Enchiladas Rojo
⚡ KevEats Recipe
High-Protein Enchiladas Rojas
Smoky red chile sauce, saucy tortillas, juicy filling, and enough protein to make this work for real life.
These enchiladas rojas keep the soul of the classic version — toasted guajillo and ancho chiles, garlic, oregano, queso fresco, onion, and warm corn tortillas — but with a more macro-friendly approach. Less oil, more protein, and still loaded with that deep, smoky red sauce flavor.
610
Calories
48g
Protein
18g
Fat
62g
Carbs
Ingredients
- 4 guajillo peppers, seeds removed
- 4 ancho peppers, seeds removed
- 2 cloves garlic, chopped
- 1/4 tsp Mexican oregano
- to taste salt and black pepper
- 12 corn tortillas
- 3 cups cooked shredded chicken breast, beef, or pork
- 1 cup queso fresco or reduced-fat Mexican cheese, crumbled
- 1/2 cup white onion, finely chopped
- 2–3 tbsp vegetable oil, used as needed
- optional shredded lettuce or cabbage
- optional sliced radishes
- optional diced potatoes and carrots, pre-cooked
Kev Tip
Toast the chiles quickly — do not burn them.
Guajillo and ancho peppers only need a few seconds per side on a hot pan. Burning them can make the sauce bitter, so keep the toast light and controlled.
Make It Fit Your Macros
For a lower-calorie version, keep the oil closer to 2 tablespoons total, use chicken breast, and measure the cheese. For a higher-calorie athlete version, add the potato and carrot garnish or serve with beans and rice.
Storage / Meal Prep Notes
The red chile sauce can be made 1–2 days ahead and stored in the fridge. It also freezes well. For best texture, store tortillas, sauce, and filling separately, then assemble fresh.
Instructions
- 1Heat a dry skillet, comal, or griddle over medium heat. Lightly toast the guajillo and ancho peppers for a few seconds per side, pressing them flat with a spatula. Do not let them burn.
- 2Place the toasted peppers in a saucepan, cover with water, and simmer over medium heat for about 15 minutes, or until softened.
- 3Remove from heat and let the peppers rest in the hot water for another 10–15 minutes until the skins look fully softened.
- 4Drain the peppers and transfer them to a blender with the garlic and 1/2 cup clean water. Blend until smooth. Strain if needed for a smoother sauce.
- 5Season the sauce with Mexican oregano, salt, and black pepper. Taste and adjust seasoning.
- 6Preheat oven to 350°F to keep the enchiladas warm while you assemble. Heat a skillet over medium heat and add a small amount of oil.
- 7Dip each tortilla lightly into the red sauce to coat both sides, then briefly pan-fry for a few seconds per side. Add oil only as needed to keep tortillas from sticking.
- 8Add shredded chicken, beef, or pork to the center of each tortilla. Roll or fold the tortilla, then place on a serving plate or baking dish.
- 9Repeat until all tortillas are filled. Keep finished enchiladas warm in the oven if needed.
- 10Top with crumbled queso fresco, chopped white onion, and optional shredded lettuce or cabbage, radishes, potatoes, or carrots.
Diabetes / Weight Loss Notes
Build the plate around protein and volume.
Keep the serving to 3–4 enchiladas, use lean shredded chicken, go light on oil, and add cabbage, lettuce, radishes, or a side salad for more volume. This keeps the meal satisfying without turning it into a calorie bomb.
