Step-by-Step Recipe: Traditional Mexican Enchiladas

Enchiladas are a comforting, crowd-pleasing classic of Mexican cuisine — soft tortillas rolled around a savory filling and drenched in a bold, flavorful sauce. Whether red or green, spicy or mild, enchiladas are one of those dishes that bring people together around the table.

Let me show you how to make them right — and I’ll share a few of my kitchen secrets along the way.

Ingredients

Core Components

Step 1: Make the Sauce

Red Chili Sauce (Enchilada Roja)

Ingredients:

• 4 dried guajillo or ancho chilies
• 2 cloves garlic
• 1 small onion
• 1 tablespoon oil
• 1 teaspoon cumin
• 2 cups chicken broth
• Salt to taste

Instructions:

1. Remove stems/seeds from chilies, soak in hot water for 15 minutes.
2. Blend soaked chilies with garlic, onion, cumin, and 1 cup broth until smooth.
3. Sauté sauce in a pan with oil for 5–7 minutes, then add remaining broth.
4. Simmer until slightly thickened. Salt to taste.

You can also use tomatillos instead of chilies for a green version (salsa verde).

Step 2: Prepare the Filling

Here are some great filling options:

Let the filling cool slightly before rolling.

Step 3: Soften the Tortillas

Why it matters: Cold tortillas crack when rolled. Here’s how to fix that.

Method:

• Lightly fry each tortilla for 5–10 seconds per side in a bit of oil
• Or warm in a damp towel in the microwave (30 seconds)

Step 4: Assemble and Bake

1. Preheat oven to 180°C / 350°F.
2. Dip each tortilla into the warm sauce to coat.
3. Place filling in center, roll tightly, and arrange seam-side down in a baking dish.
4. Once all enchiladas are arranged, pour extra sauce over the top.
5. Sprinkle with shredded cheese.
6. Bake for 15–20 minutes until hot and bubbly.

Serving Suggestions

My Secrets

I’ve made enchiladas in restaurant kitchens, on street carts, and at family gatherings — and here’s what I’ve learned.

1. Don’t skip the fry
   Lightly frying the tortillas gives structure. Without it, they soak up too much sauce and fall apart.
2. Build sauce with depth
   I roast my garlic and onion before blending — it adds smokiness and richness.
3. Layer your flavor
   Don’t rely on the sauce alone. Season your filling. Even plain chicken needs salt, pepper, and a little cumin.
4. Rest after baking
   Give the enchiladas 5 minutes out of the oven before serving. The sauce settles, the cheese sets, and it slices beautifully.
5. Balance the heat
   Not everyone wants fire. Make your sauce spicy, but keep crema or avocado nearby to cool things down.

Enchiladas aren’t meant to be rushed. Take your time. The sauce, the warmth, the textures — it’s about comfort and connection.