I know I’ve mentioned this a gazilion times before, but in case you’re new here to Lil’ Luna you may not know that I’m half Mexican. My blinding white skin may suggest otherwise, but it’s true. My mom is full Mexican and has spoiled us with her Mexican food my entire life. I know I’ve posted a few of our favorite family Mexican dishes on here before, but one I have yet to share with you is our Red Cheese Enchiladas Recipe. This is a recipe my mom has had for years (my great-grandma Bean Burro used it!) and it’s the one we use whenever we have Red Cheese Enchiladas.
What’s great about this sauce is that it can be froze, which is great!! I actually just used my frozen sauce last week and you could never tell it hadn’t been made fresh. Oh, AND these are great reheated the next day. I feel like there are few foods that taste just as good the next day, but this one is just as yummy! If you like Restaurant Style Red Enchiladas, you must try out this recipe because it is so good and is perfect for your next Mexican food night. Here is the recipe for the Red Sauce:
- 2/3 cup oil
- 2/3 cup flour
- 14 oz. Chile Puree (Bueno Brand, MILD)
- 4-5 cups water
- 8 oz. can Tomato Sauce
- Salt & Garlic Pepper season to taste
- In a pot, brown (roux) flour in oil. Add Chile Puree (which comes in Mild or Hot and is found in the frozen section and needs to be thawed out).
- Add 4-5 cups of water and tomato sauce.
- Add salt and garlic pepper. Season to taste.
- Bring mixture to a boil. Depending on thickness add more water. You know it's the perfect consistency when it coats the back of the spoon.
- After it comes to a boil, turn down heat and simmer for 20-30 minutes.
- Keep lid on to prevent skin from forming on top.
DIRECTIONS FOR MAKING ENCHILADAS:
1. After you have made your sauce, you will want to flash fry your corn tortillas in the sauce. I turn my sauce down and dip a corn tortilla into the sauce and immediately put it into the pan I will be baking them in (it’s usually a 9×13).
2. From there you will add cheese (I use the Mexican Blended Cheese), roll it up and push it to the end of the pan.
3. Continue doing this with your tortillas until your pan is full. From there you will pour the excess sauce over your tortillas. Sprinkle the top with more cheese. (You can also prepare this in advance and refrigerate until ready to cook).
4. Bake at 350 for 20-25 minutes.
NOTE ON CHILI PUREE:
Since moving to Texas, I cannot find the Chile Puree anywhere.
Without the puree, I’ve had to rely on other recipes and my favorite comes from Gimme Some Oven.
I basically keep the recipe the same, but wanted to share what I do with it to change it up:
Gimme Some Oven Red Enchilada Sauce recipe go HERE.
*I only use GEBHART Chili Powder – it is simply the best!!
*I use only 3 TB Chili Powder
*I use Chicken Broth (or 2 cups heated water with 1 cube chicken bouillon cube)
This recipe is great but makes enough for 10-12 enchiladas, so you may need to double.
Eek! These are my favorite!! I actually love all sorts of enchiladas but this sauce just brings back so many memories of eating them as a child. My great-grandma Bean Burro (that’s what we called her but her last name was really Gutierrez) made them and my mom learned from her and my grandma Luna.
Best of all, it really is an easy recipe and tastes like it came straight from the restaurant! DELISH!
Oh, so so yummy!
This is definitely one of my favorite Mexican food dishes and can be made so easily! For more Mexican food dishes, be sure to check out these favorites:
For all recipes on the site go HERE.