Embrace the Flavor: Red Enchiladas Recipe
There’s something magical about the aroma of red enchiladas wafting through the air, inviting friends and family to gather around the table. As the sunset casts a warm glow, these vibrant parcels, bursting with savory fillings and topped with bubbling cheese, promise comfort and joy in every bite. Whether it’s a festive gathering or a cozy weeknight dinner, red enchiladas offer a symphony of flavors and textures that speak to the heart of home cooking.
Each bowl of these enchiladas invites warmth, with tender tortillas embracing a rich filling of shredded chicken or cheese, smothered in a fragrant red chili sauce. As you take your first bite, you’ll experience the delightful balance of textures—the soft tortillas, succulent filling, and crisp fresh cilantro adding a refreshing contrast. Serve them hot from the oven, and watch as friends and family dive in, sharing stories and laughter as they savor each mouthful.
Recipe Information
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Total Time: 40 minutes
- Servings: 4
- Difficulty Level: Easy
Nutrition Information (per serving)
- Calories: 310
- Protein: 24g
- Carbohydrates: 38g
- Fat: 12g
Why Make This Recipe
Red enchiladas are not just delicious; they are a celebration of simplicity and comfort food. This dish is quick to prepare, making it perfect for busy weeknights or as a crowd-pleaser at family gatherings. The rich aroma as they bake is irresistible, making your kitchen feel like a warm haven. With a balance of protein and carbohydrates, they make for a satisfying meal any time of the year.
How to Make Red Enchiladas
Ingredients
- 12 corn tortillas
- 2 cups shredded cooked chicken (or cheese for a vegetarian option)
- 2 cups red chili sauce
- 1 cup diced onion
- 1 cup crumbled queso fresco or shredded cheese
- 1/4 cup chopped fresh cilantro
- 1 tablespoon vegetable oil
- Salt to taste
Optional Ingredients and Substitutions
- Black beans for extra fiber
- Diced bell peppers for added crunch
- Different cheese types like Monterey Jack or Cheddar
- For a spicy kick, add sliced jalapeños
- Use gluten-free tortillas for a gluten-free version
Instructions
- Preheat your oven to 375°F (190°C).
- Heat the vegetable oil in a large skillet over medium heat.
- Lightly fry each tortilla for about 10 seconds on each side until softened.
- Dip each tortilla into the red chili sauce until fully coated.
- Place a tortilla on a plate, add some shredded chicken (or cheese) and diced onion, then roll it up and place it seam-side down in a baking dish. Repeat with remaining tortillas.
- Pour any remaining red chili sauce over the top of the assembled enchiladas.
- Sprinkle queso fresco (or shredded cheese) and any additional onions on top.
- Bake in the preheated oven for 20-25 minutes until bubbly and golden.
- Garnish with fresh cilantro before serving.
Baking Tips
- Don’t over-fry the tortillas; they should be pliable but not crispy.
- Use a toothpick to check the cheese; when it’s melted, they’re ready to be served.
How to Serve
These red enchiladas shine when served hot, garnished with fresh cilantro and a squeeze of lime. Pair them with a side of Mexican rice, refried beans, or a simple salad to balance the flavors. For a fun twist, serve them with slices of avocado or a dollop of sour cream. Enjoying them along with a cool glass of horchata can elevate the experience even further!
How to Store
- Room Temperature: Best served fresh, but can be kept at room temp for up to 3 hours.
- Fridge: Store leftovers in an airtight container for up to 3 days.
- Freezer: Freeze assembled but unbaked enchiladas wrapped tightly in plastic wrap and aluminum foil for up to 3 months.
Expert Tips
- Best Cheese: For the best melting Cheese, use something creamy like Oaxaca or Monterey Jack.
- Testing Doneness: The enchiladas are done when the cheese is bubbly and starting to brown slightly on top.
- Homemade Sauce: Make your own red chili sauce by blending dried chili peppers with garlic, onion, and a pinch of cumin for added depth.
Delicious Variations
- Vegan Version: Substitute the chicken with lentils or black beans and use cashew cheese instead of queso fresco.
- Breakfast Enchiladas: Break some eggs over the top before baking for a delicious brunch dish.
- Gluten-Free: Ensure you’re using corn tortillas that are gluten-free.
Frequently Asked Questions
Can I use other proteins?
Absolutely! Shredded beef or turkey are great alternatives to chicken.
Why is it dry/dense?
Overbaking can cause the enchiladas to dry out. Keep an eye on them and ensure they are adequately sauced.
What can I do with leftovers?
Leftover enchiladas can be reheated in the oven or microwave and enjoyed as a quick lunch or dinner.
Can I use frozen ingredients?
Yes, you can use frozen shredded chicken or even store-bought frozen enchiladas if you’re short on time.
Conclusion
Red enchiladas encapsulate the beautiful flavors of Mexico, and their comforting texture makes them an absolute favorite for any occasion. The simplicity of the dish allows for creativity, and every bite tells a story of warmth and love. I encourage you to give this recipe a try and take a moment to soak in the brewing aromas of red enchiladas filling your kitchen. We’d love to hear your thoughts or any fun variations you create—happy cooking!
Print
Red Enchiladas
- Total Time: 40 minutes
- Yield: 4 servings 1x
- Diet: None
Description
Celebrate the flavors of Mexico with these comforting red enchiladas filled with shredded chicken or cheese, topped with a rich red chili sauce and cheese.
Ingredients
- 12 corn tortillas
- 2 cups shredded cooked chicken (or cheese for a vegetarian option)
- 2 cups red chili sauce
- 1 cup diced onion
- 1 cup crumbled queso fresco or shredded cheese
- 1/4 cup chopped fresh cilantro
- 1 tablespoon vegetable oil
- Salt to taste
Instructions
- Preheat your oven to 375°F (190°C).
- Heat the vegetable oil in a large skillet over medium heat.
- Lightly fry each tortilla for about 10 seconds on each side until softened.
- Dip each tortilla into the red chili sauce until fully coated.
- Place a tortilla on a plate, add some shredded chicken (or cheese) and diced onion, then roll it up and place it seam-side down in a baking dish. Repeat with remaining tortillas.
- Pour any remaining red chili sauce over the top of the assembled enchiladas.
- Sprinkle queso fresco (or shredded cheese) and any additional onions on top.
- Bake in the preheated oven for 20-25 minutes until bubbly and golden.
- Garnish with fresh cilantro before serving.
Notes
Best served fresh with a squeeze of lime. Pair with Mexican rice, refried beans, or salad.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Mexican
Nutrition
- Serving Size: 1 serving
- Calories: 310
- Sugar: 2g
- Sodium: 600mg
- Fat: 12g
- Saturated Fat: 6g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 38g
- Fiber: 5g
- Protein: 24g
- Cholesterol: 60mg
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