Enchiladas Rojas (Red Enchiladas) Recipe

Name: Enchiladas Rojas (Red Enchiladas)
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 16 piece Red dried New Mexico chiles; 5 piece Chile de Arbol (cayane peppers); 2 tsp salt; 1 tsp Dried Oregano; 1/2 clove fresh garlic; 1 Silver dollar sized section of onion; 3/4 can tomato sauce 8 oz; 2 cup Chile boil water; 2 tsp vegetable oil; 1 corn tortillas; 3 tsp vegetable oil; 1 1/2 lb Muenster Cheese

Servings: persons

16 piece Red dried New Mexico chiles
5 piece Chile de Arbol (cayane peppers)
2 tsp salt
1 tsp Dried Oregano
1/2 clove fresh garlic
1 Silver dollar sized section of onion
3/4 can tomato sauce 8 oz
2 cup Chile boil water
2 tsp vegetable oil
1 corn tortillas
3 tsp vegetable oil
1 1/2 lb Muenster Cheese

1
Here I have choices of heat.
2
Mild, hot, really hot.
3
Ratio determines heat.
4
10 mild 6 hot, gives just enough heat for my wife, adjust ratio for hotter sauce to ur taste.
5
Sauce: remove stems and seeds from the dried chiles
6
Once de-stemed and seeded add to stock pot 10 cups water
7
Boil until soft and water turns reddish brown color
8
Add chiles to blender, combine with all remaining sauce ingredients, add more tomato sauce for milder sauce.
9
Blend on high for 5 min, sauce should be thick and coat your spoon when dipped.
10
In a deep sauce pan heat 3 teaspoons vegetable oil
11
Once hot enough to sizzle sauce, add enchilada sauce to pan and bring to a boil
12
Simmer for 5 min after boil.
13
Enchiladas: begin by heating up your corn tortillas.
14
Store tortillas are raw and must be heated or cooked.
15
Heat as many as u need.
16
7 sec per side.
17
Once heated fry your tortillas in 3 teaspoons of hot vegetable oil about about 3 sec per side.
18
Once oil hot, lower heat to a simmer, replenish oil as needed.
19
Once fried, dip into hot enchilada sauce, thoroughly coat your tortilla And set aside on a plate.
20
on the plate and fill enchilada with grated cheese
21
Roll enchilada filled with cheese
22
Repeat steps 11-15 for every enchilada.
23
The heat of the tortilla and sauce will melt cheese.
24
Serve with rice and refried beans.
25
Do not bake, not a casserole.
26
Turns the tortillas into mush and sauce flavor is lost.

1849

kcal

Calories

183

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

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

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 12 ingredients. The key ingredients include: 16 piece Red dried New Mexico chiles, 5 piece Chile de Arbol (cayane peppers), 2 tsp salt, 1 tsp Dried Oregano, and more.

Yes, Enchiladas Rojas (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 Rojas (Red Enchiladas)

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions