Enchiladas Rojas

5 from 3 votes

Enchiladas Rojas consist of warm corn tortillas dipped in a savory red sauce and filled with your protein of choice. Easy and so delicious!

Prep Time10

Cook Time15

Total Time25

Course: Condiment, Dinner, Sauce

Cuisine: Mexican

Keyword: Enchiladas Rojas

Servings:

Calories: 357kcal

Author: Kelly Anthony

Ingredients

FOR THE SAUCE:

6 Guajillo chiles, stem and seeds removed
2 Ancho chiles, stem and seeds removed
1 cup unsalted chicken broth
1 cup tomato sauce
2 medium-sized tomatoes, seeded and cut into quarters
1 white onion, cut into chunks
2 garlic cloves
2 teaspoons Kosher salt
1 teaspoon Mexican oregano

FOR THE ENCHILADAS:

¼ cup canola or vegetable oil (for frying tortillas, if desired - see notes for alternative warming method)
12 corn tortillas
2-3 cups cooked and shredded chicken, pork, or beef
Optional toppings: queso fresco, radishes, cilantro, shredded lettuce, lime wedges for squeezing

Instructions

MAKE THE SAUCE:

Add all of the ingredients to a medium-sized saucepan over medium-high heat. Once the mixture reaches a boil, reduce the heat to maintain a simmer.
Stir occasionally and allow to simmer for about 15 minutes, or until the onions and chiles are fork-tender.
Transfer the mixture to a blender or a food processor fitted with a blade attachment. Cover, remove the small blender cap or feed tube, cover the opening with a dishtowel, and blend until smooth.

ASSEMBLE THE ENCHILADAS:

For authentic enchilada rojas, add oil to a medium-sized fry pan over medium heat and bring to temperature. One at a time, fry the tortillas for about 5 seconds on each side. See notes below if you do not wish to fry your tortillas.
Dip the warmed tortilla in the sauce and transfer to a work surface. Add 2-3 tablespoons of shredded meat and roll or fold over to enclose.
Transfer to a plate, top with a generous spoonful of sauce, queso fresco, and any other desired toppings. Serve and enjoy!

Notes

HOW TO WARM TORTILLAS WITHOUT FRYING:

Working in batches of 4-6. Wrap the corn tortillas in a damp paper towel and place them on a microwave-safe plate. Microwave for about 30 to 45 seconds, or until very pliable and soft.

Nutrition