Enchiladas Rojas
Soft corn tortillas dipped in a rich, smoky red chili sauce, rolled around a simple cheese and onion filling, then baked until bubbly. This classic Mexican comfort dish comes together with dried guajillo and ancho chilies that give the sauce deep, earthy flavor without overwhelming heat.
For 4 servings
- prep
Prep the chilies and aromatics.
1.Remove stems and seeds from 6 guajillo and 2 ancho chilies.2.Rinse chilies under cold water to remove any dust.3.Quarter the tomatoes and peel the garlic cloves.TIPWear gloves when handling dried chilies to avoid irritating your skin. - boil · ~12 min
Simmer the chili sauce base.
1.Place chilies, tomatoes, and garlic in a saucepan and cover with water.2.Bring to a boil, then reduce heat and simmer until chilies are soft (10-12 min).3.Drain, reserving 1 cup of the cooking liquid. - mix
Blend the enchilada sauce.
1.Transfer drained chilies, tomato, and garlic to a blender.2.Add cumin powder, salt, and 1 cup reserved cooking liquid.3.Blend on high until completely smooth (1-2 min).4.Strain sauce through a fine-mesh sieve into a bowl, pressing with a spoon.TIPStraining removes tough chili skins for a silky sauce. - saute · ~10 min
Fry the sauce.
1.Heat 1 tbsp oil in a saucepan over medium heat.2.Pour in the strained chili sauce carefully (it will splatter).3.Bring to a simmer and cook, stirring occasionally, until slightly thickened (8-10 min).4.Taste and adjust salt if needed.TIPFrying the sauce deepens the flavor and removes the raw chili taste. - mix
Mix the cheese and onion filling.
1.Combine crumbled queso fresco with most of the chopped onion in a bowl.2.Reserve a small handful of onion and cheese for topping. - prep
Preheat the oven to 350°F.
Set the oven rack to the middle position.
- fry
Soften the tortillas in hot oil.
1.Heat 0.5 cup oil in a skillet over medium heat until shimmering.2.Using tongs, dip each tortilla into the hot oil for 5-10 seconds per side (just softened, not crispy).3.Drain briefly on paper towels, then dip each tortilla into the warm chili sauce to coat both sides.TIPSoftening tortillas in oil prevents them from cracking when rolled. Don't skip this step. - assemble
Assemble the enchiladas.
1.Spread a thin layer of chili sauce on the bottom of a 9x13 baking dish.2.Place 2-3 tbsp cheese-onion filling down the center of each sauced tortilla.3.Roll tortilla snugly and place seam-side down in the baking dish.4.Repeat with all 8 tortillas, arranging them snugly side by side. - bake · ~15 min
Top, bake, and garnish.
1.Pour remaining chili sauce evenly over the rolled enchiladas.2.Sprinkle reserved cheese and onion on top.3.Bake at 350°F until heated through and bubbly (12-15 min).4.Remove from oven, garnish with chopped cilantro, and serve immediately.TIPDon't over-bake or the tortillas can become mushy.
What to keep in mind.
7 tips from the recipe — small details that make a real difference to the final dish.
- 1Toast dried chilies in a dry comal for 30 seconds per side before simmering to intensify their smoky flavor.
- 2Reserve a little extra sauce to drizzle over the finished enchiladas for a moister final dish.
- 3Let the fried sauce simmer until it coats a spoon thickly; under-reduced sauce makes soggy enchiladas.
- 4Use stale corn tortillas (day-old) for sturdier rolling that resists tearing during assembly.
- 5For a crispier top, broil the enchiladas for 1-2 minutes after baking, watching closely to avoid burning.
- 6Make the sauce up to 3 days ahead; refrigerate and reheat gently before dipping tortillas.
- 7Store leftover enchiladas in the fridge for up to 3 days; reheat covered in a 350°F oven to restore texture.
Adapt it for your goals.
Vegetarian
Substitute crumbled queso fresco with a mixture of black beans and sautéed mushrooms for a hearty, meat-free filling that still holds together well.
high proteinHigh-protein
Add 200g of shredded cooked chicken or ground turkey to the cheese-onion mixture for a protein-packed version that pairs perfectly with the smoky sauce.
jainJain
Replace onion and garlic with asafoetida (hing) and use a dairy-free cheese alternative; skip tomatoes if avoiding them, and rely on the chilies alone for the sauce.
veganVegan
Swap queso fresco with a plant-based crumble (like tofu seasoned with nutritional yeast) and use a neutral oil for the sauce to keep it fully vegan-friendly.
low oilLow-oil
Instead of frying tortillas in 0.5 cup oil, warm them directly on a dry comal or in the microwave (10 seconds each) and dip in sauce—they will be less pliable but still work.
Why this is on our healthy list.
Rich in Antioxidants
Guajillo and ancho chilies are packed with capsaicin and carotenoids, which support cellular health and give the sauce its vibrant color.
Good Source of Calcium
Queso fresco provides a moderate amount of calcium, essential for bone health, in each serving of these enchiladas.
Low in Added Sugar
This recipe relies on the natural sweetness of tomatoes and chilies, with no added sugar, making it a savory choice for balanced eating.
Gluten-Free
Made with corn tortillas and no wheat-based ingredients, this dish is naturally gluten-free when using certified gluten-free spices.
Frequently asked questions
Flour tortillas will work but they lack the authentic corn flavor and can become very soft; corn tortillas are traditional and hold up better to the sauce.
