Here’s a classic, from-scratch recipe for Homemade Enchiladas Rojas (Red Enchiladas).
This recipe makes 8–10 enchiladas and focuses on building deep, rich flavor from dried chiles—no canned sauce allowed! You can fill them with cheese, shredded chicken, or ground beef.
Step 1: The Red Sauce (Salsa Roja)
This is the heart of the dish. It’s smoky, slightly spicy, and earthy.
Ingredients:
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5 dried guajillo chiles (stems & seeds removed)
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2 dried ancho chiles (stems & seeds removed)
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2 dried arbol chiles (stems removed – optional, for heat)
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3 cloves garlic, peeled
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1 small white onion, quartered
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2 Roma tomatoes, halved
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2 tbsp vegetable or avocado oil
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2 cups chicken or vegetable broth
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1 tsp dried Mexican oregano
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Salt to taste
Method:
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Toast the chiles: Heat a dry skillet over medium heat. Press the chiles flat with a spatula for 10–15 seconds per side until they blister and become fragrant. Do not burn them (they turn bitter).
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Soak: Place the toasted chiles in a bowl and cover with hot water. Soak for 15–20 minutes until soft.
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Blend: Drain the chiles and add them to a blender with the garlic, onion, tomatoes, and 1 cup of broth. Blend until completely smooth.
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Strain (optional but recommended): For a silky sauce, press the mixture through a fine-mesh strainer to remove any tough skins.
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Cook the sauce: Heat the 2 tbsp of oil in a large skillet over medium heat. Carefully pour in the strained sauce (it will splatter). Cook for 5–6 minutes, stirring constantly, until it darkens and thickens slightly.
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Simmer: Stir in the remaining 1 cup of broth, the oregano, and salt. Reduce heat to low and simmer for 10 minutes while you prep the fillings. Taste and adjust salt.
Step 2: The Filling & Assembly
Ingredients:
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2 cups cooked, shredded chicken (rotisserie works great), or 2 cups crumbled queso fresco/shredded Monterey Jack
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8–10 corn tortillas (yellow or white)
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½ cup vegetable or avocado oil (for frying the tortillas)
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Optional toppings: Diced white onion, fresh cilantro, crumbled queso fresco, sour cream, and sliced avocado
Method:
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Prep tortillas: In a small skillet, heat the ½ cup of oil over medium heat. Using tongs, dip each tortilla into the hot oil for 10–15 seconds per side until pliable and slightly puffed. Do not crisp them—you just want to soften them so they don’t crack. Drain on paper towels.
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Fill: Dip each softened tortilla into the warm red sauce to coat both sides. Lay it flat on a plate. Add a line of shredded chicken or cheese down the center.
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Roll: Roll the tortilla tightly around the filling and place it seam-side down in a large baking dish (9×13). Repeat with all tortillas.
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Sauce & Bake: Pour the remaining red sauce generously over the top of all the rolled enchiladas.
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Bake: Cover the dish with foil and bake at 375°F for 15 minutes. Remove the foil, sprinkle with extra cheese (if using), and bake for 5 more minutes until bubbly.
Step 3: Serve
Remove from the oven and let rest for 5 minutes. Top with diced raw onion, fresh cilantro, a drizzle of crema, and a few slices of avocado on the side.
🔥 Pro Tips:
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Make it vegetarian: Swap chicken for sautéed zucchini, mushrooms, and black beans.
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Spice level: For mild sauce, skip the arbol chiles and use only guajillo + ancho. For very spicy, add 2 more arbols.
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Time-saver: You can make the sauce up to 3 days in advance and store it in the fridge.
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Leftovers: These reheat beautifully in a skillet (crispy) or microwave (soft).