The soul of enchiladas rojas is the sauce — a smooth purée of rehydrated dried chiles, not chili powder. Dipping the tortillas in warm sauce (rather than pouring it on top of dry ones) is the traditional method and the secret to enchiladas that aren't dry.
Ingredients
- 12 corn tortillas
- 4 guajillo + 2 ancho chiles, stemmed, seeded, soaked
- 2 cloves garlic + ½ onion
- 1 cup chicken or vegetable broth
- 2 cups cooked shredded chicken (or use cheese/beans)
- 2 cups shredded cheese (Oaxaca, Monterey Jack)
- To top: Mexican crema, diced onion, cilantro
- Oil, salt
Method
- Make the sauce. Soak the dried chiles in hot water until soft. Blend with the garlic, onion and broth until smooth, then strain into a pan and simmer 5–10 minutes; season with salt.
- Soften the tortillas. Quickly pass each tortilla through a little hot oil (a few seconds per side) so they're pliable and won't crack.
- Dip & fill. Dip a tortilla in the warm red sauce, lay it down, add filling, roll, and place seam-down in a baking dish. Repeat.
- Bake. Spoon more sauce over the top, scatter with cheese, and bake at 375°F (190°C) until the cheese melts and bubbles, about 12–15 minutes.
- Finish. Drizzle with crema and top with onion and cilantro. Serve hot with rice and beans.
🌶 Strain the sauce
Pushing the blended chiles through a sieve removes skins and seeds for that silky restaurant texture — don't skip it.
Rolled, sauced and baked
Enchiladas are corn tortillas rolled around a filling, bathed in chile sauce and baked with cheese — the name simply means "in chile." They trace back to the Aztecs, who wrapped fillings in tortillas, and today come in endless regional styles: red, green, mole, or the creamy suizas.
It's humble, saucy, satisfying home cooking.
Ingredient notes & substitutions
- Tortillas — corn, traditionally; warm or lightly fry them so they roll without cracking.
- Sauce — red (dried chiles and tomato) or green (tomatillo), and enough to coat generously.
- Filling — shredded chicken, cheese, beef or beans.
- Cheese — a melting Mexican cheese or Monterey Jack; crema for suizas.
🔥 Pro tips
Warm the tortillas in a little oil first so they're pliable and don't crack or turn to mush. Dip or coat them in warm sauce, fill, and roll seam-side down. Top with more sauce and cheese and bake just until bubbling — don't over-bake, or they slump into mush.
Common mistakes to avoid
- Cold tortillas. They crack and tear when you roll them — warm them first.
- Too little sauce. Enchiladas should be generously coated, not dry.
- Over-baking. Bake just until hot and melty so they hold together.
- Under-seasoned sauce. The sauce carries the dish — season it well.
What to serve with enchiladas
- Mexican rice and refried beans.
- Guacamole and a dollop of crema.
- A simple cabbage salad on the side.
Storage & reheating
Enchiladas keep for 3–4 days in the fridge; reheat them covered so they don't dry out. They freeze reasonably well, though the tortillas soften — assemble and freeze before baking for the best result.
Enchiladas FAQ
Corn or flour tortillas?
Corn is traditional for enchiladas and holds up to the sauce. Flour is used in some Tex-Mex versions but can turn gummy.
Why do my tortillas crack or tear?
They were cold. Warm them in a little oil first so they become pliable enough to roll.
Red or green sauce?
Both are classic — red from dried chiles and tomato, green from tomatillos. Pick your preference or make some of each.
What are enchiladas suizas?
"Swiss" enchiladas, made creamy with a tomatillo-and-cream sauce and lots of melted cheese.
Can I make enchiladas ahead?
Yes — assemble them, refrigerate, and bake when ready. Add the final sauce just before baking so they don't get soggy.