Enchiladas in Red Tomato Sauce

Enchiladas in Red Tomato Sauce

Enchiladas en Salsa Roja
6 servings
Pati Jinich
Course: Main Course
Cuisine: Mexican
Keyword: cheese, corn tortillas, cotija cheese, Enchilada, garlic, jalapeno, mexican crema, onion, pati's mexican table, queso fresco, salsa roja, serrano chiles, Tomatoes
Author:Pati Jinich
Prep Time: 10 minutes
Cook Time: 30 minutes
Total Time: 40 minutes
Enchiladas in Red Tomato Sauce recipe from Pati's Mexican Table Season 2, Episode 1 “Classic Mexican Food Battles”


For the sauce:

  • 1 pound ripe tomatoes
  • 1 garlic clove, skin on
  • 1 1/4"-thick thick slice white onion, about 1 ounce
  • 1 jalapeño or serrano chile, or to taste
  • 3/4 teaspoon kosher or sea salt, or to taste

For the enchiladas:

  • Oil for frying the tortillas, optional
  • 12 corn tortillas
  • 1/2 cup Mexican cream
  • 1/2 cup queso fresco or cotija, crumbled
  • 1/3 cup white onion, chopped
  • Ripe Mexican avocado, halved, scooped, sliced (optional garnish)

To Prepare

  • Place the tomatoes, garlic, onions, and chile on a medium baking dish, roasting pan or ovenproof skillet. Place them under a hot broiler and char the ingredients for about 9 to 10 minutes, turning them halfway through as the pieces brown thoroughly. The tomatoes’ skin should be charred, wrinkled, and the juices begin to run. The chile and onions should be softened and nicely charred; the papery husk of the garlic should be burned and the clove softened inside.
  • Remove the skin from the garlic clove and discard. Place the garlic in the blender along with the tomatoes, onion, and chile (start with half chile first, adding the other half or more if you feel you want more heat later), and the salt. Purée until smooth, set aside.
  • In a large sauté pan, over medium heat, add enough oil to reach 1/2-inch deep; let it heat for about 3 minutes. Gently glide each tortilla through the oil, one by one, for about 15 seconds on each side, so that they soften and become resilient. You should be able to fold them without breaking them. Transfer the tortillas to a paper towel-covered plate. Alternately, you can lightly toast them on an already hot comal or skillet set over medium heat, for about 20 seconds per side.
  • Glide the tortillas through the salsa. Fold and then cover, generously, with more of the red sauce. Sprinkle with the crumbled cheese, the cream, and the chopped onion.

22 comments on “Enchiladas in Red Tomato Sauce

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  1. Hola Pati – thank you so very much for this lovely gift of a recipe! It is a favorite of mine since season 2. I make it on Saturday mornings when I just want something simple and healthy but still indulgent. It is sublime! So simple to make yet the flavors and aromas are complex and delicious. I usually place the queso fresco inside the tortillas when I fold them and top with the cotija! It is very satisfying while still eating light. Thank you and I can’t wait for next weekend to make it again!

  2. Another hit. I did fry ours a little crisper and cooked the sauce bc our tomatoes in MN aren’t the most flavorful right now.

    And that cotija cheese! My “meat and potatoes husband” said he didnt miss the meat. I couldn’t believe my ears! Making your carnitas with tomatillo salsa tnght…the house smells fabulous.

    I’m so glad I found you. Im asking my girlfriend for your cookbook as a b-day present. Cant wait!

  3. Thank you so much for your recipes. I’m from NY relocated to FL and your recipes are the closest thing to authentic Mexican food I can get down here. And, thank you for showing us, here in the US, that Mexican food does not consist solely of the ubiquitous tacos, enchiladas, and nachos smothered in something sauce…. but is a vital, vibrant, lively cuisine

  4. Hi Patti love your show! I’m hoping to see you more on create and love your dishes, so fresh. Great Eats🌺 I also love the closeness of your family

  5. Hi Pati, Are these entomatadas rather than enchiladas? My mom used to make them. We are from Sonora, Mexico originally.

  6. Hola! Mi mama always fried the sauce (poured it into a hot pan with a little oil) to get rid of the raw tomato taste and give the sauce a more roasted flavor. Does broiling the veggies do the same?

    1. Hola Lisset, thank you for the question! You can fry this sauce as well… it is one variation on the dish. I prefer to make it as is, but you can always adapt it to your taste.

  7. Hola Pati!! These enchiladas remind me of my Tia from Ojinaga, Chihuahua. She would make theses for my sister and I whenever she would stay with us during the summer. Thank you for sharing these wonderful recipes. I can honestly say I never would have thought I would be able to make these ever, because she is no longer with us and we didn’t know Spanish. I guess the way she communicated with us was through her food ❤️.
    Muchisimas Gracias!!!!