Enchiladas Coloradas Red Enchiladas Recipe

Name: Enchiladas Coloradas Red Enchiladas
Prep time: 20 min
Cook time: 37 min
Total time: 57 min
Yield: Serves 1 or more
Ingredients: Cooking Oil; Corn Tortillas; Longhorn Cheese; White Onions; 1 tablespoon butter; 4 large eggs; 1/4 cup shredded lettuce; Dried Red Chile Pods; 6 cups water; 1 teaspoon salt, or to taste

Experience the fiery flavors of New Mexico with these authentic Red Enchiladas! This recipe, perfected in the Land of Enchantment, makes a fantastic breakfast, brunch, or even a light dinner. Crispy tortillas bathed in rich, homemade red chile sauce, topped with melted cheese, a perfectly fried egg, and crisp lettuce – it's a taste of southwestern paradise.

Prep Time 20 mins

Cook Time 37 mins

Calories 570 kcal

Protein 50g

Rating 2.5 (4 Reviews)

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Recipe adapted from Food.com. Standardized by Forktionary.

Ingredients for Enchiladas Coloradas Red Enchiladas

Cooking Oil
Corn Tortillas
Longhorn Cheese
White Onions
1 tablespoon butter
4 large eggs
1/4 cup shredded lettuce
Dried Red Chile Pods
6 cups water
1 teaspoon salt, or to taste

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How to Make Enchiladas Coloradas Red Enchiladas

**Prepare Red Chile Sauce:** Combine dried chiles and water in a saucepan. Bring to a boil, then reduce heat and simmer for 15 minutes, or until chiles are softened.
**Blend the Chiles:** Carefully let the chile mixture cool slightly. Then, using an immersion blender or a regular blender (blend in small batches), puree the chiles until smooth. Strain the sauce through a fine-mesh sieve to remove any remaining seeds or skins.
**Season the Sauce:** Stir in 1 teaspoon of salt (or to taste). Set aside 2 cups for immediate use and freeze the remaining sauce for future use.
**Prepare the Tortillas:** Heat vegetable oil in a large skillet over medium heat. Dip each tortilla into the hot oil for a few seconds on each side, just until softened. Do not fry until crispy.
**Assemble the Enchiladas:** Preheat oven to 350°F (175°C). Place 2 tortillas on each of four oven-safe plates.
**Layer with Sauce and Cheese:** Spoon 1-2 tablespoons of red chile sauce over each tortilla. Top with shredded Monterey Jack cheese and chopped white onion.
**Bake the Enchiladas:** Place the plates in the preheated oven and bake for 10-12 minutes, or until the cheese is melted and bubbly.
**Fry the Eggs:** While the enchiladas bake, melt butter in a small skillet over medium heat. Fry the eggs to your liking.
**Serve:** Place a fried egg on top of each enchilada plate. Garnish the edges of each plate with shredded lettuce and serve immediately.