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You are here: Home » Antojitos

Enchiladas Rojas (Mexican Enchiladas Recipe)

Published: May 5, 2013 · Updated: Oct 22, 2020 by Mely Martínez

JUMP TO RECIPE

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. 

Red enchiladas served on a platter and topped off with cotija cheese and sliced radishes

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.

Red Enchiladas Recipe

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.

receta de enchilada rojas with queso fresco and sliced radishes

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!

JUMP TO FULL INSTRUCTIONS

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.
Enchiladas rojas recipe - authentic enchilada recipe
  • 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.
Easy & Delicious red enchiladas

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.
Prep The Corn Tortillas for red enchiladas

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!
Assemble the red enchiladas

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.
Make the garnish for red enchiladas

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:

  • Mexican red rice
  • Charro beans
  • Pickled red onions
Authentic Enchilada recipe

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

Mely Martínez
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 them. In my hometown, it is common to have enchiladas for breakfast or brunch.
4.86 from 103 votes
Print Recipe Pin Recipe
Prep Time 10 mins
Cook Time 25 mins
Total Time 35 mins
Course Antojitos, Main Course
Cuisine Mexican
Servings 6
Calories 399 kcal

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

*This is my mother’s recipe. You can play around with the number of peppers, using more ancho peppers than guajillo or even making the sauce using just one of the peppers in the recipe until you find the taste that you and your family enjoy better.
*My mom first dips the tortilla into the salsa and then fries them. It gets a little messy but the final result is worth the cleaning afterward.
* Crumbled Fresh cheese is one of the traditional fillings.
* The Sauce can be made one of two days ahead and also freezes well up to 2 months.

Nutrition

Serving: 2EnchiladasCalories: 399kcalCarbohydrates: 43gProtein: 11gFat: 22gSaturated Fat: 14gCholesterol: 21mgSodium: 276mgPotassium: 635mgFiber: 10gSugar: 12gVitamin A: 7045IUVitamin C: 9.3mgCalcium: 230mgIron: 2.3mg
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Reader Interactions

Comments

  1. Heidi Baker

    April 03, 2022 at 7:01 am

    Hi,
    I just came across this recipe on Facebook this AM. First thing I noticed was a hometown of Tampico. I love Tampico! When I was a little girl, 7 - 8 years old, I lived in Poza Rica. Nobody has ever heard of Poza Rica. Loved visiting Tampico, Tuxpan, el Tajin, Papantla, etc. Will try this recipe tonight!

    Reply
  2. Teresa

    January 04, 2022 at 3:17 pm

    I purchased your book, "The Mexican Home Kitchen," and it is delish!

    I need to feed 12-16 people but it is a potluck so I have some room with quantity. Is it possible to make this as a casserole (Perhaps I could make 2 casseroles). I understand some fold the tortillas instead of rolling them. Would rolling the tortilla work in a casserole? Could you please be so kind to comment?

    Although I enjoy good and cook often, I still consider myself a novice!

    Many thanks.

    Reply
    • Mely Martínez

      January 05, 2022 at 12:19 pm

      Hello Teresa,
      Yes, you can make a casserole, buy the yellow tortillas since those resist more the wet ingredients without braking the tortillas. Or try this technique in the Mole Casserole recipe: Mole Sauce Casserole

      Reply
  3. Laura

    November 30, 2021 at 9:07 pm

    WOW! I'm currently making a recipe book for my oldest son for Christmas. He's recently shown an interest in cooking. My Abeula's enchiladas are a staple in my family. I don't have the recipe written down so I started to search for similar recipes and I am shocked that this recipe is so close to hers! The only difference is that we stuff ours with queso freso instead of chicken. But everything else is the same. I've never seen another recipe like this. Thank you for posting!

    Reply
    • Mely Martínez

      November 30, 2021 at 10:33 pm

      Hello Laura,
      Yes, we also stuff them with cheese. My family prefers them that way.

      Reply
  4. Jocelyn

    July 29, 2021 at 10:25 am

    Do you take the seeds out of the chiles before roasting them?

    Reply
    • Mely Martínez

      July 29, 2021 at 3:26 pm

      Hello Jocelyn,
      Yes, it says in the ingredients list that seeds was removed.

      Reply
  5. Angie

    July 21, 2021 at 9:10 am

    Are you using the dried peppers or fresh? Thanks in advance.

    Reply
    • Mely Martínez

      July 21, 2021 at 12:23 pm

      Hello Angie,
      Dried peppers.

      Reply
  6. chris

    May 27, 2021 at 12:29 pm

    5 stars
    made these yesterday (the sauce) and today. added some refried beans (also your recipe) and the whole dish was delicious! you're single-handedly making me into a great (well...good, maybe) cook of Mexican dishes!

    Reply
    • Mely Martínez

      May 27, 2021 at 3:56 pm

      Hello Chris!

      Enjoy your enchiladas! Thank you for visiting.

      Reply
    • Mely Martínez

      May 27, 2021 at 3:56 pm

      Hello Chris!

      Enjoy your enchiladas! Thank you for liking Mexican food!

      Reply
  7. Chet Kastava

    April 11, 2021 at 2:25 pm

    5 stars
    We love making the enchilada red sauce and cheese enchiladas but I still don’t know what cheese you use for the top crumble.

    Reply
    • Mely Martínez

      April 11, 2021 at 6:06 pm

      Hello Chet,
      You can either use Queso Fresco or Cotija.

      Reply
  8. Sarah

    October 27, 2020 at 2:30 pm

    5 stars
    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!

    Reply
  9. Alexis

    May 05, 2020 at 8:02 am

    Is it okay to keep the seeds in them? Would it make it spicier?

    Reply
    • Mely Martínez

      May 05, 2020 at 1:20 pm

      Hello Alexis,
      You can leave them, it will be just a little bit spicier, no too much. These enchiladas are very mild.

      Reply
  10. Margaret

    April 14, 2020 at 9:29 am

    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!

    Reply
    • Mely Martínez

      April 14, 2020 at 12:36 pm

      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.

      Reply
  11. Anthony LaCivita

    March 15, 2020 at 10:13 am

    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!

    Reply
    • Mely Martínez

      March 16, 2020 at 11:42 am

      Hello Anthony,
      I hope you make it soon and come back to let me know about it. Happy cooking!

      Reply
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ABOUT ME

Mexico in my kitchen | Mely Martinez

Hi, I'm Mely Martinez, a former Mexican school teacher, home cook, and food blogger. I moved to the United States about ten years ago, after living in Mexico my whole life. Now I love to share home-style recipes for authentic Mexican food.

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