Authentic Enchiladas Rojas
Authentic Enchiladas Rojas are a favorite in Mexican kitchens—soft tortillas smothered in a rich, flavorful red chili sauce that’s comforting, bold, and full of tradition.
Enchiladas are incredibly versatile—you can fill them with cheese, chicken, beef, or veggies. Before filling, the tortillas are lightly fried in lard until soft, with just a few crispy edges for extra flavor. Once folded or rolled, the enchiladas are finished with fresh, vibrant garnishes.
Grandma’s Tip
My grandma’s secret to the best enchilada sauce is keeping it simple. A few key ingredients—like garlic and oregano—make all the difference.
Blend everything until smooth, and strain if needed to remove any chili skins. Take your time with the blender; a well-made sauce is the heart of authentic enchiladas and sets the stage for the entire dish to shine.
Two Ways to Make Enchiladas Rojas
There are two classic ways to make Enchiladas Rojas: you can either dip the tortilla in the red chili sauce before frying, or fry it first and then coat it in the simmering sauce. For this recipe, we’re going with the first method, which gives the tortillas extra flavor right from the start.
When frying the sauce-coated tortillas, expect some splatter. These Enchiladas Michoacanas are so irresistible, though, that it’s worth the little mess. Wear an apron or clothes you don’t mind staining, and embrace the cleanup as part of the cooking process—it’s all part of creating a meal you’ll truly savor.
How to Make Authentic Enchiladas Rojas
Enchilada sauce
Remove the seeds and stem from the guajillo peppers. Toast the peppers on a comal over medium heat just until fragrant, 30 seconds to 1 minute. Rinse and hydrate in hot water for 5-10 minutes.
Discard the hot water, blend the peppers with water, garlic, oregano, cumin and salt until smooth. Strain if needed and set aside.
Chicken
Combine chicken, onion, garlic, cilantro, water and salt in a large pot.
Bring to a simmer over medium-high heat, then reduce to medium low and skim off any impurities that rise to the top. Cover and cook on a gentle simmer for about 20 minutes, or until the chicken is fully cooked. Remove the chicken from the broth and keep it covered.
Carrot and Potatoes
Melt lard in a large pan over medium-high heat. Reduce to medium, add potatoes and carrots, and cook in a single layer until browned, stirring as needed.
Halfway through, pour in enchilada sauce and coat well. Add salt to taste and stir occasionally until veggies are cooked through but not mushy. Remove from the heat and keep on the side until needed.
Finish Chicken
Coat cooked chicken with 1/2 cup of enchilada sauce. Melt 3 tbsp of lard in a large pan over medium-high heat; briefly brown both sides of the chicken, then remove from the heat and keep covered.
Enchiladas
Melt lard in a large non-stick pan or comal to coat the bottom. Dip tortilla in sauce, drain excess, and cook on hot lard for about 30 seconds or until pliable.
Flip, add your desired amount of onion and cheese to half, fold, and crisp the edges. Repeat on the other side. Remove when hot, soft, and slightly crispy. Repeat with remaining tortillas.
Serve immediately, topping with cabbage, crema, queso fresco, salsa, pickled jalapeños, and the potato and carrot mixture with a piece of chicken.
Optional: pour some hot left over chicken broth over the top.
Recipe Video Tutorial- FILMED IN MEXICO
This video tutorial was filmed in my hometown in Mexico, beside the river, where I had the joy of cooking alongside my aunt and grandma.
Surrounded by nature and a few friendly cows, it was a true celebration of family, tradition, and the flavors that feel like home.
Enjoyed the video? Subscribe and tap the bell for updates on new recipes. Thank you for your support!
What type of tortilla should I use
Corn tortillas are the traditional choice, providing authentic flavor and a perfect texture. They hold up beautifully when dipped in sauce and fried, making every bite deliciously satisfying.
To ensure success, choose thick, sturdy corn tortillas that can handle the sauce and heat. Store-bought pre-packaged tortillas often tear easily, so it’s best to visit a Mexican tortilleria. These specialty shops make fresh tortillas using traditional methods and usually package them hot in craft paper with their logo.
If good quality tortillas aren’t available nearby, you can make them at home. It takes a bit of practice, but it’s definitely doable! Check out my step-by-step recipe for homemade corn tortillas—perfect for these Authentic Enchiladas Rojas.
For this recipe, the best tortillas are day-old, slightly stale, and chilled. Here’s why:
- Less likely to break
- Wont scrape easily
- Sturdy structure
- Less soggy
- Soft with crispy edges
Substitutions
- Cheese – Traditional Enchiladas Michoacanas use Queso Fresco, but Cotija, Oaxaca, or Mozzarella work well too.
- Crumbled Queso Fresco or Cotija softens nicely with heat, while Oaxaca or Mozzarella are perfect for a melty, gooey texture.
- Shredded cabbage or iceberg lettuce works perfectly as a fresh, crunchy topping.
- Fat – Traditional enchiladas use pork lard, but a neutral oil like avocado oil works just as well.
- Crema – Crema Mexicana is a staple in Mexican cuisine, but sour cream can be used in its place if necessary.
Authentic Enchiladas Rojas
Ingredients
Enchilada sauce
- 16 guajillo chiles
- 5 garlic cloves, peeled
- 1 tbsp + 1 tsp dried Mexican oregano
- 1/2 tsp cumin seeds
- 4 cups water
- To taste salt
Chicken
- 3 lbs bone-in chicken thighs and legs
- 1 white onion, halved
- 1 head garlic, sliced end off
- 1/2 bunch cilantro
- 8 cups water
- To liking salt
Accompaniment
- 1 lb potatoes, medium diced
- 14 oz carrots, medium diced
- 3 tbsp pork lard
- 3/4 cup enchilada sauce
- To taste salt
Filling
- 1 white onion, small diced
- 24 oz queso fresco, crumbled
Other items
- 26 corn tortillas, cold
- pork lard, for cooking and frying
Cabbage
- 1 head cabbage, shredded
- Water
- 1 lime
Topping
- Mexican crema
- Queso Fresco, crumbled
- Mexican salsa
- Pickled jalapeños
Instructions
Enchilada sauce
Chicken
- Combine chicken, onion, garlic, cilantro, water and salt in a large pot. Bring to a simmer over medium-high heat, then reduce to medium low and skim off any impurities that rise to the top. Cover and cook on a gentle simmer for about 20 minutes, or until the chicken is fully cooked. Remove the chicken from the broth and keep it covered.
Accompaniment
- Remove from the heat and keep on the side until needed.
Prep
- Soak the shredded cabbage in water with a squeeze of lime juice to keep fresh and add tanginess. Drain the amount needed and use.
Finish chicken
- Coat cooked chicken with 1/2 cup of enchilada sauce. Melt 3 TBSP of lard in a large pan over medium-high heat; briefly brown both sides of the chicken, then remove from the heat and keep covered.
Enchiladas
- Melt lard in a large non-stick pan or comal to coat the bottom. Dip tortilla in sauce, drain excess, and cook on hot lard for about 30 seconds or until pliable. Flip, add your desired amount of onion and cheese to half, fold, and crisp the edges. Repeat on the other side. Remove when hot, soft, and slightly crispy. Repeat with remaining tortillas.
- Serve immediately, topping with cabbage, crema, queso fresco, salsa, pickled jalapeños, and the potato/carrot mixture with a piece of chicken.
- Optional: pour some hot left over chicken broth over the top.
Did you make this recipe?
Show some love! Tag @villacocinaofficial on Instagram and drop a 5-star review. Your support means everything—thanks!
