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Cheesy enchiladas rojas are pure cozy comfort topped with plenty of cheese and slathered in savory red enchilada sauce. Whenever my family needs a quick dinner that feels like a celebration this dish is my secret weapon. The aroma of bubbling cheese and saucy tortillas makes the whole kitchen feel like a fiesta.
The first time I brought these to a potluck every single tray disappeared before I could grab seconds. That was the moment I knew this recipe would be a classic in my house for years to come.
Ingredients
- Corn tortillas: give the right bite and authentic flavor Look for tortillas that are fresh and pliable
- Shredded cooked chicken or beef: adds richness and makes this hearty Rotisserie chicken or slow-cooked beef work great
- Red enchilada sauce: brings all the bold tangy chili flavor Choose a thick style with aromatic spices
- Shredded cheese: brings gooeyness and creaminess Monterey Jack and cheddar are my favorites for the melt
- Chopped onions optional: provide a sweet savory background flavor Yellow or white onions both work
- Fresh cilantro or parsley: brighten up the whole dish at the very end Go for vibrant green sprigs
Step-by-Step Instructions
- Warm the Tortillas:
- Gently heat tortillas on a skillet or microwave for just a few seconds each This prevents cracking and allows them to roll easily
- Assemble the Enchiladas:
- Spoon some chicken and a pinch of shredded cheese into the center of each tortilla Roll tightly and place seam side down in a lightly greased baking dish nestled right up against each other
- Pour the Sauce:
- Generously spoon the red enchilada sauce all over the tops of the rolled tortillas Make sure every edge gets plenty of sauce for maximum flavor and to avoid dry edges
- Top With Cheese:
- Scatter the remaining cheese over absolutely everything The cheese should cover the sauce in a lush layer that bubbles when baked
- Bake to Perfection:
- Place the baking dish in your preheated oven Bake for around 20 to 25 minutes until the cheese is melted and bubbling and the edges of the tortillas look slightly crisp
- Garnish and Serve:
- Finish with plenty of chopped cilantro or parsley right out of the oven for color and freshness Serve these piping hot with your favorite sides
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My favorite part of this dish is always that first cheesy pull as you lift an enchilada from the pan. Last summer my family lined up in the kitchen hungrily waiting while I sprinkled the cheese and we laughed at the stringy goodness that stretched from the pan to our plates. It is always a meal that creates memories.
Storage tips
Keep any extras in an airtight container in the fridge for up to three days. For best reheating scoop what you need into a smaller baking dish and cover with foil to keep moisture in. The flavor actually deepens the next day so leftovers might become your lunch favorite.
Ingredient substitutions
You can use cooked ground beef or sautéed veggies instead of chicken to change things up. Refried beans or black beans make a hearty vegetarian base and if you are out of corn tortillas try flour ones although the texture will be softer.
Serving suggestions
Pile these enchiladas onto plates with a side of fluffy Spanish rice and homemade guacamole. Sour cream and thinly sliced radishes on top add coolness and crunch. My kids beg for tortilla chips on the side for extra scooping.
Cultural history
Enchiladas are rooted in Mexican tradition often using whatever protein or cheese families had on hand. The red sauce is typically made from dried chiles and tomatoes simmered into a deep earthy blend. This version is Americanized but still captures the heart of homey Mexican cooking.
Recipe FAQs
- → What type of cheese works best?
Cheddar or Monterey Jack are ideal choices, but a melty cheese blend also works well for extra richness.
- → Can beef be used instead of chicken?
Yes, shredded cooked beef or even a meatless filling can conveniently replace chicken for varied flavors.
- → How do you keep tortillas from cracking?
Warming tortillas before filling makes them pliable and prevents breaking during rolling.
- → What garnishes pair well?
Fresh cilantro or parsley adds brightness, while a side of sour cream and guacamole complements the flavors.
- → Is homemade red enchilada sauce necessary?
Store-bought sauce works well for convenience, but homemade can add a personalized touch if preferred.