Red Enchiladas (Enchiladas Rojas)

You can make these red enchiladas so easily and you only need 6 ingredients – well, 5 if you don’t want a fried egg on top! Corn tortillas pair up with ground beef, red enchilada sauce, onion, cheddar cheese and the optional fried egg on top. How simple does that sound?

It’s really easy to make enchiladas rojas or red enchiladas too. Once you’ve cooked the beef, you dip the corn tortillas in enchilada sauce then add the beef, cheese and onions, stacking them up, and bake, finishing them off with that optional (but delicious) fried egg.

Store-bought red enchilada sauce works fine in this recipe but feel free to add your own seasonings and spices if you want to jazz it up a little. You can also try different types of cheese or sub flour tortillas for the corn ones.

Why You’ll Love the Recipe:

These stacked enchiladas are really easy to make and stacking them makes a change from rolling them up. They’re just as delicious but just presented in a different format. 

How to Serve Them:

Enjoy these red chili enchiladas with vegetables or a salad. They’re also really good served with beans and rice. 

Can You Make Them Ahead?

You could cook the meat ahead. Don’t assemble the stacks too far ahead though, otherwise the tortillas will get too soggy.

Storage Instructions:

Leftovers will keep for up to 3 days in an airtight container in the refrigerator.

Variations and Substitutions:

Swap the beef for turkey, pork or a plant-based alternative. Use flour tortillas if you like those better.

Red Enchiladas (Enchiladas Rojas)

These delicious red chili enchilada stacks are simple to prepare and you need very few ingredients to make them. This is a quick and easy meal for a busy weeknight the whole family will enjoy.

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Cook Time 30 minutes mins

Course Main

Cuisine Mexican

Servings 4

Ingredients

  

1x2x3x

• 12 corn tortillas
• 1 pound ground beef
• 30 ounces red enchilada sauce
• 1 chopped yellow onion
• 8 ounces shredded cheddar cheese
• Salt and black pepper to taste
• 8 fried eggs optional

Instructions

 

• Cook the ground beef in a skillet, adding salt and black pepper and breaking up the chunks with a wooden spoon.
• Remove from the heat once no pink remains.
• Preheat the oven to 350°F.
• Heat the enchilada sauce until it bubbles, then take it off the heat.
• Dip a corn tortilla in the sauce then put it on an oven-safe dinner plate.
• Add some of the beef, cheese and onion.
  
• Repeat twice more so you end up with a stack of 3 tortillas with fillings in between. Have cheese as the final layer.
• Repeat until you have 4 x stacks of 3 tortillas with fillings, and then bake for 10 minutes or until the cheese melts.
  
• Meanwhile, fry some eggs if you want those on top.
  
• Enjoy!
  

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