authentic mexican enchilada recipe
The Best authentic mexican enchilada recipe
I love this recipe because it’s flexible. You can use chicken, beef, or even shredded pork, and the sauce can be adjusted to taste—some days it’s smoky and deep, others lighter with a touch of sweetness. My family always says they’re the best when the enchiladas are stuffed with good-quality meat and topped with a layer of melted cheese before baking, which gives them that perfect crispy edge. And let’s be honest, there’s nothing quite like the smell of enchiladas baking in the oven, filling the house with warmth. Plus, they’re a great way to use up extra veggies or spices you have on hand, so it’s always a win. For me, it’s not just about the taste—it’s about the way it brings people together, whether it’s a family meal or a casual get-together with friends. And honestly? There’s something comforting about knowing you can make a whole batch with minimal fuss and still end up with something delicious.
Classic Red Enchiladas with Homemade Tortillas
A comforting dish featuring tender shredded chicken rolled in warm tortillas, smothered in rich red enchilada sauce, and topped with melted cheese and fresh cilantro. Perfect for a family meal or a cozy dinner.
🥘Ingredients
- 2 cups all-purpose flour
- 1 tsp salt
- 1 cup warm water
- 1 tbsp vegetable oil
- 2 lbs boneless chicken thighs
- 1 cup chicken broth
- 1 tbsp olive oil
- 1 tsp ground cumin
- 1 tsp dried oregano
- 2 cups tomato sauce
- 1 (28 oz) can crushed tomatoes
- 2 cloves garlic, minced
- 1 tsp chili powder
- 1 tsp smoked paprika
- Salt and pepper to taste
- 1 cup shredded Monterey Jack cheese
- 1 cup shredded cheddar cheese
- Fresh cilantro, chopped
- Lime wedges
👨🍳Directions
-
1
Make the tortillas: Mix flour, salt, water, and oil until a soft dough forms. Divide into 8 equal pieces and roll each into a thin circle. -
2
Cook the chicken: Heat oil in a skillet over medium-high heat. Season chicken with cumin, oregano, salt, and pepper. Cook until browned and cooked through (about 6–8 minutes per side). Shred with forks, then simmer in chicken broth for 5 minutes. -
3
Prepare the sauce: In a pot, combine tomato sauce, crushed tomatoes, garlic, chili powder, and paprika. Simmer for 15 minutes until thickened. Season with salt and pepper. -
4
Assemble the enchiladas: Preheat oven to 375°F. Place a tortilla in a baking dish, fill with chicken, roll tightly, and place seam-side down. Cover with sauce, then sprinkle with half the cheese. -
5
Bake until bubbly: Cover with foil and bake for 15 minutes. Remove foil, bake 5 more minutes until cheese is melted. Top with remaining cheese and cilantro.
🔧Equipment
- Mixing bowls
- Rolling pin
- Large skillet
- Baking dish
- Oven
📊Nutrition Facts (per serving)
📝Notes
Watch Video Of How Classic Red Enchiladas with Homemade Tortillas Works
❓ Frequently Asked Questions About Red Enchiladas with Tortillas
How do I choose the right kind of tortillas for enchiladas?
Use soft flour tortillas for a classic, tender texture—they hold the filling well and roll easily. Corn tortillas add a rustic, slightly chewy contrast, but they’re less forgiving if you’re new to rolling. For a balanced flavor, try a mix of both, but stick to the same type throughout the dish to avoid surprises.
Can I substitute chicken for another protein?
Absolutely. Ground beef works well, especially if you prefer a heartier texture. For a lighter option, shredded rotisserie chicken or even seasoned tofu (if you’re vegetarian) works in a pinch. Just season the substitute uniformly to mimic the flavor of traditional enchilada filling.
Why is my enchilada sauce so thick?
A thick sauce often means it’s been simmered too long or reduced too far. To fix it, thin with a splash of chicken broth or water, then simmer until it reaches your desired consistency. For a smoother texture, blend the sauce briefly before reheating. If you’re making a salsa roja (red sauce), a small amount of tomato paste can help thicken it naturally.
How do I keep enchiladas from getting soggy?
Preheat your oven to at least 375°F (190°C) to ensure the tortillas crisp up. Place enchiladas in a baking dish with a thin layer of water in the bottom to prevent sticking, then cover loosely with foil for the first 10–15 minutes. This traps steam while keeping the filling moist. Bake uncovered for the final 5–10 minutes to let the cheese melt and the edges crisp.
What’s the best way to reheat leftover enchiladas without drying them out?
For the next day, store enchiladas in an airtight container with a paper towel on top to absorb excess moisture. Reheat in a 350°F (175°C) oven for 15–20 minutes, covered with foil, until warmed through. Alternatively, microwave in 30-second bursts, stirring between each, until heated evenly. Avoid reheating in the microwave for long periods—it can make the tortillas mushy.
