Enchilada’s Roja

Posted · 35 Comments
enchilada_roja
One of my favorite things about making homemade chicken stock is having tender chicken to strip off the bones for homemade enchilada’s.  The secret to a perfect enchilada is in homemade enchilada sauce!  There is a bit of a process when making homemade enchilada’s but once you start dipping and rolling you’ll find that it’s super easy and super delicious!  My grandmother Mita actually taught my mother how to make homemade enchilada’s and let me tell you, there is no comparison between this recipe and a sloppy enchilada you’ll find at an American Mexican restaurant.  One note to remember is that an authentic, traditional enchilada is always made with corn tortillas, no exceptions!  There is no need to drown your enchilada in cheese as the chicken meat mixed with cilantro and green onions really makes this dish to swoon over! 

Enchilada’s Roja

Ingredients:

  • 1lb shredded chicken meat
  • 4 green onions thinly sliced
  • 3/4 cup fresh cilantro, chopped
  • 1/2 cup shredded cheese
  • 1 recipe salsa roja para enchiladas
  • 12 corn tortillas
  • 3/4 cup Extra Virgin Olive Oil
  • 1/2 cup shredded cheese to sprinkle on top

*Tip – You can find great corn tortillas called El Milagro at your Mexican Grocer.  They have no preservatives and their only ingredients are Corn, Lime, and Water!  The best thing, a package of 12 costs 32 CENTS!

Method:

enchilada3
  • In a large bowl, mix the shredded chicken, green onions, cilantro, and 1/2 cup shredded cheese.
  • After you’ve mixed your meat mixture, it’s time to get everything mise en place.
enchilada_station
  1. Back left burner, keep your enchilada sauce warm over low heat
  2. Back right, the meat mixture placed on the range.  (It’s not on)
  3. Front left, extra virgin olive oil over low heat.
  4. Front right, casserole dish to roll and place enchiladas
  • Using tongs, dip one tortilla at a time into the warm oil to soften the tortilla.  Immediately dip the tortilla into the enchilada sauce and place in your casserole dish.   Fill the center of the tortilla with about 2 tablespoons of meat mixture and roll it up.  One thing to remember is that if you leave the tortilla in the oil for too long, it will get extremely soft and break on you.  Quite literally, you’ll only keep it a few seconds on each side in the oil and about the same amount of time in the enchilada sauce.  Practice makes perfect!
enchilada4
  • Once all of the enchiladas are rolled, top with the remaining enchilada sauce (you may have some left over) and top with shredded cheese.
  • Bake at 350 for about 20 minutes or until the cheese melts.
  • Garnish with fresh cilantro.
enchilada_roja2
Buen Provecho!!

35 Responses to "Enchilada’s Roja"
  1. Miriam says:

    Diana, qué bueno! Aún no probé las enchiladas, puedes creerlo? Tengo que animarme a hacerlas. Me encanta la última foto.

  2. eonyc says:

    This is hands-down one of the most helpful and encouraging posts ever on las enchiladas! You took the fear and complication right out of it…now I can't wait to make them according to your system! Mil gracias!

  3. Leesie / SeasLife says:

    Real, authentic, goodness! Thank you SO much for sharing this wonderful recipe, pictures. Although I am Italian, [authentic] Mexican speaks to me and is a close second food love. I must find 'real' tortillas or maybe try to make them myself – sounds easy enough.

  4. Gabe Bauman says:

    It's DA BOMB!

  5. Sook says:

    Wow, I want to try those corn tortillas that you mentioned. I cant believe how cheap they are! :) This enchilladas look wonderful.

  6. jose manuel says:

    Que buena pinta tiene esta enchilada. Me copio tu receta a ver si me animo. Un saludo

  7. Fresh Local and Best says:

    Wow! These enchiladas look incredibly tasty!

  8. AlphaAndy says:

    I've been craving enchiladas this week and was going to make red enchilada soup tonight. Must be the weather. Love how simple they are!

  9. Dirty Girl Gardening says:

    ummm, yum!

    I love the "made from scratch because you can" slogan, too… it's awesome.

  10. Raine Saunders says:

    Diana – these look so delicious! I love Mexican food and enchiladas are one of my ultimate favorites in the world! I have an enchilada recipe I sort of pieced together from various recipes I've seen over the years that is out-of-this world, but I bet these are even BETTER!! I will be trying that. I am jealous that you can buy those great corn tortillas for only .32 cents! WOW! I buy the Food for Life brand at the health food store and they are $3.50 each! I need to go to one of our local Mexican food stores and see if I cannot scout these out! Do you know if they are non-GMO?

  11. Divina Pe says:

    Diana, this looks so heavenly. I've been wanting to try your enchilada sauce but I couldn't friend the dried chilies.

  12. Jen @ My Kitchen Addiction says:

    I think enchiladas are one of my all-time favorite foods… These look amazing!

  13. Velva says:

    This looks awesome! The enchilada sauce looks really red and flavorful. Now, I am craving this dish.

  14. Tiny Urban Kitchen says:

    I'v never really liked enchiladas because they were swimming in cheese. But I'm starting to realize that I really like authentic Mexican food (which is actually quite healthy), unlike the sad American version to which we've grown accustomed!

  15. Cristie says:

    I just realized the importance of corn tortillas in January- you are so right. I can't wait to try your recipe for salsa roja para enchiladas!

  16. Linda says:

    I'll be making these this weekend … my absolute favorite … and the homemade sauce is to die for!!!

  17. Claudia Medeiros says:

    This recipe is simply wonderful ! I love cilantro and chicken… Really wonderful, Diana !

    Have an inspiring Friday :)
    xoxoxo

  18. Andrea@WellnessNotes says:

    Your enchiladas look & sound amazing. I used to help a good friend of mine make authentic enchiladas years ago. Brings back memories… I was also lucky that she brought leftovers for me to enjoy for lunch once in a while (we used to work together).

    I think you asked about brown rice pasta on one of my recent posts. Yes, it's similar to whole wheat pasta in taste and texture when cooked correctly, but you have to be VERY careful not to overcook it as it seriously affects its texture and it can become sort of gummy and not very pleasant.

  19. Ladyberd says:

    I've been craving enchiladas so thanks for the recipe! Love your blog by the way. I went to Spain twice over the past couple years and loved the food so I like to see what you're making. I've made a few Spanish recipes too – check out my blog if you like: Ladyberd's Kitchen
    Cheers!

  20. Cristina @ TeenieCakes says:

    Mmmm. Delicious! This is how my Mom taught me to make enchiladas too…you're right, there's no comparison to homemade enchiladas. Do folks really make it with anything other than corn tortillas? :)

  21. 5 Star Foodie says:

    These enchiladas look incredibly delicious! Yum!!!

  22. Baking is my Zen...sweet nibbles for the soul says:

    Diana,

    Your blog is fabulous! I hope to visit Spain within the year. So, I will stopping by to see what spanish creations you make.

  23. Ruth says:

    Perfect! Got two organic chickens for the price of one yesterday and had no idea what to make! Not anymore! lol

  24. Sara says:

    Mmm, looks fantastic! I've never known how to make the sauce for enchiladas before..yum! I will have to try it. :)

  25. Fresh Local and Best says:

    I have this in the oven right now with the fab salsa roja, it smells so good!

  26. My Little Space says:

    This is a different way of making enchiladas. Really interesting!

  27. Diana Bauman says:

    Thanks everyone for the comments! Enchiladas definitely cross cultural boundaries :D

    Miriam – You will for sure have to try an enchilada, they are delicious! Un abrazo!!

    eonyc – Hope you enjoy them!! Definitely let me know how they turn out :D

    dirtygirlgardening – Thanks for stopping by!

    Raine – Hi babe! Although preservative free they most definitely do not say organic or gmo free :(

    Divina – Send me your address!

    Christie – Do let me know if you try them :D

    Linda – Good to see you! I need to stop by your place!

    Claudia – Besitos Amiga!

    Ladyberd – Thanks for stopping by, I will for sure visit you!

    Baking is my Zen – So good to meet you! You are going to LOVE Spain! Can I come with?

    Sara – Definitely let me know how it goes :)

    Christine – So glad you tried them!! Let me know how they tasted :D

    Kristy – MWAH!

  28. Sweet and Savory says:

    Oh my, I love mexican and these enchiladas look SO good. They will be put on my list to try!

  29. Jenn/CinnamonQuill says:

    Oh, I must find those tortillas! Thank you for the tip.

  30. Fuji Mama says:

    THANK YOU! I'm going to get massive amounts of brownie points with my hubby for making this. He LOVES enchiladas, so I'm always looking for a good recipe!

  31. Miranda says:

    I am soooo making these. It is a favorite, but this recipe ROCKS!

  32. lululu says:

    I've made enchiladas once, but it came out super dry. complete failure. yours looks awesome. will take your recipe as my future reference.

  33. SJ Smith says:

    Thankyou! I make enchiladas a bit differently, but plan to try your method. The biggest difference is that you mix the filling up and don’t heat it. I usually have the meat in the sauce and a bunch of bowls to layer the ingredients as I assemble them. Your method looks soooo much simpler. Thankyou again! I’m really appreciative of the sauce recipe too. I don’t know how to make the sauce and it can get pricey in a can.

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