Enchiladas Roja
Creamy, cheesy enchiladas roja with rich tomato sauce, green chilies, olives, and green onions, perfect for a flavorful Mexican-inspired meal loved by friends and family.
Ingredients
Instructions
- Fry the chopped onion in bacon grease until browned.
- Add 2 tablespoons of flour to the fried onion and cook briefly.
- Pour in the tomato sauce and stir to combine.
- Add the remaining ingredients except for the cheese, olives, and green onions to the sauce.
- Dip a fried tortilla into the sauce, fill with ripe olives and chopped green onions.
- Roll the filled tortilla and place it in a baking dish.
- Cover the rolled enchiladas with grated Colby cheese.
- Bake at 350°F for 20 minutes until cheese is melted and bubbly.
Tips & Substitutions
For a spicier kick, consider adding diced jalapeños or more chili powder to the sauce. If you're out of bacon grease, you can use olive oil or butter as a substitute. To make the dish lighter, opt for whole wheat tortillas and reduced-fat cheese. Remember to taste and adjust the seasoning with salt and pepper as you go.
Serving Suggestions
Serve these enchiladas with a side of Mexican rice or a fresh salad for a complete meal. They also pair beautifully with Aunt Pam's Hot Mexican Salad for a refreshing contrast. Garnish with additional green onions and sour cream for added flavor. A side of guacamole complements the dish well as well.
Storage & Reheating
Leftover enchiladas can be stored in an airtight container in the refrigerator for up to 3 days. To reheat, place them in a preheated oven at 350°F for about 15-20 minutes until heated through. Alternatively, you can microwave them for 1-2 minutes, but the oven method preserves the texture of the cheese better.
Nutrition & Diet Analysis (per serving)
Each serving of Enchiladas Roja contains roughly 1354 calories, with 64g protein, 76g carbohydrates, and 89g fat. It is an excellent source of protein (128% of the Daily Value), calcium (85% of the Daily Value), and vitamin C (63% of the Daily Value). Note that it is relatively high in sodium, at 3000mg per serving (130% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I make these enchiladas ahead of time?
Yes, you can assemble the enchiladas in advance, cover them, and refrigerate them for up to 24 hours before baking. Just add a few extra minutes to the baking time if they're coming straight from the fridge.
What can I use if I don't have Colby cheese?
If you don't have Colby cheese on hand, Monterey Jack or cheddar would make great substitutes. Both will melt well and complement the flavors of the enchiladas nicely.
How can I make these enchiladas vegetarian?
To make vegetarian enchiladas, simply omit the bacon grease and use vegetable oil instead. You can also add black beans or sautéed vegetables such as bell peppers and zucchini for added texture and flavor.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).