Enchiladas Coloradas (Red Enchiladas) Recipe

Name: Enchiladas Coloradas (Red Enchiladas)
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 tablespoons cooking oil; 12 corn tortillas; 1/2 lb grated longhorn cheese; 1 large white onions or 1 large yellow onion; 1 tablespoon butter; 4 eggs; shredded lettuce; RED CHILE SAUCE (use 2 cups); 24 -30 dried red chile pods; 4 -5 cups water; 1 teaspoon salt

Servings: persons

1
Prepare RED CHILE SAUCE:
2
Wash chile and remove stems and seeds.
3
Combine chile and water in a saucepan and bring to a boil.
4
Lower heat and cook for 15 minutes.
5
Let cool and blend in a blender a small amount at a time.
6
Strain through a sieve and add salt.
7
Store 2 cups in refrigerator for immediate use and freeze remainder for later use.
8
Prepare ENCHILADAS:
9
Heat chile sauce over low heat.
10
Heat oil in frying pan.
11
Using tongs, dip each tortilla in the hot oil just long enough to soften it.
12
DO NOT FRY!
13
Place 2 tortillas, one at a time, on an oven proof plate.
14
Spoon on one or two tablespoons of the red chile sauce.
15
Sprinkle with cheese and onion.
16
Repeat the process with 2 more tortillas.
17
Put plate in a warm oven to melt cheese.
18
Repeat the procedure until all four plates are in the oven.
19
Melt butter in a frying pan.
20
Fry the eggs the way you like them (Over easy works best with for this dish).
21
Place one egg on top of each enchilada plate.
22
Decorate edges of plate with shredded lettuce and serve.

730

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: 2 tablespoons cooking oil, 12 corn tortillas, 1/2 lb grated longhorn cheese, 1 large white onions or 1 large yellow onion, and more.

Yes, Enchiladas Coloradas (Red Enchiladas) falls under the General category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Enchiladas Coloradas (Red Enchiladas)

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions