Homemade enchiladas rojas sound delicious! For a classic recipe, you’ll need:
Ingredients:
- Corn tortillas (10-12, depending on size)
- 2 cups shredded chicken (or beef/pork, if preferred)
- 1 cup grated cheese (like cheddar or Monterey Jack)
- 1 small onion (diced)
- 2 cloves garlic (minced)
- 2 tablespoons vegetable oil
- 2 tablespoons all-purpose flour
- 2 cups chicken or vegetable broth
- 1 cup red enchilada sauce (store-bought or homemade)
- 1 tablespoon chili powder
- 1 teaspoon ground cumin
- Salt and pepper to taste
- Fresh cilantro (for garnish)
- Sour cream (optional, for serving)
Instructions:
- Prepare the Filling:
- Heat 1 tablespoon of oil in a pan over medium heat. Add the diced onion and cook until soft, about 5 minutes.
- Add the minced garlic and cook for another minute.
- Add the shredded chicken (or your choice of meat), chili powder, cumin, salt, and pepper. Mix well and cook for a few minutes. Set aside.
- Prepare the Sauce:
- In a saucepan, heat the remaining oil over medium heat. Add the flour and whisk for about 1 minute to make a roux.
- Slowly add the broth while whisking to avoid lumps. Cook until the mixture thickens, about 5 minutes.
- Stir in the red enchilada sauce and cook for an additional 2-3 minutes. Adjust seasoning if necessary.
- Assemble the Enchiladas:
- Preheat your oven to 375°F (190°C).
- Lightly grease a baking dish.
- Heat the corn tortillas in a dry skillet or microwave to make them pliable.
- Dip each tortilla into the enchilada sauce, then place on a plate. Add a spoonful of the chicken mixture and a sprinkle of cheese.
- Roll up the tortilla and place it seam-side down in the baking dish. Repeat with the remaining tortillas.
- Bake:
- Pour the remaining enchilada sauce over the top of the rolled tortillas.
- Sprinkle with additional cheese.
- Bake in the preheated oven for 20-25 minutes, or until the cheese is melted and bubbly.
- Serve:
- Garnish with fresh cilantro and serve with sour cream if desired.
Enjoy your homemade enchiladas rojas!
