Why make this recipe
Red Enchiladas are a delicious and comforting meal perfect for busy weeknights or casual gatherings. This dish combines soft corn tortillas filled with savory ingredients, all smothered in rich red sauce. It’s not just tasty; it’s also customizable, allowing for different fillings, such as chicken or cheese, to suit preferences. Plus, it can be made relatively quickly, making it a favorite for many home cooks.
How to make Red Enchiladas
Ingredients
- Corn tortillas
- 2 cups shredded chicken (or cheese for a vegetarian option)
- 1 tablespoon vegetable oil
- 1 medium onion, diced
- 2 cloves garlic, minced
- 1 can (15 oz) tomato sauce
- 2 red chili peppers (or 1-2 teaspoons red chili powder)
- 1 teaspoon cumin
- Salt, to taste
- Optional: shredded cheese, cilantro for garnish
Directions
- Preheat your oven to 375°F (190°C).
- In a pan, heat the vegetable oil and sauté the diced onion until soft.
- Add the minced garlic and cook briefly until fragrant.
- Stir in the tomato sauce, chopped red chili peppers (or red chili powder), cumin, and salt. Allow the sauce to simmer for 5-10 minutes until slightly thickened.
- Meanwhile, warm the corn tortillas in a separate skillet or microwave to make them pliable.
- Spread a thin layer of the red sauce on each tortilla, add a generous amount of shredded chicken or cheese, and roll them up tightly.
- Place the rolled enchiladas in a baking dish, pour any remaining sauce over them, and, if desired, sprinkle shredded cheese on top.
- Bake in the preheated oven for about 20-25 minutes until the sauce is bubbly and the cheese (if added) is melted.
- Garnish with chopped cilantro and serve hot.
How to serve Red Enchiladas
Red Enchiladas are great served right out of the oven. You can enjoy them as is or add toppings like shredded lettuce, diced tomatoes, or avocado for freshness. A side of rice and beans pairs wonderfully with this dish, making for a complete meal.
How to store Red Enchiladas
If you have any leftovers, store the Red Enchiladas in an airtight container in the refrigerator. They will last for about 3-4 days. To reheat, simply place them in the oven at 350°F (175°C) until heated through, about 15 minutes.
Tips to make Red Enchiladas
- For extra flavor, consider adding spices like paprika or smoked chili powder to the sauce.
- Warming the tortillas before filling them helps prevent them from breaking.
- If you like a little heat, use more chili peppers or add some cayenne pepper to the filling.
Variation
You can change up the filling based on your taste. Try using beef, pork, or black beans for a different flavor. For a healthier version, consider adding vegetables like spinach or zucchini.
FAQs
1. Can I make Red Enchiladas ahead of time?
Yes! You can prepare the enchiladas and place them in the baking dish, then cover and refrigerate. Bake them when you’re ready to serve.
2. What can I substitute for chicken?
You can use cheese for a vegetarian option, or try beans, tofu, or any other favorite protein.
3. Can I freeze Red Enchiladas?
Yes! Wrap them tightly and place in a freezer-safe container. They can be frozen for up to 2 months. Thaw in the fridge before reheating.