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    Home » Recipes » Vegetarian

    Enchiladas Rojas (or Red Enchiladas)

    Published: Jun 18, 2020 · Updated: Nov 9, 2022 by Maggie Unzueta

    Enchiladas Rojas (Red Enchiladas) is the ultimate comfort food, wrapped in tortillas and smothered in a luscious red sauce. There’s a mouthwatering taste of Mexico in every bite.
    Jump to Recipe
    Enchiladas Rojas served on a decorative clay plate and topped with cheese and cilantro.
    A decorative collage showing enchiladas rojas served and topped with cheese and cilantro.
    Enchiladas Rojas on a decorative Mexican plate topped with cilantro, crumbled cheese, and diced onion.

    Enchiladas Rojas is one of my all-time favorite Mexican comfort foods! It is a standard dish in Mexican cuisine. Just. So. Good! 🇲🇽 

    This post may include affiliate links. As an Amazon Associate I earn from qualifying purchases.

    Serve me a plate of these Red Enchiladas, and I’m one happy gal!

    Fried corn tortillas dipped in a tasty and rich chile sauce, and then stuffed with cheese… Deliciousness in every bite!

    This enchilada recipe is how my mom, my grandma, and everyone I know in my family makes them.

    And, if you happen not to be a fan of this type of enchilada, you should give Enchiladas Verdes a try.

    Table of Contents

    • 1 🥘 Ingredients
    • 2 🌶️ Rehydrating Dried Chiles:
    • 3 Making the Sauce
    • 4 👩🏼‍🍳 Pro Tips
    • 5 Assembling Enchiladas
    • 6 More Enchilada Recipes
    • 7 Less Messy Assembling
    • 8 🙋🏻‍♀️ Frequently Asked Questions
    • 9 🫙 Storing Instructions
    • 10 🍽️ Serve With
    • 11 😋 Hungry for More?
    • 12 Enchiladas Rojas
      • 12.1 Ingredients
      • 12.2 Instructions
      • 12.3 Notes
      • 12.4 Nutrition

    🥘 Ingredients

    The ingredients needed to make Enchiladas Rojas labeled and on a wooden surface.
    • dried guajillo chiles 
    • chile de arbol 
    • onion
    • garlic cloves
    • whole cumin (or ground)
    • salt (or chicken bouillon)
    • water 
    • olive oil 
    • corn tortillas
    • Queso Fresco crumbled
    • Mexican oregano (optional)
    • Optional toppings: chopped cilantro, sliced onions, diced tomatoes, sour cream, avocado

    Missing ingredient: water! You’ll need water to rehydrate the chiles and to blend the chile.

    Making authentic enchilada sauce from scratch is easier than you think!

    Above are the main ingredients you need to make this recipe. Due to regional differences, some people use ancho chiles or tomatoes, but not in our family’s recipe.

    🌶️ Rehydrating Dried Chiles:

    A collage showing how to devein and remove the seeds from guajillo chile.
    • Cut off the stem and cut lengthwise.
    • Remove seeds and veins.
    • Repeat with all the chiles.
    • Place in a stockpot.

    From here, cover it with water. Bring to a boil. Immediately turn off the heat, but leave the chiles covered for 5 minutes in the warm water.

    After 5 minutes, the chiles will be pliable. If they are not, leave them in the hot water for another 5 minutes. Sometimes older chiles take longer to rehydrate.

    Making the Sauce

    A blender with hydrated chile, onion, garlic, and the rest of the ingredients to make the red sauce.
    • Add all the rehydrated chiles and sauce ingredients into a blender or food processor.
    • Add water and blend until smooth.

    Look for a thick, red enchilada sauce. Some people will use chicken bouillon instead of salt, or chicken broth instead of water. Either of these substitutions will help enhance the depth of flavor.

    👩🏼‍🍳 Pro Tips

    • For a runnier sauce: Add ¼ cup water or ¼ cup of tomato sauce until you reach the desired consistency.
    • For a thicker sauce, use 1 tablespoon tomato paste + a splash of water.
    • Make the red chili sauce ahead of time. It lasts in the fridge for up to 7 days and up to 6 months in the freezer.
    • This enchiladas rojas recipe can also be a great way to use leftover meat, like shredded chicken breasts or ground beef.
    Red sauce strained through a strainer over a metal stock pot.
    • Heat oil in a stock pot.
    • Place the strainer over the stock pot.
    • Using a cooking spoon, push the sauce into the pot. Discard any bits that remain in the strainer.
    • Bring the red chile sauce to a simmer for 5 minutes.

    Assembling Enchiladas

    A tortilla frying in a metal skillet.
    • Fry the tortillas. 1-2 minutes on each side on medium heat.
    • Drain on a paper towel to remove the excess oil.

    Cover with aluminum foil so they can stay warm.

    Stiff tortillas do not fold easily. If they get cold, put them in the microwave for 30 seconds.

    Tongs dipped a tortilla into the red sauce.
    • Dip the fried tortilla into the homemade enchilada sauce.
    • Place the rolled enchiladas on a plate.

    The oil from the frying helps the sauce stick to the tortilla.

    Even if the tortillas are cold, as long as the sauce is hot, the enchiladas will be warm.

    A tortilla that is covered with red sauce and crumbled cheese in the center.
    • Add the cheese to the center of the tortilla.
    • You can also add shredded chicken and diced onion.

    Fyi: Authentic enchiladas are made with corn tortillas, not flour tortillas.

    More Enchilada Recipes

    • Enmoladas
    • Enchiladas Suizas
    • Enchiladas Dulces
    • Entomatadas
    A collage showing how to assemble and fold an enchilada.
    • Fold the tortilla in on one side.
    • Fold the other side of the tortilla in.
    • Repeat with the rest of the tortillas until done.

    There’s no way around it. Making enchiladas is messy. Unless..

    Less Messy Assembling

    How I’ve shown you above is the traditional way. However, my favorite (less messy) way to assemble is:

    • Roll up the enchiladas with the filling.
    • Place them snug in a baking dish.
    • Then pour the sauce over the enchiladas.
    • Cover with foil and keep them in a warm oven until ready to serve. Top with your favorite toppings and serve!
    • Note: This will also keep them warm longer.
    Enchiladas Rojas on a decorative Mexican plate topped with cilantro, crumbled cheese, and diced onion.

    🙋🏻‍♀️ Frequently Asked Questions

    What are Enchiladas Rojas made of?

    Enchiladas Rojas are made of fried tortillas dipped in a savory chile sauce and stuffed with queso or cooked meat. Typically topped with cheese and onion.

    What is the history of enchiladas Rojas?

    Enchiladas Rojas can trace their roots back to ancient Mexico, where the Aztecs used to roll tortillas around small fish and smother them in chili sauce. This dish has since evolved into a versatile recipe that can be customized with various fillings and sauces. The rich red sauce we know and love today is made from a blend of dried red chilies, tomatoes (used in some variations), garlic, and spices – a true celebration of Mexico’s vibrant culinary heritage!

    Should enchiladas be crispy?

    Enchiladas made with flour tortillas are soggy. With corn tortillas, though, frying the tortillas will make them crispier. Once they are smothered in the sauce, they will lose some of the texture. The frying is not to make them crispy. It’s for them to pick up oil which will help the sauce stay on the tortilla.

    What are red enchiladas called?

    In Mexico, red enchiladas are called “Enchiladas Rojas.” The word rojo (or roja) meaning “red” to describe the chile sauce.

    🫙 Storing Instructions

    In the fridge, Enchiladas Rojas last up to 4-5 days. In the freezer, they last up to 5 months in an airtight container.

    Enchiladas Rojas served on a decorative clay plate and topped with cheese and cilantro.

    🍽️ Serve With

    • Frijoles Refritos
    • Arroz Mexicano
    • Chiles en Vinagre
    • Ensalada de Nopales

    Enchiladas Rojas are delicious and simply irresistible. Every tortilla dreams of becoming this authentic recipe. Top with sour cream, queso fresco (or Cotija Cheese), diced white onions, and cilantro, to make your tastebuds sing!

    😋 Hungry for More?

    Be sure to subscribe to my newsletter and follow along on Facebook, Instagram, Pinterest, Twitter, YouTube for my latest recipes and videos.

    Did you make this recipe? Please rate the recipe below!
    Enchiladas Rojas on a decorative Mexican plate topped with cilantro, crumbled cheese, and diced onion.

    Enchiladas Rojas

    Enchiladas Rojas (Red Enchiladas) is the ultimate comfort food, wrapped in tortillas and smothered in a luscious red sauce. There’s a mouthwatering taste of Mexico in every bite.
    5 from 39 votes
    Print Pin Rate
    Course: Dinner
    Cuisine: Mexican
    Prep Time: 20 minutes minutes
    Cook Time: 1 hour hour
    Total Time: 1 hour hour 20 minutes minutes
    Servings: 4 people
    Calories: 268kcal
    Author: Maggie Unzueta

    Ingredients

    • 10 dried guajillo chiles stems removed and deveined
    • 4 chile de arbol stems removed and deveined
    • ½ onion
    • 2 garlic cloves
    • ⅛ tspn cumin
    • 2 tspns salt (or chicken bouillon)
    • 6 cup water (divided)
    • 1.25 cup olive oil (divided)
    • 12 corn tortillas
    • 1 10-ounce Queso Fresco crumbled

    Instructions

    • Remove all the stems, seeds, and veins from the dried chiles.
    • Add the dried chiles to a stock pot and cover them with 4 cups water.
    • Bring to a boil.
    • Cover with a lid and turn off heat.
    • Let sit in the hot water for 5-7 minutes, or until fully pliable
    • Discard the water.
    • Add the rehydrated chiles, onion, garlic, cumin, and salt to a blender.
    • Add the remaining 2 cups water to the blender.
    • Blender until smooth.
    • Heat 2 tablespoons of oil in a stock pot.
    • Place strainer over the pot.
    • Strain the sauce into the pot. Stirring occasionally.
    • If the sauce is too thick, add a splash of water.
    • Set aside until ready to use.
    • In a large skillet, heat the remaining oil.
    • Fry the tortillas. 1-2 minutes on each side.
    • Place tortillas on a paper towel.
    • Drain any excess oil.
    • Dip the tortilla into the red chile sauce.
    • Place the tortilla on a plate.
    • Stuff with 1 tablespoon queso fresco.
    • Fold one side of the tortilla over.
    • Fold the other side of the tortilla in, creating the shape of a flute.
    • Set aside.
    • Cover with aluminum foil to keep warm.
    • Repeat until there are no more tortillas.
    • Sprinkle with more queso fresco, diced onion, avocado, and crema mexicana.
    • Serve and enjoy!

    Notes

    If the chiles are not pliable, leave them in the hot water for another 5 minutes. Sometimes older chiles take longer to rehydrate.
    For a runnier sauce: Add a splash of water or ¼ cup tomato sauce until you reach the desired consistency.
    HOW TO KEEP ENCHILADAS WARM
    • Cover them with aluminum foil while assembling.
    • Or, place them on a sheet pan. Put in the oven 350 degrees F for 10-15 minutes. Serve immediately.

    Nutrition

    Calories: 268kcal | Carbohydrates: 43g | Protein: 6g | Fat: 10g | Saturated Fat: 1g | Cholesterol: 1mg | Sodium: 258mg | Potassium: 338mg | Fiber: 8g | Sugar: 5g | Vitamin A: 2450IU | Vitamin C: 4mg | Calcium: 84mg | Iron: 1mg
    Tried this recipe?Mention @MamaMaggiesKitchen or tag #MamaMaggiesKitchen!

    More Mexican Vegetarian Recipes

    • Sopa de Elote topped with cheese, cream, and fresh cilantro.
      Sopa de Elote (Mexican Corn Soup)
    • A tostaguac served on a plate and ready to eat.
      Tostaguac (Guacamole Tostadas)
    • The Halloween Taco Dip served in a baking dip.
      Halloween Taco Dip
    • Totopos (or Mexican tortilla chips) served with guacamole.
      Totopos (Tortilla Chips)

    About Maggie Unzueta

    Maggie Unzueta is the writer/blogger, photographer, recipe developer, videographer, and creator of In Mama Maggie's Kitchen. She has been developing easy and authentic Mexican food, Mexican-inspired recipes, and traveling tips since 2010. From family recipes to her extensive travels throughout Mexico, she brings traditional Mexican flavors from South of the Border and into your kitchen. Maggie has been featured in notable culinary websites and other media outlets. For more details, check out her About page.

    Reader Interactions

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      Recipe Rating




    1. Monica Figueroa

      February 06, 2022 at 6:03 am

      Thank you for this recipe I made it for my family and they LOVED them.

      Reply
      • Maggie Unzueta

        February 07, 2022 at 10:41 am

        I love these types of comments. Glad you liked them!

        Reply
    2. melanie corral

      November 14, 2021 at 5:02 pm

      These were delicious! Hubs loved them!
      I only have one question… is there a way to make these LESS spicy? I liked the flavor/spice, but my ulcer doesn’t have the same view. 🥴
      Thanks for all the wonderful recipes!
      I’m going to try the verde ones next!

      Reply
      • Maggie Unzueta

        November 15, 2021 at 9:36 am

        Add 1-2 tomatoes. That will bring down the spice.

        Reply
    3. Getta

      July 28, 2021 at 6:05 am

      Was looking for an authentic enchilada recipe and I’m excited to try this one. This recipe looks delicious and easy! Question… Can this recipe be made ahead of time, refrigerated, then cooked the following day??

      Reply
      • Maggie Unzueta

        July 30, 2021 at 11:04 am

        I would recommend making everything ahead of time. Then, assemble the day of. That way, the tortillas don’t get too soggy.

        Reply
    4. Kim

      February 21, 2021 at 9:10 am

      Can you use the water at all from then pot you boiled the chilies in???

      Reply
      • Maggie Unzueta

        October 11, 2021 at 4:32 pm

        You can. Yes, I know it’s traditional, but I don’t. Dried chiles are dusty and can be a great place for bugs to hide. That’s why I always use fresh water.

        Reply
    5. Debra

      June 20, 2020 at 6:29 pm

      5 stars
      We love enchiladas. This is a fresh new way to make them. I’m putting these on the rotation this week…they look amazing. Can’t wait.

      Reply
      • Patricia Ramos

        July 02, 2020 at 12:44 pm

        Great. It’s a really yummy dish, hope you try it

        Reply
    6. Jen Talley

      June 20, 2020 at 6:14 pm

      5 stars
      I was looking for an authentic enchilada recipe. Great recipe! Thanks!

      Reply
      • Patricia Ramos

        July 02, 2020 at 12:30 pm

        So glad you liked it. I think you”ll love it!

        Reply
    7. Leslie

      June 20, 2020 at 4:43 pm

      5 stars
      I’m loving this recipe! YUM!

      Reply
      • Patricia Ramos

        July 01, 2020 at 11:04 am

        Glad you like it. It’s yummy!

        Reply
    8. Amy

      June 19, 2020 at 6:21 pm

      5 stars
      This was delicious! Had it for dinner last night and my family enjoyed it so much. Thanks!

      Reply
      • Patricia Ramos

        July 01, 2020 at 3:15 pm

        Glad you liked it! Great for family dinners.

        Reply
    9. Chef Dennis

      June 19, 2020 at 1:55 pm

      5 stars
      You’re killing me Maggie! I absolutely love enchiladas and your Rojas style looks ah-mazing!!

      Reply
      • Maggie Unzueta

        June 22, 2020 at 10:47 am

        You’d love these enchiladas. They are super tasty!

        Reply
    10. Marina

      June 19, 2020 at 1:54 pm

      5 stars
      Those fried red enchiladas look so appetising! Love Mexican recipes!

      Reply
      • Maggie Unzueta

        June 22, 2020 at 10:47 am

        I do too! Lol. If you can’t tell.

        Reply
    11. Sue

      June 19, 2020 at 10:40 am

      5 stars
      These enchiladas rojas were delicious!

      Reply
      • Maggie Unzueta

        June 22, 2020 at 10:47 am

        So glad you liked them!

        Reply
    12. Emily Flint

      June 19, 2020 at 9:53 am

      5 stars
      Yum! I love enchiladas and you have some great tips that helped me while making these.

      Reply
      • Patricia Ramos

        July 03, 2020 at 4:53 pm

        I’m glad you find these tips useful. Hope you try this recipe!

        Reply

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