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enchiladas rojas

Enchiladas Rojas

Print Recipe
CourseMain Course
CuisineMexican
Keywordchile ancho
Servings5 people

Ingredients

Sauce

  • 1 Tbsp. vegetable oil
  • 1/4 block Abuelita Mexican hot chocolate
  • 1.5 Tbsp. black mole paste
  • 4 cups blended tomato
  • 1/4 cup chile ancho paste
  • 3/4 tsp. kosher salt

Topping

  • 3 carrots chopped
  • 3/4 large white onion chopped
  • 2 medium golden potatoes diced
  • 1/2 tsp garlic salt
  • 1/8 tsp. black pepper
  • 3 Tbsp. vegetable or canola oil

Cheese Blend

  • Cotija Cheese
  • Monterrey jack cheese

Enchilada

  • 12 corn tortillas
  • 1/2 cup vegetable oil

Instructions

To prepare Sauce

  • In a large sauce pan, heat oil over medium high heat. Add abuelita chocolate and black mole paste. Stir frequently until melted and lightly toasted. Add in blended tomato, chile ancho paste, and kosher salt. Stir until there is no foam on top of the sauce and it becomes a dark brown color. Taste and adjust seasoning to preference. Set aside.

To Prepare Topping

  • In a large sauce pan, heat oil over medium high heat. Add all topping ingredients and cook, stirring every few minutes, until potatoes and carrots are fully cooked. Set aside.

To Prepare Filling

  • In a large bowl, crumble cotija cheese into small pieces. Add shredded Monterrey jack cheese and mix to combine.

To Assemble

  • Add oil to a small sauce pan, large enough to fit a whole corn tortilla. Heat over medium until oil is shimmering.
  • Using tongs, gently place a corn tortilla in the pan. Wait 5-10 seconds and flip. Wait an additional 5-10 seconds and remove from pan letting any excess oil drip off into pan. Place on a small plate to cool and repeat with remaining tortillas. Tortillas should be soft and pliable at this point.
  • In a 9x9 square baking dish, add 1/4 cup of sauce on the bottom.
  • Take one of your softened corn tortillas, dip it into your sauce covering both sides (I find using your hands for this to be the easiest method to avoid tearing).
  • Place tortilla into baking dish, sprinkle a line of cheese down the center, and roll the tortilla like a burrito, making sure to place the enchilada seam side down. Repeat with remaining tortillas until all have been filled and rolled.
  • Gently spoon all remaining sauce over enchiladas, make sure to evenly distribute.
  • Sprinkle the potato topping mixture over the enchiladas. Sprinkle cheese lightly over the potatoes.
  • Bake at 375 degrees for 45 minutes until bubbly and cheese is lightly toasted.