Tuesday June 25th 2019

Enchiladas Rojas – Red Enchiladas

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Rating: 3.2/5 (9 votes cast)

Recipe: Enchiladas Rojas – Red Enchiladas


  • 1 dozen corn tortillas
  • 1 onion, chopped
  • 2-3 cups grated cheddar cheese

  • 3 tablespoons flour
  • 3 tablespoons bacon drippings
  • 2 beef bouillon cubes
  • 1 teaspoon salt
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon ground comino.
  • 2 tablespoons red chile powder
  • 1-2 cups boiling water
  • 1/2 cup oil


  1. Preheat oven to 350°.
  2. Chop onion and grate cheese, set aside.
  3. Brown flour in bacon drippings until almost burned.
  4. Remove from heat.
  5. Add next five ingredients.
  6. Mix well and retum to heat.
  7. Slowly add water, stirring to a smooth red sauce.
  8. Simmer gently while preparing other ingredients, adding more water if the sauce becomes too thick.
  9. ln another skillet, heat oil.
  10. Quickly dip the tortillas, one at a time, into the hot oil and then into the enchilada sauce.
  11. NOTE: The tortillas must be dipped into the oil and removed very rapidly in order to prevent them from becoming rubbery.
  12. Fill each tortilla with 2 tablespoons cheese and 1 teaspoon onion.
  13. Roll and place side by side in a 9” x 12″ baking dish.
  14. Pour remaining sauce over enchiladas. Sprinkle with remaining cheese and onion.
  15. Cover and bake in preheated oven for 20 minutes.
  16. Enchiladas must be covered tightly to prevent the edges of the tortillas from becoming hard.
  17. Makes 12 Enchiladas Rojas or 6 servings.

Preparation time: 15 minute(s)

Cooking time: 20 minute(s)

Culinary tradition: Mexican


Enchiladas Rojas - Red Enchiladas, 3.2 out of 5 based on 9 ratings
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