Red enchiladas
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5 from 1 vote

Enchiladas in red sauce recipe

Usually, this enchiladas are made with tomatoes, but this time you´ll learn how to prepare them with chile ancho! It gives you a different flavour and feel.
Prep Time20 mins
Cook Time15 mins
Total Time35 mins
Course: Antojito, Main Course
Cuisine: Mexican
Keyword: Chile, Enchiladas
Servings: 12 people


  • Chiles anchos
  • 3 Garlic cloves
  • Coarse salt
  • Cinnamon
  • Pepper
  • Clove
  • Water
  • Ranchero cheese
  • 1 Onion
  • 8 1/2 oz Panela cheese
  • Lettuce
  • Oil
  • Tortillas
  • Radishes
  • Sour Cream
  • Cotija Cheese


  • Devein the chiles anchos, roast them on the stove and soak them in boiling water.
  • Blend the chiles with garlic, salt, cinnamon, pepper, cloves and water. If it is hard to liquefy it, you can add water to make easier this step.
  • Heat oil in a saucepan and fry the chili. Add "caldo madre" or water chicken concentrate. Move it constantly and let it boil for 15 minutes. Check the seasoning.
  • Crumble the ranchero cheese and mix it with finely chopped onion and crumbled panela cheese.
  • Cover a dish with disinfected and washed lettuce.
  • Heat oil in a pan and sauté the tortillas.
  • Soak the tortillas in the chile and refill them with the cheese mixture. Fold them and place them on the plate with lettuce. Bathe with more sauce.
  • Garnish the enchiladas with radishes, cream and ground cotija cheese.



  • These enchiladas can also be prepared with chile pasilla or chile mulato.
  • Another way to prepare them is to bathe the tortillas with the sauce and fry them after.