enchiladas rojas recipe

Stacked beef enchiladas Chihuahua style are easy and made to order. Layered or stacked enchiladas are made with our original enchiladas rojas recipe.

Stacked beef enchiladas Chihuahua style

15 oz cans red enchilada sauce

corn tortillas

beef

oz cheddar cheese (grated)

onion

salt

black pepper

eggs

Cook ground beef over medium high heat, using a spatula or chop and mix to break it up as it cooks.  Season with salt and pepper and cook until no longer pink. Remove from the stove.  Chop onions and grate cheddar cheese.

Heat both cans of red enchilada sauce in a cast iron skillet until hot and bubbly.

Dip a corn tortilla in the heated red enchilada sauce to heat the tortilla.

Then remove it carefully and lay it on a oven safe dinner plate.  You want to heat up the tortilla until it’s just soft but not so soft that it falls apart.

Sprinkle the sauce covered tortillas with a large spoonful of ground beef, grated cheese and chopped onions.

Repeat twice more ending up with a stack of three enchiladas or more than that for a stack of four.

Place in a 350 degree F oven just long enough to melt the cheese and serve.

Optional: Serve with a couple fried eggs on top

These homemade red enchiladas are full of authentic Mexican flavor! With or without a fried egg, you’ll find yourself making this recipe time and time again.

Stacked Red Enchiladas (Enchiladas Rojas)

red chile pods

water

all-purpose flour

garlic

olive oil

Red Chile Sauce

tomato sauce (optional)

canola oil (for frying tortillas)

corn tortillas (preferably white corn)

shredded cheese ((recommend colby or muenster))

white onion (finely chopped)

eggs (optional)

Remove stems, seeds, and veins from the chile pods. Place in a colander and rinse well with cool water.

Add the chiles to a large pot and add enough water so they are just covered. Bring water to a boil. Lower the heat, cover, and simmer for about 20 minutes. After 10 minutes turn the chiles over with tongs to make sure the chiles soften evenly. Drain cooked pods and allow time to cool down before blending. Discard water.

Fill blender with 3 cups of water, half of the cooled chile pods, 3 tablespoons flour, 2 cloves garlic, and half of the salt. Blend until smooth. Strain sauce through a fine sieve to remove skins and seeds; discard skins and seeds. Repeat blending and straining process with remaining water, pods, flour, garlic, and salt. If necessary, season with more salt.

This sauce can be made in advance and kept in airtight containers in the refrigerator or freezer. Red chile sauce can be stored in the refrigerator for up to one week or frozen for up to six months.

Heat olive oil in large skillet. Pour 4 cups chile sauce into skillet and stir. Taste and season with salt if needed. If the sauce is too spicy, add a small can of tomato sauce and stir. If the sauce is too thick, add water until desired consistency is reached, making sure to add more salt if necessary.

In a non-stick frying pan heat canola oil. Drop 1 tortilla at a time into the hot oil and fry until softened, turning once during frying. Drain on paper towels.

Red Chile Sauce:

Place lightly fried tortillas into the skillet of warm red sauce, one at a time. Coat the tortillas with the red enchilada sauce and place coated tortillas on a plate with a large slotted spoon.

Layer a chile-coated tortilla with some shredded cheese and chopped onion. Put another coated tortilla on top and repeat the layers until you have a stack of 3 to 4 tortillas. Continue to make stacks of tortillas until all ingredients are used.

Heat a small non-stick skillet over medium-low heat. Fry the eggs over-easy and place one on each stack of enchiladas—optional, but oh so worth the try.

Assemble Enchiladas:

The only way to eat enchiladas, with an egg!!! YUM!!!

Great recipe. All your recipes remind me of the time I lived in Las Vegas. NM. Trips to Chamayo and Tao's.

This is the only way my grandma taught me to make enchiladas. I make for my Mom on special occasions.

These are my favorite enchiladas, especially with eggs!
If I have time, I make enchiladas Sonorense. I use Masa Harina &amp; mix the grated cheese in to the masa.
My mom always used a small cast iron skillet to press them thinner(but not as thin as corn tortillas), then fried as your recipe calls for. Cover with the salsa roja, another sprinkling of cheese, then top with shredded lettuce &amp; chopped black olives. Yummm!
Thanks for letting me relive a wonderful childhood memory!

So very delicious!!! Thank you for sharing this recipe!! I will most definitely be making this again!!!

https://mediavine-res.cloudinary.com/video/upload/t_original/v1523990110/gnsbjfn5vhwag97tcfrg.mp4

These homemade red enchiladas are full of authentic Mexican flavor! With or without a fried egg, you’ll find yourself making this recipe time and time again.

Red Enchiladas (Enchiladas Rojas)

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