enchiladas rojas

These homemade enchiladas are a scrumptious way to use up leftover birria meat!

Birria Enchiladas

enchilada sauce

corn tortillas*

olive oil

Birria stew meat (about 2 cups)

Monterey Jack cheese

Fry the tortillas

In a large frying pan heat the ½ cup olive oil over medium-high heat. It’s ready for frying when a small bit of tortilla sizzles immediately when added to the pan. Fry each corn tortilla for about 5-8 seconds per side, turning with tongs. Place the fried tortillas on a plate lined with paper towels to drain.

Preheat oven to 400F

Get a 9&#215;13 baking dish and spoon half of your enchilada sauce on the bottom of your baking dish.

Assemble the enchiladas

Divide the stew meat among the tortillas, spooning about 2-3 tablespoons worth down the center of each tortilla. Sprinkle with about 2 tablespoons of Monterey Jack cheese, then roll up and place in your baking dish, seam-side down. Press each filled and rolled tortilla snuggly up against the others when placing them in your baking dish.

Top with enchilada sauce

Ladle the rest of the enchilada sauce on top of them and sprinkle with the double cheddar cheese.

Bake

Spray a sheet of aluminum foil lightly with PAM or olive oil, then loosely cover the enchiladas sprayed side down. Bake for 25-30 minutes, until the sauce, is bubbly and the enchiladas are heated through. Remove the foil and bake another 5 minutes or until the cheese is melted. Serve immediately.

What kind of corn tortillas did you use? These look big.

This enchiladas rojas recipe is made from salsa-dipped corn tortillas wrapped around shredded jackfruit and queso fresco. Garnish yours with lettuce, radish, onions, and more cheese!

Easy Vegan Enchiladas Rojas

16-18 corn tortillas

neutral vegetable oil (peanut, canola, etc.)

dehydrated jackfruit

vegetable stock powder

white onion, diced

garlic,

tamari

vegan queso fresco

ancho chiles

guajillo chiles

chiles

Roma tomatoes

white onion

garlic

vegetable broth

Mexican oregano

Salt

Shredded lettuce

radishes

white onions

More crumbled cheese

Make your own fresh corn tortillas, or use a pack of store-bought tortillas. Set aside for later.

Corn tortillas

Bring a pot of water to boil. Add in vegetable stock powder, a pinch of salt, and the dehydrated jackfruit. Let it simmer for 20-30 minutes, or leave it to soak overnight in room temperature water.

Heat olive oil in a large skillet over medium. Add in diced onion and saut&eacute; for 2-3 minutes, or until translucent. Add in the minced garlic for another 1-2 minutes. Lastly, add in drained jackfruit and tamari and continue cooking until the liquid is absorbed, about 5 minutes.

Jackfruit

Stem and seed the chiles with kitchen shears, then toast them in a dry skillet over medium for 30-60 seconds per side. Bring a pot of water to boil and add them in. Turn the heat off and let them rehydrate for ~15 minutes until soft and pliable.

Add the tomatoes and onions to another pot of water and simmer them for 10-12 minutes, or until softened. Drain and transfer the tomatoes and onions to a blender with the garlic cloves, vegetable broth, Mexican oregano, and salt. Blend on high until smooth.

Heat 1 tablespoon of olive oil in a saucepan over medium-high. Slowly pour the salsa in and bring it to a low boil. Reduce the heat and simmer for 15 minutes, stirring frequently.

Enchilada Sauce

Heat 5-6 tablespoons of neutral oil in a pan over medium-high. Once hot, fry each tortilla for about 10-15 seconds per side. the tortillas shouldn&#39;t be too crispy since you still want to be able to roll them.

Transfer the fried tortillas to a paper towel-lined plate to get rid of the excess oil. Dip each one in the enchilada sauce so both sides are well covered.

On a flat surface, add a scoop of shredded jackfruit and some queso fresco to the middle of your tortilla. Using your hands, tightly roll it and transfer it to a serving dish. Continue this process with the rest of the tortillas.

Serve the enchiladas while warm with extra sauce, crumbled queso fresco or cotija cheese, fresh onions, lettuce, and sliced radishes. Happy eating!

Serving

Enchiladas Rojas or Red Enchiladas are made with a red chile sauce and can be filled with your favorite protein or cheese.

Enchiladas Rojas Recipe

Oil (divided)

Corn Tortillas

Cups Shredded Chicken (or Shredded Beef, Leftover Turkey, Beans, Cheese, or Roasted Vegetables.)

Make the enchilada sauce, recipe here. If enchilada sauce is cold (refrigerated), then warm in a sauce pan over medium low heat.

Cook or re-heat the filling you plan to use. In this case I used shredded chicken. You can use Shredded Beef, Red Shredded Beef, Refried Beans, Sweet Potato and Black Beans, or just fill them with your favorite cheese.

Heat a small non stick skillet over medium heat and add about a teaspoon of oil. Once hot, add the corn tortilla and &#39;fry&#39; for about 20 seconds on each side.  The tortilla should not be crispy, instead just warm and pliable.Remove the tortilla, place on a plate, and cover with foil. Continue &#39;frying&#39; all the tortillas and add more oil each time as needed.

Dip Method: Use tongs or your hands to dip a tortilla into the warm enchilada sauce. (It&#39;s ok if the top part doesn&#39;t get sauce.) Place dipped tortilla on a plate and add the filling, in this case I&#39;m using shredded chicken. Now you can either roll it or fold it in half like a taco. Continue making your enchiladas and top with more sauce if needed.

Pour Method: Start by rolling all the enchiladas with the filling inside. Keep in mind this method will not have enchilada sauce inside of the tortilla.Once all the enchiladas are rolled, we&#39;re going to add some sauce to the bottom of a serving plate or dish. Then the rolled enchiladas will go right on top of the sauce. Now spoon or pour the warm sauce over each enchilada to cover it completely.You want all the exposed tortilla to be covered in sauce.

Add your favortie toppings like sour cream, crema, shredded lettuce or cabbage, radishes, onions, cilantro, avocado, or a spicy salsa.

https://www.youtube.com/watch?v=cMwv-CMbPLs

Enchiladas Rojas or Red Enchiladas are made with a red chile sauce and can be filled with your favorite protein or cheese. Serve them with Rice and Beans for a complete Mexican Meal the whole family will enjoy.

Recipe , Instructions, and Option to Print: https://thaicaliente.com/enchiladas-rojas-red-enchiladas/

Enchilada Sauce- https://youtu.be/IjIB53_8-MI
Chile de arbol salsa- https://youtu.be/Co0ayYRoUvo

As an Amazon Associate I earn from qualifying purchases.
Corn tortillas: https://amzn.to/379eVo0
Guajillo- https://amzn.to/3IB7mDu
Ancho- https://amzn.to/3NhJng2
Chile de arbol- https://amzn.to/3DbEEIa

More Recipes:
Enfrijoladas- https://youtu.be/ibiSuA7k-3Q
Mexican Rice- https://youtu.be/MjOR7yMUTJM
Instant Pot Beans- https://youtu.be/ZRdki4s6Hng

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Easy Chicken Enchiladas with Homemade Red Sauce

Authentic Red Enchilada Sauce is perfect for your favorite Enchiladas Rojas. This sauce is made with dried chile peppers and no tomato sauce.

Authentic Red Enchilada Sauce Recipe

Ancho Chiles

5-7 Dried Guajillo Chiles

Chile de Arbol (Optional For Spice)

Water

Garlic Clove

Chicken Bouillon (optional)

Remove stems from dried chilis and shake the seeds out. Place in a colander and rinse with cool water.

Add rinsed chiles to a small pot and fill with water. Bring to a boil and simmer for 10 minutes. Turn off the heat and place lid on and let sit for 5 minutes or until chiles are soft.

Place softened chilis in a blender with garlic clove, salt, bouillon if using, and start with 1 cup of water. Blend until a smooth sauce forms. Taste to see if additional salt is needed. If sauce is too thick add more water. I did ½ cup more.

Pour blended sauce into a fine mesh strainer over a bowl. Use a spatula or spoon to press sauce down and remove any leftover seeds or skin.

Use enchilada sauce immediately for enchiladas or store sauce in a airtight container in the fridge up to a week, or freeze for a couple months. 

Thanks for sharing. So simple to make and is exactly what I was looking for. This is my new go-to recipe for base red sauce. Thanks again!

Hello, I've used your dry chile method and also use the ready made Bueno Chile sauce), both come out delicious. I must admit the dry chile method is more authentic which I do love, but in a pinch the ready made Bueno Chile sauce is sure convenient.  Thank you for your recipe.  I am also a Native New Mexican

I made this and it was fast and super yummy will continue to make this again

I must try this, the finished product looks amazing.   ‍♂️

https://www.youtube.com/watch?v=IjIB53_8-MI

Authentic Red Enchilada Sauce is perfect to make your favorite Enchiladas Rojas. There’s no tomato sauce in this recipe and instead the red color comes from dried Mexican chiles, for an authentic Mexican flavor.

Recipe , Instructions, and Option to Print: https://thaicaliente.com/authentic-red-enchilada-sauce

As an Amazon Associate I earn from qualifying purchases.
Guajillo- https://amzn.to/3IB7mDu
Ancho- https://amzn.to/3NhJng2
Chile de arbol- https://amzn.to/3DbEEIa
Bledtec- https://amzn.to/3JHlhJx
Chicken bouillon- https://amzn.to/3IGbCle
Vegan bouillon- https://amzn.to/3NsM9iS

More Recipes:
Chicken Enchiladas: https://youtu.be/cMwv-CMbPLs
Chile de Arbol Salsa: https://youtu.be/Co0ayYRoUvo
Chilaquiles: https://youtu.be/fnY4ajtrzN4
Cheesy Taco Pasta: https://youtu.be/JLlQdyjs-Os

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Enter You Email Address on https://thaicaliente.com/ for a Free copy of 30 Healthy Dinner Recipes.

Authentic Red Enchilada Sauce with Dried Chiles

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