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Red Enchiladas

A delightful and vibrant dish from Mexican cuisine, these red enchiladas are healthy, flavorful, and perfect for meal prep.
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Prep Time 30 minutes
Cook Time 30 minutes
Total Time 1 hour
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: Mexican
Calories: 350
Ingredients Method Notes

Ingredients
  

For the Sauce
  • 8 pieces guajillo or New Mexico peppers Remove seeds and stems
  • 1 piece ancho chile Remove seeds and stems
  • 1/4 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
For the Enchiladas
  • 14 pieces corn tortillas Use oil for frying
  • 2 to 3 cups queso fresco, or shredded beef or chicken Filling ingredient
  • 2 cups shredded lettuce (romaine or iceberg) For garnish
  • 1 cup queso fresco for topping
  • to taste sliced radishes For garnish
  • lime juice Optional for additional flavor

Method
 

Preparation
  1. Remove all seeds and stems from the peppers, then rinse them under cold water.
  2. 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.
  3. Allow the chiles to rest in the water for another 10 to 15 minutes to cool off.
  4. Transfer the chiles to a blender or food processor, adding 2 cups of broth. Puree for about 1 minute.
  5. Strain the pureed chiles to remove seeds and skins.
Cooking the Sauce
  1. 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.
Frying Tortillas
  1. Heat oil in a skillet and lightly fry each tortilla for 4 to 5 seconds on each side. Drain excess oil.
Assembly
  1. Dip each tortilla in the warm sauce and place it on a plate.
  2. Fill it with queso fresco or your preferred filling.
  3. Fold or roll the tortillas and add more sauce on top.
  4. Sprinkle with queso fresco and toppings like shredded lettuce, queso fresco, and sliced radishes. Optionally, squeeze lime juice for added flavor.

Notes

These red enchiladas can be stored in the refrigerator for about 3–5 days, or frozen for up to 2 months. For healthier serving suggestions, plate with a side salad or steamed vegetables.