Red Chile Enchiladas are as gutsy as Mexican street food should be. Tortillas are dipped in a spicy red sauce, fried, folded and simply sprinkled with an assortment of small chopped crunchy vegetables.
I’ve always said that if someone makes enchiladas for you, it means they love you.
Hands down, enchiladas are our favorite Mexican food here on the Ranch. We’re slightly obsessed.
Traditional enchiladas are time consuming, tedious and usually involve an assembly line procedure to guarantee a successful rolled and filled corn tortilla. And very fun to make in a rewarding sort of way.
One person to soften the tortillas by frying, one to dip and one to carefully take that soft tortilla, without tearing it, fill it and roll it. So worth every bit of the effort.
These one pan wonder, Sinaloa-style enchiladas are served with the filling sprinkled on top of a fried and dipped tortilla. No rolling and filling necessary. No assembly line.
The toppings are zucchini, tangy romaine lettuce, jalapeno and crunchy radish and onion. This all comes together for contrasting flavors and textured that sing in harmony.
Have fun with these simple street-style red chile enchiladas. Think of this as a core recipe get creative. Add corn kernels, cooked chorizo or even shredded chicken on top.
These easy enchiladas with red sauce was declared a WOW the first time I made them and have received those same accolades each time they’ve landed on a dinner plate.
This recipe reverses the procedure by first dipping the corn tortilla in a beautiful earthy, spicy red sauce. The sauce is just spicy enough to get your attention.
The dipped tortillas are then quick fried, folded, arranged on a warm plate and sprinkled with an assortment of tasty toppings. And there it is folks, the best little folded enchilada. You’ll fall in love.
Recipe For Red Chile Enchiladas
These folded enchiladas are common in West Central Mexico. And just the thought of these spicy little snacks gets mouths watering. They’re street food fare, not saucy and just spicy enough to get your attention. The bold flavors of the red chile sauce shines with this simple method.
TIP: While frying, keep the skillet temperature at medium to avoid the tortillas from sticking.
I hope you give these red chile enchiladas a try, and if you do, please come back and give the recipe a star rating. And if you have a favorite folded street-style enchilada recipe, let me know, I’d love to give it a try.
More Enchilada Recipes
- Mountain Mex Ground Beef Enchiladas
- Pulled Pork Enchiladas Verde
- Chicken and Spinach Enchiladas with Tomatillo Cream Sauce
- Chicken Enchiladas with Tomato Cream Sauce
- And these Vegetarian Enchiladas with Butternut Squash and Black Beans from Well Plated.
Red Chile Enchiladas are as gutsy as street food should be. Tortillas are dipped in a spicy red sauce, fried, folded and simply sprinkled with an assortment of small chopped crunchy vegetables.
- For the red chile sauce
- 6 cloves garlic unpeeed
- 6 medium red chile peppers dried, New Mexico or Ancho. Tops torn off and seeds shaken out.
- 1 teaspoon Dried Oregano Mexican preferred
- 1/2 teaspoon black pepper
- 1/2 teaspoon ground cumin
- 1/8 teaspoon ground cloves
- 1/2 cup chicken broth
- 3/4 teaspoon salt
- 1 Tablespoon Cider vinegar
- Finishing the Enchiladas
- 1/4 cup Mexican Queso Cheese crumbled. Cotija or queso anejo
- 3 leaves Romaine lettuce sliced crosswise into ribbons
- 1 tablespoon cider vinegar
- 4 radishes thin sliced
- 1/4 cup sweet onion fine chopped
- 3 tablespoons cilantro chopped
- 1 jalapeno pepper sliced thin, seeds and veins removed if you want less heat
- 2 medium zucchini cut into matchsticks
- 10 small Green olives cut in half
- 12 corn tortillas
For the Red Chile Sauce: Roast unpeeled garlic directly in a dry heavy skillet, over medium high heat. Turning occasionally, until they turn soft. About 10 minutes. Cool and peel.
Add the dried chile peppers to the hot pan. Press them with a spatula until a wisp of smoke appears. Turn them immediately and toast on the other side. In a bowl, cover the chiles with water and let the soak 30 minutes. Stir them after 15 minutes to make sure they all rehydrate evenly. Drain and discard the water.
Combine oregano, black pepper, cumin, cloves, peeled garlic, chiles and broth in a food processor. Process to a smooth puree, scraping the sides of the bowl every few seconds. Then press the sauce through a medium mesh strainer into a wide shallow bowl. Add 1 tablespoon of vinegar and stir. It should be the consistency of a tomato sauce. Add more broth if needed.
Prepare the toppings. Crumble the Cotija cheese. Slice the lettuce into thin ribbons cutting across the leaves and toss with 1 tablespoon vinegar. Thin slice the radishes. Chop the onion. Chop the cilantro. Slice the jalapeno peppers. Cut the zucchini into matchstick shaped pieces. 1/4 inch thick and about 2 inches long. Cut the green olives in half.
Finish the enchiladas. Heat a small non-stick skillet over medium high heat. Add 1 tablespoon of oil and 1 tablespoon of the red chile sauce. Fry the zucchini sticks until just becoming tender and starting to brown. Remove from heat and set aside. Keep warm.
Preheat oven to a low setting. 200 degrees is good. And have an oven safe plates ready for the tortillas once they're fried.
Heat a non-stick skillet over medium heat. Once the pan is hot, add 1 tablespoon oil. One at a time, dip the corn tortillas into the sauce and fry them in the oil for 10 seconds. Don't let the skillet get hot or the tortillas will stick and you'll have a mess.
Using a spatula, flip them and cook on the other side 10 seconds. Transfer them to a plate (3 per plate) folding them in half as you do. Slightly overlapping them. Place each plate of three in the warm oven until you're ready to serve. Continue with the rest of the tortillas. Adding a drizzle of oil when needed.
To serve: Spoon several sticks of the zucchini over the enchiladas. Then add the remaining ingredients keeping them in the middle of each plate of enchiladas. Serve immediately.