Enchiladas Rojas

The first time I had Enchiladas Rojas, it was on a sun-drenched patio in Oaxaca, the red chile sauce clinging to each tortilla like velvet. The aroma was smoky and earthy, and every bite sang with just the right amount of heat. Since then, this dish has become one of my favorite ways to bring the soul of Mexican cooking into my kitchen — a celebration of bold flavor, family heritage, and simple comfort.

Made with dried red chiles, garlic, and warm spices, Enchiladas Rojas are the fiery cousin of the more mellow Enchiladas Suizas. But don’t worry — they’re not about overwhelming heat. It’s all about balance: smoky chiles, tender tortillas, and whatever filling your heart desires — all bathed in a deep, ruby red sauce and baked to bubbly perfection.

A Glimpse Into Their Roots

“Rojas” means “red” in Spanish, and the heart of these enchiladas is their vivid red chile sauce made from dried Mexican chiles — like guajillo, ancho, or pasilla. This dish hails from Central and Southern Mexico, where families blend their own sauces using dried chiles, garlic, spices, and a bit of vinegar or broth. Each version is unique — passed down from abuelas to grandchildren — and each tells a different story.

Originally served during fiestas or family gatherings, Enchiladas Rojas are hearty, comforting, and endlessly adaptable. From shredded chicken to cheese and potatoes, the filling is just a canvas — the sauce is the masterpiece.

Why You’ll Fall for Enchiladas Rojas

Bold flavor from earthy, smoky chiles. Deeply authentic, bringing the soul of traditional Mexican cooking to your plate. Flexible fillings like chicken, cheese, beans, or veggies. Make-ahead friendly with sauce you can prep in advance. Perfect for leftovers — they taste even better the next day. Budget-friendly using dried chiles and tortillas. A surefire family favorite with big flavor payoff.

Pro Tips for the Best Results

Toast the chiles just briefly to release their oils. Soak them until soft for a smooth sauce. Strain the sauce if your blender isn’t high-powered. Lightly fry tortillas to keep them from getting soggy. Use a blend of chiles — guajillo for brightness, ancho for depth, and pasilla for smoke.

Kitchen Tools You’ll Need

Skillet or comal for toasting chiles and frying tortillas. Medium saucepan to simmer the sauce. Blender or food processor. 9×13 inch baking dish. Tongs or spatula. Fine mesh strainer (optional). Measuring cups and spoons.

Ingredients

For the Red Chile Sauce

4 dried guajillo chiles, stemmed and seeded
2 dried ancho chiles, stemmed and seeded
1 small white onion, roughly chopped
3 cloves garlic
1/2 teaspoon cumin
1/2 teaspoon oregano (Mexican if possible)
1/2 teaspoon salt
1 tablespoon vinegar or lime juice
1 1/2 cups chicken or vegetable broth
1 tablespoon oil

For the Enchiladas

10–12 corn tortillas
2 cups cooked shredded chicken, beans, cheese, or mashed potatoes
1 1/2 cups shredded cheese (Oaxaca, Monterey Jack, or mozzarella)
Oil for softening tortillas
Optional toppings: chopped onion, crema, queso fresco, avocado, fresh cilantro

How to Make Enchiladas Rojas

Start by toasting the dried chiles in a hot dry skillet for 30 seconds per side until fragrant. Place them in a bowl and pour hot water over top. Let them soak for 15 to 20 minutes.

Next, drain the chiles and add them to a blender with onion, garlic, cumin, oregano, salt, vinegar, and broth. Blend until very smooth. For a velvety finish, strain the sauce. Then heat a tablespoon of oil in a pan and cook the sauce for 10 to 15 minutes until thickened slightly. Taste and adjust seasoning.

Prepare your filling of choice and warm it up. You want it ready before you start assembling. Then lightly fry each tortilla in oil for 5 to 10 seconds per side so they become pliable and easy to roll.

Preheat your oven to 375°F (190°C). Spread a bit of sauce in the bottom of your greased baking dish. Dip each tortilla in the sauce, fill with your choice of chicken, beans, or cheese, roll, and place seam-side down in the dish.

Once all enchiladas are in, pour more sauce over top and scatter with shredded cheese. Bake uncovered for 15 to 20 minutes, until bubbly and slightly crispy at the edges.

Top with sliced onions, crema, queso fresco, or chopped cilantro before serving.

Serving Suggestions

Serve them hot with Mexican rice, refried beans, or lime-dressed cabbage slaw. Add avocado or guacamole for creaminess. They also pair beautifully with a cold beer or agua fresca.

Creative Variations

Use mashed potatoes and cheese for Enchiladas Rojas con Queso y Papa. Make them vegan with beans and plant-based cheese. Add a chile de árbol for a spicy punch. Or try frying them after rolling for crispy enchiladas.

Leftovers and Storage

Store leftovers in the fridge for up to 3 days. Reheat in the oven or microwave. They reheat beautifully, often tasting even better the next day as the flavors deepen.

FAQ

You can use store-bought red chile sauce, but homemade has more depth. Oaxaca cheese melts best, though Monterey Jack or mozzarella work well too. Freeze before baking for easy future dinners. These are mild unless you add a spicy chile. And yes, the difference between Rojas and Suizas is all in the sauce — red versus creamy green.

Final Thoughts

Enchiladas Rojas bring warmth, tradition, and bold flavor to your table. They’re the kind of dish that fills your kitchen with aroma and your belly with comfort — and once you make them, they’ll likely become a regular in your rotation.

Print