Red Enchiladas
N/A

Saucy. Smoky. Spicy—with a wild twist.
These Killer Enchiladas Rojas are anything but traditional—but they still honor the soul of the dish. Rolled in soft corn tortillas and drenched in a rich, smoky red chile sauce, these enchiladas get a serious upgrade thanks to Twisted Thai Chili Crisp. The chili crisp's layers of heat—featuring Thai bird's eye chilis, garlic, and shallots—meld perfectly with the deep, roasted flavors of guajillo, California and ancho chiles.

Whether stuffed with shredded chicken, beef, or black beans and cheese, the filling soaks up the bold red sauce that’s simmered with a spoonful of Twisted Thai to add fragrant heat and a punch of umami. Baked until bubbling and topped with more chili crisp (and maybe a fried egg if you're feeling dangerous), this dish hits every note—earthy, fiery, tangy, and just a little wild.

Ingredients

Sauce

2 tbs flour

1/4 cup oil

8 oz chili pepper paste

1 tbs cumin

1 tbs granulated garlic

1/2 tbs oregano

1 tbs Twisted Thai or Oh My Garlic (Depending on heat level)

32 oz chicken stock

5 oz tomato paste

Salt and pepper to taste

 

Meat

2-3 lbs ground meat (beef or Turkey)

1 onion

2 tbs paprika

2 tbs chili powder

1 tbs granulated garlic

1/2 tbs cumin

1 tbs oregano

Salt and pepper to taste

8 oz water

4-6 oz of enchilada sauce

 

20-30 corn tortillias

16 oz colby or cheddar cheese freshly grated

 

Instructions

 

  1. In a sauce pan, heat over medium low heat. Add the oil. When the oil is heated add the flour. Stir the flour for about 3-5 minutes until slightly toasted.
  2. Add in the chili paste, cumin and granulated garlic. Toast for about 2 minutes. The chilis, garlic and cumin should become fragrant. Once fragrant add in the remining ingredients. Bring to a simmer and reduce heat to low and cook for about 15-20 min. The sauce should be fairly thin. We don't want it to thick. It's a sauce, not a gravy.
  3. While the sauce is cooking get your meat prepared. Heat a large skillet over medium high heat. Once heated add the ground meat and onions. Once the meat is browned, drain off any excess grease.
  4. Add in the seasonings and toast for about 2 minutes. Add the water to help evenly disburse the seasonings through the meat. Allow the water to simmer off and then add the enchilada sauce. Allow to cook for another minute or two. Taste to make sure the meat is seasoned properly. Add salt and pepper to taste.
  5. Prepare your corn tortillas by heating them in the microwave. I dampen a paper towel and cover the corn tortillas before I put them in the microwave to add moisture. Heat in 30-60 second intervals. I flip the tortillas when I check them to make sure they get heated all the way through. 
  6. In a 9 x 13 baking dish, add a thin layer of the enchilada sauce on the bottom of the pan to keep the enchiladas from sticking.
  7. Lay a corn tortilla in the pan. Add one really large heaping tbs of your seasoned meat. Roll the tortilla into a log and repeat until the pan is full.
  8. Once you have all of your enchiladas prepped, ladle the enchilada sauce over the top of the enchiladas. Use the back of the spoon to cover all of the tortillas evenly. This will help to keep them from drying out. Then cover them with the cheese.
  9. Bake in the oven at 450 degrees for about 30-45 minutes. We like to cook it until the cheese is slightly browned on top. Serve with Spanish rice and home-made refried beans. 

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