Recipes|Featured Main
Enchiladas Rojas
Difficulty Level: Easy
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Prep Time:30 Minutes
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Cook Time:PT60M30 Minutes
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Yield:2 to 4 servings
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.