Enchiladas Rojas

Red Cheese Enchiladas Recipe

Continuing with my enchiladas theme this month, I am now presenting my recipe for enchiladas rojas. This is a classic baked cheese enchilada recipe with a rich and delicious red chile sauce.

ENCHILADAS ROJAS RECIPE

2 cups of chile roja sauce (recipe available by clicking here)

18 corn tortillas

½ large sweet onion - diced

½ pound of blended Colby jack/ aged cheddar cheeses

METHOD

Preheat your oven to 350 degrees Fahrenheit

Pour ¼ cup of the chile sauce into a 9.5”X13.5”X3.5” (3 quart) casserole dish to coat the bottom.

Heat tortillas, four at a time, in the microwave for 14 seconds or until soft and pliable.

Not surprisingly, the enchilada assembly is identical to that of my green enchiladas recipe. Place a tortilla on a cutting board; add a tablespoon of onion, a tablespoon of cheese and roll the tortilla with filling into a tube.

This picture also features a roasted red bell pepper as filling; feel free to mix it up!

Place the rolled enchilada in the pan, repeat until the pan is full.

Pour the remaining sauce over the enchiladas and sprinkle the remaining cheese on top.

Bake for 30-40 minutes until the cheese has melted and started to caramelize. If you think that your cheese is melting too soon, you can tent the casserole with aluminum foil to prevent it from burning.

Eat with rice and beans and guacamole!

Enchiladas Verdes

Green Enchiladas with Sweet Potatoes Recipe

I have a bit of an addiction to enchiladas! There is something about the combination of a savory salsa, melty cheese, and chewy tortilla that I find irresistible. I typically make a casserole, or baked, style of enchilada because they can be prepared ahead and they are just so delicious. Like a Mexican lasagna!

I began making them fairly regularly after moving to Texas, where I’ve found that while tasty, there are few vegetarian enchilada options at the restaurants (even the cheese enchiladas are covered in a meat gravy). Now, I’m not opposed to meaty enchiladas, but I don’t want to eat them all the time. Luckily, I’ve developed some really outstanding enchilada recipes that will appeal to both vegetarian and omnivore alike! Let’s start with my green enchilada with sweet potato recipe.

Enchiladas Verdes Recipe

2 cups of Salsa Verde (recipe available HERE)

½ sweet onion – diced

1 large sweet potato

½ lb sharp, aged cheddar cheese (like English coastal)

½ lb Colby jack cheese

18 corn tortillas

1 tablespoon of olive oil

Method

Dice the sweet potato into ¼ inch cubes and blanch in boiling water for 4 minutes. Strain and allow to dry.

When the sweet potatoes have dried, preheat a large sauté pan on your stovetop on high. Add the olive oil to the pan, toss the sweet potato cubes in the pan and sauté until evenly caramelized on the edges.

Preheat oven to 350 degrees Fahrenheit.

Shred the cheddar and jack cheeses.

Pour ¼ cup of the salsa verde into a 9.5”X13.5”X3.5” (3 quart) casserole dish to coat the bottom.

Heat tortillas, 4 at a time, in the microwave for 14 seconds or until soft and pliable.

Place a tortilla on a cutting board; add a tablespoon of onion, a tablespoon of sweet potato, and a tablespoon of cheese.

Roll the tortilla with filling into a tube.

Place the rolled enchilada in the pan, repeat until the pan is full. Pour the remaining filling over the enchiladas, and top with leftover cheese and any remaining filling.

Bake for 30-40 minutes until the cheese has melted and started to caramelize. If you think that your cheese is melting too soon, you can tent the casserole with aluminum foil to prevent it from burning.

Enjoy!

Leftover enchiladas make for a great egg-on breakfast!