Enchiladas Rojas

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  • 1 (14.5-oz.) can crushed tomatoes
  • 1/2 cup water
  • 2 tablespoons chili powder
  • 2 teaspoons Mexican oregano, crushed
  • 1 tablespoon ground cumin
  • 1 teaspoon garlic powder or 2 teaspoons fresh, minced
  • 1/2 teaspoon salt
  • 4 large flour tortillas
  • 2 cups seasoned, cooked and shredded, chopped or ground meat or meat substitute - or substitute with sautéed vegetables or just cheese and onion
  • 1/2 cup red onion, diced
  • 1 cup grated cheese (cheddar, Jack, queso fresco, etc.)
  • 1/4 cup sliced black olives
  • 1/4 cup chopped green onions
  • Shredded lettuce, sour cream, diced tomatoes as garnish


Add first seven ingredients to a saucepan. Bring to a boil. Reduce heat. Simmer, uncovered, stirring occasionally, for about 10 minutes. Preheat oven to 350°F.

Dip tortillas, one at a time, into hot sauce to lightly coat both sides. Spoon meat (or whatever you’re using) into center of tortilla. Top with a tablespoon of red onion. Roll up and place seam-side down in 9-inch square baking dish. Repeat with remaining tortillas, leaving a slight gap between each. Cover with remaining sauce. Sprinkle with remaining cheese, onion and olives. Bake until sauce is hot and bubbly and cheese begins to brown (20-25 minutes).

Top with green onions. Let stand five minutes. Serve on a bed of lettuce, topped with sour cream and tomatoes.

Recipe from Central Market Shoreline - Culinary Resource Center
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