The rich, vibrant aroma of enchiladas rojas wafts through the kitchen, wrapping you in a warm embrace of spices and nostalgia. Each bite offers a delightful crunch from the tortillas, followed by a hearty filling that dances on your taste buds, delivering an explosion of flavor that makes you weak in the knees.
As I stand in my kitchen, memories flood back to family gatherings where laughter echoed as plates piled high with these delectable enchiladas disappeared faster than you could say “delicioso.” Whether it’s a cozy weeknight dinner or a festive celebration, enchiladas rojas transform any meal into a fiesta of flavors sure to impress your guests.
Why You'll Love This Recipe
- Enchiladas rojas are incredibly easy to prepare, making them perfect for busy weeknights
- The bold flavors will have everyone coming back for seconds
- Visually stunning with their red sauce and colorful toppings, they are a feast for the eyes
- Plus, they are versatile enough to accommodate any filling preference
I vividly remember the first time I made enchiladas rojas for my friends; they were so impressed that they asked for seconds before they had finished their first servings!
Essential Ingredients
Here’s what you’ll need to make this delicious dish:
Corn Tortillas: Look for soft and pliable tortillas; they’ll hold up better once filled.
Shredded Chicken: Use rotisserie chicken for convenience or boil your own for a fresher taste.
Red Chili Sauce: Store-bought is fine but homemade adds an incredible depth of flavor.
Onions: Sweet onions work best; they caramelize beautifully when sautéed.
Cilantro: Fresh cilantro adds brightness and balance to the dish; don’t skip it!
Cheese: A blend of Monterey Jack and cheddar provides gooey goodness; sprinkle generously.
Sour Cream: A dollop on top cools down the spice while adding creaminess.
For the Sauce:
Dried Red Chilies: Choose ancho or guajillo chilies for a smoky flavor profile.
Garlic Cloves: Fresh garlic enhances the overall taste – use whole cloves if possible.
Chicken Broth: Homemade broth enriches the sauce’s flavor; otherwise, low-sodium works too.
The full ingredients list, including measurements, is provided in the recipe card directly below.
Let’s Make it Together
First Step: Preheat your oven to 375°F (190°C) while you prepare your ingredients. Grease a baking dish lightly with cooking spray to prevent sticking later.
Second Step: In a blender, combine dried red chilies, garlic, and chicken broth. Blend until smooth; this will be your tantalizing red sauce! Adjust seasoning with salt as needed.
Third Step: Heat oil in a skillet over medium heat. Sauté chopped onions until translucent and fragrant – about 5 minutes should do it. Your kitchen will smell amazing!
Fourth Step: Dip each corn tortilla into the red sauce until fully coated. Fill them generously with shredded chicken and sautéed onions before rolling them tightly like little presents waiting to be unwrapped.
Fifth Step: Place enchiladas seam-side down in the prepared baking dish. Pour remaining red sauce over them and sprinkle with cheese like you’re decorating a masterpiece!
Sixth Step: Bake in your preheated oven for about 20 minutes or until bubbly and golden brown on top. Let them cool slightly before serving—they’ll be molten lava hot!
Enjoying enchiladas rojas is not just about savoring delicious food; it’s about creating lasting memories around the dinner table with loved ones. As you dig into this scrumptious dish, let every bite remind you of warmth, comfort, and shared joy around food.
You Must Know
- Enchiladas rojas are not just a meal; they’re a celebration on a plate
- The vibrant red sauce, made from dried chiles, enchants your senses with its rich aroma and flavor
- Perfect for family gatherings or cozy dinners, they’re sure to impress everyone
Perfecting the Cooking Process
Start by preparing the sauce first; while it simmers, assemble your fillings and tortillas for efficiency. This ensures everything is hot and fresh when served.
Add Your Touch
Feel free to swap the protein! Shredded chicken, beef, or even roasted vegetables make delightful fillings. Spice things up with different cheeses or toppings like avocado or sour cream.
Storing & Reheating
Store leftover enchiladas in an airtight container in the fridge for up to three days. Reheat in the oven at 350°F until heated through for best results.
Chef's Helpful Tips
- Use corn tortillas instead of flour for that authentic taste and texture
- Soaking them in warm oil prevents them from breaking while rolling
- Always taste your sauce before using; adjust heat levels according to preference for a personalized kick!
It was my grandmother’s secret recipe that first introduced me to enchiladas rojas. Her kitchen filled with laughter as we rolled tortillas together, making memories with every bite.
FAQ
Can I use store-bought sauce for enchiladas rojas?
Absolutely! Store-bought sauces can save time but try to choose a high-quality brand.
How do I prevent my tortillas from breaking?
Warm the tortillas briefly in oil before filling them; this keeps them pliable and easy to roll.
What variations can I try with enchiladas rojas?
You can experiment with different proteins like shredded pork or even black beans for a vegetarian option.
Enchiladas Rojas
Enchiladas rojas are a delicious Mexican classic that bring the fiesta to your table. These vibrant corn tortillas are filled with savory shredded chicken and topped with a rich red chili sauce, melted cheese, and fresh cilantro. Perfect for family dinners or special occasions, this recipe promises an explosion of flavors that will have everyone asking for seconds.
- Prep Time: 20 minutes
- Cook Time: 20 minutes
- Total Time: 40 minutes
- Yield: Serves 4
- Category: Main
- Method: Baking
- Cuisine: Mexican
Ingredients
- 8 corn tortillas
- 2 cups shredded chicken (rotisserie or boiled)
- 2 cups red chili sauce (homemade or store-bought)
- 1 medium sweet onion, chopped
- 1/4 cup fresh cilantro, chopped
- 1 cup Monterey Jack cheese, shredded
- 1 cup cheddar cheese, shredded
- 1/2 cup sour cream
- 4 dried red chilies (ancho or guajillo)
- 4 garlic cloves
- 2 cups chicken broth
Instructions
- Preheat your oven to 375°F (190°C) and lightly grease a baking dish.
- Blend dried chilies, garlic, and chicken broth until smooth to create the red sauce.
- Sauté chopped onions in a skillet over medium heat until translucent, about 5 minutes.
- Dip each tortilla in the red sauce, fill with chicken and onions, then roll tightly.
- Place seam-side down in the baking dish, pour remaining sauce over enchiladas, and sprinkle with cheese.
- Bake for approximately 20 minutes until bubbly and golden brown. Let cool slightly before serving.
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 3g
- Sodium: 600mg
- Fat: 18g
- Saturated Fat: 10g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 32g
- Fiber: 3g
- Protein: 20g
- Cholesterol: 65mg
