Best Enchiladas Rojas Recipes

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ENCHILADAS ROJAS



Enchiladas Rojas image

The finish on these enchiladas is more authentic than their melted-cheese-topped brethren -- crumbled queso fresco, diced white onion, and pickled jalapeno slices finish off this earthy, fragrantly spiced dish.

Provided by Martha Stewart

Categories     Food & Cooking     Cuisine-Inspired Recipes     Mexican-Inspired Recipes

Time 1h15m

Yield Makes 12

Number Of Ingredients 14

3 ancho chiles (about 2 ounces total)
1/8 teaspoon ground cinnamon
1 whole clove, crushed
1/8 teaspoon dried oregano, preferably Mexican
2 teaspoons fresh thyme leaves
3 black peppercorns, crushed
1 tablespoon sesame seeds, toasted
1/4 cup unsalted roasted peanuts
1/2 cup diced white onion, plus more for serving
1/4 cup plus 2 tablespoons safflower oil
Coarse salt
12 corn tortillas (6-inch)
1 recipe Carnitas for Enchiladas Rojas, kept warm
Crumbled queso fresco, sliced pickled jalapeno, and fresh cilantro leaves, for serving

Steps:

  • Toast chiles in a dry medium skillet over medium-high until fragrant and blistered, 1 to 2 minutes a side. Wipe skillet clean. Remove and discard chile stems and seeds; transfer chiles to a bowl. Cover with 3 cups hot water and let soak 15 minutes. Remove chiles, reserving liquid.
  • Blend chiles, cinnamon, clove, oregano, thyme, peppercorns, sesame seeds, peanuts, onion, and 1 1/2 cups reserved liquid until smooth. Heat 2 tablespoons oil in skillet over medium-high. Add sauce and cook, stirring constantly, until thickened, 5 minutes. Add 1 cup reserved liquid; bring to a boil. Season with salt; keep warm.
  • Heat 1 tablespoon oil in another skillet over medium. Gently fry tortillas one at a time, using 1 tablespoon oil for every 3 tortillas, until pliable, about 30 seconds a side. Remove each with tongs, letting oil drip back into skillet, and dip into sauce, turning to fully coat. Transfer to a plate.
  • Place a heaping 1/4 cup carnitas in center of a tortilla. Roll tightly and place, seam-side down, in a 9-by-13-inch baking dish. Repeat with remaining tortillas, arranging them in dish in 2 rows. Pour remaining sauce over enchiladas. Top with queso fresco, onion, jalapeno, and cilantro; serve.

ENCHILADAS ROJAS MEXICANA (CHICKEN)



Enchiladas Rojas Mexicana (Chicken) image

This is my sister-in-law's recipe for wonderful chicken enchiladas with red sauce. We use Recipe #197786 for the enchilada sauce. I believe the salsa really makes the dish. It takes some time, but is well worth it. If you're in a hurry, you can start with left over chicken, or rotisserie chicken.

Provided by PanNan

Categories     Whole Chicken

Time 2h10m

Yield 6-8 serving(s)

Number Of Ingredients 10

1 roasting chicken
1/2 onion
4 garlic cloves
1 tablespoon salt
15 white corn tortillas
3 tablespoons olive oil (separated)
1 white onion, chopped
1 bunch fresh cilantro, chopped
2 cups shredded monterey jack cheese
4 cups salsa (I use the Salsa Roja Mexicana #197786) or 4 cups enchilada sauce

Steps:

  • Boil the whole chicken with 1/2 onion, garlic cloves and salt in water to cover for one hour over medium heat. Let cool enough to handle. Remove chicken meat from bone and shred. (Can use left over chicken meat, or a rotisserie chicken if desired.).
  • Chop the white onion and set aside. Chop the cilantro and set aside.
  • Heat a little olive oil in a skillet, and quickly fry the tortillas, one at a time, until soft and pliable. You will need to add a little olive oil from time to time. Drain the tortillas on paper towels.
  • Heat the salsa. One at a time, dip the soft tortilla in the salsa and place it in the baking pan (a 13x9 baking pan works well). Place a heaping spoonful each of shredded chicken and cheese in the middle of the tortilla. Add a little chopped onion and cilantro. Fold or roll the tortilla and move it to the side of the pan. Repeat with the remaining tortillas until the pan is full. Top with the remaining salsa, sprinkle with remaining cheese, cilantro and onion.
  • Bake at 350ºF until the cheese has melted and the sauce is bubbly.

Nutrition Facts : Calories 470.9, Fat 27.6, SaturatedFat 10.6, Cholesterol 69.2, Sodium 2459.1, Carbohydrate 35.7, Fiber 6.4, Sugar 7.1, Protein 23.5

PORK ENCHILADAS ROJAS



Pork Enchiladas Rojas image

If you can't find guajillo chiles, use New Mexico or Californian chiles, and for moritas, try chipotle chiles in adobo.

Provided by Rick Martinez

Categories     Dinner     Pork     Tortillas     Cheese     Avocado     Chile     Bon Appétit     Wheat/Gluten-Free     Winter     Peanut Free     Tree Nut Free     Soy Free     No Sugar Added

Yield Serves 4

Number Of Ingredients 26

For the red sauce and filling:
1 teaspoon coriander seeds
2 tablespoons cumin seeds
14 guajillo chiles, seeds removed
4 ancho chiles, seeds removed
3 morita chiles
4 cups homemade chicken stock or low-sodium chicken broth
8 cloves garlic, peeled
2 tablespoons tomato paste
1 teaspoon crushed Mexican or Italian oregano
1 tablespoon vegetable oil
1 pound boneless pork shoulder (Boston butt), fat trimmed
Kosher salt
2 bay leaves
For the assembly:
1 cup vegetable oil
8 (6-inch) white corn tortillas
10 ounces queso fresco, crumbled, plus more for serving
1 avocado
2 tablespoons sour cream
1 tablespoon fresh lime juice
Kosher salt
1/2 onion, sliced into thin rings
Lime wedges, (for serving)
Special Equipment
A spice mill or mortar and pestle

Steps:

  • For the sauce and filling:
  • Toast coriander seeds in a small skillet over medium heat, swirling pan often and adding cumin seeds during the last 30 seconds of cooking, until fragrant, about 2 minutes. Let cool, then finely grind in spice mill or with mortar and pestle.
  • Bring guajillo, ancho, and morita chiles and stock to a boil in a medium saucepan over medium-high heat. Cover, remove from heat, and let sit 30 minutes to let chiles soften.
  • Transfer chile mixture to a blender and add toasted spices, garlic, tomato paste, and oregano and purée until smooth, about 2 minutes.
  • Preheat oven to 250°F. Heat oil in a medium heavy pot over medium-high. Season pork with salt and cook, turning occasionally, until browned on all sides, 10-12 minutes. Pour off excess oil and add chile purée and bay leaves. Bring to a boil, cover, and transfer to oven. Braise pork until meat is very tender and shreds easily, 1 1/2-2 hours; season with salt.
  • Skim excess fat from chile sauce; discard bay leaves. Transfer pork to a large bowl. Let cool slightly, then shred with 2 forks. Mix 1/2 cup chile sauce into pork; season with salt. Set remaining sauce aside.
  • For the assembly:
  • Preheat oven to 425°F. Heat oil in a medium skillet over medium-high until it bubbles immediately when edge of tortilla touches the surface. Working one at a time, fry tortillas until just starting to brown and crisp, about 10 seconds per side (they should still be somewhat pliable). Transfer to paper towels to drain.
  • Dip both sides of each tortilla in chile sauce just to coat, then transfer to a rimmed baking sheet. Spread 1 cup sauce down the length of a 13x9" baking dish. Spoon 1/4 cup pork mixture across the center of a tortilla and fold one side over filling, then continue to roll up tortilla. Place seam side down in prepared baking dish. Repeat with more sauce and remaining tortillas (enchiladas should be nestled right up against each other in pan). Top with cheese and remaining sauce. Bake until sauce is bubbling and cheese is beginning to brown, 15-20 minutes. Let sit 10 minutes.
  • Meanwhile, purée avocado, sour cream, lime juice, and 1/4 cup water in a food processor, adding more water to thin as needed, until smooth and creamy; season with salt.
  • Top enchiladas with onion slices and drizzle with avocado cream. Serve with lime wedges for squeezing over.
  • Do Ahead
  • Pork can be braised 3 days ahead. Let cool in chile sauce (do not shred); cover and chill.

CARNITAS FOR ENCHILADAS ROJAS



Carnitas for Enchiladas Rojas image

Pork shoulder is braised until tender, then browned until crisp.

Provided by Martha Stewart

Categories     Food & Cooking     Ingredients     Meat & Poultry     Pork Recipes

Time 1h30m

Number Of Ingredients 3

2 1/4 pounds pork shoulder, cut into 1 1/2-inch cubes
3 cloves garlic, crushed and peeled
1 1/2 teaspoons coarse salt

Steps:

  • Combine pork, garlic and salt in a 10-inch cast-iron skillet. Add 2 cups water; bring to a boil. Reduce heat and simmer, turning occasionally, until water has evaporated, about 1 hour; pork will begin to brown in its own fat. (If using leaner part of shoulder, add 1 to 2 tablespoons safflower oil.) Increase heat to medium and cook pork on all sides, turning and scraping up crisp bits with a spatula, until browned and tender, about 15 minutes. Coarsely shred with two forks.

CHICKEN ENCHILADAS ROJAS WITH OREGANO GUACAMOLE AND CREMA



Chicken Enchiladas Rojas with Oregano Guacamole and Crema image

Thanks to the toasted dried chiles and spices, these enchiladas are incredibly flavorful. With the addition of avocado as a twist, the lime crema is the perfect palate cooler. The guacamole welcomes Mexican oregano instead of the usual cilantro and is so tasty, it may become a permanent substitution--not to mention a great alternative for individuals sensitive to cilantro.

Provided by Carla Hall

Categories     main-dish

Time 1h30m

Yield 4 servings

Number Of Ingredients 31

3 tablespoons olive oil, plus more for drizzling
1 pound boneless, skinless chicken thighs
3/4 teaspoon kosher salt
1/4 teaspoon ground black pepper
1 onion, sliced
1 red bell pepper, sliced into thin strips
4 dried ancho chiles, rinsed
1 onion, cut into a large dice
3 cloves garlic, sliced
One 14.5-ounce can fire-roasted diced tomatoes
1 tablespoon apple cider vinegar
2 teaspoons ground cumin
1 teaspoon dried oregano
3/4 teaspoon kosher salt, plus more to taste
1/2 teaspoon sugar
2 tablespoons olive oil
Eight 6-inch corn tortillas, warmed until pliable
1 cup shredded Mexican 4-cheese blend
Cilantro leaves, for garnish
1 scallion green, thinly sliced, for garnish
Oregano Guacamole, recipe follows, for serving
Crema, recipe follows, for serving
3 ripe avocados, pitted, peeled and diced
3 scallions, thinly sliced
2 fresh oregano sprigs, chopped
2 limes, juiced
Kosher salt and freshly ground black pepper
1 cup sour cream
1/2 avocado, smashed
1 teaspoon kosher salt
1/2 teaspoon fresh lime zest

Steps:

  • For the filling: Preheat the oven to 400 degrees F.
  • Heat 2 tablespoons olive oil in a large, high-sided saute pan. Drizzle the chicken with olive oil and sprinkle with salt and pepper. Add the chicken to the pan and sear on both sides until golden brown, 5 to 7 minutes. Transfer the chicken to a sheet tray and place into the oven. Bake until a thermometer inserted into the center of a chicken thigh registers 165 degrees F, about 10 minutes. Rest the chicken for 10 minutes. Shred the chicken with two forks and set aside.
  • For the chile sauce: In a medium saucepan, heat the chiles over medium heat, turning, until toasted and fragrant, 2 minutes. Remove from the pan and discard the stems and the seeds. Set aside the pan for later. Add the toasted chiles, onion, garlic, canned tomatoes, vinegar, cumin, oregano, salt, sugar and 1 cup water to a blender. Puree until smooth, then pour through a fine-mesh strainer.
  • Add 2 tablespoons olive oil to the saucepan and heat over medium heat. Add the strained chile sauce and cook, stirring occasionally, until the flavors have melded and the sauce has slightly reduced, 20 minutes.
  • Meanwhile, finish the filling: Heat the remaining 1 tablespoon olive oil in a large skillet. Add the onions and peppers and cook, stirring occasionally, until the vegetables are soft, 5 minutes. Add the shredded chicken and 1/2 cup of the chile sauce and stir to combine. Set aside.
  • To assemble: In a medium skillet, heat 1/4 inch olive oil over medium heat until shimmering. Using tongs, dip a tortilla in the hot oil and cook over medium heat, turning once, until pliable, about 10 seconds. Transfer the tortilla to a large plate. Repeat with the remaining tortillas. Spread a thin layer of chile sauce in the bottom of a shallow baking dish. Dip each fried tortilla into the chile sauce, flipping to cover both sides. Repeat with the remaining fried tortillas.
  • Fill each dipped tortilla with 1/3 cup of the chicken mixture and roll it up. Place the roll into the baking dish, seam-side down. Repeat with the remaining tortillas and chicken mixture. Pour the remaining sauce all over the enchiladas and top with the cheese. Transfer to the oven and bake until the sauce bubbles and the cheese melts, 10 minutes. Garnish with cilantro leaves and scallion greens. Serve with Oregano Guacamole and Crema.
  • Place the avocado, scallions, oregano, lime juice and some salt and pepper in a bowl and mash together with a fork or potato masher to desired consistency.
  • Whisk together the sour cream, avocado, salt and lime zest in a small bowl until well combined.

CREMOSAS ENCHILADAS ROJAS DE POLLO



Cremosas enchiladas rojas de pollo image

Aparte de su brillante color, estas cremosas enchiladas de pollo saben deliciosas al estar preparadas con tres tipos de queso y salsa roja. ¡Disfrútalas!

Provided by My Food and Family

Categories     Recetas de cena

Time 40m

Yield 6 porciones

Number Of Ingredients 8

2-1/2 tazas de pollo cocido, picado
1 pimiento (pimentón) verde, picado
6 onzas (3/4 de un pqte. de 8 oz) de queso crema PHILADELPHIA Cream Cheese, ablandado
1-1/2 taza de queso colby y monterrey desmenuzado KRAFT Shredded Colby & Monterey Jack Cheese, cantidad dividida
12 tortillas de maíz (6 pulgadas)
2 tazas de salsa roja para enchiladas
3/4 taza de crema agria BREAKSTONE'S Sour Cream o la de KNUDSEN, cantidad dividida
2 dientes de ajo, bien picaditos

Steps:

  • Calienta el horno a 350°F.
  • Mezcla el pollo, el pimiento, el queso crema y 3/4 taza del queso desmenuzado.
  • Rocía con aceite en aerosol una fuente para hornear de 13x9 pulgs. Sumerge cada tortilla en la salsa para enchilada; sacude el exceso. Coloca 1/4 taza de la mezcla de pollo a lo largo del centro de cada tortilla; enróllalas. Ponlas, con la juntura hacia abajo, sobre la fuente para hornear que preparaste. Cúbrelas con el resto de la salsa para enchilada.
  • Hornea las enchiladas durante 25 min.; espolvoréalas con el queso desmenuzado restante. Mezcla la crema agria con el ajo. Sirve las enchiladas con un copo de esta mezcla.

Nutrition Facts : Calories 520, Fat 0 g, SaturatedFat 0 g, TransFat 0 g, Cholesterol 0 g, Sodium 0 g, Carbohydrate 0 g, Fiber 0 g, Sugar 0 g, Protein 0 g

ENCHILADAS ROJAS



Enchiladas Rojas image

Make and share this Enchiladas Rojas recipe from Food.com.

Provided by Queen Dana

Categories     Lunch/Snacks

Time 30m

Yield 4 serving(s)

Number Of Ingredients 10

5 medium dried ancho chiles (2 1/2 oz total)
2 garlic cloves, peeled and roughly chpped
salt
1/2 cup other dry grating cheese such as romano cheese or 1/2 cup parmesan cheese
1 small white onion, thinly sliced
2 cups shredded cooked chicken (optional)
12 corn tortillas
1/3 cup vegetable oil or 1/3 cup rich-tasting pork fat
4 cups sliced romaine lettuce (1/4-inch)
1 1/2 tablespoons vinegar (cider vinegar works nicely)

Steps:

  • THE SAUCE: Heat a dry skillet or griddle over medium. Tear the chiles into flat pieces, then toast them a few at a time: Use a metal spatula to press the chile pieces flat against the hot surface, skin side up, until they are aromatic and have lightened in color underneath, about 10 seconds. (If heat is right, you'll have a slight crackle when you press them down, but you shouldn't see more than the slightest wisp of smoke.) Place in a bowl, cover with about 3 cups very hot tap water, lay a small plate on the chiles to keep them submerged and soak for 20 minutes.
  • Use a pair of tongs to transfer the rehydrated chiles to a food processor or blender. Measure 1 1/2 cups of the soaking liquid and add it to the chiles along with the garlic. Blend to a smooth puree, then push through a medium-mesh strainer into a pie plate. The consistency should be like that of canned tomato sauce. Taste (the sauce will be a little rough on the tongue at this point) and season highly with salt, usually about 1/2 teaspoon.
  • OTHER PRELIMINARIES: Set out the grated cheese and sliced onion. If using the optional chicken, warm it in a microwave or in a small skillet over medium-low heat (for stove-top heating, you'll want to dribble in a little water to keep it from sticking).
  • FINISHING THE ENCHILADAS: Heat the oven to 350°F Place the sauce and tortillas near the stove, with a baking sheet beside them. Set a small (8-inch) skillet (preferable nonstick) over medium heat and add 1 tablespoon of the oil or lard. When the oil is hot, dip both sides of a tortilla into the sauce, then lay it in the oil. Let is sear and sizzle for about 20 seconds, then use a small spatula to flip it over. Sear the other side for about 20 seconds. Transfer to the baking sheet, folding it occasionally and then heating another tablespoon of oil or lard to fry a new batch. Arrange the fried, folded tortillas in groups of three, overlapping them. Pop them into the oven to heat through, about 5 minutes.
  • While the enchiladas are heating, in a small bowl, toss the lettuce with the vinegar and a good sprinkling of salt.
  • Divide the warm enchiladas among four dinner plates and sprinkle liberally with the grated cheese. Top with the sliced onion, chicken (if you are using it) and a generous portion of the dressed romaine. These wait for no one.

CHICKEN ENCHILADAS ROJAS



Chicken Enchiladas Rojas image

Make and share this Chicken Enchiladas Rojas recipe from Food.com.

Provided by PalatablePastime

Categories     Sauces

Time 50m

Yield 6 serving(s)

Number Of Ingredients 13

6 guajillo chilies
3 pasilla chiles
3 tomatoes
1/4 large onion
3 cloves garlic
1 1/2 cups chicken broth
2 teaspoons vegetable oil
salt
18 corn tortillas
12 ounces cooked chicken breasts, shredded
1 onion, chopped fine
1 cup queso fresco, shredded
1/2 cup cream (optional)

Steps:

  • Toast the chili peppers; remove the seeds and veins; soak in lukewarm water for 20 minutes.
  • Roast the tomatoes and peel.
  • Roast the quarter of onion and garlic.
  • Put soaked guajillos and pasillas in the blender; add the tomatoes, onion, garlic, and chicken broth; blend until smooth.
  • Warm up the oil in a frying pan, add the puree and cook for 10-15 minutes on medium heat; season to taste with salt.
  • Soak each tortilla in the sauce and place on a plate.
  • Put a little chicken in each tortilla and roll.
  • Put more sauce on each tortilla, and top with chopped onion and shredded cheese.
  • If you wish you can add cream and reheat in the oven.
  • Serve.

Nutrition Facts : Calories 328.9, Fat 9, SaturatedFat 1.9, Cholesterol 47.6, Sodium 271.1, Carbohydrate 39.9, Fiber 6.7, Sugar 3.7, Protein 23.6

ENCHILADAS ROJAS AL HORNO



Enchiladas rojas al horno image

Provided by My Food and Family

Categories     Casa

Time 1h

Yield 6 porciones

Number Of Ingredients 14

Para la salsa de chile guajillo:
6 chiles guajillos secos sin tallo y sin las semillas
1 tomate (jitomate) rojo grande
2 dientes de ajo
1/2 taza de agua
1 cucharadita de comino en polvo
1 cucharadita de orégano mexicano seco
1 cubito de caldo de pollo
1 Para la cacerola de enchiladas:
6 tortillas de maíz (elote) (amarillas or blanco)
1 taza de pollo cocido deshebrado
1/2 tajada de salsa de chile guajillo
2 cucharadas de cebolla blanca finamente picada
1/2 taza de queso estilo mexicano desmenuzado de cuatro variedades y con un toque de queso crema KRAFT Mexican Style Shredded Four Cheese with a TOUCH OF PHILADELPHIA

Steps:

  • Inicia primero cocinando la salsa de chile guajillo en una olla mediana. Coloca dentro de la olla los chiles guajillos, el tomate, los ajos y el agua. Cuece en la estufa por 10 minutos a fuego mediano o hasta que los chiles estén suaves. Agrega esta preparación a la licuadora y licúa hasta que todos los ingredientes estén incorporados. Usando un colador, cuela la salsa y vierte la salsa colada en la cacerola. Sazona con comino, orégano y el cubito de caldo de pollo y deja que llegue al primer hervor.
  • Caliente el horno a 350°F o 375°F.
  • Para preparar las enchiladas rellena cada tortilla con un poco del pollo deshebrado y enrolla como un taquito hasta conseguir hacer 6 taquitos.
  • Coloca cada taquito en un refractario apto para hornear y agrega la salsa de chile guajillo y la cebolla picada.
  • Por último agrega el queso desmenuzado de KRAFT y cubre con papel aluminio.
  • Hornea las enchiladas rojas de 15 a 20 minutos y sirve caliente.

Nutrition Facts : Calories 0 g, Fat 0 g, SaturatedFat 0 g, TransFat 0 g, Cholesterol 0 g, Sodium 0 g, Carbohydrate 0 g, Fiber 0 g, Sugar 0 g, Protein 0 g

CHICKEN ENCHILADAS ROJAS



Chicken Enchiladas Rojas image

Categories     Avocado     Chicken

Number Of Ingredients 14

1/2 cup onions, diced
4 teaspoon garlic, minced
8 teaspoon chili powder
2 teaspoon cumin
3 cups crushed tomatoes
2 teaspoon chicken stock concentrate (cube)
1 pound chicken breast, pre-cooked
8 flour tortillas
1 1/2 cups cheddar cheese, shredded
2 avocado
1 lime
1/2 cup cilantro
1/2 cup pico de gallo
2 tablespoon canola oil

Steps:

  • Preheat oven to 350 degrees
  • Heat sauce pan over medium heat with 2 Tbsp oil. Add onions and haf of garlic to pan. Cook, stirring frequently, for about 1 minute.
  • Add chili powder, cumin and oregano to sauce pan and cook for 1-2 minutes. Add crushed tomatoes, chicken stock concentrate and 2 cups water.
  • Turn heat to medium-high to gently boil, stirring occasionally, until sauce slightly thickens - about 8 minutes. Season to taste with salt.
  • While reducint sauce, wash and cut avocados in half and scoop flesh into small bolw, discargin skin and pit.
  • Wash and cut lime in half and squeeze both halves over avocado. Add remaining garlic and 1 tsp salt.
  • Mash with fork to desired consistency. Set aside until ready to assemble meal.
  • Check sauce and turn off heat. With your hands, shred chicken and add to the pan to warm in sauce for 1-2 minutes.
  • Place tortillas on clean surface. Using tongs, grab chicken from sauce and place across each tortilla, then top with 1 Tbsp chredded cheddar.
  • Roll each tortilla and place in baking dish, seam side down. Top each roll with 2-3 large spoonfuls of sauce. Sprinkle with remaining cheese and place in oven for 5-10 minutes or until cheese is melted and lightly browned.
  • Divide remaining enchilada sauce between 4 plates, place 2 enchiladas over sauce. Serve with smashed avocado and pico de gallo and garnish with cilantro.

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