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    Home » Recipes » Vegetarian » Enchiladas Rojas (or Red Enchiladas)

    Enchiladas Rojas (or Red Enchiladas)

    Last Updated November 9, 2022. Originally Posted June 18, 2020 By Maggie Unzueta

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

    These Enchiladas Rojas (or Red Enchiladas) are stuffed with cheese and loaded with FLAVOR! Fried tortillas smothered in a rich and delicious chile sauce that you just can’t get from a packet.
    Jump to Recipe Print Recipe
    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.

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

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

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

    More Recipes You’ll Love:


    Chicken Mole Enchiladas
    Enchiladas Suizas
    Enchiladas Dulces
    Entomatadas

    The ingredients needed to make Enchiladas Rojas labeled and on a wooden surface.

    Ingredients

    Making enchilada sauce from scratch is easier than you think!

    Above are the ingredients you need to make this recipe.

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

    A collage showing how to devein and remove the seeds from guajillo chile.

    How to Rehydrate Dried Chiles

    • Cut off the stem.
    • Cut lengthwise.
    • Remove seeds and veins.
    • Repeat with all the chiles.
    • Place in a stockpot.

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

    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.

    A blender with hydrated chile, onion, garlic, and the rest of the ingredients to make the red sauce.

    How to Make The Sauce

    • Add all the rehydrated chiles and sauce ingredients into a blender.
    • Add water and blend until smooth.

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

    Pro Tip


    Make this sauce ahead of time. It lasts in the fridge for up to 7 days and up to 6 months in the freezer.

    For a runnier sauce: Add a splash of water or ¼ cup tomato sauce until you reach the desired consistency.

    Red sauce strained through a strainer over a metal stock pot.

    • Heat oil in a stock pot.
    • Place the strainer over the stock pot.
    • Strain the sauce.

    Using a cooking spoon, push the sauce into the pot. Discard any bits that remain in the strainer.

    Bring to a simmer for 5 minutes. Set aside until ready to use.

    A tortilla frying in a metal skillet.

    • Fry the tortillas. 1-2 minutes on each side.
    • Place on paper towels to drain any 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.

    FYI: Authentic enchiladas are made with corn tortillas not flour tortillas.

    Tongs dipped a tortilla into the red sauce.

    • Dip the fried tortilla into the sauce.
    • Place 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.

    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.

    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 chicken and diced onion.

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

    Great Idea!

    Have one plate that is just for assembling, and a second plate for serving. That way it won’t look so messy.

    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 until done.

    How to Keep Them 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.

    Enchiladas Rojas on a decorative Mexican plate topped with cilantro, crumbled cheese, and diced onion.

    How Long Do They Last?

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

    What to serve with it?


    Refried Beans
    Mexican Rice
    Pickled Jalapenos
    Ensalada de Nopales

    Every tortilla dreams of being Enchiladas Rojas. Simply delicious and simply irresistible.

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    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

    These Enchiladas Rojas (or Red Enchiladas) are stuffed with cheese and loaded with FLAVOR! Fried tortillas smothered in a rich and delicious chile sauce that you just can’t get from a packet.
    5 from 9 votes
    Print Pin Rate
    Course: Dinner
    Cuisine: Mexican
    Prep Time: 20 minutes
    Cook Time: 1 hour
    Total Time: 1 hour 20 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
    • 1/2 onion
    • 2 garlic cloves
    • 1/8 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!

    Filed Under: Vegetarian

    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

    Comments

    1. 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 3, 2020 at 4:53 pm

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

        Reply
    2. 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
    3. 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
    4. 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
    5. 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 1, 2020 at 3:15 pm

        Glad you liked it! Great for family dinners.

        Reply
    6. Leslie

      June 20, 2020 at 4:43 pm

      5 stars
      I’m loving this recipe! YUM!

      Reply
      • Patricia Ramos

        July 1, 2020 at 11:04 am

        Glad you like it. It’s yummy!

        Reply
    7. 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 2, 2020 at 12:30 pm

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

        Reply
    8. 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 2, 2020 at 12:44 pm

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

        Reply
    9. 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
    10. 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
    11. 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
    12. Monica Figueroa

      February 6, 2022 at 6:03 am

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

      Reply
      • Maggie Unzueta

        February 7, 2022 at 10:41 am

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

        Reply

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