Absolutely! Enchiladas Rojas is a classic Mexican dish made with tortillas rolled around a filling, covered in a red chili sauce, and baked to perfection. Here’s a recipe for homemade Enchiladas Rojas:
Enchiladas Rojas
Ingredients:
For the Red Sauce:
- 4-5 dried guajillo or ancho chilies (stemmed and seeded)
- 2-3 dried pasilla chilies (stemmed and seeded)
- 2-3 cups chicken or vegetable broth (or water)
- 1 small onion, roughly chopped
- 2-3 garlic cloves, minced
- 1 teaspoon ground cumin
- 1 teaspoon dried oregano
- Salt to taste
- 2 tablespoons vegetable oil
For the Enchiladas:
- 10-12 corn tortillas
- 2 cups cooked shredded chicken or beef (or beans for a vegetarian option)
- 2 cups shredded cheese (such as Monterey Jack or Cheddar)
- Chopped cilantro and sliced red onion for garnish (optional)
Instructions:
- Prepare the Red Sauce:
- In a dry skillet over medium heat, lightly toast the dried chilies for a few seconds on each side until fragrant. Be careful not to burn them.
- Place the toasted chilies in a bowl and cover them with hot water. Let them soak for about 20-30 minutes until softened.
- In a blender, combine the soaked chilies (drained), chopped onion, minced garlic, ground cumin, dried oregano, and a pinch of salt.
- Gradually add chicken or vegetable broth (or water) and blend until you have a smooth sauce.
- Prepare the Filling and Tortillas:
- Preheat your oven to 350°F (175°C).
- In a bowl, mix the cooked shredded chicken or beef with a small portion of the red sauce (just enough to coat the meat).
- Heat a skillet with a small amount of oil over medium heat. Lightly cook each tortilla for a few seconds on each side to soften them. Stack them on a plate as you go.
- Assemble the Enchiladas:
- Dip each softened tortilla into the red sauce to coat it completely.
- Place a portion of the shredded chicken or beef in the center of the tortilla and roll it tightly. Place the seam side down in a baking dish.
- Repeat until all tortillas are filled and rolled.
- Bake the Enchiladas:
- Pour the remaining red sauce over the rolled tortillas in the baking dish. Ensure they are well coated.
- Sprinkle the shredded cheese on top of the enchiladas.
- Bake in the preheated oven for 15-20 minutes or until the cheese is melted and bubbly.
- Serve:
- Garnish with chopped cilantro and sliced red onion if desired.
- Serve the enchiladas rojas hot and enjoy!
These enchiladas rojas are flavorful and comforting, perfect for a delicious homemade Mexican meal! Adjust the filling or level of spiciness according to your preferences.
