Few dishes capture the essence of traditional Mexican home cooking quite like Authentic Red Chile Enchiladas. These enchiladas are smothered in a rich, earthy red chile sauce made from dried chiles and filled with gooey cheese, then topped with fresh cilantro and crumbled queso fresco for that perfect finishing touch.
This isn’t your Tex-Mex enchilada — it’s the real deal. No canned sauce, no shortcuts, just slow-simmered flavor and deep, rustic spice. Whether you’re serving it up for Sunday dinner or introducing your family to something new, this dish is pure comfort on a plate.
Table of Contents
Why You’ll Love This Recipe
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Made from scratch – No store-bought enchilada sauce
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Authentic flavor – Toasted dried chiles make all the difference
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Simple ingredients – Pantry-friendly and budget-conscious
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Customizable – Choose your favorite cheese and toppings
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Perfect for family dinners – Hearty, filling, and satisfying
Ingredients
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8 dried red chile pods (New Mexico or Guajillo)
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2 cups hot water (for soaking)
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½ small white onion, chopped
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3 cloves garlic, minced
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1 teaspoon salt (or to taste)
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1 tablespoon vegetable oil
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8–10 corn tortillas
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2 cups shredded cheese (Queso Fresco, Monterey Jack, or Cheddar)
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½ cup finely diced white onion (optional, for topping)
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Chopped fresh cilantro, for garnish
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Crumbled queso fresco or cotija, for serving
Instructions
1. Prepare the Red Chile Sauce
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Lightly toast the dried red chile pods in a dry skillet over medium heat for about 30 seconds per side until fragrant.
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Remove stems and seeds, then soak the chiles in very hot water for 15–20 minutes until softened.
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Blend the softened chiles with chopped onion, garlic, salt, and about 1 cup of the soaking water until smooth.
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In a skillet, heat the oil over low heat. Pour in the blended chile sauce and simmer uncovered for 2–3 hours, stirring occasionally, until thick and flavorful.
2. Prepare the Tortillas
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Lightly fry each corn tortilla in a small amount of oil for 5–10 seconds per side. This keeps them pliable and prevents tearing during assembly.
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Drain on paper towels.
3. Assemble the Enchiladas
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Dip each tortilla into the warm red chile sauce, coating both sides thoroughly.
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Add a handful of shredded cheese to the center, roll tightly, and place seam-side down in a baking dish.
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Repeat until all tortillas are filled and placed in the dish.
4. Bake & Serve
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If desired, sprinkle additional cheese over the top of the enchiladas.
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Bake at 375°F (190°C) for about 10 minutes, just until heated through and slightly melted.
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Garnish with diced white onion, chopped fresh cilantro, and crumbled queso fresco. Serve hot.
Tips for Success
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Use dried chiles with good color – Avoid dull or dusty-looking pods
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Toast, don’t burn – This brings out flavor without bitterness
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Don’t oversoak – 15–20 minutes is ideal before blending
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Frying tortillas is key – It’s the secret to avoiding mushy enchiladas
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Taste your sauce – Add salt or extra garlic to balance the spice
Final Thoughts
These Authentic Red Chile Enchiladas are deeply satisfying, rich with culture and flavor. They’re a reminder that the best dishes are often the simplest — made with just a few honest ingredients and a bit of patience.
They’re perfect on their own or paired with refried beans, Spanish rice, or a side of creamy guacamole. And don’t be surprised when everyone asks for seconds — or thirds.
Share Your Creations
Have you tried making these red chile enchiladas at home?
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Did you use New Mexico or Guajillo chiles?
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Add a twist with chicken or sautéed veggies inside?
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Maybe topped yours with a fried egg or a drizzle of crema?
Share your variations in the comments or tag your plate on Instagram — I love seeing how you make these recipes your own!
Red Chile Enchiladas
Ingredients
Method
- Lightly toast the dried red chile pods in a dry skillet over medium heat for about 30 seconds per side until fragrant.
- Remove stems and seeds, then soak the chiles in very hot water for 15–20 minutes until softened.
- Blend the softened chiles with chopped onion, garlic, salt, and about 1 cup of the soaking water until smooth.
- In a skillet, heat the oil over low heat. Pour in the blended chile sauce and simmer uncovered for 2–3 hours, stirring occasionally, until thick and flavorful.
- Lightly fry each corn tortilla in a small amount of oil for 5–10 seconds per side. This keeps them pliable and prevents tearing during assembly.
- Drain on paper towels.
- Dip each tortilla into the warm red chile sauce, coating both sides thoroughly.
- Add a handful of shredded cheese to the center, roll tightly, and place seam-side down in a baking dish.
- Repeat until all tortillas are filled and placed in the dish.
- If desired, sprinkle additional cheese over the top of the enchiladas.
- Bake at 375°F (190°C) for about 10 minutes, just until heated through and slightly melted.
- Garnish with diced white onion, chopped fresh cilantro, and crumbled queso fresco. Serve hot.
