When my husband was stationed in Monterey, California, we discovered the BEST taco shop just down the road from our house.
Perched atop a hill overlooking the beach town, Baldemiro's tacos not only had an amazing view, but incredible food, too.
In fact, my husband, who lived in Mexico for two years and is fluent in Spanish, gave this quaint little taco shop a 9.5/10 after our first time there!
(He always ordered their carne asada tacos and I ordered the chicken enchiladas rojas.)
I loved their red enchiladas so much that I recreated them at home and now we have them almost weekly.
While I will never out-do Baldemiro's, I will say these enchiladas come as close as you can get to authentic, restaurant-style Mexican with the simple and nourishing ingredients from home!
Bold flavors: some additional spices and a simple marinade take this enchilada rojas recipe to the next level.
Easy recipe: if your chicken is ready beforehand, all you need is one baking dish!
Healthy ingredients: no inflammatory oils, grease, or lard here! Just real, whole foods.
Gluten free: thanks to the corn tortillas.
Kid friendly: this enchilada recipe isn't very spicy, so the kids can have some too!
All the toppings: it's not a true enchiladas mexicana recipe without the toppings.
Freezer friendly: make them ahead of time and save for a rainy day!
For the full recipe and ingredients list, see the recipe card below.
In a ziploc bag or a large bowl, combine chicken with half of the salsa and 3 tablespoons of enchilada sauce. Place in the fridge for 30 minutes, up to 48 hours, before cooking.
Blend the remaining enchilada sauce and salsa with the garlic powder, stevia, and a big pinch of salt. You could add a pinch of chili powder if everyone in your family prefers spicy enchiladas too.
You can do this in a small blender or food processor, but I don't recommend doing it by hand. You don't want the chunky salsa to be noticeable; it should be a very thin and smooth enchilada sauce.
Spread 1/2 cup of the blended enchilada sauce on the bottom of a greased 9x13 baking dish (or 12" cast iron skillet). Set aside.
Wrap the tortillas in a paper towel and warm in the microwave for 30-45 seconds. This makes them more pliable so they are less likely to split during wrapping. Lay out all the tortillas on the counter.
Remove the chicken from the fridge and divide evenly among the tortillas. You can eyeball it, weigh the chicken and divide by 12, or start with 1/4 cup on each tortilla. No matter what you choose, be sure to "fill" all 12 tortillas before wrapping.
Gently wrap each tortilla with both ends open and place seam-side down in the baking dish. I've found it works best to do 8 across, then a 2x2 grid in the leftover space above.
Pour the remaining sauce over the tops of the rolled enchiladas, making sure to coat every inch of exposed tortilla with enchilada sauce.
Top enchiladas with all the cheese, then cover with foil.
Bake for 15 minutes covered, then 10-15 minutes uncovered until the sauce is bubbling and the cheese is melted and slightly crispy on top. Let cool 5 minutes before serving.
The best part. Choose from all the yummy toppings I mentioned earlier and serve with one or some of the delicious side dishes below. Get ready to transport your tastebuds!
(P.S. my favorite way to enjoy these enchiladas is with tons of fresh chopped romaine lettuce, diced tomatoes, plain greek yogurt, guacamole, and cilantro on top with refried black beans on the side!)
I hope you love enchiladas rojas de queso as much as we do. They are a great way to enjoy authentic Mexican food at home and feed a crowd too. These enchiladas have become a family favorite and one of my favorite recipes on the blog!
(And don't forget - if you loved these red chicken enchiladas, you'll also love my green chicken enchiladas! Also known as enchiladas verdes, they're chicken enchiladas made with green enchilada sauce, green chiles, and a touch of honey for added sweetness.)
Be sure to leave a star rating and review if you made this recipe so other readers know how you liked it. Olé!
If you want authentic restaurant-style red enchiladas in the comfort of your own home, you have to make these chicken enchiladas rojas! They're easy to make, gluten free, and served with your favorite toppings. Even the kids will love them!
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