authentic mexican enchiladas recipe

The Best authentic mexican enchiladas recipe

Authentic Mexican Enchiladas Rojas

4.8 from 1037 votes

A classic Mexican dish featuring corn tortillas rolled with savory fillings, smothered in a rich red chili sauce, and topped with melted cheese. This comforting meal is perfect for family dinners and brings the flavors of Mexico to your table.

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Prep Time20 mins

Cook Time25 mins

Resting Time0 mins

Total Time45 mins

Servings: 6Cuisine: InternationalCalories: 420 kcal

🥘Ingredients

For the Red Chili Sauce

• 6 dried guajillo chiles, stems and seeds removed
• 3 dried ancho chiles, stems and seeds removed
• 2 cups hot water
• 3 cloves garlic, peeled
• 1 small white onion, quartered
• 1 tsp ground cumin
• 1 tsp dried oregano
• 1/2 tsp salt
• 1 tbsp vegetable oil
• 1 cup chicken or vegetable broth

For the Filling

• 2 cups shredded cooked chicken (rotisserie or poached)
• 1/2 cup finely chopped white onion
• 1/2 cup chopped fresh cilantro
• 1/2 tsp salt
• 1/4 tsp black pepper

For Assembly

• 12 corn tortillas
• 1 1/2 cups shredded queso fresco or Monterey Jack cheese
• 1/2 cup crumbled queso fresco for garnish
• 1/4 cup chopped white onion for garnish
• 1/4 cup chopped fresh cilantro for garnish
• Vegetable oil for frying tortillas

👨‍🍳Directions

1. 1
   Prepare the chili sauce: Heat a dry skillet over medium heat. Toast the dried chiles for about 30 seconds per side until fragrant but not burnt. Place toasted chiles in a bowl and cover with hot water. Let soak for 15 minutes to soften.
2. 2
   Drain the chiles and transfer to a blender. Add garlic, onion, cumin, oregano, salt, and 1 cup of broth. Blend until smooth, adding more broth if needed to reach a pourable consistency.
3. 3
   Heat 1 tbsp vegetable oil in a saucepan over medium heat. Pour in the blended sauce (careful, it may splatter) and simmer for 10 minutes, stirring occasionally. Adjust salt to taste and set aside.
4. 4
   Prepare the filling: In a bowl, mix shredded chicken, chopped onion, cilantro, salt, and pepper. Set aside.
5. 5
   Heat about 1/2 inch of vegetable oil in a skillet over medium-high heat. Lightly fry each tortilla for 10-15 seconds per side until pliable but not crispy. Drain on paper towels.
6. 6
   Preheat oven to 375°F (190°C). Spread 1/2 cup of the chili sauce on the bottom of a 9×13-inch baking dish.
7. 7
   Assemble the enchiladas: Dip each fried tortilla in the remaining chili sauce to coat lightly. Fill with 2 tbsp of the chicken mixture, roll tightly, and place seam-side down in the baking dish.
8. 8
   Pour the remaining chili sauce over the enchiladas and sprinkle with shredded cheese. Bake for 15-20 minutes until cheese is melted and bubbly.
9. 9
   Garnish with crumbled queso fresco, chopped onion, and cilantro. Serve hot with refried beans or Mexican rice.

🔧Equipment

• Medium saucepan
• Blender or food processor
• Large skillet
• Mixing bowls
• Tongs
• 9×13-inch baking dish
• Oven

📊Nutrition Facts (per serving)

🔥Calories: 420 kcal🧈Total Fat: 18g💛Saturated Fat: 7g❤️Cholesterol: 65mg🧂Sodium: 780mg🌾Total Carbs: 40g🥦Dietary Fiber: 6g🍬Sugars: 6g🥩Protein: 25g

📝Notes

Tips: For a quicker version, use store-bought enchilada sauce. To make it vegetarian, substitute chicken with sautéed bell peppers, onions, and black beans. For extra heat, add a finely chopped jalapeño to the filling.

❓ Frequently Asked Questions About Mexican Enchiladas Rojas

1. What is the key to making authentic Mexican enchiladas?

The key to authentic Mexican enchiladas lies in the sauce—traditionally, it’s made from scratch using dried chiles (like ancho, guajillo, or pasilla) that are toasted, soaked, and blended into a smooth, flavorful base. Corn tortillas are lightly fried or dipped in the sauce to soften them, then filled with ingredients like shredded chicken, cheese, or beans. Toppings like crumbled queso fresco, crema, onions, and cilantro add the finishing touch. Avoid canned sauces or pre-shredded cheese for the most authentic taste.

2. Can I make enchiladas without frying the tortillas?

Yes! While lightly frying tortillas (a quick dip in hot oil) helps prevent them from breaking, you can soften them by dipping them in warm enchilada sauce for 10–15 seconds per side. This method is lighter and still keeps the tortillas pliable. Alternatively, you can lightly toast dry tortillas on a comal or in the oven before dipping them in sauce to improve texture.

3. What’s the best cheese for authentic Mexican enchiladas?

Authentic Mexican enchiladas often use queso fresco (a mild, crumbly cheese) or queso Oaxaca (a melty, stringy cheese) for topping. For filling, queso Chihuahua or queso panela work well. Avoid cheddar or Monterey Jack, as they’re not traditional. If you can’t find Mexican cheeses, a mix of feta (for crumble) and mozzarella (for melt) can be a substitute, but the flavor won’t be identical.

4. Why do my enchiladas turn out soggy?

Soggy enchiladas usually happen because the tortillas are over-soaked in sauce or not fried/warmed enough before assembly. To prevent this:
– Lightly fry tortillas in oil for 5–10 seconds per side (or warm them in the oven).
– Dip tortillas in sauce just long enough to soften (10–15 seconds).
– Avoid overfilling, as excess moisture from fillings can make them mushy.
– Bake just until heated through (15–20 minutes) to avoid steaming the tortillas.

5. Can I make enchiladas ahead of time?

Yes! Enchiladas are great for meal prep. Assemble them without baking, cover tightly with plastic wrap or foil, and refrigerate for up to 24 hours. When ready to eat, bake at 350°F (175°C) for 20–25 minutes (add 5–10 minutes if cold). For longer storage, freeze unbaked enchiladas for up to 3 months—thaw overnight in the fridge before baking. Note that sauces may thicken when refrigerated, so you might need to thin them with a little broth before serving.