they must taste really good. I will try next time.
Anonymous
Can't wait to try your recipe and see if it taste like what Mom used to make. Will be adding the potatoes, chorizo, cheeses and sour cream on top. Thank you.
Erin
The only way to do it is to dip in sauce then fry! You can use either corn or flour but I prefer corn. Just not the same kind of flavor unless you dip then fry. Must be something to do with caramelizing the sauce and they don't get soggy that way.
Esther
For convience's sake, we always dipped our tortillas in hot oil first, then the chili. Less splatter😉 I look forward to making these; this is the type my family in Michoacan make.
However, my mom always made "enchiladas estilo Sonorense," they look like patties made with masa harina, fried, then dipped in chili. Immediately covered in cheese, then shredded lettuce. I'm drooling just thinking of them!
mmartinez
Hello Esther,
Your mother "enchiladas" sounds indeed mouthwatering! Fried dough is delicious!
Ruth
I've made this recipe many times and I feel like I've finally perfected it! My entire family from my dad to my little sister are all great cooks and I feel like I can finally cook meals just as good as them with your help. Thank you for your amazing recipes!
mmartinez
Hello Ruth,
Thank you for trying the recipe for Red Enchiladas, And for coming back to leave a comment.
Juan Gonzalez
Gracias por compartir está receta tal y como se deben de hacer las enchiladas! He ido a varios restaurantes donde michas veces con tristeza cambian la forma de hacerlas totalmente o usando comida enlatada. En fin, no hay como hacerlo en casa. También soy de tampico (Cd.Madero para ser más específico) y leyendo si receta es como si mi mamá las estuviera haciendo. Saludos y arriba las jaibas bravas 🙂
mmartinez
Hola Juan,
Saludos y gracias por visitar.
josie
Greatrecipe, very traditional.
Janice
Are these dried chilies in the recipe?
mmartinez
Hello Janice,
Yes, they are dried peppers.
Diane Sexton
This recipe sounds really delicious and would like to try but I have a couple questions. First using the Chili's you have in your recipe will they add heat to the sauce? Second once you dip and fry tortillas you don't have to bake after fillling them?
mmartinez
Hello Diane,
This peppers only add flavor and color. They are pretty mild. You do not need to bake them.
Diane Sexton
Okay, thanks so much.
jaimie escudero
This is the way i was taught in Aguascalientes.. yummmm
Anthony LaCivita
I have looked for YEARS for enchilada sauce that did not include tomatoes.
I came across this recipe by accident ( I gave up looking years ago) and I
could not believe my eyes. THANK YOU, HEAVEN!
Mely Martínez
Hello Anthony,
I hope you make it soon and come back to let me know about it. Happy cooking!
Margaret
Can these be made ahead of time, and then warmed up later? What about pouring extra sauce over then reheating? Or even filling them with cheese and then baking? I'm cooking for 10 so can't make them to order. Thank you!
Mely Martínez
Hello Margaret,
You can make them ahead of time but it will all depend on the quality of the corn tortillas you are using. SOme tortillas break after a certain time, while others hold in shape perfectly fine for a day or two without breaking. Try a small taste with the tortillas you are using.
Alexis
Is it okay to keep the seeds in them? Would it make it spicier?
Mely Martínez
Hello Alexis,
You can leave them, it will be just a little bit spicier, no too much. These enchiladas are very mild.
Sarah
This is an excellent recipe! And you helped me solve the mystery of my too-bitter sauces; simmering the dried chilies instead of just steeping them in hot water. Thank you!