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The Culinary Works

Enchilada Rojo

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You may have read on the site, or our on our Twitter feed, that Mark smokes a mean chicken. Recently, using some of that leftover chicken and a few items from our cupboard and refrigerator, I made some really awesome Enchiladas.

This process is really easy and you can use a variety of things in the filling. But lets start with the sauce.


Saute ½ chopped onion in vegetable oil to translucent

Stir in 3 tablespoons Mexican chili powder and let it warm for 30 seconds

(Mexican chili powder has cumin, onion, garlic etc allready in it, it's fantastic, versatile and available in the grocery section with the other spices.)

Add 2 cans of tomato paste and mix

Add water to get the thickness you want, about 2-3 cups

Optional, ¼ cup of Adobo sauce (This is the sauce that’s in the can of chipotle (smoked) jalapenos. It’s a bit spicy, so beware)

Just let it simmer for a bit, season with salt to taste and you have your own homeade enchilada sauce.  If you want it hotter, any one of your favorite hotsauces can be used, just taste as you go.


3 cups of cooled chopped or shredded chicken
1 can of rinsed black beans
1/2 bunch sliced scallions (green onion)
A few good handfuls of shredded cheese, whatever you like, from cheddar, to jack to pepper jack.  You choose.


I slide a few tortillas into the warm sauce and let them sit for a minute to get a bit pliable.  This prevents them from cracking when I roll the filled enchilada.  With tongs I remove them one at a time and lay it on a plate.  I fill it with a handful of filling and roll them, not tight, just ensuring the seams overlap.  You don't want to overfill them or they will be difficult to roll.  I lay them in the baking pan, seamside down, each touching the next until the pan is full.  I then pour a few cups of additional sauce over the top and then give it a dose of shredded cheese and more sliced scallions.

Then I bake it in a 350 degree oven for about 30 minutes, or until its heated through and the cheese is melted and bubbly. 

Truly, they are easy and I do make them on weeknights to use up leftovers.  You can also easily split them into smaller pans and freeze the entire pan.  Then, when you know you have a busy night, leave it to thaw in the fridge all day and pop them in the oven that night.  Also, you can use other meats or fillings, depending on what you have.  I often make them with only black beans, saute'd zuccini, veggies, scallions and pepper jack cheese.  My vegetarian friends love them!

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Enchilada Rojo
Friday, 18 September 2009

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