These enchiladas rojas are so good! You can fill them up with chicken or cheese, the key is the sauce! There's guajillos, ancho chilli, spices and a beautiful thick gravy-like texture that makes it perfect every time. This recipe appeared originally in our Tex-Mex and Mexican Food blog but we think it deserves its own space with the rest of our recipes. You can find the blog here.
Enchiladas Rojas (Chile Colorado Enchiladas)
Red Sauce:
-3 guajillos
-2 garlic cloves
-enough boiling water to cover the chillies
-2 tbsp vegetable oil or butter
-2 tbsp flour
-1 tsp onion powder
-1 tsp ground cumin
-1 tsp dried oregano
-2 cups chicken or beef stock.
-salt and black pepper to taste
1 Rinse the guajillo chillies to remove dirt. Cut the chillies open and remove their seeds and stem.
2 Place the chillies in a bowl and cover them with boiling water and let them soak for 15 minutes.
3 Once the chillies have softened, blend them with the garlic cloves, flour, cumin, oregano and the stock. Blend until smooth.
4 Add the oil/butter to a large saucepan set to medium-high heat and melt it, add the sauce to it and cook it for 15 minutes on low heat.
6 Add salt and pepper to taste and reserve.
Enchiladas Rojas
-8 to 10 corn tortillas
-3 cups of shredded chicken or cheese or beans to make them vegetarian
-1 medium white onion, diced
-2 cups of cheese such as gouda, mozzarella, cheddar or a combination of your favourite cheese.
-vegetable oil
1 Set the oven to 200C
2 Add a little bit of oil to a frying pan and light fry the corn tortillas. This process should be quick, just until the tortillas have softened. Transfer the tortillas to a plate lined with paper towels and drain any excess oil.
3 Add half of the sauce to a large baking dish and spread evenly at the bottom. Place one tortilla in the baking dish and add chicken or cheese in the middle and sprinkle some onions. Roll the tortilla until the seam is facing down and assemble the remaining enchiladas next to each other.
4 Laddle the remaining sauce over the enchiladas until they are completely covered with it. Sprinkle with generous amounts of cheese on the top.
5 Bake in the oven for 10 to 15 minutes or until the enchiladas are bubbly and the cheese completely melted.
Notes:
- Using lard to fry and cook the salsa gives it another level of delicious depth, use it instead of butter or vegetable oil
- These enchiladas are so good! They are ready to serve as soon as they come out from the oven but you could add some fresh diced onion and cilantro on top.
- Any leftover salsa from these enchiladas is fantastic to make chilaquiles, to add to your eggs or simply over a toasted corn tortilla with some beans and cheese.
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