Homemade Enchiladas with Red Sauce: A Flavorful Journey to Mexican Cuisine
Recipe Overview
If you’re searching for a comforting, crowd-pleasing dish that celebrates the vibrant flavors of Mexican cuisine, look no further than this easy Enchiladas with red sauce recipe. Originating from Mexico, enchiladas are corn tortillas filled with a variety of ingredients and smothered in a rich, flavorful sauce. This homemade enchiladas recipe with red sauce will not only tantalize your taste buds but also impress your family and friends with its freshness and authenticity.
What makes this enchiladas recipe truly special is its ability to cater to a variety of dietary preferences. Whether you’re looking for traditional meat-filled goodness or a vegan enchiladas option, our step-by-step guide will help you create a delicious meal from scratch. With the perfect balance of spices and textures, these enchiladas with red sauce pack a punch and are sure to be a highlight at your next dinner party.
Prep time: 20 minutes
Cook time: 40 minutes
Total time: 1 hour
Servings: 6
Ingredients Section
For the Enchiladas:
– 12 corn tortillas
– 2 cups of shredded cooked chicken (or plant-based protein for vegan)
– 1 cup of black beans, rinsed and drained
– 1 cup of corn (fresh or canned)
– 1 cup of shredded cheese (cheddar or vegan cheese)
– 1/2 cup of diced onion
– 2 cloves of garlic, minced
– 1 tablespoon of olive oil
For the Red Sauce:
– 2 tablespoons of vegetable oil
– 2 tablespoons of all-purpose flour (or gluten-free flour for a gluten-free option)
– 2 cups of vegetable or chicken broth
– 1 can (15 ounces) of tomato sauce
– 2 tablespoons of chili powder
– 1 teaspoon of cumin
– 1/2 teaspoon of oregano
– Salt and pepper to taste
Ingredient Swaps:
– Swap out chicken for sautéed mushrooms or tofu to make vegan Enchiladas.
– Use almond milk instead of whole milk for a dairy-free sauce.
– You may also replace black beans with lentils or chickpeas for added protein.
Equipment List
– Large skillet
– Saucepan
– Spatula or wooden spoon
– Mixing bowls
– Measuring cups and spoons
– Baking dish (9×13 inches)
– Cutting board and knife
– Whisk
Step-by-Step Instructions
1. Prepare the Filling: In a large skillet over medium heat, add olive oil. Sauté the diced onions until they become translucent, about 3-4 minutes. Add the minced garlic and cook for another minute until fragrant. Stir in the cooked chicken, black beans, corn, and half of the shredded cheese, mixing well to combine. Remove from heat and set aside.
2. Make the Red Sauce: In a saucepan, heat the vegetable oil over medium heat. Whisk in the flour and cook for about 1-2 minutes until it turns a light golden color. Gradually whisk in the broth, ensuring there are no lumps. Then, stir in the tomato sauce, chili powder, cumin, oregano, salt, and pepper. Bring to a simmer and allow it to thicken for about 5-10 minutes. Remove from the heat.
3. Assemble the Enchiladas: Preheat your oven to 350°F (175°C). Spread a thin layer of red sauce evenly across the bottom of your baking dish. Take one corn tortilla, dip it into the red sauce, and then place it on a flat surface. Spoon about 2-3 tablespoons of the filling mixture into the center of the tortilla, then roll it up tightly. Place it seam-side down in the baking dish. Repeat until all tortillas are filled and arranged in the dish.
4. Add the Sauce and Cheese: Pour the remaining red sauce generously over the rolled enchiladas, ensuring each one is well coated. Sprinkle the remaining shredded cheese over the top.
5. Bake the Enchiladas: Cover the baking dish with aluminum foil and bake in the preheated oven for 20 minutes. Remove the foil and bake for an additional 10-15 minutes, or until the cheese is bubbly and slightly golden. The enchiladas should smell delightful and be perfectly cooked.
6. Serve: Once done, remove the enchiladas from the oven and let them cool for a few minutes. Garnish with fresh cilantro, diced avocado, or jalapeño slices if desired. Serve with a side of rice, beans, or a fresh salad.
Special Notes
For optimal storage, keep leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in the oven at 350°F (175°C) for 15-20 minutes or until heated through. If you’re short on time, the enchiladas can be assembled ahead of time and baked just before serving.
If your red sauce becomes too thick, simply add 1-2 tablespoons of broth or water until the desired consistency is achieved.
Variations and Customizations
This recipe is highly adaptable:
– For a gluten-free version, use gluten-free flour in the sauce and ensure your tortillas are gluten-free.
– For those on a low-carb diet, substitute corn tortillas with lettuce wraps or cauliflower tortillas.
– Feel free to experiment with the filling: add sautéed spinach, roasted red peppers, or different proteins like beef or shrimp to customize to your taste.
Nutritional Information (Optional)
Estimated per serving:
Calories: 350
Protein: 20g
Fat: 15g
Carbohydrates: 40g
Fiber: 10g
Engaging Visual Details
As your enchiladas bake, the aroma will fill your kitchen—smoky from the chili powder, tangy from the tomato sauce, and savory from the garlic and onions. The sight of the bubbling cheese and vibrant red sauce creates an irresistible dish that’s not only visually stunning but also mouth-watering. Consider including images at each step—from assembling the tortillas to the golden, finished dish—to enhance engagement. A short video showcasing the enchiladas being dipped in the sauce and rolled can further provide visual appeal.
Conclusion
Now that you have mastered this easy enchiladas with red sauce recipe, it’s time to bring a bit of Mexican flair into your kitchen! Whether enjoyed at a family gathering or a quiet dinner at home, these enchiladas will surely be a hit. Don’t forget to share your culinary creations and let us know how it turned out by leaving a comment below! Alternatively, share your version of these homemade enchiladas on Instagram and tag us with MyDeliciousDish for a chance to be featured. Dive into this flavor-packed experience and enjoy every bite!
