The Best Red Enchilada Recipes

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RED ENCHILADAS RECIPE (ENCHILADAS ROJAS)



Red Enchiladas Recipe (Enchiladas Rojas) image

These red enchiladas (enchiladas rojas) have the smoky, rich taste of ancho chiles balanced by the smooth, bright flavor of queso fresco. It's a traditional Mexican dish that is hearty and satisfying.

Provided by firstdayofhome.com

Categories     Main Course

Time 45m

Number Of Ingredients 9

5 dried ancho chile peppers
2 cups water
Salt to taste
8 corn tortillas
8 ounces queso fresco
1/2 onion (diced (optional))
2-3 tablespoons vegetable oil
4 carrots
3 red potatoes

Steps:

  • Peel and slice carrots, and dice the peeled potatoes into small cubes. Then boil the vegetables over medium heat for about 10 minutes, until tender but firm. Drain completely.
  • Remove seeds and stems from ancho chiles.
  • Place 2 cups of water in a small pot and bring to a boil, then immediately remove from heat.
  • Add chiles to hot water and steep for 2-3 minutes until softened.
  • Remove softened chiles from the pot and blend in a food processor or blender briefly until the mixture becomes like a paste. Add 4-5 tablespoons of water from the pot and season with salt.
  • Place the sauce in a pie pan or shallow dish.
  • Heat just enough vegetable oil in a skillet or comal to cover the surface of the pan. Leave at medium high heat.
  • Place the tortillas into the sauce and smother both sides.
  • Fry the tortillas in the skillet or comal for about 10 seconds per side, enough to moisten the tortilla but not break apart.
  • Fill the tortilla with queso fresco cheese and onions (optional) or any other savory filling of your choice.
  • Return the rolled enchiladas to the skillet for another minute to reheat along with the carrots and potatoes. Add the remaining sauce to the vegetables until coated. Add more oil to the pan if needed to make the enchiladas slightly crispy.

Nutrition Facts : ServingSize 1 g, Calories 314 kcal, Carbohydrate 44 g, Protein 11 g, Fat 12 g, SaturatedFat 5 g, Cholesterol 20 mg, Sodium 283 mg, Fiber 10 g, Sugar 13 g, TransFat 1 g, UnsaturatedFat 6 g

EASY RED CHICKEN ENCHILADAS



Easy Red Chicken Enchiladas image

Starting with a homemade red sauce, these Tex-Mex enchiladas are faster and easier to make than their Mexican forefathers, but still so delicious. This recipe makes 2 1/2 cups sauce, enough for 4 to 6 individual skillet enchiladas or 1 regular baking dish. Garnish with sour cream and guacamole.

Provided by Chef John

Categories     Meat and Poultry Recipes     Chicken     Baked and Roasted     Breasts

Time 1h

Yield 1

Number Of Ingredients 21

2 tablespoons butter
2 tablespoons olive oil
½ cup diced onion
½ teaspoon salt, or more to taste
3 tablespoons all-purpose flour, or more as needed
2 tablespoons ground ancho chile powder
2 teaspoons ground cumin
½ teaspoon chipotle chile powder
½ teaspoon freshly ground black pepper
¼ teaspoon dried oregano
1 pinch cayenne pepper, or to taste
1 pinch ground cinnamon
3 cloves garlic, minced
2 tablespoons tomato paste
2 ½ cups chicken broth
3 (5 inch) corn tortillas
½ teaspoon vegetable oil
⅔ cup shredded cooked chicken
⅔ cup pepper Jack cheese
⅓ cup chopped cilantro
⅓ cup chopped green onions

Steps:

  • Melt butter with olive oil in a saucepan over medium heat. Add onion and salt; cook and stir until onion starts to turn golden brown, 3 to 5 minutes. Stir in flour, chile powder, cumin, chipotle powder, black pepper, oregano, cayenne, and cinnamon. Cook and stir until fragrant, about 3 minutes. Add tomato paste and mix until fully combined. Pour in chicken broth and whisk until smooth.
  • Increase heat to high and bring sauce to a simmer. Reduce heat to medium-low and simmer, stirring occasionally, until flavors come together, about 10 minutes. Taste and season as desired. Blend sauce with an immersion blender.
  • Preheat the oven to 400 degrees F (200 degrees C).
  • Lightly brush tortillas with oil. Heat a small cast iron skillet over medium-high heat. Heat tortillas until flexible, about 30 seconds per side.
  • Cover the bottom of the skillet with a scoop of enchilada sauce. Place a tortilla on top and add 1/2 of the chicken, 1/3 of the Jack cheese, and 1/2 the cilantro and green onions. Spoon on more sauce and repeat layers, finishing with sauce and the remaining cheese.
  • Bake in the preheated oven until cheese melts and sauce is bubbling, 10 to 15 minutes.

Nutrition Facts : Calories 1376.5 calories, Carbohydrate 79.5 g, Cholesterol 240.5 mg, Fat 92.8 g, Fiber 10.8 g, Protein 59 g, SaturatedFat 36.9 g, Sodium 5142.3 mg, Sugar 12.2 g

SIMPLE PERFECT ENCHILADAS



Simple Perfect Enchiladas image

Provided by Ree Drummond : Food Network

Categories     main-dish

Time 1h15m

Yield 8 servings

Number Of Ingredients 16

2 tablespoons canola oil
2 tablespoons all-purpose flour
One 28-ounce can enchilada or Mexican red sauce
2 cups chicken broth
1/2 teaspoon salt
1/2 teaspoon black pepper
1 pound ground beef
1 medium onion, finely chopped
1/2 teaspoon salt
Canola oil, for frying
10 to 14 corn tortillas
Two 4-ounce cans diced green chilies
1 cup chopped green onions
1/2 cup chopped black olives
3 cups grated sharp Cheddar cheese
Cilantro, for garnish

Steps:

  • In a saucepan over medium-low heat, combine the canola oil and flour. Whisk together and allow to bubble for 1 minute. Pour in the red sauce, chicken broth, salt and pepper. Bring to a boil. Reduce the heat and simmer while you prepare the other ingredients.
  • While the sauce is simmering, brown the ground beef with the onions in a large skillet over medium-high heat. Drain the fat, add the salt and stir to combine. Turn off the heat and set aside.
  • In a small skillet over medium heat, heat some canola oil. Lightly fry the tortillas just until soft. Do not crisp. Drain on a paper towel-lined plate. Repeat until all the tortillas have been fried.
  • Preheat the oven to 350 degrees F.
  • Spread 1/2 cup of the sauce in the bottom of a 9- by 13-inch baking dish. Next, one at a time, dip each tortilla into the sauce. Set the sauce-soaked tortilla on a plate. Place on some of the meat mixture, chilies, green onions and black olives. Top with a generous portion of grated Cheddar. Roll up the tortilla to contain the filling inside.
  • Place the tortilla seam side down in the baking dish. Repeat with the rest of the tortillas and pour the remaining sauce over the top. End with a generous sprinkling of cheese and any other bits of chiles, green onions or olives you have left over from the filling.
  • Bake the enchiladas for 20 minutes, or until bubbly. Sprinkle chopped cilantro over the top and serve.

THE BEST RED ENCHILADA RECIPE



The Best Red Enchilada Recipe image

Once you try this red enchilada sauce, you will never need to buy store-bought again!

Provided by Charbel Barker

Categories     Main Course

Time 30m

Number Of Ingredients 13

2 Ancho Chilies (dried, de-seeded and boiled.)
3 dried Guajillo or Anaheim Pepper (de-seeded and boiled.)
4 Fresh tomatoes (lightly grilled)
2 cloves of garlic (lightly grilled)
1/4 onion (lightly grilled)
3 Tablespoons of sour cream
1/4 cup of heavy whipping cream
1 Chicken Breast (cooked and shredded)
4 Ounces of Cream Cheese
1/4 red onion (chopped)
Cilantro
Salt and Pepper to Taste
14 Tortillas

Steps:

  • Combine all of the ingredients for the sauce except for the heavy whipping cream, and blend until smooth.
  • Strain out any seeds and add to a skillet, bringing to a slight boil.
  • Add the heavy whipping cream, and let boil for 5 additional minutes. Reduce heat to low.
  • In a hot skillet, add a small amount of olive oil and then add the shredded chicken, the onion, and the cilantro.
  • After about 5 minutes, add the cream cheese, and stir in with the chicken until well incorporated.
  • Season with salt and pepper and let cook for an additional five minutes.
  • Lightly fry the corn tortillas in oil and pay dry.
  • Dip each tortilla in the red enchilada sauce, covering both sides completely.
  • Fill each tortilla with some of the chicken filling, and some cheese if desired.
  • At this point you can add them to a baking dish, top with mozzarella cheese and bake at 400 degrees for 15 minutes.
  • If you do not want to bake them, just put them on a plate, top with lettuce, cheese, and radish and serve immediately.

Nutrition Facts : ServingSize 1 enchiladas, Calories 180 kcal, Carbohydrate 21 g, Protein 7 g, Fat 7 g, SaturatedFat 3 g, Cholesterol 26 mg, Sodium 260 mg, Fiber 2 g, Sugar 4 g

ENCHILADAS ROJAS RECIPE



Enchiladas Rojas Recipe image

Enchiladas Rojas is one of those dishes that are cooked differently in every home. Each cook has his/her own recipe, so this is my own version based on my mom's way of cooking them. In my hometown, it is common to have enchiladas for breakfast or brunch.

Provided by Mely Martínez

Categories     Antojitos     Main Course

Time 35m

Number Of Ingredients 12

4 guajillo peppers (seeds removed.)
4 ancho peppers (seeds removed.)
2 garlic cloves chopped
1/4 teaspoon Mexican oregano
Salt and pepper to taste
12 corn tortillas
2 cups of shredded beef (pork or chicken (optional))
1 1/2 cup of fresh cheese crumble
1/2 cup of white onion finely chopped
1/3 cup of vegetable oil
2 cups of pre-cooked diced potatoes and 2 cups of pre-cook diced carrots.
Finely shredded lettuce or cabbage and radishes

Steps:

  • Let's start first with the enchilada sauce. Slightly roast the peppers in a hot griddle, pressing them flat with the help of a spatula. Make sure NOT to burn them. This step takes a few seconds on each side of the peppers.
  • Once roasted, place them in a saucepan with water and turn the heat to medium and simmer for about 15 minutes or when they look soft.
  • Remove saucepan from stove and let them cool for another 10-15 minutes. The pepper skins should look soft.
  • After the resting period, drain the peppers and place in the blender along with the garlic cloves. Add 1/2 cup of clean water and blend until you have a smooth sauce. If necessary, strain the sauce into a large bowl using a fine strainer. Season with the oregano, salt, and pepper, and set aside.
  • Preheat your oven to 350 degrees, just to keep the red enchiladas warm while you finish assembling them. Add the 2 tablespoons of vegetable oil in a large skillet over medium heat. Add oil little by little as needed. To much oil will get a soggy tortilla.
  • Dip the tortilla into the enchilada sauce to lightly coat each side.
  • Place it in the Frying Comal-pan or skillet and briefly fry a few seconds on both sides. Add more vegetable oil to the skillet as needed. Place fried tortillas in a dish while you make the rest of the tortillas to keep warm in the oven.
  • To assemble the red enchiladas, first, place the filling in the center of the tortilla and fold it. Sometimes I place a meat filling into the center of the tortilla and then roll it, like in the pictures above.
  • Sprinkle the enchiladas with the cheese and onion. Add the garnish of your choice and enjoy!
  • If you decide to add the potatoes and carrots as a garnish: Peel potatoes and carrots, cut into cubes and boil until almost tender but still firm. Then drain and cool.
  • Use the same frying pan where you fried the red enchiladas to lightly fry the potatoes, adding a little more oil. The potatoes and carrots will be coated with some of the sauce sticking to the frying pan. Season with salt and garnish with cheese.

Nutrition Facts : ServingSize 2 Enchiladas, Calories 399 kcal, Carbohydrate 43 g, Protein 11 g, Fat 22 g, SaturatedFat 14 g, Cholesterol 21 mg, Sodium 276 mg, Fiber 10 g, Sugar 12 g

BEST BEEF ENCHILADAS



Best Beef Enchiladas image

These enchiladas are absolutely amazing! Truly a recipe your family will love.

Provided by country_cooker

Categories     World Cuisine Recipes     Latin American     Mexican

Time 45m

Yield 8

Number Of Ingredients 16

2 pounds ground beef
¼ onion, finely chopped
1 cup shredded Cheddar cheese
½ cup sour cream
1 tablespoon dried parsley
1 tablespoon taco seasoning
1 teaspoon dried oregano
½ teaspoon ground black pepper
2 ½ cups enchilada sauce
1 ½ teaspoons chili powder
1 clove garlic, minced
½ teaspoon salt
8 flour tortillas
1 (15 ounce) can black beans, rinsed and drained
1 (4 ounce) can sliced black olives, drained
¼ cup shredded Cheddar cheese

Steps:

  • Preheat oven to 350 degrees F (175 degrees C).
  • Cook and stir ground beef with onion in a skillet over medium heat until meat is crumbly and no longer pink, about 10 minutes. Drain grease. Stir 1 cup Cheddar cheese, sour cream, parsley, taco seasoning, oregano, and black pepper into the ground beef until cheese has melted. Mix in enchilada sauce, chili powder, garlic, and salt; bring to a simmer, reduce heat to low, and simmer until meat sauce is slightly thickened, about 5 minutes.
  • Lay a tortilla onto a work surface and spoon about 1/4 cup of meat sauce down the center of the tortilla. Top meat sauce with 1 tablespoon black beans and a sprinkling of black olives. Roll the tortilla up, enclosing the filling, and lay seam-side down into a 9x13-inch baking dish. Repeat with remaining tortillas. Spoon any remaining meat sauce over the enchiladas and scatter any remaining black beans and black olives over the top. Sprinkle tortillas with 1/4 cup Cheddar cheese.
  • Bake in the preheated oven until cheese topping is melted and enchiladas and sauce are bubbling, 20 to 22 minutes. Let stand 5 minutes before serving.

Nutrition Facts : Calories 583.2 calories, Carbohydrate 46.1 g, Cholesterol 93.7 mg, Fat 29.2 g, Fiber 7.1 g, Protein 33 g, SaturatedFat 12.2 g, Sodium 1216.3 mg, Sugar 1.2 g

THE BEST RED CHICKEN ENCHILADAS



The Best Red Chicken Enchiladas image

We love the smoky combination of cascabel and guajillo chiles. Using two varieties of dried peppers creates a complex sauce with wonderful depth of flavor, so we recommend seeking them both out. Look for the best-quality corn tortillas you can find. They will have a better flavor and texture and will be easier to work with.

Provided by Food Network Kitchen

Categories     main-dish

Time 3h

Yield 4 servings

Number Of Ingredients 14

2 large skin-on, bone-in chicken breasts (about 8 ounces each)
12 dried guajillo chiles, stemmed and seeded (about 4 ounces) (see Cook's Note)
3 dried cascabel chiles, stemmed and seeded (about 1/2 ounce) (see Cook's Note)
1 medium bunch cilantro, leaves and stems separated
8 cloves garlic, peeled
Kosher salt
1 teaspoon black peppercorns
1 teaspoon coriander seeds
1 cup vegetable oil
Eight 6-inch corn tortillas
8 ounces queso fresco, crumbled
Crema, for serving
Chopped yellow or white onion, for serving
Lime wedges, for serving

Steps:

  • Bring 3 cups water, the chicken, guajillo, cascabel, cilantro stems, garlic, 1 tablespoon kosher salt, peppercorns and coriander seeds to a boil in a large saucepan over medium-high heat. Reduce to a simmer, cover and cook on low until the chicken is cooked through, 20 to 30 minutes.
  • Remove the chicken from the liquid to a plate (reserve the cooking liquid) and set aside until cool enough to handle. Remove the skin and separate the meat from the bones; discard the skin and bones. Shred the meat into small pieces and put into a medium bowl.
  • Let the hot cooking liquid cool for 5 minutes or so, then transfer it to a blender, filling no more than halfway. Remove the center cap from the lid and place it on the blender. Cover the lid with a folded kitchen towel to catch splatters, and pulse until smooth. Pour the sauce into a medium bowl and repeat with any remaining cooking liquid. Season with salt.
  • Pour 1/2 cup of the chile sauce over the shredded chicken. Stir to combine and season with salt if necessary.
  • Position a rack in the center of the oven and preheat to 425 degrees F.
  • Heat the oil in a medium skillet over medium-high heat until it bubbles immediately when the edge of a tortilla touches the surface. Working one at a time, fry the tortillas until just starting to brown and crisp, about 10 seconds per side (they should still be somewhat pliable). Drain on paper towels.
  • Dip both sides of each tortilla in the chile sauce just to coat and transfer to a rimmed baking sheet. Spread 1/2 cup of the chile sauce in a 6-inch strip down the center of a 13-by-9-inch baking dish.
  • Spoon 1/4 cup of the shredded chicken across the center of a tortilla. Fold one side over the filling, then roll up the tortilla. Place seam-side down in the prepared baking dish. Repeat with more sauce and remaining tortillas (the enchiladas should be nestled right up against each other in the pan). Top with any remaining sauce in your bowl or leftover on the baking sheet. Cover tightly with foil and bake until the sauce bubbles, 20 to 25 minutes. Remove the foil, top with the cheese and bake until the cheese melts but doesn't brown, 5 to 10 minutes. Let sit 10 minutes.
  • Top the enchiladas with crema, cilantro leaves and onions. Serve with lime wedges for squeezing over.

THE BEST RED ENCHILADA SAUCE



The Best Red Enchilada Sauce image

This smoky and savory enchilada sauce is simply delicious! My family won't eat out at Mexican restaurants anymore; they make me cook!

Provided by Fox Woadhill Rogers

Categories     Side Dish     Sauces and Condiments Recipes     Sauce Recipes

Time 1h25m

Yield 14

Number Of Ingredients 8

6 dried ancho chiles
1 (6 ounce) can tomato paste
¼ cup corn oil
2 cloves garlic, minced
1 ½ teaspoons salt
1 teaspoon dried oregano
¼ teaspoon ground cumin
3 cups beef broth

Steps:

  • Preheat an oven to 400 degrees F (200 degrees C).
  • Arrange the ancho chiles on a baking sheet and toast in the preheated oven 3 to 4 minutes; remove the stems, pulp, and seeds from the toasted peppers. Place peppers in a bowl and pour enough hot water into bowl to cover completely; allow to soak for 1 hour.
  • Combine the ancho chiles, tomato paste, corn oil, garlic, salt, oregano, cumin, and about 1 cup of the beef broth in a blender; blend until smooth. Pour the mixture into a saucepan with the remaining beef broth and place over medium heat; simmer until heated through, about 10 minutes.

Nutrition Facts : Calories 69.9 calories, Carbohydrate 6.3 g, Fat 4.7 g, Fiber 2.1 g, Protein 2 g, SaturatedFat 0.6 g, Sodium 517.4 mg, Sugar 1.5 g

THE BEST ENCHILADAS



The Best Enchiladas image

The cheesiest, tastiest enchiladas, I swear! this recipe takes a while to cook, but it is well worth it! if you really want to go all out, make some Mexican rice and charro beans to go with your enchiladas. oh, and don't forget the guacamole!

Provided by Sandy

Categories     Meat

Time 1h30m

Yield 8 serving(s)

Number Of Ingredients 19

30 corn tortillas
3 lbs lean beef
2 (14 ounce) cans enchilada sauce
1 (28 ounce) can tomato sauce (larger can)
2 (14 ounce) cans diced tomatoes with mild green chilies (ROTEL)
1 onion (minced)
jarred jalapeno (do not drain juice)
1 whole garlic clove (minced)
1 cup cilantro (minced)
2 tablespoons fresh cumin (grounded up)
2 tablespoons pepper
chili powder
salt
canola oil
2 lbs shredded Velveeta cheese (or any easy-melt cheese)
Tabasco sauce (optional)
salsa (optional)
saltine (optional)
sour cream (optional)

Steps:

  • In a large saucepan lightly brown the ground beef with the minced onion and garlic add in salt, pepper, ground cumin, and some jalapeño juice.
  • When meat is light brown, drain fat from beef.
  • Put meat back on stove and add both cans of diced tomato with green chilies and cilantro simmer until tomatoes are soft.
  • At this point you may add some diced jalapeños, or just add more jalapeño juice (i like it hot!) add tomato sauce and enchilada sauce.
  • Simmer on med-low heat with saucepan covered.
  • While meat is simmering, you can start to cook the tortillas.
  • Heat up canola oil in a pan on med-high heat.
  • Add one tortilla at a time, sprinkling both sides with chili powder.
  • Cook until outer ring is harder and the middle part of the tortilla is a bit softer (as long as the tortilla is no longer brittle) continue until all 30 tortillas are cooked.
  • You may want to wipe off the oil after you remove them from the stove.
  • Also, if the heat is too high, the chili powder may turn black, but this will not really affect it's taste, so don't worry, just turn down the heat a lil'!
  • By the time all the tortillas are done, the meat should be perfect!
  • (It should look kinda soupy) in a large square pan scoop a bit of the meat sauce and spread all over (lasagna pan is fine) lay a tortilla down and fill with meat and cheese (try not to get too much sauce with the meat) carefully roll up tortilla and place against the side of the pan.
  • Start at the end of the pan and work your way across.
  • After you can no longer fit any more rolled up tortillas in the pan, use the remainder of the meat sauce and cheese for the topping heat up oven to 400°F.
  • Place in oven for about 20-30 mins or until cheese is melted and light brown and the tortilla edges that stick up from the sauce are a bit hard turn off your oven.
  • For those that like onions on top of your enchiladas, you may add them at this time and place pan back into the oven (make sure oven is turned off!) if you have any meat sauce left, you may enjoy it over some home made Mexican rice!
  • Tabasco sauce, salsa, and/or sour cream is perfect for the topping.
  • Enjoy with some saltines!

Nutrition Facts : Calories 876.9, Fat 39.9, SaturatedFat 20.6, Cholesterol 190, Sodium 3411.1, Carbohydrate 70, Fiber 8.7, Sugar 15.8, Protein 61.7

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