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

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Guajillo- https://amzn.to/3IB7mDu
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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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Authentic Red Enchilada Sauce with Dried Chiles

These Enchiladas Rojas are an authentic recipe made with lightly fried corn tortillas dipped in a delicious red sauce. Add your favorite filling, garnish with cheese, crema, onion and lettuce for the final touch. 

Authentic Enchiladas Rojas

guajillo mexico peppers

ancho chile

¼ of a large yellow or red onion

garlic clove

salt

black pepper

stock (vegetable, beef,

vegetable oil

tomato sauce

corn tortillas

oil tortillas

queso fresco,

Shredded lettuce (romaine

queso fresco

Remove all seeds and stem from the peppers then rinse under cold water to remove any dust.

In a medium pot, add the chiles, onions and garlic clove. Add enough water to cover the chiles.

Cover and cook on medium heat for about 20 minutes or until very soft and pliable. Rest chiles in the water for another 10 to 15 minutes to cool off and finish hydrating the chiles.

Transfer chiles to a blender or food processor and add 2 cups broth. Puree for about 1 minute. Note: you can do this in two different batches if the blender isn&#39;t big enough for all the ingredients at once.

Strain the pureed chiles to remove the remaining seeds and skins (tip: push the chile mix with a spoon to get the most out of them).

In a large saucepan, heat the 1 tablespoon of oil. Add the pureed chiles and tomato sauce. Cook, stirring often for about 10 minutes. Season with salt and pepper according to taste.

Make The Enchilada Sauce

Add about ¼ cup of oil to a small or medium skillet. Heat on medium-high heat. When the oil is very hot (but not smoky), add one tortilla at the time and cook each side for about 4 to 5 seconds or until tortilla is lightly fried (See notes section)

As you fry each tortilla, drain any excess oil by tapping it into the pan then place on a plate with a paper towel. Repeat with remaining tortillas and add more oil if necessary. 

To assemble the enchiladas rojas, dip each tortilla into the warm sauce and place on the serving plates.

Fill with your favorite filling. In this case we&#39;re using crumbled queso fresco but you can use shredded chicken, beef, beans or your favorite cooked vegetables.

Either fold the tortilla like a taco or roll them as pictured below. I like to add a little more sauce on top for extra flavor.

Sprinkle with queso fresco and other toppings you choose. I like to squeeze some lime juice to balance all of the flavors.

Buen provecho!

Make The Enchiladas Rojas

I've read the recipe many times where does the stock come in for the red chili sauce? There is no step for it.

ABSOLUTELY DELICIOUS!! Thank you for sharing your recipe! I will NEVER use store-bought again!

I will never buy enchilada sauce again. This recipe turned out amazing!

Just made these Enchiladas Rojas—so rich and comforting! The red sauce is everything. 🌶️🫓❤️

Incredible salsa roja. These enchiladas are delightful. Making again this weekend!

We loved these and are making again this week!!

Loved how quick it came together once the sauce was done—really satisfying.

Thank You …Truly Authentic .. We all Loved your recipe and the Aromas throughout our home ❣️🪇

I love your instructions for making the sauce.   I used to make it very similarly with my mom.  Have you ever tried lightly roasting the chile pods before boiling?  We would use a low temp in the oven being careful not to burn.  Filling with calabacitas!  Brilliant!

This is exactly what I was craving…. A recipe with a sauce made from the chiles onward. So good. So authentic. I went multicultural and served them with a Salvadoran style curtido. (Kisses tips of fingers)

Claudette Zepeda’s enchiladas rojas feature corn tortillas coated in a smoky, deeply savory red chile sauce, then fried in oil, and filled with cheese, braised short ribs, and onion for a comforting Mexican classic with just the right amount of heat.

Norteño-Style Enchiladas Rojas (Red Enchiladas)

bay leaf

avocado leaves (optional)

hoja santa leaf (optional)

thyme

cilantro

beef

Diamond Crystal kosher salt

garlic powder

onion powder

Grapeseed oil

tomato paste

carrots, diced

celery,

red wine

white distilled vinegar

¼ medium white onion, minced

epazote leaves, minced

Red Wine–Braised Short Ribs (recipe above)

chiles,

cumin

milk

Vegetable oil,

(5-inch) corn tortillas

Mexican crema

thinly-shaved Iceberg lettuce

Queso Cotija, finely grated (optional)

Tie the bay leaf, avocado leaves, hoja santa leaf (if using), thyme, and cilantro together into a bouquet with twine. Set aside.

Spread the short rib pieces in a single layer on a paper towel-lined baking sheet to bring to room temperature, about 30 minutes. Pat the beef dry with another paper towel.

Season the beef all over with salt, black pepper, and the garlic and onion powders.

Set a large Dutch oven over medium heat and add a generous glug of oil. When the oil is shimmering, add the beef in a single layer (work in batches if needed to avoid crowding the pan). Sear the beef on one side for 5 minutes; when nicely browned, flip and sear on the other side. Repeat until the beef is well-browned all over—this can take 15 to 20 minutes total. Remove the browned beef from the pot and set aside in a medium bowl.

Add the tomato paste to the skillet and cook for 2 minutes, until fragrant and darker in color, using a wooden spoon to keep scraping the bottom of the Dutch oven to keep the tomato paste from burning. Add in the onion, carrots, celery, and a pinch of salt. Cook for 4 minutes, until softened, continuously scraping the bottom of the pot to remove stuck bits.

Add the herb bouquet, red wine, vinegar, and 1 cup of water. Continue to scrape up the caramelized layer on the bottom of the pan.

Turn the heat to low, and add the seared beef back to the Dutch oven. Stir to incorporate and cover the pot with a lid. Cook for 2 hours on low heat.

After 2 hours, check the meat for doneness using a fork—it should fall apart easily. If too much of the liquid evaporates before the beef is finished cooking, add an additional cup of water; you want it to have created its own sauce, but not watery. When the beef is cooked, remove and discard the herb bouquet. Adjust the seasoning to taste.

If shredding, transfer the meat to a bowl to cool until you can handle it with your bare hands. Use your hands or two forks to shred the meat. (You can also shred it in a stand mixer fitted with the paddle attachment, on low speed for about 2 minutes.) Store the shredded beef with its sauce in a resealable plastic bag (or bags, depending on the portion sizes you want). The beef can be stored in the fridge for 3 days, or frozen for up to a month.

In a small bowl, combine the queso fresco, onion, epazote, cilantro, and prepared shredded beef. Stir to incorporate and season with salt and pepper to taste. Set aside.

First, toast the chiles on a dry skillet or comal over medium heat, until they start changing color; the reds will deepen and you will begin to smell the chiles.

Fill a saucepan halfway with water and set it over medium-high heat. Once the water reaches a simmer, turn the heat off and add in the toasted chiles. Cover the pan and allow the chiles to steep in the hot water for 10 minutes.

In a blender, combine the softened chiles, cumin, black pepper, and 1 cup of the soaking water (discard the rest of the water). Blend until smooth; then taste and season with salt as needed. Strain the sauce through a fine-mesh sieve back into the saucepan that you used to soak the chiles. Whisk the milk into the chile sauce; then place the pan over low heat to keep the sauce warm.

Set up an enchilada assembly station nearby where you’re frying, with a serving platter, the filling mixture, and the pot of warm enchilada sauce. Keep the filling nearby as well.

In a skillet, add about ½ inch of frying oil and set over medium heat until the oil shimmers, or reaches 350°F on a cooking thermometer. Make sure you are wearing long sleeves, have a splatter screen, or are using a pot lid to shield yourself!

Using tongs, dip a tortilla into the enchilada sauce, coating it completely. Shake the tortilla to allow any excess sauce to drip back into the saucepan. Then carefully ease the coated tortilla into the skillet with the hot oil. The oil will splatter right away, so protect yourself!

Fry the tortilla in the oil for about a minute on each side, then remove from the oil and set it on the serving platter. Fill the fried tortilla with ¼ cup of the queso fresco filling, and fold the tortilla over the filling to close the enchilada. Repeat with the remaining tortillas, arranging them in a row on a platter.

Cover the filled enchiladas with the remaining sauce and garnish them with crema, lettuce, and more finely grated Cotija (if using).

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