Last Updated on August 18, 2023 by My Back Kitchen
Enchiladas Rojas are a classic Mexican dish that never fails to delight with their vibrant flavors and comforting appeal. These enchiladas are filled with a luscious blend of melted cheese and then topped with a savory mixture of potatoes, carrots, and onions, all smothered in a rich and aromatic red chile ancho sauce. The result? A mouthwatering symphony of textures and flavors that will transport you straight to the heart of Mexico.
The Star of The Show:
Our rich and flavorful red enchilada sauce. This sauce is made from a blend of tomatoes, fresh chili ancho paste, black mole, and Mexican chocolate. It’s what gives the enchiladas their signature color and adds a delicious depth of flavor.
At the heart of these Enchiladas Rojas lies the delicious filling – a generous amount of melty, gooey cheese. The creamy goodness of the cheese melds seamlessly with the robust red sauce, creating a heavenly combination that is sure to please even the most discerning cheese lovers.
A Tantalizing Topping:
The crowning glory of these enchiladas is the topping, featuring a delectable mixture of tender potatoes, sweet carrots, and flavorful onions. This medley of vegetables adds a delightful contrast of textures and a touch of sweetness to the dish, perfectly complementing the spiciness of the red sauce and the creaminess of the cheese.
Crafting Your Enchiladas Rojas:
Creating your Enchiladas Rojas at home is a labor of love, but the results are well worth the effort. Once the enchiladas are assembled and bathed in the vibrant red sauce, it’s time to bake them in the oven. The heat will allow the flavors to meld together, the cheese to melt and become gooey, and the sauce to infuse every bite with its irresistible taste. As they bake, your kitchen will be filled with the enticing aroma of Mexican spices and roasted vegetables.
Enchiladas Rojas are a versatile dish that can be enjoyed on their own or paired with a variety of side dishes. Serve them with a side of Mexican rice and refried beans for a complete and satisfying meal. You can also add a refreshing salad or some creamy guacamole for a well-rounded dining experience. Whether you’re hosting a festive gathering or simply craving a comforting meal, these Enchiladas Rojas will surely impress your guests or satisfy your own appetite. Prepare to savor the flavors of Mexico and create a memorable dining experience with this delicious recipe. Enjoy!
- 1 Tbsp. vegetable oil
- 1/4 block Abuelita Mexican hot chocolate
- 1.5 Tbsp. black mole paste
- 4 cups blended tomato
- 1/4 cup chile ancho paste
- 3/4 tsp. kosher salt
- 3 carrots chopped
- 3/4 large white onion chopped
- 2 medium golden potatoes diced
- 1/2 tsp garlic salt
- 1/8 tsp. black pepper
- 3 Tbsp. vegetable or canola oil
- Cotija Cheese
- Monterrey jack cheese
- 12 corn tortillas
- 1/2 cup vegetable oil
To prepare Sauce
- In a large sauce pan, heat oil over medium high heat. Add abuelita chocolate and black mole paste. Stir frequently until melted and lightly toasted. Add in blended tomato, chile ancho paste, and kosher salt. Stir until there is no foam on top of the sauce and it becomes a dark brown color. Taste and adjust seasoning to preference. Set aside.
To Prepare Topping
- In a large sauce pan, heat oil over medium high heat. Add all topping ingredients and cook, stirring every few minutes, until potatoes and carrots are fully cooked. Set aside.
To Prepare Filling
- In a large bowl, crumble cotija cheese into small pieces. Add shredded Monterrey jack cheese and mix to combine.
- Add oil to a small sauce pan, large enough to fit a whole corn tortilla. Heat over medium until oil is shimmering.
- Using tongs, gently place a corn tortilla in the pan. Wait 5-10 seconds and flip. Wait an additional 5-10 seconds and remove from pan letting any excess oil drip off into pan. Place on a small plate to cool and repeat with remaining tortillas. Tortillas should be soft and pliable at this point.
- In a 9×9 square baking dish, add 1/4 cup of sauce on the bottom.
- Take one of your softened corn tortillas, dip it into your sauce covering both sides (I find using your hands for this to be the easiest method to avoid tearing).
- Place tortilla into baking dish, sprinkle a line of cheese down the center, and roll the tortilla like a burrito, making sure to place the enchilada seam side down. Repeat with remaining tortillas until all have been filled and rolled.
- Gently spoon all remaining sauce over enchiladas, make sure to evenly distribute.
- Sprinkle the potato topping mixture over the enchiladas. Sprinkle cheese lightly over the potatoes.
- Bake at 375 degrees for 45 minutes until bubbly and cheese is lightly toasted.