As an Amazon Associate, Eat Wine Blog earns from qualifying purchases. We get commissions for purchases made through links in this post.
Enchilada Rojas is one of those meals you could order every day for weeks while travelling Mexico, and never get the same thing twice.
Every family has a different take on the recipe, with even the smallest of substitutions leading to big flavor changes.
This can be intimidating when it comes to trying it at home. But enchiladas rojas don’t have to be difficult – they just have to be delicious. With just a little effort, you’re sure to find the perfect recipe for you.
No two enchilada rojas recipes are the same, which is why I recommend every single one of the amazing 25 recipes below. My suggestion: try every recipe, and then have a go at making your own!
Authenticity is everything with this recipe, and also a great guide for a first time enchilada rojas maker.
It guides you through every step, from rehydrating the chilies to keeping your enchiladas warm. The sauce itself is mouthwatering, combining dried guajillo chilies with chili de arbol, and just a pinch of cumin. Spicy, warming perfection.
Charred onions, tomatoes, and garlic are combined with toasted chilies in this richly flavored enchilada sauce.
This is then boiled, simmered, blended, and fried, adding layer after layer to the taste. Waiting to dip your tortillas will be the hardest part, as the incredible aroma draws you in.
This recipe uses the less traditional method of spooning the sauce over filled and rolled tortillas, and then baking in the oven. Slightly less authentic, but still with that punch of flavor from the chilies.
Filled with poached chicken breast that soaks up the sauce, these are sure to be a family favorite.
Another incredibly authentic recipe, Mexican Food Memories has its own twist by encouraging you to top your enchiladas with feta or halloumi. The tangy cheese plays against the herby, spicy, goodness of the sauce.
You would hope Chili Pepper Madness knows what it’s doing when it comes to the chili based enchilada rojas sauce. Luckily, this recipe doesn’t disappoint.
3 different types of chili – ancho, guajillo, and chiles de arbol – are toasted, soaked, and blended. The result is a complex sauce, with a variety of chili flavorings.
Mexico in my Kitchen uses lots of chilies and no tomatoes in creating this amazing recipe for enchilada rojas. Quickly dipped in the salsa, these fried tortillas remain crisp, and not soggy.
The deep flavorings of the sauce means you don’t need lots of it to be satisfied.
The combination of shredded lettuce, queso fresco, sliced onion, and sour cream makes these enchiladas rojas a surprisingly fresh experience. Perfect for hot days, when you want the heat of chili, but need something to cool you off.
A traditional Mexican recipe, served with a side of carrots and potatoes baked in the sauce. This meal is so deliciously filling even the hungriest might find themselves with leftovers. Luckily, they make a great breakfast dish, served with an egg sunny side up.
Rather than rolling your tortillas, this recipe fries and stacks them. While I may not all be familiar with the method, it’s certainly authentic, and looks amazing.
With a fried egg on top, can’t you just imagine tucking into a plate of these for the most fantastic brunch?
If you’re after simplicity: this is it. Just three ingredients are used to make this enchilada rojas sauce, making it a perfect choice for those who prefer the simple life.
Without the addition of other ingredients, the dried ancho chili peppers really get a chance to shine. “Enchilada” literally means “to season with chili”, and that’s certainly out in force here.
Some people may believe that there’s literally no way of improving enchiladas rojas, and it’s hard to disagree. But have you considered this: chocolate.
This recipe adds a small amount of Mexican chocolate for just that hint of sweetness, and the deep cacao flavoring. That’s pretty hard to resist.
While other enchiladas rojas recipes might use a pan to char any ingredients, this recipe takes it up a notch by roasting them. The end result is a sauce with hints of caramelization, and minimal clean up.
Rather than using dehydrated peppers, fresh peppers are roasted until soft and collapsing.
This very easy recipe uses flour for thickening, and a range of store cupboard spices. That makes it the perfect option to have on hand when you want to throw a sauce together.
The pinch of chili gives it an added warmth. Try using it to make black bean enchiladas.
Another quick and simple one, the minimal ingredients are all store cupboard basics, and it’s ready in a matter of minutes. Try it once, and you’re sure to add it to the weekly rotation.
Use it to make these weeknight enchiladas, which could not be any simpler. Who said I can’t eat enchiladas 5 days a week?
Few people would ever claim they eat enchiladas for the health of their bodies, but maybe they can argue for the health of their souls. This recipe means there’s no need to pick between healthy eating and indulgence.
These red quinoa enchilada rojas are just as delicious, but pretty healthy as well.
Smoked paprika is what gives these quick and simple enchiladas an irresistible depth, along with a few other rich spices. Rotisserie chicken and shredded cheese make the filling, so these enchiladas can be put together in no time at all.
On a cold, damp evening, this is the recipe you need. Combining simple ingredients, easy cooking, and lots of cheese, this is comfort food at it’s simplest.
The baked enchiladas are loaded with sauce, and then smothered with cheddar. The recipe is hands-off, and anyone can make it.
This is literally the simplest red sauce you could ask for, but it gives a sharp tang that perfectly offsets the rich cream of the filling. Just chili powder, tomato paste, and chicken broth is all you need.
Plus, it’s full of spinach. So that makes these enchiladas healthy, right?
One of the best ways to get yourself eating more vegetables is to head to the farmer’s market. Surrounded by piles of shiny peppers and intriguing squashes, that resolution to eat more veg suddenly seems a lot more achievable.
But what to do with them when you get home? Roast them and stick them in enchiladas, of course!
The secret ingredient of this enchilada sauce is pork lard. It might not be the most glamorous of ingredients, but it makes the sauce full-bodied, and perfect for cold winter months.
Everything else is kept traditional, with pork lard adding just that extra layer for a decadent dinner.
While most traditional enchilada recipes call for the use of chicken or beef, this one prefers to use pork. The braised pork shoulder just falls apart, making it a delicious filling for the rich spicing of these enchiladas.
Sweet Life Bake holds back on the chilies and loads up on the tomatoes, making a simple red enchilada recipe that really is red. The fried tortillas are drenched in salsa, for a messy and enjoyable eating experience.
My Latina Table thinks that once you’ve tried theirs, you’ll never need another enchilada rojas recipe again! This authentic recipe is a traditional blend of flavors that has been tried and tested until it’s perfect.
Who knows, maybe once you’ve tried the other 24, this one really will blow them out of the water.
