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Recipes|Featured Main

Enchiladas Rojas

Enchiladas Rojas

Difficulty Level: Easy
  • Prep Time:
    30 Minutes
  • Cook Time:
    PT60M
    30 Minutes
  • Yield:
    2 to 4 servings
Classic enchiladas just like your favorite Mexican restaurant. Perfect served with a side of rice and refried beans, chips and salsa and a margarita!
Ingredients
  • 1 (14 ½ ounces) can crushed tomatoes
  • ½ cup water
  • 2 tablespoons chili powder
  • 2 teaspoons Mexican oregano, crushed
  • 1 teaspoon ground cumin
  • 1 teaspoon 1 teaspoon garlic powder
  • ½ teaspoon salt
  • 4 large flour tortillas
  • 2 cups cooked, seasoned and shredded chicken, beef or pork or cooked seasoned ground meat
  • ½ cup onion, diced and divided
  • 1 cup grated cheese, divided (cheddar, Jack, queso fresco, etc.)
  • ¼ cup sliced black olives
  • ¼ cup chopped green onions
  • Shredded lettuce, sour cream, diced tomatoes as garnish
  • 1 (411.07g) can crushed tomatoes
  • 118.29ml water
  • 25.56g chili powder
  • 8.52g Mexican oregano, crushed
  • 4.26g ground cumin
  • 4.26g 1 teaspoon garlic powder
  • 2.13g salt
  • 4 large flour tortillas
  • 473.18ml cooked, seasoned and shredded chicken, beef or pork or cooked seasoned ground meat
  • 118.29ml onion, diced and divided
  • 236.59ml grated cheese, divided (cheddar, Jack, queso fresco, etc.)
  • 59.15ml sliced black olives
  • 59.15ml chopped green onions
  • Shredded lettuce, sour cream, diced tomatoes as garnish

Classic enchiladas just like your favorite Mexican restaurant. Perfect served with a side of rice and refried beans, chips and salsa and a margarita!

Preparation
STEP 1

For the sauce: Add tomatoes, water, chili powder, oregano, cumin, garlic and salt to a saucepan. Bring to a boil then reduce heat. Simmer uncovered, stirring occasionally, for about 5 minutes. Turn off heat and allow to cool slightly.

STEP 2

Preheat oven to 350°F.

STEP 3

Lightly coat a 9-inch baking dish with non-stick cooking spray. Dip tortillas, one at a time, into warm sauce to lightly coat both sides. Spoon 1/2 cup meat into center of tortilla. Top with about a tablespoon of onion and ounce of shredded cheese. Roll up and place seam-side down in prepared dish. Repeat with remaining tortillas, leaving a slight gap between each.

STEP 4

Cover with sauce and sprinkle with remaining cheese, onion and olives. Bake until sauce is hot and bubbly and cheese begins to brown, 20-25 minutes.

STEP 5

Remove from oven and top with green onions. Let stand five minutes then serve on a bed of shredded lettuce, topped with sour cream and tomatoes.

Options

You can double the whole recipe and use a 9x13 baking dish. Cooked enchiladas can be frozen in individual portions for a quick lunch! Try doubling (or tripling) the red sauce in the recipe and freeze for future use. In place of the sauce ingredients you can use a 14-15 ounce can of premade red enchilada sauce. These enchiladas are delicious made vegetarian by using a meat substitute, whole pinto or black beans, cheese and onion, roasted potatoes or sauteed vegetables.

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