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Mexican

Enchiladas rojas

Vegetarian

Corn tortillas dipped in a smooth guajillo-chile sauce, filled with fresh cheese and onion and topped with crema, crumbled cheese and lettuce.

Enchiladas rojas is a Mexican main course from Mexico, ready in about 50 minutes and made with dried whole chillies, corn tortilla and queso fresco. It serves 4 and is rated easy to cook.

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Prep
20 min
Cook
30 min
Total
50 min
Serves
4
Level
Easy
Calories
551

Ingredients

4 servings

Sauce

Filling

Equipment

Method

  1. Step 1

    Toast the chiles in a dry pan for a few seconds per side, then simmer them with the tomato (opens in a new tab), onion (opens in a new tab) and garlic (opens in a new tab) in the stock for 10 minutes until soft.

  2. Step 2

    Blend with the oregano (opens in a new tab), cumin (opens in a new tab) and salt until smooth. Fry the sauce in 1 tbsp of the oil for 5 minutes until slightly thickened.

  3. Step 3

    Briefly fry each tortilla (opens in a new tab) in a little oil so it is pliable, then dip it in the warm sauce.

  4. Step 4

    Fill each with cheese and chopped onion (opens in a new tab), roll and arrange on plates. Spoon over more sauce and top with crema, cotija and lettuce (opens in a new tab).

    • 5 min

About this dish

Origin
Mexico · Well documentedAlso popular in United StatesMore food from Mexico
Dish
Lunch · Dinner · Main courses
Cooking method
Simmered, Pan-fried, Blended
Taste
earthy, spicy (chilli heat), savoury, creamy
Diet
Vegetarian (lacto-ovo) · No nut ingredients
All labelsVegetarian (lacto-ovo) · Eggetarian · Lacto-vegetarian · Pescatarian · Flexitarian-friendly · Egg-free · No nut ingredients · No added sugar · Alcohol-free · Pork-free · Beef-free
Worked out from the ingredients. How labels work
Good for
Everyday
Cook more with
Dried whole chillies · Corn tortilla · Queso fresco · Tomato · Onion · Garlic
Techniques
Pan-frying · Simmering · Wet grinding · Emulsification

Allergens

  • Contains: Milkfrom queso fresco, sour cream, cotija cheese
  • May contain: Glutenfrom vegetable stock
  • May contain: Celeryfrom vegetable stock

Based on typical versions of these ingredients and not verified allergen-free. Brands differ and cross-contact happens, so always check labels. For severe allergies, follow your clinician’s advice.

Nutrition

551 kcal per serving

Calculated

1 serving ≈ 341 g · recipe makes 4

Where the energy comes from

  • Protein 13%
  • Carbohydrate 34%
  • Fat 53%
Nutrition per serving and per 100 g
NutrientPer servingPer 100 g*
Energy551 kcal162 kcal
Protein18.6 g5.5 g
Carbohydrate48.5 g14.2 g
Net carbohydrate40.3 g11.8 g
Sugars5.2 g1.5 g
Added sugars0 g0 g
Fibre8.2 g2.4 g
Fat33.3 g9.8 g
Saturated fat11.9 g3.5 g
Trans fat——
Cholesterol58 mg17 mg
Sodium1253 mg367 mg
Salt equivalent3.1 g0.9 g
Vitamins & minerals per serving
Potassium
660 mg
Calcium
467 mg
Iron
2.7 mg
Magnesium
94 mg
Vitamin A (RAE)
311 µg
Vitamin C
7 mg
Vitamin D
1.7 µg
Vitamin B12
1.1 µg
Folate (DFE)
26 µg

How these numbers were made

  • Calculated from USDA FoodData Central (SR Legacy) per-100 g values and the listed quantities.
  • *Per 100 g of combined raw ingredients; the cooked dish may weigh more or less.
  • Optional ingredients are not included: cotija cheese, lettuce.
  • “—” means the value isn’t known for enough of the ingredients; it is never zero by default.
  • Values are estimates for guidance, not for medical dosing. U.S. Department of Agriculture, Agricultural Research Service. FoodData Central, 2019. fdc.nal.usda.gov.

Good to know

Serve with

  • Serve with refried beans and Mexican red rice.

Storage

  • Sauce keeps 5 days refrigerated; assemble enchiladas fresh.

Variations

  • Enchiladas potosinas: From San Luis Potosí: the chile is kneaded into the masa itself and the tortillas are folded around cheese and fried.

Original editorial recipe · FriendsPantry editorial · Not yet independently reviewed · Added · Updated

Sauces, chutneys & dips for this dish

Recipe DNA

How this dish is built

Built from the recipe’s own sections. Each band’s width is its share of the dish by weight. Choose a component to see what it does.

What the dish is built around

Main ingredient

Used in steps 3, 4

Reviews & corrections

Reviews come from signed-in cooks and appear after a moderator checks them. We never show made-up ratings.

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