比特派安卓版下载|mexican enchiladas

作者：比特派安卓版下载

2024-03-17 01:23:07

Authentic Mexican Enchiladas Recipe

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Authentic Mexican Enchiladas

4.3

(80)

65 Reviews

7 Photos

This Mexican enchiladas recipe is the real thing. Corn tortillas are dipped in a homemade sauce, fried, filled with Mexican queso fresco, then topped with sour cream, lettuce, and tomato. My mother-in-law is from Mexico and taught me to make this delicious dish. Serve with traditional refried beans. It has a taste different from the norm — so good!

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Becky

Updated on November 16, 2022

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30 Minute Mexican Enchiladas Recipe

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30 Minute Mexican Enchiladas

Chelsie Kenyon

Chelsie Kenyon, author of "Knack Mexican Cooking," is a former freelance writer and recipe developer with more than 10 years' experience in Mexican cuisine.

Learn about The Spruce Eats'

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Updated on 02/24/21

Prep:

10 mins

Cook:

20 mins

Total:

30 mins

Servings:

4 servings

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422 ratings

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This easy Mexican enchiladas recipe takes only 30 minutes to prepare for a filling family meal. They can be prepared simply with just cheese, or be spruced up by adding a little bit of beef or chicken to appeal to the omnivores in your household.

In their simplest form, enchiladas are simply corn tortillas dipped in a chile sauce and then eaten with a fork. They might or might not have a filling (but often do) and are sometimes topped with a sprinkling of grated cheese or a drizzle of cream. As enchiladas became popular across the Southwestern United States, they evolved into an oven-baked casserole-style dish that we now make today: filled, rolled tortillas topped with sauce and cheese and baked in the oven until it's bubbling.

You can make your own sauce—they're typically red or green—or buy a good jarred one. This recipe uses a jarred sauce, which makes for a relatively quick weeknight recipe. You also have the option to use corn or flour tortillas, too, depending on your preference. Corn is more traditional, but flour works, too.

The Spruce

Ingredients

1 cup cooking oil

16 corn or flour tortillas

1 (28-ounce) can enchilada sauce (or homemade red enchilada sauce)

2 cups grated or shredded mozzarella or queso blanco cheese

1/2 cup cotija cheese

1 1/2 cups shredded cooked beef, chicken, or pork, optional

Steps to Make It

Gather the ingredients.

The Spruce

Heat oven to 400 F. Pour 1 cup of oil into a medium-sized saucepan and heat until it's hot, but not sizzling. You want to warm the tortillas in the oil, not fry them.

Using tongs, dip each tortilla, one at a time, into the hot oil until it is warmed through and pliable. Remove tortilla from oil and drain it briefly on a paper towel.

The Spruce

Pour just enough sauce in the bottom of a 13 x 9-inch glass baking dish to cover it. Pour the rest of the sauce into a large bowl. Dip a warm tortilla into the sauce and then place it in the bottom of the baking dish.

The Spruce

Place a little less than 1/4 cup of cheese down the center of the tortilla. If you are adding meat, use a little less cheese. Fold half of the tortilla over the cheese, then the other half, so that the tortilla is rolled around the cheese. Turn it over so it is seam-side down and the weight of the cheese will help keep it in place.

The Spruce

Repeat each of those steps for each of the tortillas making two layers of enchiladas in the dish, if necessary. Pour any remaining sauce over the top of the enchiladas. Sprinkle the cotija cheese over the enchiladas.

The Spruce

Bake for 20 to 30 minutes or until enchiladas are hot throughout and cheese is melted.

The Spruce

Serve your enchiladas with a spatula, four to a plate, and enjoy!

Why Are My Enchiladas Soggy?

You get all excited to make the crispy-cheesy enchiladas of your dreams, but only to have them turn out soggy. Soggy tortillas can be avoided by following this recipe carefully, as frying them briefly in oil ensures that there's a bit of a protective barrier between the tortilla and the sauce.

Recipe Variations

If you want to keep this enchilada vegetarian, but are looking for a bit more of a heartier dish, try sautéing some chopped up bell peppers and onions and adding those to the enchilada when you add the cheese to the tortilla.

Use shredded cooked chicken or cubed cooked steak and add it to the tortillas when you add the cheese.

How to Store Enchiladas

Enchiladas will keep in the fridge, covered, for 3 to 5 days. Simply reheat in the casserole dish in a low oven, covered, until warm all the way through.

If you would like to, enchiladas freeze well. You can wrap them in pairs or individually, or make a double batch and freeze one whole casserole dish, wrapped in aluminum foil, for up to 3 months. Thaw in the fridge, and then bake in the oven as directed.

Nutrition Facts (per serving)

677

Calories

35g

Fat

70g

Carbs

23g

Protein

Show Full Nutrition Label

Nutrition Facts

Servings: 4

Amount per serving

Calories

677

% Daily Value*

Total Fat 35g

45%

Saturated Fat 9g

47%

Cholesterol 43mg

14%

Sodium 2326mg

101%

Total Carbohydrate 70g

26%

Dietary Fiber 10g

35%

Total Sugars 15g

Protein 23g

Vitamin C 4mg

20%

Calcium 510mg

39%

Iron 3mg

16%

Potassium 270mg

*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

(Nutrition information is calculated using an ingredient database and should be considered an estimate.)

Recipe Tags:

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Red Enchiladas Recipe | Receta de Enchiladas Rojas

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Home » Recipes » AntojitosEnchiladas Rojas (Mexican Enchiladas Recipe)

Published: May 5, 2013 · Updated: Oct 22, 2020 by Mely MartínezJUMP TO RECIPE

If you looking to add a few more authentic Mexican recipes to your cookbook, take a look at this authentic enchilada recipe. 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 enchiladas Mexicanas.

In my hometown, it is common to have enchiladas for breakfast or brunch and served with a slice of semi-dried salted meat known as “Cecina”. They are topped with crumbled fresh cheese and chopped white onion.

This plate served family-style has a variety of enchiladas with:

Red enchiladasGreen enchiladasPipian enchiladas

Served with:

Salsa rojaMoleBeansCream salsas

In my hometown of Tampico, Tamps, they are served at the restaurant El Huasteco.

Enchiladas Rojas: Authentic Enchilada Recipe

Now, enchiladas rojas can be made using many different types of peppers and with spices or without spices.

In México, there are a handful of dishes known as ‘Enchiladas Rojas’, like the famous ones from Zacatecas using only ancho peppers. My favorite is the ‘Enchiladas Placeras’ sold at the plaza in Morelia, Michoacán with a side dish of cubed carrots and potatoes.

There’s also the spicier version of enchiladas rojas from the Huasteca region of San Luis Potosí, using dried árbol peppers. After asking several cooks about their preferences on peppers for the sauce, most of them shared that they use a combination of ancho and guajillo peppers in their enchilada sauce.

As for assembling the enchiladas, some just fold the tortillas in half and others roll them up using shredded cooked chicken as a filling.

It really comes down to preference.

Red Enchiladas Recipe

This recipe I am about to share is my mother’s enchiladas rojas recipe. It's been in my family for many years and we have always enjoyed just the way it is but this time around, I decided to change it up a bit and make it more of my own.

Here is a list of ingredients you will need:

Guajillo peppers (seeds removed)Ancho peppers (seeds removed)Garlic cloves (chopped)Mexican oreganoSalt and pepper to tasteCorn tortillasShredded beef pork or chicken (optional)Fresh cheese crumbleWhite onion (finely chopped)Vegetable oil

Please note: For exact measurements of the ingredients listed above, scroll down to the recipe card located at the bottom of this post!

JUMP TO FULL INSTRUCTIONS

How To Make Homemade Enchiladas Rojas

To make things easier for you, I am going to breakdown the directions to this recipe into sections.

Make The Enchilada Sauce

Let's start first with the enchilada sauce.

Slightly roast the peppers in a hot griddle. Once the peppers are roasted, place them in a saucepan with water and turn the heat to medium.

Remove the saucepan from the stove and let them cool down first. Then, drain the peppers and place them into the blender along with the garlic cloves.Add ½ cup of clean water and blend until you have a smooth sauce. Season with the oregano, salt, and pepper, and set aside.

Prep The Corn Tortillas

Now, let's move on to prepping the corn tortillas for this enchilada recipe.

Preheat your oven to 350 degrees to keep the enchiladas warm while you finish assembling them.Add the 2 tablespoons of vegetable oil in a large skillet over medium heat.Dip the tortilla into the enchilada sauce (see how to make it above) and place it in the frying comal-pan or skillet.Briefly fry them for a few seconds on both sides and place the fried tortillas in a dish.

Assemble The Red Enchiladas

Lastly, it's time to assemble the enchiladas!

To assemble the red enchiladas, place the meat filling in the center of the tortilla, and fold it just like in the pictures above.Repeat this step until you have run out of meat filling and corn tortillas.Sprinkle the enchiladas with the cheese crumbled and chopped onions.Add the garnish of your choice and enjoy!

Make The Garnish (Optional)

If you decide to add the potatoes and carrots as a garnish:

Peel the potatoes and carrots, cut them into cubes, and boil until almost tender but still firm. Then, drain and let them cool.Use the same frying pan where you fried the 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 your delicious red enchiladas with cheese.

Cooking Notes and Suggestions

Play around with the number of peppers you add. You can play around with a number of peppers by using more ancho peppers than guajillo or visa versa for a change in the flavor profile of these enchiladas rojas.Only add one kind of pepper to the enchilada sauce. You can even make the enchilada sauce using just one of the peppers in the recipe until you find the taste that you and your family enjoy better.Not sure what to use for cheese? For the cheese crumbles, I recommend using cotija cheese or queso fresco as it adds a salty creaminess to the enchiladas.Don't add too much oil. When frying the corn tortillas, make sure to add slowly add in the vegetable oil as needed. Too much oil will make for a soggy tortilla.Need a shredded beef or chicken recipe? For this red enchiladas recipe, I recommend using this shredded beef recipe or this shredded chicken tinga recipe for the filling.Use veggies instead of meat for the filling as a vegetarian option. If you prefer a more veggie-based filling, I recommend making some creamy potatoes with poblano peppers or some nopales a la Mexicana.

What To Serve With Mexican Enchiladas

In my household, I like to serve these enchilada rojas with a side of:

Mexican red riceCharro beansPickled red onions

More Mexican Recipes To Enjoy

If you enjoyed this recipe for enchiladas rojas, take a look at some of these other authentic Mexican recipes:

Oxtail Beef Stew With Poblano PeppersMexican Ropa ViejaHomemade Tacos Al PastorArroz Con PolloShrimp Cocktail with Habanero Sauce Recipe

Please leave us a comment done below and tell us all about it!

¡Buen provecho!Mely

Recipe

Enchiladas Rojas Recipe

Mely Martínez

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.

4.88 from 133 votes

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Prep Time 10 minutes minsCook Time 25 minutes minsTotal Time 35 minutes mins

Course Antojitos, Main CourseCuisine Mexican

Servings 6Calories 399 kcal

Ingredients 1x2x3x▢ 4 guajillo peppers seeds removed.▢ 4 ancho peppers seeds removed.▢ 2 garlic cloves chopped▢ ¼ teaspoon Mexican oregano▢ Salt and pepper to taste▢ 12 corn tortillas▢ 2 cups of shredded beef pork or chicken (optional)▢ 1 ½ cup of fresh cheese crumble▢ ½ cup of white onion finely chopped▢ ⅓ cup of vegetable oilOptional Garnishes:▢ 2 cups of pre-cooked diced potatoes and 2 cups of pre-cook diced carrots.▢ Finely shredded lettuce or cabbage and radishes

Instructions 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 ½ 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.

Notes*This is my mother’s recipe. You can play around with the number of peppers, using more ancho peppers than guajillo or even making the sauce using just one of the peppers in the recipe until you find the taste that you and your family enjoy better.

*My mom first dips the tortilla into the salsa and then fries them. It gets a little messy but the final result is worth the cleaning afterward.

* Crumbled Fresh cheese is one of the traditional fillings.

* The Sauce can be made one of two days ahead and also freezes well up to 2 months.

NutritionServing: 2EnchiladasCalories: 399kcalCarbohydrates: 43gProtein: 11gFat: 22gSaturated Fat: 14gCholesterol: 21mgSodium: 276mgPotassium: 635mgFiber: 10gSugar: 12gVitamin A: 7045IUVitamin C: 9.3mgCalcium: 230mgIron: 2.3mg

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More AntojitosCod Crispy Fish Tacos [Pescadillas]Homemade Beef Tamales RecipeShredded Pork in Achiote SandwichBlack Bean TostadasReader InteractionsComments

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Abigail

February 04, 2024 at 8:26 am

¡Hola! I am thinking of making these for dinner and was wondering what vegetarian substitutions you would recommend for the meat filling? Would black beans and cheese work? If so what type of cheese do you recommend? ¡Muchas gracias!

Mely Martínez

February 11, 2024 at 5:21 pm

Hello Abigail,

Absolutely, black beans and cheese will be delicious. You can also use sauteed mushrooms.

zack b

October 11, 2023 at 8:38 am

it was a good recipe. I also had to add a tad bit of sugar to the sauce. I wish the time was a bit more accurate as there is no way this takes 35 minutes. Took me 2 hours. Thirty or so minutes was wasted because I couldn't get the corn tortillas to stop falling apart so I had to bail and use flour.

Mely Martínez

October 16, 2023 at 11:16 am

Hello Zack,

Make sure you get a good quality corn tortilla to make the enchiladas. The oil needs to be very hot so that the tortilla don't break. I do not understand why you added sugar, did it feel spicy for you?

Jessica G

May 11, 2023 at 7:49 pm

I get this crumble cheese only on the inside with the potatoes, carrots and onions at my favorite mexican restaurant Ernestos here in Garland TX. I never thought I could replicate it, though I cook often. Well, I did today, and it was absolutely fabulous. I’m not much on meat, so I substituted mashed black beans I had made in my pressure cooker a few days before. I did also cheat and make a quickie enchilada sauce with spices, oil, and tomato paste. I read every Enchiladas Mexicanas recipe before choosing this one, and I’m so glad I did. Thank you Mely!

Joe

April 30, 2023 at 4:00 pm

I made the sauce according to the recipe, but found it to be very bitter and one-dimensional. I ended up adding tomato paste, lime juice and sugar to cancel out some of the bitterness. It was nice with homemade corn tortillas, braised pork shoulder, and queso fresco.

Mely Martínez

May 01, 2023 at 2:27 pm

Hello Joe,

There are two reasons why a dried pepper sauce could be bitter. One is if the peppers are let on the griddle for too long and they burn, even a little longer than needed they will burn and be bitter. Another reason is if the pepper used to make the sauce is old. One way to find out if the peppers are old is when they break easily and crumbled easily. Dried peppers are still good to cook when they are a little bit pliable.

Regina Osorio

February 09, 2023 at 8:11 pm

Thank you for the recipe! They taste just like my grandma’s enchiladas. I have to make then again today.

Norm

December 16, 2022 at 10:58 am

I am going to try to make these for our Mexican themed Christmas Eve dinner. I wanted half beef and half cheese enchiladas. What would you suggest for filling the cheese ones?

Mely Martínez

December 16, 2022 at 12:28 pm

Hello Norm,

You can use any of the following types of cheeses: Queso Fresco or ranchero Cheese, Panela Cheese, or Cotija Cheese.

My favorite is the Queso Fresco o ranchero.

Fr. John Abraham

November 06, 2022 at 1:28 pm

Thank you! It's so hard to find real deal recipes, I'm very happy to find someone actually from Mexico making these recipes available.

As an advanced home cook I cook just about everything. I keep a full pantry of dried chiles and spices. I've been cooking Mexican food for decades but I think this might the first time I was completely satisfied with my efforts.

The only change I made was I did a quick fry of the tortillas in wagyu tallow (maybe 10 seconds) and then sauced them after they were filled. I don't make my own tortillas so as someone living in the middle of Iowa I'm stuck with store bought. It completely changed them and now I'm hooked.

Thanks again.

Mely Martínez

November 06, 2022 at 2:55 pm

Hello John,

Thank you for trying the recipe, and also for sharing that great tip of a quick fry of the tortillas in wagyu tallow.

I know it will be very helpful for our readers.

Roberto Gutierrez

January 15, 2023 at 8:27 am

Pues si, everything is better "con manteca"!

Roberto

Rosa

July 14, 2022 at 7:15 am

Haven't tried this recipe but all of the others I've tried from your site always come out wonderful. I can't seem to find a good recipe for enchiladas made with the gravy style sauce (like they serve in Mexican restaurants). Do you have a recipe for that type of enchilada sauce?

Mely Martínez

July 14, 2022 at 12:40 pm

Hello Rosa,

Sorry, I'm not familiar with those types of enchiladas. This recipe is for the red enchiladas the way we made them in Mexico.

Heidi Baker

April 03, 2022 at 7:01 am

Hi,

I just came across this recipe on Facebook this AM. First thing I noticed was a hometown of Tampico. I love Tampico! When I was a little girl, 7 - 8 years old, I lived in Poza Rica. Nobody has ever heard of Poza Rica. Loved visiting Tampico, Tuxpan, el Tajin, Papantla, etc. Will try this recipe tonight!

Teresa

January 04, 2022 at 3:17 pm

I purchased your book, "The Mexican Home Kitchen," and it is delish!

I need to feed 12-16 people but it is a potluck so I have some room with quantity. Is it possible to make this as a casserole (Perhaps I could make 2 casseroles). I understand some fold the tortillas instead of rolling them. Would rolling the tortilla work in a casserole? Could you please be so kind to comment?

Although I enjoy good and cook often, I still consider myself a novice!

Many thanks.

Mely Martínez

January 05, 2022 at 12:19 pm

Hello Teresa,

Yes, you can make a casserole, buy the yellow tortillas since those resist more the wet ingredients without braking the tortillas. Or try this technique in the Mole Casserole recipe: Mole Sauce Casserole

turtle

September 26, 2022 at 10:50 am

Good morning!! I’ve been a huge fan of your for a couple years now. This was the first time I made the enchiladas and I had to make a bigger batch than what I’m used to.

I used your 2x function to help with measurements.

A couple questions…

How thick is the enchilada sauce supposed to be? What’s the best way to make it less thick without ruining flavor?

And lastly, whats a good trick for having the tortillas not break? Should I heat them up before frying?

Thank you so much for the help!!

Mely Martínez

September 29, 2022 at 2:39 pm

Hello,

The texture is thinner than regular gravy. Add chicken broth instead of water to thin the sauce. Warm the tortillas first in a warm griddle to avoid breaking them.

Laura

November 30, 2021 at 9:07 pm

WOW! I'm currently making a recipe book for my oldest son for Christmas. He's recently shown an interest in cooking. My Abeula's enchiladas are a staple in my family. I don't have the recipe written down so I started to search for similar recipes and I am shocked that this recipe is so close to hers! The only difference is that we stuff ours with queso freso instead of chicken. But everything else is the same. I've never seen another recipe like this. Thank you for posting!

Mely Martínez

November 30, 2021 at 10:33 pm

Hello Laura,

Yes, we also stuff them with cheese. My family prefers them that way.

Jocelyn

July 29, 2021 at 10:25 am

Do you take the seeds out of the chiles before roasting them?

Mely Martínez

July 29, 2021 at 3:26 pm

Hello Jocelyn,

Yes, it says in the ingredients list that seeds was removed.

Angie

July 21, 2021 at 9:10 am

Are you using the dried peppers or fresh? Thanks in advance.

Mely Martínez

July 21, 2021 at 12:23 pm

Hello Angie,

Dried peppers.

Alice Vasquez

June 28, 2021 at 7:51 pm

Gracias for this Delicious Enchilada Rojo Sauce Recipe. I made this sauce yesterday using just Guajillo Chiles. Next time I will use half Ancho and half Guajillo. The sauce was a bit Spicey, but very tasty. I think an extra Roasted Tomato will calm down the spiciness. IToday’s Breakfast was Stacked Enchiladas with Diced Onion, Sliced Olives & Cheddar Cheese. For Dinner I made Folded Over Enchiladas with the same filling.

chris

May 27, 2021 at 12:29 pm

made these yesterday (the sauce) and today. added some refried beans (also your recipe) and the whole dish was delicious! you're single-handedly making me into a great (well...good, maybe) cook of Mexican dishes!

Mely Martínez

May 27, 2021 at 3:56 pm

Hello Chris!

Enjoy your enchiladas! Thank you for visiting.

Mely Martínez

May 27, 2021 at 3:56 pm

Hello Chris!

Enjoy your enchiladas! Thank you for liking Mexican food!

Chet Kastava

April 11, 2021 at 2:25 pm

We love making the enchilada red sauce and cheese enchiladas but I still don’t know what cheese you use for the top crumble.

Mely Martínez

April 11, 2021 at 6:06 pm

Hello Chet,

You can either use Queso Fresco or Cotija.

Sarah

October 27, 2020 at 2:30 pm

This is an excellent recipe! And you helped me solve the mystery of my too-bitter sauces; simmering the dried chilies instead of just steeping them in hot water. Thank you!

Alexis

May 05, 2020 at 8:02 am

Is it okay to keep the seeds in them? Would it make it spicier?

Mely Martínez

May 05, 2020 at 1:20 pm

Hello Alexis,

You can leave them, it will be just a little bit spicier, no too much. These enchiladas are very mild.

Margaret

April 14, 2020 at 9:29 am

Can these be made ahead of time, and then warmed up later? What about pouring extra sauce over then reheating? Or even filling them with cheese and then baking? I'm cooking for 10 so can't make them to order. Thank you!

Mely Martínez

April 14, 2020 at 12:36 pm

Hello Margaret,

You can make them ahead of time but it will all depend on the quality of the corn tortillas you are using. SOme tortillas break after a certain time, while others hold in shape perfectly fine for a day or two without breaking. Try a small taste with the tortillas you are using.

Anthony LaCivita

March 15, 2020 at 10:13 am

I have looked for YEARS for enchilada sauce that did not include tomatoes.

I came across this recipe by accident ( I gave up looking years ago) and I

could not believe my eyes. THANK YOU, HEAVEN!

Mely Martínez

March 16, 2020 at 11:42 am

Hello Anthony,

I hope you make it soon and come back to let me know about it. Happy cooking!

jaimie escudero

December 04, 2019 at 8:44 pm

This is the way i was taught in Aguascalientes.. yummmm

Diane Sexton

May 02, 2019 at 1:08 pm

This recipe sounds really delicious and would like to try but I have a couple questions. First using the Chili's you have in your recipe will they add heat to the sauce? Second once you dip and fry tortillas you don't have to bake after fillling them?

mmartinez

May 02, 2019 at 2:18 pm

Hello Diane,

This peppers only add flavor and color. They are pretty mild. You do not need to bake them.

Diane Sexton

May 02, 2019 at 5:15 pm

Okay, thanks so much.

Janice

February 20, 2019 at 10:45 am

Are these dried chilies in the recipe?

mmartinez

February 20, 2019 at 6:26 pm

Hello Janice,

Yes, they are dried peppers.

josie

November 22, 2018 at 9:08 am

Greatrecipe, very traditional.

Juan Gonzalez

October 24, 2018 at 2:14 pm

Gracias por compartir está receta tal y como se deben de hacer las enchiladas! He ido a varios restaurantes donde michas veces con tristeza cambian la forma de hacerlas totalmente o usando comida enlatada. En fin, no hay como hacerlo en casa. También soy de tampico (Cd.Madero para ser más específico) y leyendo si receta es como si mi mamá las estuviera haciendo. Saludos y arriba las jaibas bravas

mmartinez

October 30, 2018 at 10:35 am

Hola Juan,

Saludos y gracias por visitar.

Ruth

June 15, 2018 at 8:54 am

I've made this recipe many times and I feel like I've finally perfected it! My entire family from my dad to my little sister are all great cooks and I feel like I can finally cook meals just as good as them with your help. Thank you for your amazing recipes!

mmartinez

June 15, 2018 at 10:52 am

Hello Ruth,

Thank you for trying the recipe for Red Enchiladas, And for coming back to leave a comment.

Esther

February 26, 2018 at 12:18 pm

For convience's sake, we always dipped our tortillas in hot oil first, then the chili. Less splatter I look forward to making these; this is the type my family in Michoacan make.

However, my mom always made "enchiladas estilo Sonorense," they look like patties made with masa harina, fried, then dipped in chili. Immediately covered in cheese, then shredded lettuce. I'm drooling just thinking of them!

mmartinez

February 27, 2018 at 10:18 am

Hello Esther,

Your mother "enchiladas" sounds indeed mouthwatering! Fried dough is delicious!

Erin

February 25, 2018 at 4:39 pm

The only way to do it is to dip in sauce then fry! You can use either corn or flour but I prefer corn. Just not the same kind of flavor unless you dip then fry. Must be something to do with caramelizing the sauce and they don't get soggy that way.

Anonymous

July 08, 2017 at 10:39 pm

Can't wait to try your recipe and see if it taste like what Mom used to make. Will be adding the potatoes, chorizo, cheeses and sour cream on top. Thank you.

Anonymous

April 16, 2017 at 6:13 pm

Hi, do you ever add chocolate to these?

mmartinez

May 02, 2017 at 9:30 pm

Hello,

I know there are some versions of red enchiladas with chocolate, they must taste really good. I will try next time.

Anonymous

March 18, 2017 at 9:41 pm

I just want to say, thank you, for not putting any tomato, tomato sauce, or tomato paste into your enchilada sauce! "Entomatadas(tomato sauce enchiladas)" are good, but I like to taste the chile's flavor. Your sauce is very similar to the one I make, and the only two differences in my red enchiladas and yours are that I first fry the tortilla in oil until it softens, and then I dip it into the chile, and second, I usually only put cheese in my red enchiladas unless I'm making a casserole and I then add ground beef. My sister-in-law makes hers like you do and even though she makes a big mess, they are so delicious! Thanks for your authentic recipe!

ladymamn

March 13, 2017 at 11:50 pm

I want to make these tonight using ground beef. How should I season the beef?

mmartinez

March 14, 2017 at 12:15 am

Hello Laymamn,

Sauteé in oil finely chopped onion and garlic, them add the ground beef. Season with salt and pepper. Enjoy!Happy cooking!

john paul

February 19, 2017 at 9:17 pm

I've read every word, now i'm ready to start cooking them, ...right now.

Jaime Woods

December 25, 2016 at 8:02 pm

I can'tell wait to spend a weekend day with my daughter making this! I hate canned sauce so this looks perfect!

Bernice Martinez

December 06, 2016 at 9:15 pm

Hi, I wanted to make the recipe version from San Luis Potosí, what changes in the chilies do I have to make?

Anonymous

November 23, 2016 at 1:54 am

I've made this a few times, and I can't seem to get it to the color in your picture. Your sauce in the picture looks like a nice vibrant red. Why do you think mine is so much darker than yours?

Lauren

June 09, 2016 at 9:36 am

This is my 3rd time using this recipe for a Mexican Cuisine-themed dinner party. Always a hit. Thanks for sharing!

flamale863

June 01, 2016 at 6:08 pm

I think the canned sauces are fine...I experimented trying to avoid the messy part where you fry the sauced tortilla in oil trying to make them healthier and they dont taste the same..Im making them tonight and Im frying them in oil just like the mexican lady I know taught me to do. I mix queso fresco and sometimes add crumbled feta to it...Adds a little salt...Lots of chopped scallions and thats about it for ingredients. I like the salad stuff over the top and I use sour cream and parmesan cheese for toppers.

Robert Feightner

May 27, 2016 at 5:22 pm

I am from a small town in indiana that is very Hispanic. I grew up with this style of enchilada. I eat them in restaurants and cook them. It is a taste from el pairisio. Thanks for sharing

Anonymous

May 04, 2016 at 11:31 pm

Thank you for the quick response. Can't wait to try!

Anonymous

May 04, 2016 at 6:53 pm

One more question....do you put oil in pan to roast the peppers? Thanks.

mmartinez

May 04, 2016 at 7:41 pm

Do not add oil to the pan. Just quickly toast the peppers. They tend to burn fast, avoid burning them. If you do, the sauce will taste bitter.

Anonymous

May 04, 2016 at 5:07 pm

Is it possible to heat up tortilla in microwave or over stove or in a grill with no oil vs frying in oil? Thanks.

mmartinez

May 04, 2016 at 7:40 pm

Hello, Yes you can heat up the tortilla over the stove and avoid the oil. My mom does that, just warm the tortillas on a skillet.

Anonymous

February 14, 2016 at 8:32 pm

Thanks for a very traditional recipe, not the usual"enchilada casserole". I usually just soak the chiles in hot water until soft` before blending them. Perhaps boiling them as you suggest would help break down the tough thick skins on the guajillo chiles. I have changed from roasting them on the stove to roasting them in a 350F oven on a wire rack for 4 minutes which helps speed up the process and ensure that they are evenly roasted and not burnt (which turns them very bitter). I usually use mostly ancho since they are so sweet and easy to love but today tried an all guajillo version and really love the distinctive taste and bright red color of these traditional chiles, plus the local store had them for $2.49/lbs! Keep up the good traditional recipes

Anonymous

January 05, 2016 at 8:51 pm

Hi Mely, next week i'll be cooking your enchiladas for a dinner-party and i'm still looking for side-dishes. I was wondering what dishes are on the second-last picture in your post. I see meat and greens, but what is it? And the other one, fruits or potatoes? More tips for side-dishes are very welcome!

mmartinez

January 07, 2016 at 5:57 pm

Hello,

This are usually served with pan-grilled meat in my hometown. A side of guacamole, others might add some grilled onions and jalapeño slices. The potatoes and carrots are a classic addition, the recipe is above. Happy cooking!

Anonymous

December 15, 2015 at 6:48 pm

Hi Mely,ill be cooking those today for dinner but i have a question do i take the seeds out before i roast them? I've seen them just boil the peppers but i'll be making them your way they just look delicious oh are the peppers spicy all my family don't do hot only me.

mmartinez

December 15, 2015 at 10:51 pm

Hello, Some people remove the seeds after roasting the peppers. That is a personal choice, I prefer to remove them before roasting. The guajillo are very mild peppers, almost no-spicy at all.

yvette draghi

December 03, 2015 at 7:03 pm

Hello, this looks amazing, however i bought a huge bag of califormia chilis, can i substitute?

mmartinez

December 03, 2015 at 9:26 pm

Hello Yvette,

Yes, you can use the California peppers instead of the guajillo. The flavor will be a slightly different but still good.

Cherry Pie

November 13, 2015 at 7:37 pm

Muchas gracias por sus recetas! Acabo de encontrar su pagina y me fascina! Voy a preparar estas para mi novio, que es de Salamanca : ) Saludos desde los EE.UU.

Anonymous

September 23, 2015 at 6:40 pm

Thank you so much, I had been looking for an authentic Mexican recipe for red enchiladas! Found it!!!!

Chandana

September 21, 2015 at 12:20 am

Hello, if i wanted to make a vegetarian version of this, what filling should I be using? Do you have a recipe for that?

mmartinez

September 21, 2015 at 11:36 am

Hello Chandana, if you don't eat cheese, you can fill them up with sauté mushrooms cooked with a little bit of oil, garlic and onion. Spinach or tofu also work fine here.

Happy cooking!

Anonymous

September 11, 2015 at 3:07 am

My mother would make them like your mom, first dip tortillas in sauce, then fry. Yes, messy, but, so good!

Anonymous

August 01, 2015 at 3:20 am

I made these for my husband for dinner and he absolutely loved them. He thinks I'm like a great cook. I can't thank yof enough. You are my little secret.

Anonymous

June 25, 2015 at 12:57 pm

Aver SI me salen asi

Anonymous

April 30, 2015 at 5:40 pm

Un millon de gracias !!!!

katrina monarco

February 12, 2015 at 8:20 am

I appreciate your work & recipe. Sure, I will try it on this valentine day for someone

Hannah Bradison

January 30, 2015 at 1:12 am

I visited a brother in-law with my husband and we had the best enchiladas, these look very similar to the ones we had there. I am going to make these tonight. I have also never made my own sauce before and usually use the green sauce. If you have any recipes on green enchilada sauce that would be neat. Look forward to trying your recipe.

Julie De León

January 12, 2015 at 12:46 am

These are great! I've also tried your recipe for tamales de pollo. You're teaching me a lot, and my husband loves the food! He's from Mexico, and I'm trying my best to cook some dishes as close to those his mama makes as possible. Thank you for all the help through your blog! Saludos!

Mely Martinez

January 12, 2015 at 8:33 pm

Hello Julie De León,

I ma so glad the recipes have been helpful for you!

Happy cooking!

jenn

November 26, 2014 at 2:48 am

I made this recipe tonight and it was excellent! Thank you for sharing it!

Eden Johnson

September 30, 2014 at 7:26 pm

Is there a reason to not keep the seeping liquid and use it instead of the clean water? Does it have a bad flavor?

Mely

September 30, 2014 at 8:25 pm

Hello Eden,

The liquid takes a little of a bitter flavor, although some cook don't mind and use the same water.

Regards!

Princessananka

June 14, 2014 at 3:57 pm

Looks delicious! Do you have a recipe for Mole?

Mely

June 14, 2014 at 4:03 pm

Hello Princessananka,

The recipe for Mole is in this link: Mole Poblano

Regards!

Danielle Deer

June 06, 2014 at 8:03 pm

Do you season or marinate the chicken? Thanks! My sauce came out really well!

Mely

June 06, 2014 at 10:06 pm

Hello Danielle,

When I used chicken as a filling for any type of enchilada the seasonings are minced onion, garlic, salt and pepper. You can use powder garlic and onion. But must of the time I fry the onion and garlic with the fresh onion and garlic, add the shredded chicken and then season with salt and pepper.

Thank you for your comment. I hope you make enough sauce to freeze. It does freeze really well.

Mely

Infinitereveries

June 03, 2014 at 4:41 pm

Hi, just wondering what kind of cheese you are referring to. You wrote "fresh crumbled cheese" but didn't specify the type. Can I use mozzarella or marble cheddar? And can I serve the enchiladas with sour cream? Thanks again!

Mely

June 04, 2014 at 10:37 pm

Hello Infinitereveries,Look for Mexican Cheese at your local supermarkets, like the ranchero o fresco type. Or fresh farmers cheese. And if non of those are available use grated romano o parmesano.

Infinitereveries

June 03, 2014 at 4:40 pm

Mely

June 04, 2014 at 10:39 pm

Hello,

Look for Mexican type cheese at your local market the ranchero o fresco type, if non of those are available then use shredded parmesan cheese. And yes you can use sour cream.Enjoy!

Emily

October 06, 2020 at 10:20 pm

What about Feta cheese as I have some on hand in the fridge? What is the back up plan if I can not find the peppers listed for the sauce?? Would flour tortillas be as or do you also have a recipe for corn tortillas? What is the filling that is most traditionally used in the enchiladas?

I'm very much a beginner and as a little home project I'm trying to cook traditional meals from different countries for my family and hopefully help me expand my experience in the kitchen.

Any Suggestions?

Mely Martínez

October 09, 2020 at 8:34 am

Hello Emily,

If you can find the queso fresco o cotija, you can use feta as a substitute. You need to make them with corn tortillas, there is a recipe here in the blog for them, look in the search box. The filling is usually cheese, but you can use shredded chicken or beef. To know more about this dish and answer most of your questions, check my new cookbook The Mexican Home Kitchen.

Jessica Spurrell

May 26, 2014 at 4:30 pm

Is there an easy way to get the skins off? My family loved the flavor but not the little bits of skin from the peppers (even in the finished dish). Maybe it would be better to roast fresh peppers (if I can find them) and remove the skins and seat then? Any ideas?

Mely

May 26, 2014 at 11:43 pm

Yes, you can strain the sauce after blending the peppers. Regards!

Mely

May 08, 2014 at 10:02 pm

Yes, those are the ones you need. Happy cooking!

Seth Traver

May 08, 2014 at 6:42 pm

These look amazing, stupid question time tho: the dried peppers are the ones that are sold bagged, kind of looking like spicy potpourri, right?

Belinda Vaca

April 29, 2014 at 7:32 pm

Thank U same recipe my Aunt from Jalisco used Thank U

Mely

April 08, 2014 at 7:44 pm

Yes, I do. Sorry for not answering before. I had been really busy lately.

vanessa

April 08, 2014 at 5:02 pm

Hello Mely, I was wondering if you have the recipe for tres leche cake??

Nicole Raudry

April 06, 2014 at 8:15 pm

We are making this tonight! Thank you for the recipe!

Infinitereveries

April 01, 2014 at 5:00 am

Hi, just wondering if this sauce is spicy? I love enchiladas and want to introduce it to my in-laws who can't eat very spicy and also to my boys who are young (4 1/2 yrs, 3 yrs and 16 months). Thanks for your help in advance!!

Mely

April 01, 2014 at 8:00 pm

Hello, Infinitereveries,

The sauce is not spicy, most guajillo peppers are very mild. Make sure that the ones you buy are darker in color, since I had found some peppers similar to New Mexico Peppers in a light color, and those are spicy.

Happy Cooking!

Infinitereveries

April 02, 2014 at 3:36 pm

Thank you so much for your quick reply. I'm Chinese but grew up in Southern California in a city that's 75% Hispanic. I remember going to my friend's place for dinner and their mom's and grandma's making the BEST homemade Mexican good!! Fresh homemade tortillas are the best! Since moving to Vancouver, BC, Canada, I just can't find good Mexican food that's on par to what I grew up with...think I got spoiled! Anyways, can't wait to try your recipe as my husband and in-laws don't have much experience eating Mexican and Del Taco doesn't count. Thanks again!

Crystal Arias

March 25, 2014 at 5:15 am

My family absolutely enjoyed this... They were raving over the sauce! Thank you.

Amelia Kuzmyn

January 08, 2014 at 9:26 pm

Cannot wait to try these...The recipe is very similar to my mom's, which I failed to learn before she passed away. We stuff them with queso anejo and avocados. Thanks for sharing this!

ChileFarmer

January 06, 2014 at 2:53 pm

I like your blog, I make enchiladas often but have not made my own sauce. But now I will. I am thinking I might just make several pints at a time, Can them for use later, would save some time when making the enchiladas. Thanks for the recipes. Bill

Mely

January 08, 2014 at 9:03 pm

Hello Chile Farmer,

Canning is a great idea. I usually freeze the sauce for later use. But would love to can it as well.Thanks for the tip.

Mely

December 28, 2013 at 2:35 am

Hello Jessica,Yes those are dried peppers. To work with dried peppers, first clean them using a wet pepper towel. Then make and incision or slit using a knife to open flat. Remove seeds and any veins. Proceed according to recipe above. The roasting step is a quick one. It takes.

Please contact me if you have any further questions.

Mely

Jessica G

December 28, 2013 at 1:06 am

Hi, I'm a beginner cook and I wanted to verify that you are roasting *fresh* peppers and not dried peppers? Your picture looks like it might be dried peppers but I've never worked with either! Thank You,Jessica Love enchiladas rojas and these look just like my mom's!

Anonymous

November 09, 2013 at 7:20 pm

I got all the directions and ungrediants. But the one thing I can't find that I feel is very important is how long do you cook them in the oven. They look so good I can't wait to make them.

Mely

November 10, 2013 at 12:58 am

Hello,As Step 5 indicates, you place the enchiladas in the oven while you are finishing cooking all of them and to keep them warm. But as soon as you are done assembly your enchiladas, they are ready to eat.

Enjoy!

Anonymous

October 31, 2013 at 1:56 am

Your recipe is the closest to my grandmothers I've found on the internet! I'm glad someone else still makes there sauce with real chiles and not just chilli powder! My family does all guajillo peppers and cumin instead of Mexican Oregono. This way is so much easier than the other ways I've seen, and so much more flavorful! Glad you posted it! I'll be sure to check out some of your other recipes too!

Mely

November 03, 2013 at 11:08 pm

I hope you make them and come back to let me know if they resembles the enchiladas made by your grandma.

Happy cooking!

Elena Fuentes

September 24, 2013 at 12:41 am

Me interesa mucho el sarten u olla que utilizas en varias recetas. Donde podria conseguir una parecida? The enchiladas recipe is amazing.

Mely

September 24, 2013 at 8:03 pm

Hola Elena Fuentes,

Buscalo online como Comal de Pozo. Y dependiendo donde vivas lo venden el los mercados de pulgas de areas donde tienen una gran cantidad de Poblacion Latina.

La Dama

June 10, 2013 at 3:18 pm

Que ricas enchiladas!Me encantan las echiladas con chile colorado. Mi Ama tambien las hace con lechuga y pepino con limon.

Jesenia Solorzano

May 29, 2013 at 9:21 pm

Me salieron deliciosas gracias por la receta

Jesenia Solorzano

May 29, 2013 at 9:20 pm

Me salieron deliciosas gracias por la receta

Ziho

May 28, 2013 at 3:18 pm

Hola Mely

Qué rico, gracias por compartir tan deliciosa receta!

Angela Williams Duea

May 21, 2013 at 5:09 pm

These look delicious! I just made poblano & chihuahua enchiladas in red sauce; I haven't tried cecina in enchiladas but since I have some sauce leftover I will have to try it!

Rolando Rodríguez Durán

May 12, 2013 at 1:45 am

delicioso como siempre, gracias por tan hermosas entradas y deliciosos platillos

Chris

May 10, 2013 at 8:32 pm

These looks sooooooo good! I look forward to trying them using chicken.

Sonia

May 08, 2013 at 3:48 pm

Gracias por la receta...anoche hice una dozena y casi me las acabo yo...jajaja...mi esposo tambien te agradece.

Gracias

Sonia Tamez

Mely

May 09, 2013 at 1:54 pm

Hola Sonia,

Que bueno que te gustaron, asi me pasa a mi cuando las preparo, no puedo dejar de comerlas. Me encantan!

Saludos y gracias por el comentario,

Mely

Laura

March 31, 2021 at 1:33 pm

I was wondering what kind of crumbled cheese you like to use or would suggest. Thank you, I love your book!

Mely Martínez

March 31, 2021 at 7:19 pm

Hello Laura,

You can use Cotija or Queso Fresco. Thank you for buying the book.

Byte64

May 07, 2013 at 9:21 pm

Gracias por compartir esta maravillosa receta querida Mely, todo se ve delicioso, debería animarme a hacerlas como tengo todo el necesario.

Un abrazo!Tlaz

NORMA RUIZ

May 06, 2013 at 10:54 pm

Mely que delicia, casi las puedo oler mil gracias por compartirnos la receta de tú mamy besitos linda semana.

Nora

May 06, 2013 at 5:39 pm

Mely, con esa cecina con cebolla y chilitos, qué antojo! Mándame una orden!

Besos

Mely

May 06, 2013 at 6:42 pm

Hola Nora, Me creeras que he comido enchiladas 3 dias seguidos, me encantan.

Besos,

Mely

Katie

May 06, 2013 at 2:42 am

Oh Mely! I wish I was at your house tonight!

yolanda

May 06, 2013 at 1:41 am

Hola Sra mely, que rica es su receta,,oiga dice que el restaurant "el huasteco" ,por donde esta ese,,yo vivo en tampico ,escasas 3 cuadras del centro..a la brevedad haré esas enchiladas,son muy sabrosas..saludos Sra mely =)

Mely

May 06, 2013 at 6:41 pm

Hola Yolanda,

Presiona en el enlace donde dice "EL Huasteco" denajo de la foto y te lleva a la pagina de facebook del restaurant donde viene la direccion.

Saludos,

Mely

Ligia

July 21, 2020 at 5:26 pm

Just made this recipe and the sauce came out with a bitter after taste (no I did not burned the peppers) I also found that the flavor was lacking (maybe because the bitterness overpowered the flavor of the sauce) My husband who would eat anything I make without any complaints didn't care for them and told me they had a burnt flavor to them. I'm so dissapointed because I was really looking forward to enjoying some good enchiladas. Please help with any suggestions has this happened to anyone else? Did I do something wrong?

Mely Martínez

July 21, 2020 at 8:03 pm

Hello Ligia,

If they have a burnt flavor, maybe you toasted the peppers a little too much. You can try skipping that step and only soak the peppers in hot water and proceed to process the salsa after they are soft.

Brenda K

August 21, 2020 at 10:42 pm

I think you may have toasted the chiles too long and burned them.

Elda

May 05, 2013 at 11:07 pm

I had been looking for this recipe!! They are my favorite enchilladas! Thank you,

Karen

May 05, 2013 at 2:43 pm

I could sure eat a plate of these for breakfast... or anytime. Delicious!

Nammi

May 05, 2013 at 11:40 am

I used to think enchiladas had quite a large amount of sauce:) you know like a lasagne

Christa Rodriguez

October 08, 2020 at 6:10 pm

What type of chilis would I use (and how much) to make the enchilada sauce as spicy as possible? I'm thinking arbol?

Mely Martínez

October 09, 2020 at 8:29 am

Hello Christa,

First that all, enchiladas Rojas are not usually spicy, but if you want to make them spicy add about 6-8 Arbol peppers to this recipe.

Non Recipe

May 01, 2021 at 11:16 am

Actually, lasagna shouldn't have much sauce either. It should have many layers of noodles and just a light covering of sauce and cheese on each layer.

NORMA RUIZ

May 05, 2013 at 4:26 am

Amigaaaaaaaa esas son deliciosas, me encanta, gracias por regalarnos tu receta, besitos lindo fin de semana.

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Hi, I'm Mely Martinez, a former Mexican school teacher, home cook, and food blogger. I moved to the United States about ten years ago, after living in Mexico my whole life. Now I love to share home-style recipes for authentic Mexican food.Read more...

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Easy Enchiladas

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Chelsie Kenyon, author of "Knack Mexican Cooking," is a former freelance writer and recipe developer with more than 10 years' experience in Mexican cuisine.

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Chicken Enchiladas Recipe - NatashasKitchen.com

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Home > Main Course > Chicken Enchiladas Recipe

Chicken Enchiladas Recipe

4.97 from 353 votes 266 comments

Apr 28, 2020

#Mexican Recipes#Chicken and Poultry

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This Mexican inspired Chicken Enchilada Recipe is absolutely the BEST! Enchiladas are easier than you think – flour tortillas filled with chicken in the most delicious homemade enchilada sauce, loaded with cheese.

This is a great make-ahead meal and is especially good topped with Pico De Gallo!

This post may contain affiliate links. Read my disclosure policy.

Hey, hey! Valentina with Valentina’s Corner sharing our EASY Chicken Enchiladas!

Chicken Enchilada Recipe:

Chicken Enchiladas are a classic Mexican dish. Not only are the enchiladas easy to make, but they are so filling and loved by kids and adults alike. Enchiladas are essentially tortillas filled with chicken and smothered in a creamy homemade enchilada sauce and cheese.

Just like our Mexican Pulled Pork Carnitas, this enchilada recipe is sure to become a new favorite.

Hey, hey! Valentina with Valentina’s Corner sharing our EASY Chicken Enchiladas!

How to Make Chicken Enchiladas:

Cook chicken – and shred chicken with two forks. Save time by using leftover cooked chicken (like our Instant Pot Whole Chicken) or even a store-bought rotisserie chicken.

Prepare enchilada sauce – In a bowl, beat the cream cheese, add sour cream, enchilada sauce, 1/4 tsp salt, pepper, garlic, paprika, green chilis, and beat until combined.

Prepare the filling – Divide this enchilada sauce mixture into two bowls, about ⅔ of the sauce mixture in bowl one and ⅓ of the mixture into a second bowl. Add the cooked chicken into the first bowl with 2 cups of shredded cheese.

To Assemble Enchiladas – Take the cheesy chicken filling from bowl 1 and place it into the center of each tortilla.

Arrange Enchiladas – Tightly roll up the tortilla and place seam-side-down into a 9”x13” baking dish. Repeat with the remaining ingredients. Pour the reserved ⅓ part enchilada sauce mixture over all of the tortillas and top with the remaining 1/2 cup cheese (you can add more cheese if you like a lot of cheese).

Bake – Cover the baking dish with foil and bake for 30 minutes. Remove foil and bake for an additional 10 minutes, or until cheese bubbles and begins to turn a golden brown.

NOTE: Use your favorite cheese. Mexican, Four Cheese or Colby Jack will all work great in this recipe.

What to Serve with Chicken Enchiladas:

Though you can serve the enchiladas just as they come out of the oven, you can also add personalized toppings. Here are some of the most popular toppings to serve with enchiladas:

Sour cream

Avocado

Red onion

Homemade Spicy Guacamole

Lettuce

Tomatoes

Pico de Gallo

Jalapenos, fresh or jarred

Jalapeno Ranch

Can I Prepare Enchiladas in Advance?

Yes! These enchiladas are great to prepare in advance. Prepare the recipe per instructions (don’t bake), cover, and refrigerate until ready to use. NOTE: Since the ingredients will all be cold, add an additional 5 minutes baking time to the dish when covered with foil.

I hope these homemade enchiladas become a family favorite. We especially love that you can add the toppings buffet style and allow the family members to each add their favorite toppings.

More Crowd-Pleasing Dinner Ideas:

Shrimp Tacos with the Best Shrimp Taco Sauce

Philly Cheesesteak Quesadillas – everyone loves these

Shrimp Fajitas – so simple and delicious

Parmesan Crusted Chicken– Ready in just 15 minutes

Chicken Lo Mein– So much better than takeout

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The BEST Chicken Enchiladas Recipe

4.97 from 353 votes

Author: Valentina Ablaev

Recipe for homemade Chicken Enchiladas. Tortillas filled with chicken in a creamy and cheesy enchilada. This Mexican-inspired dish is perfect for make-ahead meals.

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Review

Prep Time: 10 minutes minsCook Time: 50 minutes minsTotal Time: 1 hour hr

Ingredients US CustomaryMetricServings: 8 servings8 flour tortillas, 10-inch burrito size1 1/2 lb chicken breast or thighs3 oz cream cheese, room temp1/3 cup sour cream4.5 oz diced green chilis, with their juice20 oz mild red enchilada sauce, (We used 2 - 10oz cans)1 1/4 tsp salt, divided¼ tsp ground black pepper½ tsp garlic powder½ tsp paprika2 1/2 cups shredded cheese, divided (Mexican, Four Cheese or Colby Jack)

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InstructionsPreheat the oven to 400°F and grease a 9x13 casserole dish. Shred pre-cooked chicken or cook your own: Add chicken to a saucepan, completely cover with water and season with 1 tsp salt. Cook for 8-10 minutes, or until chicken is cooked through. Shred the chicken with two forks and set aside.Make the Enchilada Sauce Mix: In a bowl, beat the cream cheese. Add the sour cream, green chilis, enchiladas sauce, 1/4 tsp salt, pepper, garlic powder and paprika; beat until combined.Divide the enchilada sauce mixture into two bowls, add 2/3 of the sauce into a large bowl. Set aside the remaining 1/3 of the sauce for the top.Add the shredded chicken with 2 cups cheese to the first bowl with 2/3 of the sauce. Mix with a spatula to combine. Generously add chicken filling to the center of each tortilla and roll up tortillas tightly. Arrange the tortillas in a 9x13 casserole dish.Pour the reserved 1/3 of sauce over the tortillas and top with remaining 1/2 cup cheese (add more cheese if desired).Cover the dish with foil and bake at 400˚F for 30 minutes. Remove foil and bake for an additional 10 minutes, or until cheese melts.

Nutrition Per Serving375kcal Calories24g Carbs31g Protein17g Fat8g Saturated Fat97mg Cholesterol1606mg Sodium440mg Potassium2g Fiber7g Sugar1000IU Vitamin A8mg Vitamin C242mg Calcium2mg IronFull Nutrition LabelNutrition Disclosure

Nutrition FactsThe BEST Chicken Enchiladas RecipeAmount per ServingCalories375% Daily Value*Fat 17g26%Saturated Fat 8g50%Cholesterol 97mg32%Sodium 1606mg70%Potassium 440mg13%Carbohydrates 24g8%Fiber 2g8%Sugar 7g8%Protein 31g62%Vitamin A 1000IU20%Vitamin C 8mg10%Calcium 242mg24%Iron 2mg11%* Percent Daily Values are based on a 2000 calorie diet.

Course: Main CourseCuisine: MexicanKeyword: chicken enchiladas, enchiladasSkill Level: EasyCost to Make: $

Calories: 375

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Valentina Ablaev

I am Valentina, the creator behind the food blog Valentina’s Corner where I share our family’s favorite recipes. When I am not in the kitchen, I enjoy spending quality time with my husband and 5 children. We invite you to join us on our blogging journey!

Mexican Enchiladas - Chef's Pencil

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HomeMain CourseMexican Enchiladas

Mexican Enchiladas

Posted on Nov 16th, 2021

by Chef's Pencil Staff

Categories:

Main Course

South American Cuisine

Enchiladas are some of the most popular South American foods around the world and one of the big superstars of Mexican cuisine.

This great dish starts with a delicious sauce – enchilada. This sauce is different from salsa in the sense that it is cooked and then pureed, and finally poured over stuffed corn or flour tortillas and baked. The result is this delicious signature dish.

A common enchilada filling is roast potatoes and shredded pork, but you can use anything from vegetables, fish, cheese and fresh corn. You can also make this dish as spicy as you want, by adding chillies to the sauce, or fresh jalapenos on top!

Mexican Enchiladas

Chef’s Pencil Staff

4.91 from 91 votes

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Prep Time 10 minutes minsCook Time 40 minutes minsTotal Time 50 minutes mins

Course Main CourseCuisine Mexican

Servings 12 pieces

Ingredients 1x2x3x4 guajillo peppers seeds removed4 ancho peppers seeds removed2 garlic clove chopped¼ teaspoon oreganosalt to tastepepper to taste12 corn tortillas2 cups shredded beef, pork or chicken1 ½ cup fresh cheese crumble½ cup white onion finely chopped⅓ cup vegetable oilOptional garnishes:2 cups pre-cooked diced potatoes2 cups pre-cook diced carrotsshredded lettuce or cabbage and radishes

Instructions Begin preparing the enchilada sauce. Wash the peppers and roast them in an iron pan or grill, until just blistered. Only press them down for a few seconds on each side, make sure not to burn them.Now place the peppers in a medium pan over moderate heat. Pour some water on top and bring to a simmer. Cook for approximately 15 minutes, until softened.When the pepper skins look ready to peel, take the sauce pan off the heat and allow to cool for about 15 minutes.Drain the peppers and blend in a food processor with the chopped garlic and 1/2 cup of water until you obtain a smooth sauce. If the sauce is too runny, you can strain it into a bowl using a fine mesh strainer. Season to taste with salt and pepper, add the oregano and set aside.Preheat the oven to 350 ℉/ 175 ℃.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. Make sure to add more oil a little at a time to prevent getting soggy tortillas.Dip each corn tortilla into the enchilada sauce on both sides and fry for a few seconds on each side. Transfer each tortilla in a dish in the oven to keep warm while you fry the rest.To assemble the red enchiladas, place some filling in the center of the tortilla and fold it. You can also place it off-centre and roll the tortilla instead.Add cheese and onion on top of the enchiladas and your garnish of choice and enjoy!For the garnish:For the potatoes and carrots garnish, cut the vegetables into cubes and and boil them with a pinch of salt until tender but still firm. Drain and allow to cool.Add a little more oil to the pan where the enchiladas were fried and fry the potatoes until golden and coated with some of the enchilada sauce.Season with salt, add cheese and serve.

Notes

Tried this recipe?Let us know how it was!

Related: Easy Guacamole & Shrimp TacosRelated: Pulled Chicken Tacos with Tomatillo SalsaRelated: Chimichurri & Shrimp SaladRelated: Egg & Chorizo Breakfast Burritos w/ Spicy Pineapple SalsaRelated: Roasted Mexican Chicken

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home / main dishEnchiladas Rojas (Red Enchiladas)

ByAna Frias

February 8, 2022February 24, 2023

26 Comments

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4.96 from 46 votes

This Enchiladas Rojas recipe is going to knock your socks off! A handful of ingredients makes an incredible Red Enchilada sauce full of Mexican flavor that infuses everything you put it on. The smell when this is cooking is amazing!

Enchiladas Mexicanas with red sauce

Table of ContentsAbout EnchiladasWhy you'll love this recipeIngredientsIngredients for the SauceIngredients for the EnchiladasMake The Enchilada SauceMaking Authentic Enchiladas RojasMake Ahead & How to Store What To Serve With EnchiladasMore Mexican RecipesPrint Recipe:Authentic Enchiladas Rojas

About Enchiladas

Hey friends! If you’re like me, one of my favorite things to eat are enchiladas. Any kind will do. Do you agree? I also love entomatadas which are very similar to enchiladas (but it’s tomato based). If you haven’t had those, I suggest you check them out!

Since I eat these enchiladas so often, it was about time I shared the recipe with you! I can’t believe it took me this long.

Why you’ll love this recipe

So flavorful! – Authentic flavor all the way baby! The sauce is the real deal and you’ll love it! It’s not spicy but it is full of flavor. Easy to follow steps and images that show you exactly how to make it. Crowd pleaser – Even the picky eaters will love it!

Pin this recipe for later!

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Ingredients

There are many versions of enchilada recipes on the web but the key to making really good ones, is to make an authentic enchilada red sauce. The traditional version is made with chiles secos (dried chiles) instead of using chili powder.

Ingredients for the Sauce

8 guajillo or new mexico peppers1 ancho chile¼ of a large onion1 large garlic clove1 teaspoon kosher salt + ½ teaspoon freshly ground black pepper2 cups stock (either vegetable, beef, chicken stock will do). Alternatively, you can use water plus 1 bullion cube (vegetable, beef or chicken).1 tablespoon vegetable oil1 – 8 oz can tomato sauce

Ingredients for the Enchiladas

Enchilada SauceCorn tortillasOil for frying the tortillasThe filling -For enchiladas rojas de queso, use crumbled queso fresco or cotija.For beef enchiladas, use shredded beef (follow directions from my Carne Deshebrada post).For chicken enchiladas, use homemade shredded chicken or shredded rotisserie chicken.For a vegan version, fill with Frijoles Refritos or Calabacitas.Toppings: Shredded lettuce like romaine or iceberg, queso fresco, and radishes.

** Be sure to see the recipe card below for full ingredients & instructions!

Make The Enchilada Sauce

Remove all seeds and stem from the peppers then rinse under cold water to remove any dust.In a medium pot, add the chiles, onions and garlic clove. Add enough water to cover the chiles.Cover and cook on medium heat for about 20 minutes or until very soft and pliable. Rest chiles in the water for another 10 to 15 minutes to cool off and finish hydrating the chiles .

4. Transfer chiles to a blender or food processor and add 2 cups broth. Puree for about 1 minute. Note: you can do this in two different batches if the blender isn’t big enough for all the ingredients at once.

5. Strain the pureed chiles to remove the remaining seeds and skins (tip: push the chile mix with a spoon to get the most out of them).

6. In a large saucepan, heat the 1 tablespoon of oil. Add the pureed chiles and tomato sauce. Cook, stirring often for about 10 minutes. Season with salt and pepper according to taste.

Making Authentic Enchiladas Rojas

Add about ¼ cup of oil to a small or medium skillet. Heat on medium-high heat. When the oil is very hot (but not smoky), add one tortilla at the time and cook each side for about 4 to 5 seconds or until tortilla is lightly fried.

Note: The tortillas should still be pliable for folding so make sure they’re not fried too long. Check out this video on how I fry the tortilla lightly.

As you fry each tortilla, drain any excess oil by tapping it into the pan then place on a plate with a paper towel. Repeat with remaining tortillas and add more oil if necessary.

2. To assemble the enchiladas, dip each tortilla into the warm sauce and place on the serving plates.

3. Fill with your favorite filling. In this case we’re using crumbled queso fresco but you can use shredded chicken, beef, beans or your favorite cooked vegetables.

4. Either fold the tortilla like a taco or roll them as pictured below. I like to add a little more sauce on top for extra flavor. I can’t get enough of this enchilada sauce!

6. Sprinkle with queso fresco and other toppings you choose. I like to squeeze some lime juice to balance all of the flavors but that’s up to you. Try it out and see if you like it ?

Make Ahead & How to Store

Make ahead: The best thing to make ahead is the sauce. Chill in an airtight container in the fridge for up to three to four days. To reheat, place in a large skillet or saucepan over medium heat.Freezer: Place in an airtight, freezer safe container or freezer bags and freeze for up to 3 months.

What To Serve With Enchiladas

Enchiladas are a dish that goes well with many things. You can serve them with Arroz Primavera or a side of Frijoles Charros. However, my perfect combination is the following:

With a big bowl of Mexican Sopa.And if you didn’t use these as fillings, you can serve them with Frijoles refritos or Calabacitas as pictured below.Also with Champiñones (Mushrooms Mexican Style) or Espagueti Verde. Whatever you pick as a side dish, I’m sure you’ll love it!

Enjoy…

More Mexican Recipes

If you like these enchiladas, I bet you’ll love these recipes too! I hope you give them a try:

Healthy Crispy TaquitosCreamy Chicken EnchiladasChilaquiles VerdesChilaquiles RojosHealthy Creamy Turkey Enchiladas

If you enjoyed this recipe I’d love it if you take 5 seconds to rate and review it below on the blog. It’s also super helpful to me and other readers if you share any changes you made to the recipe. I’m so grateful you’re here!

Print Recipe:

Authentic Enchiladas Rojas

Servings 14 enchiladas

Ana Frias

4.96 from 46 votes

Prep Time 20 minutes minsCook Time 30 minutes minsTotal Time 50 minutes mins

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These Enchiladas Rojas are an authentic recipe made with lightly fried corn tortillas dipped in a delicious red sauce. Add your favorite filling, garnish with cheese, crema, onion and lettuce for the final touch.

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enchiladas

Ingredients 1x2x3xIngredients for Enchilada Sauce▢ 8 guajillo or new mexico peppers▢ 1 ancho chile▢ ¼ of a large yellow or red onion▢ 1 large garlic clove▢ 1 teaspoon kosher salt▢ ½ teaspoon fresh ground black pepper▢ 2 cups stock (vegetable, beef, or chicken). Or use water plus 1 bullion cube (vegetable, beef or chicken).▢ 1 tablespoon vegetable oil▢ 1 8 oz can tomato sauceIngredients for the Enchiladas Rojas▢ 3 cups enchilada sauce▢ 14 corn tortillas▢ oil for frying the tortillasOption for fillings▢ 2 to 3 cups queso fresco, or shredded beef or chickenToppings▢ 2 cups Shredded lettuce (romaine or iceberg)▢ 1 cup queso fresco▢ sliced radishes

Instructions Make The Enchilada SauceRemove all seeds and stem from the peppers then rinse under cold water to remove any dust.In a medium pot, add the chiles, onions and garlic clove. Add enough water to cover the chiles.Cover and cook on medium heat for about 20 minutes or until very soft and pliable. Rest chiles in the water for another 10 to 15 minutes to cool off and finish hydrating the chiles.Transfer chiles to a blender or food processor and add 2 cups broth. Puree for about 1 minute. Note: you can do this in two different batches if the blender isn't big enough for all the ingredients at once.Strain the pureed chiles to remove the remaining seeds and skins (tip: push the chile mix with a spoon to get the most out of them).In a large saucepan, heat the 1 tablespoon of oil. Add the pureed chiles and tomato sauce. Cook, stirring often for about 10 minutes. Season with salt and pepper according to taste.Make The Enchiladas RojasAdd about ¼ cup of oil to a small or medium skillet. Heat on medium-high heat. When the oil is very hot (but not smoky), add one tortilla at the time and cook each side for about 4 to 5 seconds or until tortilla is lightly fried (See notes section)As you fry each tortilla, drain any excess oil by tapping it into the pan then place on a plate with a paper towel. Repeat with remaining tortillas and add more oil if necessary. To assemble the enchiladas rojas, dip each tortilla into the warm sauce and place on the serving plates.Fill with your favorite filling. In this case we're using crumbled queso fresco but you can use shredded chicken, beef, beans or your favorite cooked vegetables.Either fold the tortilla like a taco or roll them as pictured below. I like to add a little more sauce on top for extra flavor. Sprinkle with queso fresco and other toppings you choose. I like to squeeze some lime juice to balance all of the flavors. Buen provecho!

Muy Delish Notes:

Frying the Tortilla:The tortillas should still be pliable for folding so make sure they’re not fried too long. Check out this video on how I fry the tortilla lightly.

Make Ahead:The best thing to make ahead is the sauce. Chill in an airtight container in the fridge for up to three days. To reheat, place in a large skillet or saucepan over medium heat.

The sauce can also be frozen in an airtight, freezer safe container for up to 3 months.

Add Your Own Private NotesClick here to add your own private notes. Nobody else will see them, including Ana!

Whenever you come back to this recipe, you’ll be able to see your notes.

The nutritional information and US conversions are calculated automatically. I cannot guarantee the accuracy of this data. If this is important to you, please verify with your favourite nutrition calculator and/or unit conversion tool.

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26 Comments

Tracy says:

February 27, 2024 at 10:18 am

Delicious sauce. We used NM chiles and oaxaca and cheddar cheese. Rolled the enchiladas and put in a casserole dish, poured sauce on top with more cheese. Baked it for 15 minutes to melt the cheese. Was not tomato-ey at all. I did use a little less than the 8oz because I was also making rice and didn’t want to open a new can…but I don’t think it would have been too much with the full 8oz. Would definitely make again using this recipe

Claudia says:

January 19, 2024 at 3:43 pm

Hello, I made your recipe this evening. Everyone loved it My sauce was not as thick as your and don’t know what I did wrong and my corn tortillas became mush :-/ what did I do wrong there?

Scott says:

November 27, 2023 at 8:27 pm

Delicious. So much better flavor than the quick ones made with chili powder, which can be bitter. Next time I will reduce the sauce just a few more minutes but we loved it.

George says:

September 25, 2023 at 10:18 am

When blending the chilis, do you also add the onion/garlic to the blender or discard?

Ana Frias says:

September 25, 2023 at 11:21 am

Hi George! yes you do add the onion and garlic. Enjoy!

Yesenia says:

September 16, 2023 at 7:40 pm

Yesss this right here has the taste the color and it fit for 2 people.

Priscilla says:

September 11, 2023 at 10:50 pm

This recipe looks great. I can’t wait to try it! Approx how many cups of enchilada sauce does this make? If I’d like to double or triple the enchiladas, should I increase the sauce ingredients accordingly or does 1x the called-for ingredients make significantly more sauce than is needed for 14 enchiladas? Thanks!

Ana Frias says:

September 12, 2023 at 12:20 am

Hi Priscilla! Great question! It makes a little more than for 14 enchiladas. It makes about 3 cups of enchilada sauce. If you want to double it just do the 2x. Any leftovers can be frozen for later! That’s what I do to save time for the next round of enchiladas. Let me know how you like it!

Maria L says:

March 28, 2023 at 6:07 am

My husband made this last night we did have to make some adjustments. The written directions don’t say to remove the chilies from the cooking water so my husband added it all. Then he read the part that said to add 2 cups of broth so he used Better than Bullion veggie paste to the liquid and that helped. The taste was off so he had to add cumin powder chili powder and salt and that helped a lot . Apparently he just told me he didn’t use a mesh stainer so that likely affected things as well. He said he would make it again the correct way.

Kaylee says:

June 23, 2023 at 5:33 pm

Way to much tomato sauce not a Mexican Taste at all more like spaghetti sauce

Ana Frias says:

June 23, 2023 at 11:18 pm

Have you tried making it Kylee? the amount of tomato sauce balances very nicely! Spaghetti sauce is a combination of a large can of tomatoes, tomato sauce and tomato paste. These two are not even close!

Matt says:

February 18, 2023 at 4:30 pm

Outstanding – thanks for all the effort putting these recipes together on your site.

Josie Cantu says:

November 30, 2022 at 7:07 pm

No, that was too much tomate sauce.

Ana Frias says:

December 1, 2022 at 12:25 am

Hi Josie, did you try the recipe? Thanks for the feedback

Brandon Miller says:

November 24, 2022 at 9:02 pm

Thank you so much! I wanted to mix up Thanksgiving this year so I made these and they were delicious!!

Gina says:

March 15, 2022 at 4:57 am

I love that you made the enchilada sauce from scratch. I’ve yet to be impressed by canned premade sauces but this one was fantastic and brings such immense flavor to the dish!

Katherine says:

March 15, 2022 at 4:49 am

I love the rich Mexican flavors in these enchiladas!

Dannii says:

March 15, 2022 at 4:48 am

These look amazing, and super comforting. You can’t beat homemade enchilada sauce.

Beth Sachs says:

March 15, 2022 at 3:47 am

Such amazing flavours but most importantly so tasty! My whole family love this enchilada recipe.

Danielle says:

March 15, 2022 at 3:40 am

What a great recipe! Your step by step instructions are ultra easy to follow and the flavors came out so good. Can’t wait to make it again!

Sara says:

February 12, 2022 at 8:02 pm

Love all your recipes Ana. Good luck to you and your family in Portugal.

Ana Frias says:

February 13, 2022 at 6:09 am

Thank you so much Sara! I look forward to testing and creating new recipes for all to enjoy! Stay safe! xo, Ana

Rita K says:

February 12, 2022 at 8:38 am

I gave you five stars even though I haven’t made this yet because your recipes are always so clear and concise and foolproof! Plus I love your helpful tips and photos.

Wishing you and your family many blessings in this new chapter of your life. I’ll be looking forward to reading about your adventures.

Ana Frias says:

February 12, 2022 at 9:51 am

Hi Rita! Your well wishes and comment mean so much! Thank you!!! I will definitely be keeping people updated on the new adventures. If you’re ever in Portugal, be sure to let me know!

XO, Ana

Monica says:

February 9, 2022 at 9:12 am

These enchiladas taste amazing! The red sauce has the real authentic Mexican flavor that my mom used to make. I made it with rotisserie chicken and can’t wait to make them again!

Ana Frias says:

February 12, 2022 at 9:49 am

Thank you so much Monica! I’m so happy this recipe reminded you of your mom! It always warms my heart to hear this

Wish you all the best!

Ana

Hola, I'm Ana Frias!I'm so glad you're here! I was born and raised in Sonora Mexico, love to cook food inspired by my native country and to share my delicious recipes with you. They're mostly healthy with the occasional indulgent recipe since it's all about balance right? More about ana Frias

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Beef Enchiladas | RecipeTin Eats

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Home Mexican

Beef Enchiladas

By:Nagi

Published:15 Aug '19Updated:11 Oct '22

774 Comments

Recipe v

Video v

Dozer v

Beef Enchiladas with an extra tasty, saucy filling, smothered with a homemade Enchilada Sauce. My time saving trick is to use one base Enchilada spice mix for both the sauce and filling!

This is a reader-favourite recipe included by popular demand in my debut cookbook “Dinner”!

Beef Enchiladas

I love that there are so many variations of Beef Enchiladas in this big-wide-world.

Simple ones, filled with a plain cooked beef filling then topped with enchilada sauce and (lots of) cheese. Fancy ones with the addition of chillies, beans, corn and even olives, sometimes even bacon. Hidden vegetable versions (don’t ever try that on me, I can pick them a mile away).

Shredded beef enchiladas, short rib ones.

And today I’m sharing mine. It’s made with:

A simple homemade Enchilada sauce which is quick to make and so, SO much better than store bought;A flavour loaded beef and bean filling which is made with ground beef (mince), a load of Tex-Mex spices, refried beans AND black beans. Bean overload? Definitely not! The refried beans add bulk while keeping the filling nice and juicy so we can have nice, big, plump enchiladas!

The filling of these beef enchiladas have extra oomph with the addition a refried beans, a good hit of spices and splash of Enchilada sauce!

What you need for Beef Enchiladas

Here’s what goes in my beef enchiladas.

Just a note on a few of the ingredients:

Refried beans – the “secret ingredient” that really fills out the beef mixture so you can big, plump, generously stuffed enchiladas that are nice and juicy. I use this in my Chicken Enchiladas too – works a treat!Black beans – to fill it out a bit and add a different texture to the filling. Diced vegetables are great to add too – especially red peppers / capsicum.Homemade Enchilada Sauce – made with either tomato passata or canned tomato sauce (US, I like Hunts), plus a good hit of Tex-Mex spices.Beef – This is a recipe for beef enchiladas so it’s made with ground beef. But it can be substituted with pork, chicken or turkey!

Here’s my little time saving trick: one spice mix to flavour both the beef filling AND the Enchilada Sauce.

How to make Beef Enchiladas

There’s a good back of Tex-Mex spices in this! Some of it is used for the homemade Enchilada Sauce, and the rest is used to flavour the Beef and Bean Filling.

Try these on the side

Corn Salad with AvocadoGrilled Corn or try this Mexican CornEveryday Cabbage SaladBroccoli SaladPico de Gallo (Authentic Mexican Salsa)

Ahhh. These Beef Enchiladas. I really hate using the words “these are the BEST!” for any of my recipes because we all have different palettes, and what I may think is the “best” might not be to someone elses’ taste.

But truly, to me, to this day, even after having consumed more than my fair share of Enchiladas at Tex-Mex restaurants across America, I still think these are better. Way, WAY better than the mainstream chain restaurants!

Hope you had a great weekend! – Nagi x

Watch how to make it

This recipe features in my debut cookbook Dinner. The book is mostly new recipes, but this is a reader favourite included by popular demand!

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Beef Enchiladas

Author: Nagi | RecipeTin Eats

Prep: 10 minutes mins

Cook: 35 minutes mins

Total: 45 minutes mins

Dinner

Mexican

4.98 from 272 votes

Servings4

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603

186277

Recipe video above. Moreishly delish! These beef enchiladas are made extra tasty with a juicy filling made with beef, refried beans and a homemade Enchilada spice mix. The refried beans are excellent here – fills it out, makes the Filling juicy and adds flavour!

IngredientsSpice Mix▢ 1 tsp each onion & garlic powder (Note 1)▢ 1 tbsp each cumin powder, paprika and dried oregano▢ 1/2 – 1 tsp cayenne pepper (optional, spiciness)Enchilada Sauce▢ 2 tbsp olive oil▢ 3 tbsp flour , plain/all purpose▢ 2 cups (500ml) chicken stock / broth , low sodium▢ 1 1/2 cups (375 ml) tomato passata OR US 1 can (8 oz) canned tomato sauce (eg Hunts) (Note 2)▢ 1/4 tsp each salt and pepperBeef▢ 1 tbsp olive oil▢ 2 garlic cloves , minced▢ 1 onion , finely chopped (~1 cup)▢ 1 lb / 500g ground beef (mince)▢ 400g / 14oz refried beans (1 can, I use Old El Paso)▢ 400g / 14oz black beans, drained (1 can, Note 3)Enchiladas▢ 8 tortillas (or burrito wraps)▢ 1.5 cups (150g) grated melting cheese, or more (I like Monterey Jack, tasty or cheddar cheese)▢ Cilantro/coriander leaves , roughly chopped (optional garnish)

InstructionsMix together Spice Mix ingredients. Set aside.Enchilada SauceHeat oil in a large saucepan over medium heat. Add flour and mix to combine into a paste. Cook for 1 minute, stirring constantly.Add 1/2 cup chicken broth, whisk straight away then it will turn into a thick smooth paste quite quickly.Add remaining chicken broth, passata, salt, pepper and 2 tablespoons of SPICE MIX. WhiskIncrease heat slightly to medium high. Cook for 3 to 5 minutes, whisking regularly, until the sauce thickens to the consistency of thick syrup (see video). Remove from stove.FillingPreheat oven to 180C/350F.Heat oil in a skillet over high heat. Add garlic and onion, cook for 2 minutes.Add beef and cook for 2 minutes, breaking it up as you go. Add remaining Spice Mix. Cook for a further 2 minutes or until completely brown.Add refried beans, black beans, about 1/4 cup of Enchilada Sauce + salt & pepper. Mix (Note 4) and cook for 2 minutes then remove from stove (see video).EnchiladasSmear a bit of Sauce on the bottom of a baking dish (stops sliding).Place filling on the lower third of a tortilla. Roll up then place in the baking dish, seam side down. Repeat with remaining Filling & Tortillas.Pour Sauce over the Enchiladas, top with cheese, bake for 10 minutes covered (Note 5) then 10 minutes uncovered. Serve hot!

Recipe Notes:1. You can just use all onion or garlic powder, if you only have one of them. Fresh garlic is not the same, however, as a last resort substitution, you can use 3 garlic cloves, minced, instead of onion & garlic powder. Saute in the heated oil before proceeding with the recipe.

2. Tomato passata is pureed plain tomatoes that is not seasoned. Unlike crushed tomatoes, it is thick and smooth, like a thick tomato soup. In Australia it can be purchased in a bottle in the pasta aisle of major supermarkets (Coles, Woolworths). You can make your own simply by using a blender to puree canned tomatoes.

America: If you can’t find passata in the US (it is available at Walmart, Costco), a great substitute is US canned tomato sauce eg Hunts (yes, I’m such a food nerd I brought back cans to use for this recipe and it’s a near perfect substitute).

3. Black beans are commonly used in Mexican & Tex Mex cooking. It’s becoming more widely available in Australia. It can be purchased in the Mexican or canned beans aisle in most major supermarkets, as well as Harris Farms and Thomas Dux. You can substitute with red kidney beans or another type of beans if you prefer.

4. The refried beans should loosen as it heats and stir through easily. If not, add a splash of water.

5. To bake covered, I just pop a baking tray on top on the baking dish. Otherwise, cover with foil.

6. To make ahead, roll up enchiladas and place in casserole dish (can smear with sauce underneath). Keep sauce separate and top just before baking.

7. Nutrition per serving, assuming you use lean beef mince (this is a great recipe for using lean beef, you would never know!).

Nutrition Information:Serving: 608gCalories: 649cal (32%)Carbohydrates: 55.3g (18%)Protein: 45.6g (91%)Fat: 28.6g (44%)Saturated Fat: 10.3g (64%)Cholesterol: 116mg (39%)Sodium: 1237mg (54%)Potassium: 1183mg (34%)Fiber: 13.4g (56%)Sugar: 5.7g (6%)Vitamin A: 1600IU (32%)Vitamin C: 47.9mg (58%)Calcium: 340mg (34%)Iron: 20.5mg (114%)

Keywords: beef enchiladas, enchiladas recipe

Did you make this recipe?I love hearing how you went with my recipes! Tag me on Instagram at @recipe_tin.

Originally published June 2016. Updated August 2019 with new photos, new video, new process photos and refreshed writing – no change to recipe, I wouldn’t dare!

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774 Comments

Amanda says

March 13, 2024 at 9:18 pm

Made these tonight. So delish!! As someone who doesn’t like beans, I left out all beans and added a can of corn, red peppers and grated zucchini.

Angela says

March 5, 2024 at 6:03 pm

Delicious and easy to make. Has become a regular on the meal plan.

Michelle says

February 21, 2024 at 6:21 am

Hi, thank you for this tasty recipe but they stick to the baking dish every time even after a generous smear on it. Can you share any tips with me please? Thank you. ☺️

Anna says

February 1, 2024 at 4:27 pm

These are delicious but I remember a similar recipe but with chopped up veggies (zucchini & others?) added to the mixture. Can you point me to that one please?

Anna says

February 1, 2024 at 4:30 pm

I’m sorry – it’s your chicken enchiladas I’m remembering. Thanks! lol

MO says

February 1, 2024 at 12:36 pm

These are amazing!!! Thank you so much for another winner!!

I served it with rice, yogurt, cilantro, salsa, avocado but I don’t know if I even needed all that

Sally says

January 5, 2024 at 1:57 pm

Yummy! My family loved this recipe for dinner tonight.

Jo says

December 8, 2023 at 10:53 pm

Made these tonight. Huge hit with the family. This will be added to our regular monthly meal list.

Jen says

December 8, 2023 at 7:57 pm

I would normal ‘freestyle’ enchiladas, but for some reason I looked up a recipe tonight and so glad I did – these were next level! Easy process, and as always a few little ‘Nagi hints’ to make these perfection!

Bonny says

November 29, 2023 at 10:30 pm

These are delicious, a regular go to in our household. Usually served with avo, sour cream and iceberg. The thickness of the filling makes these easy to assemble and who doesn’t love a cheesy top!

Krystal Owen says

November 4, 2023 at 6:01 pm

Hi can this be frozen? Krystal

LW says

November 24, 2023 at 6:46 pm

I’ve frozen these before, and they reheated really well! I thaw them and reheat them covered in the oven

Brenda L McGarr says

March 11, 2024 at 8:45 am

So, to freeze, cook them as normal and then freeze corrct? I like to make meals for my dad and would live to put these in his drop offs!

Gizzy says

October 31, 2023 at 8:04 pm

Made this yesterday.

So easy yet a flavor bomb.

Will be regular in our house.

Used 3/4 tsp cayenne pepper. Didn’t have any coriander.

Yummmm

Jacquelyn Fessler says

October 8, 2023 at 8:34 am

Really delicious enchiladas! I used ground venison and served them with your corn and avocado salad (YUMMMY!) and everyone loved them. I froze a few after baking and gave two to my son for a quick dinner and he also enjoyed them! Heated at 350° from frozen for about 45 mins. Turned out great. Having them again tonight! Thanks for a great recipe!

Kristine J Hacker says

September 25, 2023 at 12:32 pm

Made this tonight just as the recipe was written. My husband and I both loved it! This recipe will be a staple moving forward! Exellent flavor, really delicious!

Nikki says

September 15, 2023 at 3:35 pm

Loved making this and my family loved eating it!

Jax says

September 11, 2023 at 1:44 am

YUM! I do add extra veg to mince and I never bake. Just roll em up and fry until crispy, pour sauce over, cheese then grill. Great for when kids have sports etc and eating at different times, can just prep them and cook as and when. They love the sauce with pasta too!

Joanne Attard says

August 22, 2023 at 6:40 pm

Yummy

A says

August 19, 2023 at 5:29 am

This is a wonderful recipe and made at least once a month. But I highly recommend making your own refried beans, very simple and takes it next level. Always served with chopped spring onions and coriander on top and with a packed, chunky guac on the side. Sensational.

Chris says

August 11, 2023 at 1:57 pm

Absolutely brilliant dish. I used wheat tortillas and forgot to cover the dish for the first stage in the oven but it didn’t matter. I also used low fat beef mince. I think one of the keys is cooking the flour properly when making the sauce so as to lose the floury taste of undercooked flour, but not burn it and taint the sauce with that flavour. Thanks Nagi on yet another winner.

Andy Tipping says

July 21, 2023 at 5:52 pm

Hi Nagi, loving this!, ( recent stalker )

My wife put me onto a great hack for cooking mince beef – we now use a whisk to break it down. I was stunned at how good it is.

Hope it works for you to try.

Cheers

Ange Hadfield says

July 11, 2023 at 7:54 pm

I made these last night but used the Mexican Shredded Beef recipe as the base – just added the Refried Beans & Black Beans. Absolutely delicious. If I had been served these in a Mexican Restaurant I would be very happy. Another Nagi Win!!! Thank you xxx

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Enchiladas - Traditional and Authentic Mexican Recipe | 196 flavors

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0You are here: Home / Continent / Americas / Latin America / Mexico / EnchiladasEnchiladas

April 18, 2023 by Sarah-Eden 3 Comments TweetShare1Pin114Email115 Shares

What are enchiladas?

Enchiladas are a typical dish of Mexico, which are particularly popular in the north. They consist of corn tortillas soaked in a spicy sauce, that are stuffed with meat, red beans or cheeses.

What is the origin of enchiladas?

Corn tortillas that are used to prepare enchiladas are usually fried before being dipped in a hot sauce, known as mole. They are then garnished with the main ingredient: usually chicken, beef, red kidney beans or cheese. But this mode of preparation has evolved over time. The enchiladas as we know them today are the result of various influences.

No one can say exactly how old this traditional Mexican dish is. However, it turns out that the origin of enchiladas dates back to the time of pre-Columbian civilizations. Indeed, it was common to roll tortillas around other foods during the Mayan era.

Civilizations living in the lake area of the Valley of Mexico traditionally prepared corn tortillas wrapped around small fish. At the time of the Spanish conquests, the soldier Bernal Díaz del Castillo wrote a document that described a feast chaired by Hernán Cortés in the city of Coyoacán.Related Posts:QuesadillaPastramiPastelitos SalvadoreñosChicken Fried SteakCorn Tortilla (Tortilla de Maiz)Tamales Negros

He mentioned eating food with corn tortillas. The introduction of pork and meat into their preparation was started during the period of the conquest in the colonial era. Except these ingredients were not used locally: local people generally used red beans and fish as a filling.

According to some historians, it is Miguel Hidalgo, Vicente Guerrero and Jose María Morelos who discovered the enchiladas during their trip to Mexico. They also discovered tlacoyos, tostadas, and gordas. They were also probably introduced to chocolate and pulque, an alcoholic beverage resulting from the partial fermentation of the sap of various agaves.

In the nineteenth century, enchiladas were mentioned for the first time in a Mexican cookbook. The book called El cocinero mexicano (“The Mexican chef”) was published for the first time in 1831. These Mexican specialties were included in the encyclopedia of Mexican cuisine by Mariano Galvan Rivera in 1845. Also, the word enchilada is a Spanish word, but it is very far from the word chīllapītzalli, the original word in the Nahuatl language, spoken by the Aztecs.

What are the different recipes of enchiladas?

To date, there are more than 300 varieties of enchiladas in Mexico. They differ in the composition of their ingredients or in their method of preparation. Some are baked in the oven with a generous amount of cheese. Some contain cheese only in their filling.

Among the most common enchilada recipes:

Green enchiladas (enchiladas verdes): prepared with cooked tomatillos (green tomatoes)

Red enchiladas (enchiladas rojas) (today’s recipe): They are prepared with an enchilada sauce composed of hot peppers (guajillo chili)

Swiss enchiladas (enchiladas suizas): traditionally prepared with a green sauce made with cream. They are baked au gratin with cheese (not the typical fresh cheese from the region). In some restaurants, they are served with a non-spicy red sauce made from tomatoes.

Enchiladas de mole poblano: covered with mole poblano sauce (chocolate and chili peppers) and sometimes covered with sesame seeds. They are also called enmoladas.

Enchiladas potosinas: with cottage cheese and spicy mashed beans.

Enchiladas de chilorio: these are prepared with pork.

Bean enchiladas (enfrijoladas): they are covered with refried beans.

Mexican enchiladas (enchiladas mexicanas): with green sauce, white cream and red sauce to represent the Mexican flag.

Enchiladas Norteñas: These consist of tomato and chipotle sauce with grated cheese. They are usually filled with chicken and potatoes.

Enchiladas del suelo: here, the tortillas are not fried but grilled. They are garnished with Cotija cheese and potatoes. They are rather dry compared to others. Enchiladas del suelo are native to Sinaloa.

Enchiladas tampiqueñas entomatadas: tortillas are folded and not rolled. They are covered with tomato sauce with cheese on top. They usually accompany the carne a la tampiqueña.

Enchiladas encremadas: they are prepared with any type of filling but they bathe in a cream sauce.

Enchiladas dulces: Originally from the city of Colima, they have a sweet taste as the mole sauce includes brown sugar and raisins.

Of course, this list is non exhaustive and we could list several other variants of enchiladas. In the meantime, enjoy this delicious specialty and Viva Mexico!

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5 from 1 vote

Enchiladas

Enchiladas are rolled corn tortillas that are stuffed with meat, cheese, beans or potatoes before being covered with a chili pepper sauce.

Prep Time1 hour hrCook Time1 hour hrTotal Time2 hours hrs

Course: Main CourseCuisine: Latin American, Mexican

Servings: 8 people

Author: Sarah-Eden

Ingredients16 corn tortillas3 oz. guajillo peppers , dried red chili peppers, seeded and halved lengthwise2 chicken breasts , boneless, cut into very thin strips4 cloves garlic , crushed4 tomatoes , peeled, seeded and diced12 oz. queso bola , grated (Mexican cheese equivalent to Edam)1 cube chicken brothSaltVegetable oil4 cups waterEquipmentBaking dishBlenderUS Customary - Metric

InstructionsIn a frying pan, heat 4 tablespoons olive oil over medium heat and sauté the chicken.Add half of the garlic and cook for 15 minutes, until golden brown, stirring regularly. Set aside.In a frying pan (or comal), heat 1 tablespoon of oil over medium heat.Lightly toast the guajillo peppers by pressing them with a spatula, but being careful not to burn them. This step only takes a few seconds on each side.Once the peppers are lightly toasted, place in a pot of boiling water and boil for 15 minutes over medium heat.Remove the pot from the heat, drain the chili peppers and let cool for 15 minutes.Add remaining garlic cloves to a pan and sauté for one minute.Add the tomatoes and mix well. Sauté for 5 minutes.Add 4 cups of water and cook on medium-low heat for 20 minutes, stirring regularly.Add the peppers and mix the preparation in a blender. Pour in a large bowl. Set aside. It will be the sauce for the enchiladas.Preheat the oven to 350 F / 170 C.Heat ½ cup (100 ml) of vegetable oil in a skillet over medium heat. Fry the corn tortillas on both sides until golden brown, making sure that they can still be folded.Lightly grease a baking dish.Fully dip each of the corn tortillas in the sauce.In the center of each tortilla, place a few strips of chicken and a little grated cheese. Roll it up and place in the baking dish.Repeat the operation for all the tortillas.Once all the enchiladas are placed in the baking dish, sprinkle all the sauce and remaining grated cheese.Bake until the cheese is grilled, ensuring that the enchiladas do not lose their moisture.It should take about 15 minutes.

Sarah-EdenAs the founder of pastry food blog Les Trois Madeleines, Sarah-Eden reinvents glamorous desserts with original pastries. She enjoys discovering new blogs, interacting with food bloggers, and of course, she loves madeleines!

www.troismadeleines.com/TweetShare1Pin114Email115 SharesFiled Under: Americas, Dairy, Gluten-free, Latin America, Main Course, Meat, Mexico Tagged With: bell pepper, cheese, chicken, chili pepper, corn tortilla, garlic, stock cube, tomatoPrevious Post: « KanelbullarNext Post: Jerk Chicken »Reader InteractionsComments

Lorena says

August 27, 2019 at 2:14 pm

Very good recipe – thank you for not adding cumin – as many over use this spice when they are making “Mexican dishes!

A few comments: Mexico is in North America – not sure why this says Enchiladas are a Central American dish… Traditionally chicken is shredded in this dish – I have had them all over the country…

Mike Benayoun says

August 27, 2019 at 6:13 pm

Hey Lorena, you are absolutely right about the fact that Mexico is located in North America and I just edited the article. If I am not mistaken, you can find both diced and shredded chicken in enchiladas. Thanks a lot for your comment!

Raul says

February 1, 2020 at 1:45 am

Gotta love the whole enchilada

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My FavoritesHome › Recipes › Tex Mex › Authentic Beef EnchiladasAuthentic Beef EnchiladasBy Serene Sep 24, 2019, Updated Feb 04, 20205 from 52 votesJump to RecipePin RecipeSave to FavoritesEmailThis post may contain affiliate links. Please read our disclosure policy.

Authentic Beef Enchiladas. This easy ground beef enchilada recipe is loaded with juicy ground beef, melty cheese, and drenched with a homemade Tex Mex Enchilada Sauce.

These ground beef enchiladas are easy to make and loaded up with authentic flavor that will make you think you’re eating at your favorite Mexican restaurant! It’s all thanks to using a homemade taco seasoning on the ground beef and a homemade enchilada sauce.

How to make beef enchiladas:

Cook the ground beef until no longer pink. Drain the grease and then sprinkle the meat with the homemade taco seasoning and stir with tomato sauce. Make the homemade enchilada sauce, which is made by creating a roux with oil, flour, seasonings, and then stirring in broth.Fry the corn tortillas briefly in hot oil, this will help the flavor of the corn come out in the enchilada and also help make it so that your tortillas hold up and don’t rip or break. Dip the tortillas into the enchilada sauce. Add your filling, the ground beef and shredded Monterey Jack cheese. Roll the tortillas and add to a baking dish. Top with enchiladas with remaining sauce and sprinkle with extra shredded cheese. Bake the enchiladas for about 10 minutes at 350 degrees just until the cheese is melted.

Frequently Asked Questions about this Beef Enchilada Recipe:

Can I use canned enchilada sauce?

While this recipe does include a homemade enchilada sauce, you can substitute for a canned enchilada sauce, my recommendation would be to use the Hatch Brand, Tex Mex Enchilada Sauce. You will need one 15 ounce can.

Can I use Flour Tortillas instead?

While I love flour tortillas, enchiladas are traditionally made with corn tortillas. They soak up the sauce and the texture is easier to cut into and enjoy with enchiladas. That being said..yes you can substitute with flour tortillas. You won’t need to fry them before hand. But I would still dip them in the sauce prior to adding the filling.

What to serve with these ground beef enchiladas:

Perfect Mexican RiceHomemade Refried BeansGuacamolePico de GalloHomemade Salsa Recipe

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Authentic Beef Enchiladas

5 from 52 votes

Prep: 10 minutes mins Cook: 35 minutes mins Servings: 12 -15 Author: Serene

Authentic Beef Enchiladas.This easy enchilada recipe is loaded with juicy ground beef, melty cheese, and drenched with a homemade Tex Mex Enchilada Sauce.

Ingredients 1x2x3x▢ 1 pound ground beef▢ 1 tablespoon Chili Powder▢ 1/2 teaspoon Salt▢ 3/4 teaspoon Cumin▢ 1/2 teaspoon Dried Oregano▢ 1/4 teaspoon Garlic Powder▢ 1/4 teaspoon Onion Powder▢ 1/4 cup tomato sauceHomemade Enchilada Sauce▢ 1/4 cup oil or butter canola, vegetable, or avocado oil▢ 1/4 cup all purpose flour▢ 1/2 teaspoon ground black pepper▢ 3/4 teaspoon salt▢ 1 teaspoon garlic powder▢ 1 teaspoon onion powder▢ 2 teaspoons ground cumin▢ 1/2 teaspoon dried oregano▢ 1 tablespoon chili powder▢ 2 cups beef broth LOW or NO SODIUM▢ 1 tablespoon tomato pasteEnchiladas▢ 1/4 cup canola oil ▢ 12-15 white corn tortillas ▢ 1 cup Monterey Jack Cheese shredded

Instructions Ground BeefCook the ground beef over medium heat. Break the beef up while it cooks, cook until browned and no longer pink. Turn the heat off. Drain the grease. Add the seasonings to the meat, stir to combine. Then stir in the tomato sauce. Set aside. Homemade Enchilada Sauce: Heat the oil or butter in a medium size skillet over medium heat.Add in the flour and stir to mix. Will be a thick mixture. Allow this to cook for just 1-2 minutes.Add in the spices. Stir to form a thick paste.Stir in the broth and tomato paste. Stir until smooth. Continue to heat to just below a simmer, sauce will thicken slightly.Enchiladas:Preheat oven to 350℉ degrees.Spread enchilada sauce into the bottom of a glass 9x13 baking dish. Set aside. Heat vegetable or canola oil over medium heat in a medium size skillet. Once the oil is hot enough to bubble up when a tortilla is dipped in, gently lay the tortilla into the oil using tongs. Allow the tortilla to cook in the oil for about 10-15 seconds, then flip and cook the other side. (Tortillas will not be browned and crisp, we still want them flexible)Once all tortillas have been fried, dip into the enchilada sauce. Or brush the sauce on.Lay the tortilla down and add a spoonful of ground beef and a small sprinkle of cheese. Roll the tortillas and lay into a baking dish, seam side down. Continue until the dish is filled. Spread leftover sauce over the top of the enchiladas. Sprinkle with leftover shredded cheese. Bake for 10 minutes until the cheese is melted. Serve warm and enjoy.

Equipmentbaking dishlarge skillet

Nutrition information is automatically calculated, so should only be used as an approximation.

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Beef Recipes Main Dishes Tex Mex

Welcome to my kitchen!Welcome to the House of Yumm!! My name is Serene. I’m the food photographer, recipe developer, and official taste tester around these parts.

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比特派安卓版下载|mexican enchiladas

比特派安卓版下载|mexican enchiladas

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