Best 2 Enchiladas Red Chili Recipes

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Enchiladas red chili is a mouthwatering and flavorful dish that combines the richness of Mexican spices with the tender texture of corn tortillas. Whether you prefer a classic recipe passed down through generations or a modern twist with unexpected ingredients, there's an enchilada red chili recipe out there to satisfy your taste buds. From traditional fillings like shredded chicken or slow-cooked pork to vegetarian options featuring roasted vegetables or flavorful beans, the possibilities are endless. So, if you're ready to embark on a culinary journey and discover the best enchiladas red chili recipe, let's dive right in!

Check out the recipes below so you can choose the best recipe for yourself!

RED MEAT CHILI ENCHILADAS



Red Meat Chili Enchiladas image

Provided by Aarón Sánchez

Categories     main-dish

Time 2h20m

Yield 12 enchiladas

Number Of Ingredients 22

1/2 cup vegetable oil
12 (6-inch) corn tortillas
1/2 pound Red Meat Chili, shredded, recipe follows
2 cups Chili Sauce, recipe follows
10 ounces Jack cheese, shredded
1 cup finely chopped white onion
1/2 cup chopped cilantro leaves
1 cup Mexican crema
1 cup crumbled Cotija cheese
3 white onions, quartered
8 tomatillos, peeled and washed
4 Roma tomatoes, quartered
8 cloves garlic, peeled
1/2 pound ancho chiles
1/2 pound gaujillo chiles
2 cups hot water, to soak chiles
1 quart chicken stock
1 tablespoon cumin seeds
1 tablespoon coriander seeds
1 tablespoon mustard seeds
1/4 cup extra-virgin olive oil
1 (2-pound) flank steak

Steps:

  • In a small skillet heat the oil over moderate heat until hot, but not smoking. Using tongs, dip the corn tortillas, 1 at a time, into the oil for 5 seconds to soften. Remove the tortillas from the oil, letting the excess oil drip off. Put them on a paper-towel lined sheet tray to absorb the oil as they cool. Once they are cool enough to handle, take 1 tortilla at a time and build the enchiladas.
  • Preheat the oven to 350 degrees F.
  • Put a mound of the shredded meat (about 1/4 cup), a tablespoon of Jack cheese, a tablespoon of onions, and a pinch of chopped cilantro on each tortilla and roll up to enclose.
  • In a shallow 3-quart baking dish, coat the bottom with 1 cup of the chili sauce. Arrange the tortillas, seam side down, in a single layer in the dish. Pour the remaining cup of sauce over the enchiladas and cover them with the remaining Jack cheese.
  • Bake the enchiladas until the cheese is melted and bubbly, about 15 to 20 minutes. Sprinkle the enchiladas with the remaining cilantro and serve with the Mexican crema and Cotija cheese.
  • On a sheet tray or baking pan, arrange the onion, tomatillos, tomatoes and garlic and drizzle with olive oil. Place under a broiler and char the vegetables, about 5 to 7 minutes. Keep an eye on them; you want them charred but not burned.
  • In a dry heavy bottomed skillet dry toast the chiles until soft and fragrant. Remove the chiles from the pan, discard the stem and seeds and plunge them into a bowl of hot water to soften.
  • Add the soaked chiles, roasted vegetables and the chicken stock to a blender. Blend the mixture until very smooth. If the mixture is too thick you can always thin it with a little of the chili soaking water. Season with salt and pepper, to taste.
  • In the same skillet you toasted the chiles, toast the spices until fragrant, 2 to 3 minutes, and then grind them in a spice grinder.
  • In a bowl, mix the ground spices with the 1/4 cup extra-virgin olive oil to form a paste. Rub this paste all over the flank steak and allow it to marinate for 30 minutes. After 30 minutes, season the steak with salt and pepper, to taste.
  • Preheat the oven to 350 degrees F.
  • Preheat a grill or a grill pan on medium-high. Grill the flank steak, for 3 minutes on each side, to char the steak.
  • Put the steak in a roasting pan, pour the chili sauce over the steak, and cover the pan with foil. Put the pan in the oven and roast for 1 hour.
  • Remove the steak from the pan, shred the meat and reserve the sauce.

ENCHILADAS (RED CHILI)



Enchiladas (Red Chili) image

Make and share this Enchiladas (Red Chili) recipe from Food.com.

Provided by Chef Janet 197014

Categories     Mexican

Yield 6 serving(s)

Number Of Ingredients 5

18 corn tortillas
1 quart red chili sauce
1 lb cheddar cheese, Grated
1 large onion, chopped
6 eggs, Fried (optional)

Steps:

  • Fry corn tortillas in deep fat to soften.
  • Immerse in chili sauce and place on a warm oven-proof plate.
  • Sprinkle with grated cheese and chopped onion.
  • Cover with red chili sauce and place another tortilla on top.
  • Repeat the process then pour enough chili sauce over them to cover tortillas.
  • Three tortillas make one serving.
  • A fried egg is traditional on top of each enchilada.

Tips:

  • Use ripe, flavorful tomatoes. This will give your enchilada sauce a rich, deep flavor.
  • Roast your own chili peppers. This will give them a smoky, complex flavor that will add depth to your sauce.
  • Don't be afraid to experiment with different types of cheese. A blend of cheddar, Monterey Jack, and queso Oaxaca is a classic choice, but you can also try using goat cheese, feta, or even blue cheese.
  • Make sure your enchiladas are cooked through before serving. The cheese should be melted and bubbly, and the tortillas should be soft and pliable.

Conclusion:

Enchiladas are a delicious and versatile dish that can be made with a variety of ingredients. Whether you're looking for a quick and easy weeknight meal or a special occasion dish, there's an enchilada recipe out there for you. So next time you're in the mood for something flavorful and satisfying, give enchiladas a try!

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