Recipe: Enchiladas Rojas

My grandmother and I spent many a day making enchiladas together, and I pretty much stopped eating red-sauced enchiladas after her health started to decline. The tastes of her specific enchiladas were never matched, and I really love mole, so I usually don’t get enchiladas unless that’s an option. Making this recipe brings me right back to those memories, even down to the fact that she would make some for me with just cheese, no onion, since I’ve never been a big fan of onions (at least not when they’re a star of the show). I may make these different than she did, but the taste is definitely there, and I now have a new favorite enchiladas rojas recipe!

Recipe: Enchiladas Rojas (or Enchiladas with Red Sauce)

Adapted from my grandmother’s method and a Rick Bayless recipe in Mexican Everyday.
+ 6-8 corn tortillas*
+ 2-3 dried chiles**
+ 1 15oz can of diced tomatoes (roasted always tastes better, and salt-free is ideal)
+ 2 peeled garlic cloves
+ 1/4 tsp cumin (optional)**
+ 1/2 tsp paprika (optional)**
+ 1/4 tsp black pepper
+ 1 cup of water or broth
+ salt, to taste

*I mentioned here that corn tortillas are a must in enchiladas. Flour (including whole wheat) tortillas have a completely different consistency which doesn’t lend itself to the ideal enchilada. Corn tortillas are whole grain, however, so it’s all good! :)
**This recipe is easily modified to mild (instead of slightly spicy) by choosing very mild dried chiles (such as guajillo, which I used in the photos) and using very minimal amounts (or none) of the cumin & paprika. You can also kick up the spice by choosing much hotter chiles, or adding more paprika.

1. Prepare your enchilada filling. (Ideas here.) Preheat your oven to 350F.
2. Toast the chiles according to the directions here.
3. In the mean time, add tomatoes (undrained), garlic, and spices (except salt) to the blender. Once the chiles are toasted, add those as well, and blend until smooth. (You can also go the extra step of rehydrating the chiles, if you wish.)
4. Strain the mixture to the best of your ability, in order to get out the chunks and little pieces of chile. (I just use a 99cent strainer from IKEA.)
5. Add the strained sauce to the pot, and stir in the cup of water or broth. Cook over medium heat for 15-20 minutes, or until thickened. Season with salt to taste. Cover the bottom of your baking dish with this sauce, about 2 ladles worth.
6. Heat your tortillas, and then fill & roll them (directions here). Place them seam side down in the baking dish, side by side.
7. When done with your first row, cover again with ladles of sauce, making sure they’re completely wet. Bake for 10-15 minutes, or until the filling is warmed through, but before the tortillas start to dry out. Serve with rice and beans.

I really do not recommend using a round baking dish; my other one was dirty at time.

Eat up! (This bean-corn filling recipe is here.)