Stacked Red Enchiladas (Enchiladas Rojas)
User Reviews
5
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Prep Time
15 mins
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Cook Time
30 mins
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Total Time
45 mins
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Servings
8 servings
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Calories
66688 kcal
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Course
Main Course
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Cuisine
Mexican
Stacked Red Enchiladas (Enchiladas Rojas)
Description
This recipe for Stacked Red Enchiladas begins with making a red chile sauce by simmering California or New Mexico red chile pods until soft, then blending them with garlic, flour, salt, and water. The sauce is strained to remove skins and seeds for a smooth texture. Corn tortillas are fried in canola oil to soften them before stacking.
The fried tortillas are layered with generous amounts of the red chile sauce and shredded cheese, then stacked to build the enchiladas. The onions can be added finely chopped for a mild pungency, and eggs are optionally included for added richness and texture. The cooked enchiladas have a tender but saucy texture, with the smoky and slightly spicy red chile sauce imparting a distinctive flavor.
This dish fits well as a hearty Mexican meal or festive dish and can be paired with fresh or pickled vegetables on the side. The red chile sauce can be prepared ahead and stored refrigerated or frozen for convenience.
The sauce storage notes indicate it lasts about a week refrigerated or six months frozen, allowing make-ahead planning.
Ingredients
Red Chile Sauce:
- 8 ounces California red chile pods or New Mexico red chile pods
- 6 cups water
- 6 tablespoons all-purpose flour
- 4 cloves garlic
- 1 tablespoon salt
Enchiladas:
- 1 tablespoon olive oil
- 4 cups Red Chile Sauce
- salt to taste
- 1 ounce can tomato sauce optional
- 1/2 cup canola oil for frying tortillas
- 24 to 32 corn tortillas preferably white corn
- 1 1/2 cups cheese recommend colby or muenster, shredded
- 1 white onion finely chopped, medium
- 8 egg optional
Instructions
Red Chile Sauce:
- Remove stems, seeds, and veins from the chile pods. Place in a colander and rinse well with cool water.
- Add the chiles to a large pot and add enough water so they are just covered. Bring water to a boil. Lower the heat, cover, and simmer for about 20 minutes. After 10 minutes turn the chiles over with tongs to make sure the chiles soften evenly. Drain cooked pods and allow time to cool down before blending. Discard water.
- Fill blender with 3 cups of water, half of the cooled chile pods, 3 tablespoons flour, 2 cloves garlic, and half of the salt. Blend until smooth. Strain sauce through a fine sieve to remove skins and seeds; discard skins and seeds. Repeat blending and straining process with remaining water, pods, flour, garlic, and salt. If necessary, season with more salt.
- This sauce can be made in advance and kept in airtight containers in the refrigerator or freezer. Red chile sauce can be stored in the refrigerator for up to one week or frozen for up to six months.
- Heat olive oil in large skillet. Pour 4 cups chile sauce into skillet and stir. Taste and season with salt if needed. If the sauce is too spicy, add a small can of tomato sauce and stir. If the sauce is too thick, add water until desired consistency is reached, making sure to add more salt if necessary.
- In a non-stick frying pan heat canola oil. Drop 1 tortilla at a time into the hot oil and fry until softened, turning once during frying. Drain on paper towels.
Assemble Enchiladas:
- Place lightly fried tortillas into the skillet of warm red sauce, one at a time. Coat the tortillas with the red enchilada sauce and place coated tortillas on a plate with a large slotted spoon.
- Layer a chile-coated tortilla with some shredded cheese and chopped onion. Put another coated tortilla on top and repeat the layers until you have a stack of 3 to 4 tortillas. Continue to make stacks of tortillas until all ingredients are used.
- Heat a small non-stick skillet over medium-low heat. Fry the eggs over-easy and place one on each stack of enchiladas—optional, but oh so worth the try.
Notes
- The red chile sauce can be made in advance and stored airtight for up to one week in the refrigerator or frozen for up to six months.
- You can substitute salsa verde, mole, or roasted green enchilada sauce to vary the flavor of the enchiladas.
Nutrition Information
Show DetailsNutrition Facts
Serving: 8servings
Amount Per Serving
Calories 66688 kcal
% Daily Value*
| Calories | 666.88kcal | 33% |
| Carbohydrates | 76.26g | 25% |
| Protein | 18.33g | 37% |
| Fat | 30.46g | 47% |
| Saturated Fat | 8.05g | 40% |
| Cholesterol | 187.19mg | 62% |
| Sodium | 7389.19mg | 308% |
| Potassium | 641.98mg | 14% |
| Fiber | 11.82g | 47% |
| Sugar | 27.22g | 54% |
| Vitamin A | 1121.55IU | 22% |
| Vitamin C | 48.17mg | 54% |
| Calcium | 283.88mg | 28% |
| Iron | 3.39mg | 19% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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