There’s something truly special about Enchiladas Rojas — a dish that combines the deep, smoky flavors of dried red chiles with tender shredded beef wrapped in warm corn tortillas. This authentic recipe is a childhood favorite and a classic of Mexican home cooking. Below you’ll find clear steps for making the chile sauce, frying the tortillas, and assembling the enchiladas so you can serve a comforting, flavorful meal with confidence.
When I open my notebook of family recipes, the first page is reserved for traditional enchiladas — a testament to how central this dish is to Mexican cuisine. Like chile colorado or asado de puerco, enchiladas rojas rely on a blend of dried chiles and spices to create a smooth, vibrant enchilada sauce that coats fried corn tortillas filled with a savory filling.
What are Enchiladas?
Enchiladas are a traditional Mexican entrée made with corn tortillas filled with meat, cheese, or vegetables and smothered in a spicy chile sauce. Sauces vary: green sauces use fresh green chiles and tomatillos, while red enchilada sauces are made from dried red chiles. The technique of dipping or coating tortillas in a chile paste or sauce goes back centuries and evolved significantly after the Spanish introduced new ingredients like cheese and pork.
Why You’ll Love This Recipe
- Authentic Sauce: This version uses a combination of dried red chiles for a true, layered enchilada flavor.
- Deep, Complex Flavor: The blend of guajillo, New Mexico chiles, and chiles de árbol creates a rich, nuanced sauce.
- Flexible Filling: Shredded beef is used here, but you can swap in chicken, pork, cheese, or beans.
- Gluten-Free: Made with corn tortillas and no wheat, this recipe is naturally gluten-free.
- Comfort Food: Red enchiladas are a nostalgic staple in many Mexican households, perfect for family meals.
Ingredients & Substitutions
- Shredded Beef: Cook ahead using your preferred method or an Instant Pot/slow cooker shredded beef recipe.
- Guajillo Chiles: Mild to medium, sweet and smoky. Common in Latin markets.
- New Mexico Chiles (dried): Fruity and earthy with mild to moderate heat.
- Chiles de Arbol: Small, very hot chiles — use sparingly to control heat.
- Ground Cumin: Adds a warm, smoky note; use sparingly so it doesn’t dominate.
- Garlic: One clove blended into the sauce for balance.
- Broth: Chicken broth adds extra flavor; you can also use beef broth or reserved cooking liquid from the meat.
- Corn Tortillas: Use good-quality tortillas that will hold up when fried and sauced.
- Oil: For frying tortillas — neutral oils or refined avocado are good choices.
- White Mexican Cheese: Chihuahua, Oaxaca, or Mexican muenster melt well; Monterey Jack or mozzarella can work as substitutes.
- Onion and Salt: Diced onion for garnish and kosher salt to season the sauce and meat.
How to Make Enchiladas Mexicanas Rojas
1. Prepare the meat: Cook and shred the beef ahead of time. Set aside 3–4 cups shredded beef for this recipe.
2. Soften the chiles: Boil a pot of water, remove stems and some seeds from about 10 guajillo chiles, 4 New Mexico chiles, and 2–3 chiles de árbol, then simmer the chiles in boiling water for 15–20 minutes until soft.
3. Blend: Drain the chiles and blend them with 1 cup chicken broth, 1 medium garlic clove, 1/4 teaspoon ground cumin, and 1 teaspoon kosher salt until smooth.
4. Strain: For the smoothest sauce, push the blended sauce through a fine mesh sieve. If using a high-powered blender, you may skip this step.
5. Cook the sauce: Heat 1 tablespoon oil in a saucepan, add the strained sauce, and simmer about 5 minutes until it thickens slightly. Taste and adjust seasoning.
6. Fry the tortillas: Pour about 1/2 inch oil into a skillet and heat over medium. Fry each tortilla a few seconds per side until soft and pliable. Drain on paper towels to remove excess oil.
7. Assemble: Dip each fried tortilla in the sauce, place on a plate, add 1–2 tablespoons shredded beef along the edge, and roll. Place seam-side down on a serving plate and repeat with remaining tortillas.
8. Finish and serve: Spoon additional sauce over the enchiladas, sprinkle with grated cheese and diced onion, and serve hot.
How to Serve Authentic Enchiladas Rojas
Top with grated cheese, diced onion, shredded lettuce, diced tomatoes, or a dollop of sour cream if desired. Common sides include:
- Arroz Rojo (Mexican red rice)
- Pinto beans
- Mexican white rice with corn
- Refried beans
- Calabacitas con queso
Storing and Reheating
For best texture, assemble and serve the enchiladas fresh. The sauce can be made ahead and stored in an airtight container in the refrigerator for up to 5 days or frozen up to 3 months. Reheat the sauce gently in a saucepan over medium heat until simmering before using.
Tips and Variations
- Make them vegetarian: Use vegetable broth in the sauce and fill tortillas with cheese or pinto beans.
- Try different fillings: Shredded chicken, ground beef, or shredded pork are great alternatives.
- Mild sauce option: Omit chiles de árbol and use only guajillo chiles or mild New Mexico chiles.
- To feed a crowd: Skip dipping each tortilla. Pour 1/4 cup sauce in a baking dish, roll the tortillas with filling, place them seam-side down, pour remaining sauce over, top with cheese and onion, and warm in a 350°F oven for 10–15 minutes until the cheese melts.
FAQ
Do authentic enchiladas use corn or flour tortillas?
Authentic enchiladas traditionally use corn tortillas. They hold up better with the sauce and contribute an essential flavor to the dish.
Why do my corn tortillas fall apart when I make enchiladas?
Tortillas that aren’t fried first can absorb too much sauce and break. Frying them briefly makes them pliable and more durable when rolled and sauced.
What’s the recommended serving size for enchiladas rojas?
Plan on two to three enchiladas per person, depending on appetite and side dishes.
If you try this recipe, please leave a comment and rating. Enjoy!
Recipe
Enchiladas Rojas with Shredded Beef
by Gemma Aguayo-Murphy
Equipment
- Blender or food processor
- Mesh strainer
- Saucepan
- Frying pan
Ingredients
- 3–4 cups shredded beef
- 10 guajillo chiles
- 4 dried New Mexico chiles
- 2–3 chiles de árbol (to taste)
- 1 cup chicken broth
- 1/4 teaspoon ground cumin
- 1 medium garlic clove
- 1 teaspoon kosher salt (plus more to taste)
- Oil for frying
- 16 corn tortillas
- 1/2 cup shredded white Mexican cheese
- 1/4 cup diced onion
Instructions
Shredded Beef
- Cook and shred the meat ahead of time. Reserve 3–4 cups for the enchiladas.
Enchilada Sauce
- Fill half of a medium pot with water and bring to a boil. Remove stems and some seeds from the chiles.
- Add the chiles to the boiling water and simmer 15–20 minutes until soft.
- Drain and blend the chiles with chicken broth, cumin, garlic, and salt until smooth.
- Strain the sauce through a fine mesh sieve for a silky texture.
- Heat 1 tablespoon oil in a medium saucepan, add the sauce, and simmer about 5 minutes. Adjust salt to taste.
Assembling Enchiladas
- Pour 1/2 inch oil into a skillet and heat over medium until hot but not smoking.
- Fry each tortilla about 30–45 seconds per side until soft and pliable. Drain on paper towels.
- Dip each fried tortilla into the sauce, place on a plate, add 1–2 tablespoons shredded beef, and roll.
- Arrange the enchiladas seam-side down on a serving plate. Spoon extra sauce over them and sprinkle with cheese and diced onion.
- Serve with beans, Mexican rice, or your preferred sides.
Notes
- You can use the broth from the cooked beef, but chicken broth offers a nice flavor in the sauce.
- Choose melting white cheeses like Chihuahua, Oaxaca, or Mexican muenster. Monterey Jack or mozzarella are acceptable substitutes.
Nutrition
Originally published November 6, 2022. Updated November 2023 and September 2024.
Lee, Alexander. “Enchiladas, a Culinary Monument to Colonialism.” History Today, June 2019.