Enchiladas Rojas Recipe

Name: Enchiladas Rojas
Prep time: 20 min
Cook time: 25 min
Total time: 45 min
Yield: 8 enchiladas
Cuisine: Mexican
Ingredients: 8 corn tortillas (6-inch); 2 cups cooked shredded chicken (or 2 cups shredded cheese); 1 1/2 cups red enchilada sauce (homemade or store-bought); 1 cup shredded Mexican blend cheese; 1/2 cup sour cream (for serving); 1/4 cup chopped fresh cilantro (for garnish); 1/4 cup diced onion (for garnish)

Mexican · Main course · 45 min total

Enchiladas Rojas recipe videos

Classic Mexican enchiladas smothered in a rich red chile sauce, filled with cheese or shredded chicken, and baked until bubbly.

20
min prep

25
min cook

4
servings

450
kcal/serving

Ingredients

8 corn tortillas (6-inch)
2 cups cooked shredded chicken (or 2 cups shredded cheese)
1 1/2 cups red enchilada sauce (homemade or store-bought)
1 cup shredded Mexican blend cheese
1/2 cup sour cream (for serving)
1/4 cup chopped fresh cilantro (for garnish)
1/4 cup diced onion (for garnish)

Instructions

Preheat oven to 375°F (190°C). Lightly grease a 9x13-inch baking dish.
Warm tortillas in a dry skillet or microwave until pliable to prevent cracking.
Place about 1/4 cup of shredded chicken (or cheese) down the center of each tortilla. Roll up tightly and place seam-side down in the prepared dish.
Pour enchilada sauce evenly over the rolled tortillas, covering them completely.
Sprinkle shredded cheese over the top.
Bake for 20-25 minutes, until cheese is melted and sauce is bubbly.
Let rest for 5 minutes. Serve with sour cream, cilantro, and diced onion.

Tips

For a vegetarian version, use black beans or sautéed vegetables instead of chicken.
To make homemade enchilada sauce, blend rehydrated dried chiles with garlic, onion, and broth.
Leftover enchiladas can be stored in the fridge for up to 3 days.

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