These easy red enchiladas are awesome with my homemade red enchilada sauce. They come out of the oven creamy, bubbly, and delicious. They're a great way to use up leftover meat. Turn them into chilaquiles for an even easier meal.
Prep Time 15minutes
Cook Time 20minutes
Total Time 35minutes
2cupscooked meat(like leftover Pork Salsa Verde or cooked chicken)
2cupsRed Enchilada Sauce(recipes in Recipe Note #1; or use a good-quality jarred sauce
1cupMexican crema or sour cream
2cupsMexican quesadilla cheese,divided
1/4-1/2cupCotija cheese(optional, to taste; see Recipe Note #2)
12-13corn tortillas(or see chilaquiles riff in Recipe Note #3)
Chopped cilantro for serving
1 13oz.bag of MEXICAN tortilla chips,THICK ones!
Preheat your oven to 350°. Mix about ¼ of the sauce, 1/2 of the crema (or sour cream), and 1/2 of the cheese with your cooked meat.
Soften your corn tortillas by brushing lightly with oil and baking 2-3 minutes on a rack in the oven.
To assemble the enchiladas, dip both sides of the tortilla into the sauce in the baking dish. Add a portion of the meat mixture (~2 tbsp, depending on the size of the tortillas), roll up, and place seam-side-down into your baking dish. Repeat until you fill the dish.
Cover the enchiladas evenly with the remaining sauce. Cover with remaining cheese. Bake until bubbling and golden, 15-20 minutes. Sprinkle with cilantro and serve immediately.
Red Enchilada Sauce is based on an authentic Mexican sauce: it's a weekend cooking project-caliber sauce. If you're in a hurry, my Quick Smoky Red Enchilada Sauce is done in under 20 minutes: you can have it simmering while you do some of the prep for the enchiladas.
Cotija cheese can be very strong: taste it first. If it has a strong flavor, use only 1/4 cup.
For Chilaquiles: Add your chips to an ungreased, 9x13" baking dish. Pour the salsa mixture over the chips, turning them as necessary to make sure they're all coated in sauce. Mix the pork with the remaining salsa and add to the chips, mixing to distribute the meat evenly. Drizzle with remaining crema and cover with remaining cheese and onion rings. Bake until bubbling and golden, 10-15 minutes. Sprinkle with cilantro and serve immediately.
Casserole-style: You can also make the enchiladas casserole-style by laying the softened, salsa-dipped tortillas flat across the bottom, adding your meat mixture, and topping with another layer of tortillas. Cover with the remaining sauce, cheese, and onion rings, and then pop into the oven. Bake and serve as directed above.