Red Enchiladas
Enjoy a delightful, vibrant dish that resonates with Mexican cuisine—red enchiladas. These enchiladas are not just delicious but can be made healthier without losing the authentic flavor you crave. They pack a punch of protein and fiber and are perfect for meal prep, ensuring that your meals are nutritious and satisfying throughout the week.
WHY YOU WILL LOVE THIS RECIPE
This healthy version of red enchiladas is a fully balanced meal that’s quick to prepare, making it an excellent option for busy individuals. With wholesome ingredients and enhanced flavors, these enchiladas can fit into your lifestyle, whether you’re aiming for weight loss or trying to maintain a well-balanced diet. Plus, by making these enchiladas at home, you can control the ingredients, making them suited for various dietary preferences, including high protein and gluten-free options.
HOW TO MAKE Red Enchiladas
Creating red enchiladas is straightforward, and the result is a delicious dish that’s both fulfilling and nutritious. Let’s dive into the ingredients and directions to make this delightful meal.
EQUIPMENT NEEDED
- Medium pot
- Blender or food processor
- Large saucepan
- Skillet
- Plates for assembly
Ingredients You’ll Need
- 8 guajillo or New Mexico peppers
- 1 ancho chile
- 1/4 of a large yellow or red onion
- 1 large garlic clove
- 1 teaspoon kosher salt
- 1/2 teaspoon fresh ground black pepper
- 2 cups stock (vegetable, beef, or chicken) or water plus 1 bullion cube
- 1 tablespoon vegetable oil
- 1 8 oz can tomato sauce
- 14 corn tortillas
- Oil for frying the tortillas
- 2 to 3 cups queso fresco, or shredded beef or chicken
- 2 cups shredded lettuce (romaine or iceberg)
- 1 cup queso fresco for topping
- Sliced radishes for topping
STEP-BY-STEP INSTRUCTIONS
- Remove all seeds and stems from the peppers, then rinse them 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.
- Allow the chiles to rest in the water for another 10 to 15 minutes to cool off.
- Transfer the chiles to a blender or food processor and add 2 cups of broth. Puree for about 1 minute.
- Strain the pureed chiles to remove seeds and skins.
- In a large saucepan, heat the oil and add the pureed chiles and tomato sauce. Cook for about 10 minutes, seasoning with salt and pepper.
- Heat oil in a skillet and lightly fry each tortilla for 4 to 5 seconds on each side. Drain excess oil.
- To assemble, dip each tortilla in the warm sauce and place it on a plate. Fill it with queso fresco or your preferred filling.
- Fold or roll the tortillas and add more sauce on top.
- Sprinkle with queso fresco and toppings like shredded lettuce, queso fresco, and sliced radishes. Optionally, squeeze lime juice for added flavor.
HOW TO SERVE Red Enchiladas
These red enchiladas are best enjoyed fresh, but you can add a healthy twist to your serving. Plate them with a side salad or steamed vegetables to boost fiber and nutrients. For portion control, consider serving two enchiladas with a generous topping of lettuce and radishes for a crunchy texture. Remember to keep the toppings in moderation to maintain a balanced meal while still enjoying that rich flavor.
STORAGE & FREEZING : Red Enchiladas
If you’re planning to make these enchiladas ahead, you can easily store them. They can last in the refrigerator for about 3–5 days. Just make sure to place them in an airtight container. For longer storage, consider freezing them. Wrap the individual enchiladas securely before placing them in a freezer-safe container. They can be frozen for up to 2 months. When you’re ready to enjoy, simply thaw and reheat in the oven until hot.
SERVING SUGGESTIONS
These red enchiladas pair beautifully with a refreshing green salad. A simple side of sliced cucumbers and cherry tomatoes drizzled with olive oil and lemon juice can add an extra crunch and nutrients. You can also include low-calorie options like grilled vegetables or a quinoa salad to create a well-rounded meal.
VARIATIONS
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Healthier Version: Swap heavy cheese for a lighter option like cottage cheese or use a smaller amount of low-fat cheese to reduce calories without sacrificing flavor.
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High-Protein Version: Add shredded chicken or turkey in the filling for a high-protein meal. Alternatively, consider using beans as a filling to not only boost protein but also to add fiber.
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Low-Carb Version: Use lettuce wraps instead of corn tortillas. Fill them with the same ingredients, which keeps the meal light and low in carbohydrates while remaining delicious.
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Air Fryer Version: For a healthier, crispy enchilada, try air frying them. Assemble the enchiladas as directed, then preheat your air fryer to 375°F. Arrange them in the basket and air fry for about 10-15 minutes until crisp and heated through.
FAQs
1. Can I make red enchiladas gluten-free?
Yes, simply ensure that your corn tortillas are gluten-free, and check the labels on the sauces and other ingredients used.
2. Are red enchiladas suitable for a weight-loss diet?
Absolutely! When made with portion control and healthy ingredients, red enchiladas can be a part of a weight-loss diet. Focus on lean proteins and add plenty of vegetables.
3. How long can I store leftovers?
You can store leftover red enchiladas in the refrigerator for up to 3–5 days. For long-term storage, they can be frozen for up to 2 months.
4. What additional toppings can enhance health benefits?
Consider adding avocado slices for healthy fats, or plain Greek yogurt instead of sour cream, which offers high protein and can be a great alternative to fatty toppings.
MAKE-AHEAD TIPS FOR Red Enchiladas
To save time during busy weekdays, you can prepare the filling and sauce in advance. Store them in the refrigerator, allowing you to easily assemble and cook the enchiladas when you’re ready. This meal prep approach allows you to enjoy a healthy, homemade meal with minimal effort any night of the week. You can also make a large batch and freeze the extras for a quick meal option in the future.
Making red enchiladas at home not only allows you to customize flavors, but it also provides you with nutritious ingredients to support your healthy lifestyle. Go ahead, gather your ingredients, and enjoy this satisfying, high-protein meal that is great for weight loss and perfect for meal prep!
Red Enchiladas
Ingredients
Method
- Remove all seeds and stems from the peppers, then rinse them under cold water.
- In a medium pot, add the chiles, onions, and garlic clove, covering them with water. Cover and cook on medium heat for about 20 minutes or until very soft.
- Allow the chiles to rest in the water for another 10 to 15 minutes to cool off.
- Transfer the chiles to a blender or food processor, adding 2 cups of broth. Puree for about 1 minute.
- Strain the pureed chiles to remove seeds and skins.
- In a large saucepan, heat the oil and add the pureed chiles and tomato sauce. Cook for about 10 minutes, seasoning with salt and pepper.
- Heat oil in a skillet and lightly fry each tortilla for 4 to 5 seconds on each side. Drain excess oil.
- Dip each tortilla in the warm sauce and place it on a plate.
- Fill it with queso fresco or your preferred filling.
- Fold or roll the tortillas and add more sauce on top.
- Sprinkle with queso fresco and toppings like shredded lettuce, queso fresco, and sliced radishes. Optionally, squeeze lime juice for added flavor.