Best 9 Enchiladas Coloradas Red Enchiladas Recipes

ENCHILADAS ROJAS

Steps:

• Remove all the stems, seeds, and veins from the dried chiles.
• Add the dried chiles to a stock pot and cover them with 4 cups water.
• Bring to a boil.
• Cover with a lid and turn off heat.
• Let sit in the hot water for 5-7 minutes, or until fully pliable
• Discard the water.
• Add the rehydrated chiles, onion, garlic, cumin, and salt to a blender.
• Add the remaining 2 cups water to the blender.
• Blender until smooth.
• Heat 2 tablespoons of oil in a stock pot.
• Place strainer over the pot.
• Strain the sauce into the pot. Stirring occasionally.
• If the sauce is too thick, add a splash of water.
• Set aside until ready to use.
• In a large skillet, heat the remaining oil.
• Fry the tortillas. 1-2 minutes on each side.
• Place tortillas on a paper towel.
• Drain any excess oil.
• Dip the tortilla into the red chile sauce.
• Place the tortilla on a plate.
• Stuff with 1 tablespoon queso fresco.
• Fold one side of the tortilla over.
• Fold the other side of the tortilla in, creating the shape of a flute.
• Set aside.
• Cover with aluminum foil to keep warm.
• Repeat until there are no more tortillas.
• Sprinkle with more queso fresco, diced onion, avocado, and crema mexicana.
• Serve and enjoy!

ENCHILADAS COLORADAS (RED ENCHILADAS)

Steps:

• Prepare RED CHILE SAUCE:.
• Wash chile and remove stems and seeds.
• Combine chile and water in a saucepan and bring to a boil.
• Lower heat and cook for 15 minutes.
• Let cool and blend in a blender a small amount at a time.
• Strain through a sieve and add salt.
• Store 2 cups in refrigerator for immediate use and freeze remainder for later use.
• Prepare ENCHILADAS:.
• Heat chile sauce over low heat.
• Heat oil in frying pan.
• Using tongs, dip each tortilla in the hot oil just long enough to soften it.
• DO NOT FRY!
• Place 2 tortillas, one at a time, on an oven proof plate.
• Spoon on one or two tablespoons of the red chile sauce.
• Sprinkle with cheese and onion.
• Repeat the process with 2 more tortillas.
• Put plate in a warm oven to melt cheese.
• Repeat the procedure until all four plates are in the oven.
• Melt butter in a frying pan.
• Fry the eggs the way you like them (Over easy works best with for this dish).
• Place one egg on top of each enchilada plate.
• Decorate edges of plate with shredded lettuce and serve.

SIMPLE PERFECT ENCHILADAS

Steps:

• In a saucepan over medium-low heat, combine the canola oil and flour. Whisk together and allow to bubble for 1 minute. Pour in the red sauce, chicken broth, salt and pepper. Bring to a boil. Reduce the heat and simmer while you prepare the other ingredients.
• While the sauce is simmering, brown the ground beef with the onions in a large skillet over medium-high heat. Drain the fat, add the salt and stir to combine. Turn off the heat and set aside.
• In a small skillet over medium heat, heat some canola oil. Lightly fry the tortillas just until soft. Do not crisp. Drain on a paper towel-lined plate. Repeat until all the tortillas have been fried.
• Preheat the oven to 350 degrees F.
• Spread 1/2 cup of the sauce in the bottom of a 9- by 13-inch baking dish. Next, one at a time, dip each tortilla into the sauce. Set the sauce-soaked tortilla on a plate. Place on some of the meat mixture, chilies, green onions and black olives. Top with a generous portion of grated Cheddar. Roll up the tortilla to contain the filling inside.
• Place the tortilla seam side down in the baking dish. Repeat with the rest of the tortillas and pour the remaining sauce over the top. End with a generous sprinkling of cheese and any other bits of chiles, green onions or olives you have left over from the filling.
• Bake the enchiladas for 20 minutes, or until bubbly. Sprinkle chopped cilantro over the top and serve.

THE BEST RED CHICKEN ENCHILADAS

Steps:

• Bring 3 cups water, the chicken, guajillo, cascabel, cilantro stems, garlic, 1 tablespoon kosher salt, peppercorns and coriander seeds to a boil in a large saucepan over medium-high heat. Reduce to a simmer, cover and cook on low until the chicken is cooked through, 20 to 30 minutes.
• Remove the chicken from the liquid to a plate (reserve the cooking liquid) and set aside until cool enough to handle. Remove the skin and separate the meat from the bones; discard the skin and bones. Shred the meat into small pieces and put into a medium bowl.
• Let the hot cooking liquid cool for 5 minutes or so, then transfer it to a blender, filling no more than halfway. Remove the center cap from the lid and place it on the blender. Cover the lid with a folded kitchen towel to catch splatters, and pulse until smooth. Pour the sauce into a medium bowl and repeat with any remaining cooking liquid. Season with salt.
• Pour 1/2 cup of the chile sauce over the shredded chicken. Stir to combine and season with salt if necessary.
• Position a rack in the center of the oven and preheat to 425 degrees F.
• Heat the oil in a medium skillet over medium-high heat until it bubbles immediately when the edge of a tortilla touches the surface. Working one at a time, fry the tortillas until just starting to brown and crisp, about 10 seconds per side (they should still be somewhat pliable). Drain on paper towels.
• Dip both sides of each tortilla in the chile sauce just to coat and transfer to a rimmed baking sheet. Spread 1/2 cup of the chile sauce in a 6-inch strip down the center of a 13-by-9-inch baking dish.
• Spoon 1/4 cup of the shredded chicken across the center of a tortilla. Fold one side over the filling, then roll up the tortilla. Place seam-side down in the prepared baking dish. Repeat with more sauce and remaining tortillas (the enchiladas should be nestled right up against each other in the pan). Top with any remaining sauce in your bowl or leftover on the baking sheet. Cover tightly with foil and bake until the sauce bubbles, 20 to 25 minutes. Remove the foil, top with the cheese and bake until the cheese melts but doesn't brown, 5 to 10 minutes. Let sit 10 minutes.
• Top the enchiladas with crema, cilantro leaves and onions. Serve with lime wedges for squeezing over.

ENCHILADAS ROJAS RECIPE

Steps:

• Let's start first with the enchilada sauce. Slightly roast the peppers in a hot griddle, pressing them flat with the help of a spatula. Make sure NOT to burn them. This step takes a few seconds on each side of the peppers.
• Once roasted, place them in a saucepan with water and turn the heat to medium and simmer for about 15 minutes or when they look soft.
• Remove saucepan from stove and let them cool for another 10-15 minutes. The pepper skins should look soft.
• After the resting period, drain the peppers and place in the blender along with the garlic cloves. Add 1/2 cup of clean water and blend until you have a smooth sauce. If necessary, strain the sauce into a large bowl using a fine strainer. Season with the oregano, salt, and pepper, and set aside.
• Preheat your oven to 350 degrees, just to keep the red enchiladas warm while you finish assembling them. Add the 2 tablespoons of vegetable oil in a large skillet over medium heat. Add oil little by little as needed. To much oil will get a soggy tortilla.
• Dip the tortilla into the enchilada sauce to lightly coat each side.
• Place it in the Frying Comal-pan or skillet and briefly fry a few seconds on both sides. Add more vegetable oil to the skillet as needed. Place fried tortillas in a dish while you make the rest of the tortillas to keep warm in the oven.
• To assemble the red enchiladas, first, place the filling in the center of the tortilla and fold it. Sometimes I place a meat filling into the center of the tortilla and then roll it, like in the pictures above.
• Sprinkle the enchiladas with the cheese and onion. Add the garnish of your choice and enjoy!
• If you decide to add the potatoes and carrots as a garnish: Peel potatoes and carrots, cut into cubes and boil until almost tender but still firm. Then drain and cool.
• Use the same frying pan where you fried the red enchiladas to lightly fry the potatoes, adding a little more oil. The potatoes and carrots will be coated with some of the sauce sticking to the frying pan. Season with salt and garnish with cheese.

LA POSTA DE MESILLA'S RED ENCHILADAS (ENCHILADAS COLORADAS)

Steps:

• Fry individual tortillas in hot fat. Leave in only long enough to soften. Do not fry crisply.
• Immerse tortillas completely in red sauce.
• Take out quickly and place on serving plate and sprinkle generously with the cheese and onion.
• Continue in layer cake fashion until each plate has 2 or 3 tortillas.
• If tortillas seem dry, spoon added sauce to taste.
• Fry an egg, sunny side up, per serving and place on top of enchilada.
• Garnish around edge of plate with shredded lettuce.

SIMPLE PERFECT ENCHILADAS

Steps:

• For the sauce: In a saucepan over medium-low heat, combine the canola oil and flour. Whisk together and allow to bubble for 1 minute. Pour in the red sauce, chicken broth, salt and pepper. Bring to a boil. Reduce the heat and simmer while you prepare the other ingredients.
• For the meat: In a large skillet over medium-high heat, add the oil. Brown the ground beef with the onions. Drain the fat, and then add the green chiles. Add the salt and stir to combine. Turn off the heat and set aside.
• For the rest: In a small skillet over medium heat, lightly fry the tortillas in canola oil just until soft. Do not crisp. Drain on a paper towel-lined plate. Repeat until all the tortillas have been fried.
• Preheat the oven to 350 degrees F.
• Spread 1/2 cup of the sauce in the bottom of a 9 by 13-inch baking dish. Dip each tortilla into the sauce. Set the sauce-soaked tortillas on a cookie sheet. Onto each tortilla, place some of the meat mixture, black olives and green onions. Top with a generous portion of grated Cheddar. Roll up the tortilla to contain the filling inside.
• Place the tortilla seam-side down in the baking dish. Repeat with the rest of the tortillas. Stir the cilantro into the sauce and ladle a little sauce over the top. End with a generous sprinkling of cheese.
• Bake the enchiladas until bubbly, about 20 minutes. Sprinkle extra chopped cilantro over the top. Serve with beans and/or rice.

ENCHILADAS COLORADO

Steps:

• For the tortillas: Combine the masa, water, shortening and salt in a bowl. Bring the mixture together with your hands and make into a uniform disc. Wrap the disk in plastic wrap and let rest at room temperature for about 20 minutes.
• Preheat a large cast-iron pan over high heat. Line the tortilla press with parchment paper.
• Portion the dough into golf-ball-size balls, about 1 1/2 ounces each. Place 1 ball at a time into the tortilla press between two sheets of parchment paper. Press down on the tortilla press. Carefully, peel away one sheet of the parchment. Flip the exposed side of the tortillas onto your hand and carefully remove the other side of the parchment. Place the tortilla directly onto the preheated skillet. Cook until the edges begin to curl and bumps form, 1 to 2 minutes. Flip and cook the other side, 1 to 2 minutes. Repeat with the remaining tortillas.
• For the enchiladas: Combine the chicken, chicken broth, salt, garlic and onions in a large saucepan over high heat. Bring to a boil, and then reduce the heat, cover with a lid and simmer until the chicken is fully cooked, about 20 minutes. Remove the chicken and set aside to cool. When cool enough to handle, shred the chicken and set aside.
• For the Colorado sauce: Heat a medium skillet over medium-high heat. Toast the chiles skin-side up until fragrant and beginning to darken, 30 seconds to 1 minute.
• Transfer the chiles to a bowl and pour over the boiling water, or enough to cover the chilies; soak until softened, about 15 minutes. Transfer the chiles and steeping liquid to the bowl of a food processor. Pulse until a smooth paste forms.
• Heat the vegetable oil in a saucepan over medium heat. Add the coriander, cumin, garlic and onions and cook until softened and fragrant, 6 to 8 minutes. Whisk in the blended chile paste and bring to a simmer. Cook until slightly reduced and flavors are developed, 4 to 6 minutes. Sprinkle with salt and black pepper. Set aside.
• For assembly: Pour 1/4 inch vegetable oil into a large frying pan over medium-high heat. Soften the tortillas one at a time in the hot oil, about 5 seconds. Set each tortilla on a paper towel afterwards to soak up some of the oil.
• To assemble the enchiladas, dip a softened tortilla in simmering Colorado sauce and place on a work surface. Add 2 tablespoons shredded chicken and 1 tablespoon Colorado sauce. Roll up tightly and place on a serving platter.
• Top the enchiladas with crumbled queso fresco, onions and cilantro. Drizzle with some crema, if using, and serve immediately.

EASY RED CHICKEN ENCHILADAS

Steps:

• Melt butter with olive oil in a saucepan over medium heat. Add onion and salt; cook and stir until onion starts to turn golden brown, 3 to 5 minutes. Stir in flour, chile powder, cumin, chipotle powder, black pepper, oregano, cayenne, and cinnamon. Cook and stir until fragrant, about 3 minutes. Add tomato paste and mix until fully combined. Pour in chicken broth and whisk until smooth.
• Increase heat to high and bring sauce to a simmer. Reduce heat to medium-low and simmer, stirring occasionally, until flavors come together, about 10 minutes. Taste and season as desired. Blend sauce with an immersion blender.
• Preheat the oven to 400 degrees F (200 degrees C).
• Lightly brush tortillas with oil. Heat a small cast iron skillet over medium-high heat. Heat tortillas until flexible, about 30 seconds per side.
• Cover the bottom of the skillet with a scoop of enchilada sauce. Place a tortilla on top and add 1/2 of the chicken, 1/3 of the Jack cheese, and 1/2 the cilantro and green onions. Spoon on more sauce and repeat layers, finishing with sauce and the remaining cheese.
• Bake in the preheated oven until cheese melts and sauce is bubbling, 10 to 15 minutes.