Today, I’m sharing another favorite childhood Mexican dish: Red Enchiladas. My mom makes the best enchiladas and I always watch or helped her in the kitchen since I remember. Every time I make Red Enchiladas, it brings back memories and makes me feel like I’m home with my parents that I miss the most! Since I became a housewife about 4 years ago, I called my mom every time I wanted to replicate her dishes and ask for the ingredients and instructions on how to cook almost everything. I think I called my mom too many times that time I first made tamales from scratch; now I know how much work and effort my mom has been through not just cooking our favorite dishes but cleaning and taking care of a home.
The secret to some finger-licking red enchiladas is a good homemade red sauce. These enchiladas are not your typical Mexican restaurant enchiladas that taste like tomato sauce. My enchiladas require a little effort and time but it’s so rewarding.
This enchilada sauce is the same sauce for my TAMALES RECIPE I made a while back. This exact same sauce can make Red Chili Meat Dish, Chilaquiles, Tamales and more! I always make enough red sauce for breakfast chilaquiles, and I sometimes freeze the rest for another red enchilada craving.
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- [br]TO MAKE THE SAUCE
- 4 oz red dried chili California (About 10-15 Chili Pods – Seedless and without stem)
- 2 Cups of water
- 1/2 cup of pumpkin seeds (raw)
- 1 tbsp of cumin powder
- 1 tbsp of garlic powder
- 1 tbsp of kosher salt
- Tortillas
- Shredded Cheese
- Canola Oil for frying
- In a medium size boiling pot, add two cups of water and bring to a boil. Add the chili pods and let them simmer until soft and tender. Let the chilis cool completely in the pod.
- In a blender add all chili pods, about 1 cup of water from the pot, cumin powder, garlic, pumpkin seeds and salt. Blend well for about 3-5 minutes.
- Using a food strainer mesh, add the sauce and strain with a spoon until all sauce is strained into a large bowl.
- Add a few drizzles of oil to a frying pan and heat to a medium temperature.
- Dip a tortilla into the enchilada sauce until is all covered. Add the dipped tortilla to the frying pan and fry for about 2 minutes each side. Carefully flip them over using a flat spatula.
- Transfer over to a plate and let slightly cool to add shredded cheese and roll into a burrito.
- Serve with some red Mexican rice or spring mix as shown on the pictures. Sprinkle in some Mexican cotija cheese! Enjoy.
Notes: You may take a few tries to get a perfectly enchilada out of the frying pan. Make sure to lightly fry them on a non-stick pan and add a drizzle of oil after you fry each enchilada or they will begin to stick and crumble. If you have any questions, feel free to leave a comment or email me at angie@littleinspiration.com.
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This looks ah-mazing!! Definitely trying this recipe!
Maysem recently posted..Satin, Lace & Feathers
Looks so good but you forgot to mention at what point do you use pumpkin seeds and are they whole or with the skin or not and what do you do after do you blend them or what?
This is the way my sister-in-laws taught me to make them – so delicious and much better than the tomato sauce version. I invite you to share this at a blog hop I’m co-hosting, My Favorite Posts Show Off Weekend Party.
Michelle @ On A Wing And A Prayer
Michelle recently posted..Welcome Back To My Favorite Posts Show Off Weekend Party!
[…] Tradiotional Mexican Enchiladas An authentic Mexican recipe for red “fried” enchiladas taught by my mom. For full “Tradiotional Mexican Enchiladas” recipe click here […]
How to use the pumpkin seeds.
Do all ingredients go into blender.
Yes, all ingredients go into the blender.
I love your recipe. This is the WA I learned to made it in California. I have also lived in Arizona, Utah, and Texas so I do know good red sauce. My question to you is: Have you ever canned it? I love to have on hand for those emergency, quick meals. I live in Canto, Ohio now and I have to drive some distance to get Mexican supplies. So I would love to can some. Thank you
[…] that I still miss the most is the Mexican food. It’s hard not to have tamales for breakfast, enchiladas for lunch and pan dulce with your coffee at night. Contrary to what some people believe, Mexican […]