Cafe Gratitude Magazine - Best Cooking Channel

Enjoy your Sunday with Mexican Red Enchiladas

The red enchiladas remind me of those vacations we enjoyed as a family in Cuernavaca, Mexico. The dish is so named because the sauce is made from tomatoes and dried red chili peppers with spices. It is a simple but very tasty recipe. Enchiladas are a very old dish that dates back to the time of miscegenation. You can find different versions in each of the States of the Mexican Republic, with variations in the ingredients but the constant is always the omelet, the sauce, and the cheese. All delicious ingredients, so … Let’s cook!


  • 4 cups shredded quesadilla cheese (the one that strands when melted and creamy)
  • 12 corn tortillas (3 tortillas per person)
  • Oil (corn or safflower) to fry tortillas
  • 5 dried guajillo chiles
  • 3 dried ancho chiles
  • one medium red tomato
  • 4 garlic cloves
  • one medium white onion
  • one tablespoon ground cumin
  • one chicken bouillon cube
  • two cups of water
  • salt and pepper to taste
  • one cup white onion, finely chopped
  • one small onion to decorate
  • 4 Chinese parsley florets to decorate
  • one cup of cream to serve


1. Preheat oven to 350 ° F.

2. For the red sauce, place two cups of water and add the dried chilies without the stem and seeds, the tomato, the onion, and the garlic in a saucepan or pot over medium to medium-high heat. Cover the pot or saucepan and cook for 20 minutes or until the dried chiles are soft. When ready in the blender, blend all the ingredients, including salt, cumin, a cube of chicken stock, and 1 cup of the water, being careful not to add too much as the sauce should be thick. Strain and store in a container for later use.

3. Fry the tortillas lightly without browning and place on a separate plate until ready to prepare the enchiladas.

4. To assemble the enchiladas follow this process:

5. Take a small oven pot that allows you to include 3 enchiladas per person. Start with the first omelet, fill it with a little grated cheese and chopped onion, add a little red sauce, fold and carry out the same process for the next two enchiladas and the rest of the portions.

6. When ready, coat each serving generously with the red sauce, add and sprinkle with grated cheese. Bake for 15 to 20 minutes until cheese is gratin. Garnish with fresh cream, white onion slices, and a Chinese parsley floret.