These enchiladas rojas made with chile guajillo sauce are NOTHING like the ones you get at a restaurant. They are way more authentic.
Most Mexican restaurants usually serve Tex-Mex enchiladas which are also very yummy in their own way.
What are enchiladas rojas made of?
These enchiladas rojas consist of quickly fried corn tortillas filled with a mild tasting cheese and covered in a tasty chile guajillo sauce.
Is salsa roja the same as enchilada sauce?
Salsa roja translates to “red sauce” in English. So while a red enchilada sauce may be referred to as a “salsa roja” it is not always the same thing. For example, the salsa roja that is used for this chicharrones in red sauce is different than what is typically used for enchiladas.
Make sure you get corn tortillas and not flour tortillas. Corn tortillas are a staple in our kitchen. They are so versatile and are a very important ingredient in a variety of recipes including migas, chilaquiles and taquitos.
We usually use vegetable but canola oil also works fine.
A mild tasting cheese such as mozzarella or Oaxaca cheese is perfect in this recipe.
Mozzarella cheese is my favorite cheese to use in enchiladas because it has a very mild taste. What I really want to taste is the guajillo sauce.
I feel that by using a mild tasting cheese, the flavor of the sauce is really able to shine through.
Queso fresco is also commonly used in enchiladas.
Nothing beats homemade enchilada sauce. While you can cheat with the canned version. It just doesn’t compare to the real deal.
How to make enchiladas rojas
In a skillet over medium high heat, heat up enough oil for frying. Once hot, quickly fry the tortillas one at a time for a couple of seconds on each side.
Then transfer the tortillas to a paper towel lined plate to drain.
One at a time, dip the tortillas in the enchilada sauce. Then fill with the cheese and roll them up. This is personally my favorite cheese to use for these enchiladas. It melts fantastically.
Then place the enchiladas in a microwaveable dish and heat until the cheese has melted. This shouldn’t take long. Maybe 30 seconds or so.
Serve the enchiladas and top with more guajillo sauce if desired.
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Mexican enchiladas rojas
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These enchiladas rojas are a tasty and simple meal that are perfect to make for meatless Mondays!
- 14 corn tortillas
- vegetable oil (enough for frying)
- 16 oz. bag of mozzarella cheese
- Enchilada Sauce
In a pan or skillet over medium high heat, heat up enough oil for frying.
Fry the tortillas one at a time for a couple of seconds on each side.
Drain the tortillas on a paper towel lined plate.
Dip the tortillas in the enchilada sauce and fill with cheese. Then roll up.
Heat enchiladas in the microwave to melt the cheese.