There’s something about enchiladas rojas that instantly transports you to a vibrant Mexican fiesta, where the air is filled with the intoxicating aroma of spices and freshly cooked tortillas. Just picture that moment when you take your first bite, and the rich blend of flavors dances on your palate, making every taste bud sit up and cheer. It’s not just a meal; it’s an experience that wraps you in warmth and comfort.
I still remember the first time I tried making enchiladas rojas. My kitchen looked like a scene from a cooking show gone wrong, flour everywhere, and my dog eyeing me suspiciously as if I had lost my mind. But the joy on my family’s faces when they tasted them made every chaotic moment worth it. Perfect for a cozy dinner or a lively gathering, these enchiladas promise to bring joy to any occasion.
Why You'll Love This Recipe
- This enchiladas rojas recipe is simple yet bursting with flavor, making it perfect for busy weeknights
- The vibrant colors make it visually stunning, sure to impress your guests
- You can easily customize the filling based on personal preference or dietary needs
- Ideal for both casual family dinners and festive celebrations alike
I recall my daughter taking her first bite of homemade enchiladas rojas and declaring them “the best ever,” while her brother tried to sneak an extra helping when he thought I wasn’t looking.
Essential Ingredients
Here’s what you’ll need to make this delicious dish:
Soft Corn Tortillas: Look for fresh, pliable tortillas that won’t crack when filled. They are the essential base for our enchiladas.
Shredded Chicken: Use cooked chicken breasts or rotisserie chicken for convenience; shred it finely for even distribution.
Red Chili Sauce: A good-quality sauce elevates the dish; consider homemade or store-bought varieties packed with rich flavor.
Onions: Sautéed onions add sweetness and depth to your enchiladas—use yellow onions for the best results.
Cheese: A blend of Mexican cheeses like Monterey Jack and Queso Fresco provides a creamy texture and delicious flavor.
Cilantro: Fresh cilantro adds brightness; sprinkle it generously on top before serving for added freshness.
Sour Cream: Provides a cool contrast to the spicy sauce—a dollop on top is always welcome!
The full ingredients list, including measurements, is provided in the recipe card directly below.
Let’s Make it together
Prepare Your Ingredients: Start by shredding your cooked chicken into bite-sized pieces. Chop onions finely and set aside alongside your cheese and sauce for easy access during assembly.
Sauté Onions: In a skillet over medium heat, add a drizzle of oil and sauté onions until they turn golden brown and fragrant, about 5 minutes. This step releases their natural sweetness.
Warm Tortillas: Heat each tortilla in a dry skillet for about 30 seconds on each side until warm but not crispy. This softens them so they fold easily without tearing.
Assemble Enchiladas: Spread some red chili sauce in a baking dish. Take one tortilla, fill it with shredded chicken, sautéed onions, and cheese then roll tightly. Place seam-side down in the dish.
Add Sauce & Cheese Topping: Pour remaining red chili sauce over the assembled enchiladas generously. Sprinkle more cheese on top because let’s face it—more cheese is always better!
Bake to Perfection: Preheat your oven to 375°F (190°C). Bake uncovered for about 20 minutes or until bubbly and golden brown on top. Enjoy the irresistible aroma wafting through your home!
With these steps completed, you’ll have an unforgettable plate of enchiladas rojas ready to impress everyone at your table!
You Must Know
- Enchiladas rojas are more than just a meal; they embody warmth and comfort
- With rich flavors and spicy notes, they’ll make your kitchen smell like heaven
- Perfect for gatherings, they’ll impress your guests and offer a taste of Mexico right at home
Perfecting the Cooking Process
Start by preparing your enchilada sauce, then cook the filling while the tortillas warm up. Assemble quickly to keep everything fresh and tasty.
Add Your Touch
Feel free to swap chicken for beef or veggies, and experiment with different cheeses for extra flavor. Make it yours!
Storing & Reheating
Store leftovers in an airtight container in the fridge for up to three days. Reheat in the oven at 350°F until heated through.
Chef's Helpful Tips
- Use corn tortillas for traditional flavor, but flour tortillas work too!
- For added creaminess, drizzle sour cream before serving
- Don’t skip on fresh cilantro as a garnish; it elevates the dish beautifully
The first time I made enchiladas rojas, my friends declared it a “sauce party” in their mouths! Their enthusiasm was contagious.
FAQ
What is the best type of meat for enchiladas rojas?
Chicken or beef works well, but feel free to use any protein you love.
Can I make enchiladas rojas vegetarian-friendly?
Absolutely! Substitute meat with beans, mushrooms, or your favorite veggies for a delightful dish.
How can I make the sauce spicier?
Add more chili powder or diced jalapeños to the sauce for an extra kick.
Enchiladas Rojas
Enchiladas rojas are a delicious Mexican classic that combines soft corn tortillas with savory filling and rich red chili sauce, creating a dish that is both comforting and flavorful. Perfect for cozy dinners or festive gatherings, these enchiladas can be customized to suit any palate. With just a few essential ingredients and easy-to-follow steps, you can impress your family and friends with this vibrant meal that brings the spirit of Mexico right to your kitchen.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Total Time: 35 minutes
- Yield: Serves 4 (2 enchiladas per serving) 1x
- Category: Main
- Method: Baking
- Cuisine: Mexican
Ingredients
- 8 soft corn tortillas
- 2 cups shredded cooked chicken (or rotisserie chicken)
- 1 cup red chili sauce
- 1 medium yellow onion, finely chopped
- 1 cup shredded Mexican cheese blend (Monterey Jack and Queso Fresco)
- ½ cup fresh cilantro, chopped
- ½ cup sour cream
Instructions
- Preheat your oven to 375°F (190°C).
- In a skillet over medium heat, sauté chopped onions in olive oil until golden brown, about 5 minutes.
- Warm each tortilla in a dry skillet for 30 seconds per side until pliable.
- Spread some red chili sauce on the bottom of a baking dish.
- Fill each tortilla with shredded chicken, sautéed onions, and cheese; roll tightly and place seam-side down in the dish.
- Pour remaining red chili sauce over the enchiladas and sprinkle with extra cheese.
- Bake uncovered for about 20 minutes or until bubbly and golden.
Nutrition
- Serving Size: 1 enchilada (approximately 150g)
- Calories: 320
- Sugar: 3g
- Sodium: 680mg
- Fat: 16g
- Saturated Fat: 7g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 34g
- Fiber: 4g
- Protein: 18g
- Cholesterol: 50mg
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