Enchiladas in Red Tomato Sauce

Name: Enchiladas in Red Tomato Sauce
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Ingredients: 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); 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))

Enchiladas en Salsa Roja

Recipe Yield

6 servings

Cooking time

40 minutes

Rate this recipe

4.50 from 6 votes

Ingredients

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.

Comments

37comments inEnchiladas in Red Tomato Sauce

Christine B.

Dec 16

Hola Pati, I grew up in the lower Rio Grand Valley, Tx. Our enchiladas were cheese rolled in a corn tortilla with a can of chili con carne poured
over the top…When I met my husband in El Paso, Tx, he set me straight on how to make South West Mexican food. I have learned so much from your PBS show, newsletters and books. Thanks so much.

1. Pati Jinich
  
  Dec 20
  
  Hola Christine, your Rio Grande enchiladas sound delicious, thanks so much for sharing and for tuning in the show, gracias!
  
Rene' Dean

Jul 18

Love your show Patti, as a born & raised Texan, now in NC. I’ll be trying this sauce with Chile rellenos tomorrow for my homegrown pablanos😊 sure do miss music from your older shows on the new ones though….

1. Pati Jinich
  
  Nov 06
  
  Thanks so much for your message Rene, so happy to read you made Chiles rellenos, yum!
  
Theresa

Sep 04

I have made this sauce before for my enchiladas and got rave reviews. I also use it to pour over my chili rellanos. It is the only sauce I like. Thank you Patti for sharing these delicious recipes with us. I want to try making your tamales next. Your masa recipe looks amazing. I know they will be delicious.

1. Pati Jinich
  
  Sep 05
  
  So glad you have been having fun in the kitchen Theresa, yay! Enjoy the tamales 🙂
  
Liz Langsteiner

May 22

Recipe doesn’t make sense?
What about filling the enchiladas?

1. Pati Jinich
  
  May 25
  
  Hey Liz, you can go ahead and fill them with chicken, cheese, chorizo or anything you like. However this recipe is for “entomatadas” which are basically folded tortillas dipped in red sauce with no filling. You can serve them with refried beans and rice for a full meal 😉
  
janicemturner3@yahoo.com

Mar 15

I would like to learn
the red sauce recipe.
from scatch. or direct me to.

1. Pati Jinich
  
  Mar 15
  
  Hola Janice, this recipe has the instructions to make the salsa from scratch, but I am copying it here for you anyway, enjoy!
  
  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
  
  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.
  
Dorena

Jan 27

Pati your show on our local PBS is something we look forward to every weekend. Especially during the pandemic when we need a little “get away” from Kansas City, we can watch your show and enjoy your recipes, your family and beautiful Mexico. Thank you so much!!!

1. Pati Jinich
  
  Feb 08
  
  Thanks to you for tuning in and for the very kind words Dorena, un abrazo!
  
Jim B

Aug 22

Fabulous. My favorite cooking show. Look forward to my weekly Mexican food adventure on public TV

1. Pati Jinich
  
  Sep 12
  
  Thanks so much Jim 😉
  
Jim F.

Jul 29

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!

1. Pati Jinich
  
  Aug 08
  
  I’m so happy to hear that this is a Saturday ritual, Jim!
  
Laura Hedlund

Mar 01

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!

1. Pati
  
  Mar 05
  
  The smell is so amazing…glad you guys loved them! And Happy Birthday, Laura!
  
Julie

Sep 28

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

1. Pati
  
  Oct 06
  
  It is such an honor that I get to share my love of Mexican food with you, Julie, and show its many flavors.
  
Lyndsey

Apr 22

You have turned me into the best cook ever and are forever my go to for recipes. Thank you!!

1. Pati
  
  Apr 23
  
  Oh wow!! Thank you so much Lyndsey….this made my day 🙂
  
Marlene

Feb 11

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

1. Pati
  
  Feb 12
  
  Thank YOU Marlene!
  
Roberda Cook Indianapolis, In

Oct 14

Absolutely love you & your show! Continue to bring us great food! I watch you religiously

1. Pati
  
  Oct 20
  
  Oh thank you so much Roberda!
  
Mark P Hodges Inola OK

Apr 30

I have been a fan for 6 +yrs ? so much fun really good stuff. Have used many keep it UP!

1. Pati
  
  May 01
  
  Thank you Mark!!!
  
Lupe

Apr 09

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

1. Pati
  
  Apr 27
  
  Si!
  
  1. Vivian Rojas
    
    Aug 17
    
    That’s what i thought! Thank you Patti! Love you and your show too! From El Paso with love!
    
Lisset Gutierrez

Mar 13

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. Pati
  
  Mar 16
  
  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.
  
Elena

Jun 21

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!!!!

1. Pati
  
  Jun 30
  
  Oh, this note makes me so happy to read. Thank you so much for sharing your story, Elena. Sending my best to you
  
Mary

Mar 24

Patti, I liked your old version of your website, unfortunately I don’t like this one???

1. Pati
  
  Mar 28
  
  Thank you for the feedback, Mary!

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