Enchiladas with Salsa Roja

2
Lillian Patterson

By
@edwardnortonfan

I've tried many enchilada recipes, and cobbled them together to create the one that works best for me. It's a little time consuming to dip the tortillas in hot oil then in the sauce before filling and rolling the enchiladas, but the taste is so good that it's worth the extra effort. this sauce is also good by itself with chips (I munch on any leftover sauce with chips while waiting for the enchiladas to bake!) You can also add 1 small can of tomato sauce to the sauce if you like tomato-y enchilada sauce. El Yucateco extra hot chile habanero sauce is my favorite sauce to add heat, and you can add 1 tablespoon of this sauce to the enchilada sauce and omit the small hot red peppers if you wish. A packet of fajita seasoning adds a lot of flavor to the beef mixture and can replace the other spices if you're in a hurry.

Rating:

★★★★★ 1 vote

Comments:
Serves:
4
Prep:
20 Min
Cook:
30 Min

Ingredients

  • FOR THE ENCHILADA SAUCE:

  • 3 large
    red chili peppers
  • 2 small
    red serrano chili peppers (or any small hot red pepper)
  • 4 clove
    garlic, minced
  • 2 Tbsp
    olive oil, extra virgin
  • 1 Tbsp
    lemon juice
  • 1/4 c
    red chili powder
  • 1 c
    water
  • 2 Tbsp
    sugar
  • FOR FILLING:

  • 2 Tbsp
    olive oil, extra virgin
  • 1 small
    red onion, diced
  • 1 1/2 lb
    beef, cut into thin strips
  • 1 pinch
    garlic salt
  • 1 pinch
    cayenne pepper
  • 1 pinch
    oregano, dried
  • 2 c
    shredded sharp cheddar cheese, divided
  • FOR WRAPPING:

  • 12
    corn tortillas
  • ·
    hot oil (a deep fryer makes this step much easier)

How to Make Enchiladas with Salsa Roja

Step-by-Step

  1. Puree first 4 ingredients in food processor. Add to saucepan, straining first to remove any large chunks. Stir in remaining sauce ingredients and saute for several minutes on low until mixture starts to bubble. Remove from heat.
  2. Saute beef and diced onion in olive oil until cooked to desired doneness. Remove from heat and stir in 1 cup of the cheese.
  3. Heat oil and, using tongs, dip corn tortillas one at a time in oil, then in sauce. Fill with 2 tablespoons of beef mixture and roll, placing side by side in greased baking dish (be careful, as tortillas will be hot). Pour remaining sauce over enchiladas and bake for 20 minutes at 350 degrees. Top with remaining cheese and bake for an additional 10 minutes or until cheese is melted. Let pan rest for 5 minutes before serving.

Printable Recipe Card

About Enchiladas with Salsa Roja

Course/Dish: Beef, Salsas, Tacos & Burritos
Regional Style: Mexican
Other Tags: Quick & Easy, For Kids
Hashtags: #cheese, #spicy




Show 6 Comments & Reviews

Prime Rib Roast Au Jus Perfect Every Time! No Fail Recipe

Prime Rib Roast Au Jus Perfect Every Time! No Fail

Kitchen Crew @JustaPinch

This no fail prime rib recipe is so easy and comes out perfect every time! Plus, with a side of au jus, this is an easy Christmas dinner anyone can...

Blue Ribbon Chili Recipes

Blue Ribbon Chili Recipes

Kitchen Crew

Whether I'm preparing a meal for game day or I'm looking to put a comforting dinner on the table, when the weather gets cooler I start making batches of chili....

Easy Back-to-school Dinners Recipe

Easy Back-to-School Dinners

Kitchen Crew

Until you get in the groove, back-to-school time is chaotic. I remember those days of parent-teacher conferences, sports practice, loads of homework, etc. On those nights, getting a meal on...