Authentic Enchiladas Rojas
A true comfort classic, bold red chile flavor, simple ingredients, and made with love. Perfect for when family takes over the kitchen.
Yield: Approx. 30 enchiladas (serves 6-10 people)
Prep Time: 30 minutes (Chile cleaning, soaking, and cheese/onion mixing)
Cook Time: 30 minutes (Simmering sauce and frying/rolling)
Special Equipment: High-speed blender, large saucepan, non-stick skillet/comal, kitchen tongs, and gloves (for handling chiles)
Ingredients
30 corn tortillas
20-24 oz Queso fresco, crumbled
Grated white onion (mixed into the cheese)
A bit of oil for frying
Red Enchilada Sauce:
20 dried New Mexico or guajillo chiles
2 dried ancho chiles
4 cloves garlic
1 ½ tbsp Maseca (instant corn masa)
1 tsp Mexican oregano
¼ tsp cumin seeds or ½ tsp ground cumin
Salt or chicken bouillon, to taste
Water (for soaking and blending)
Directions
Prep the Sauce: Soften the chiles by boiling and soaking them for 15-20 minutes.
Blend with garlic, oregano, cumin, Maseca, and some soaking liquid.
Simmer the sauce for 10-15 minutes until it thickens. Adjust seasoning.
Dip and Roll: Warm the tortillas so they’re pliable. Dip each tortilla in the red sauce. Mix the crumbled queso fresco and grated white onion together, fill each tortilla with the mixture, then roll them up.
Fry to Crispiness: Heat a shallow layer of oil in a skillet over medium heat. Carefully fry each rolled enchilada until lightly crispy on the outside.
Serve and Garnish: Plate the fried enchiladas, spooning a bit more sauce on top if you like. Finish with a little extra queso fresco if desired.
Tip:
These enchiladas are traditionally simple and cheese-forward, but you can always add shredded chicken if desired. The sauce is the star!
