Enchiladas Rojas

© 2022 Wicked Foods Inc. All rights reserved.

Homemade enchiladas have several components…the filling, the sauce, the garnish…but if you make them all at the same time, it doesn’t take toooo long. This dish is perfect for weekends when you want to fire up the oven. With the savory chorizo filling and ancho chile sauce, these enchiladas are so satisfying, your family and friends will be asking for more! 

  • Author: Wicked
  • Total Time: 1 hour, 20 minutes
  • Yield: Serves 4-6 1x


  • 5 dried ancho chiles
  • 4 chiles de arbol
  • 1 onion
  • 1 tomato
  • 6 cloves garlic
  • 1 tsp dried oregano
  • 1 tsp smoked paprika
  • 1/2 tsp cumin seed or ground cumin
  • Freshly ground black pepper
  • 2 tsp vegan no-chicken bouillon (such as Better Than Bouillon)
  • 3 red-skinned potatoes
  • 1 pkg (12.35 oz/350 g) Wicked Kitchen Chorizo Style Sausages, thawed
  • Vegetable oil
  • Salt
  • 4 green onions
  • 1 1/2 cups vegan Cheddar-style cheese
  • 12 corn tortillas
  • 1 cup vegan sour cream


  1. For the sauce, heat up a heavy pan like cast iron over medium heat. Toast the whole anchos and chiles de arbol in the pan, turning frequently with tongs for a nice light toast, 2 to 3 minutes. Be careful not to burn them. If they start smoking, they’re done.  
  2. Remove to a cutting board and slit the seed pods end to end. Put on some gloves to avoid touch the chiles, then tear them open over a bowl or the trash to discard the seeds and stems. Transfer the de-seeded pods to a medium heatproof bowl and add enough boiling water to cover the chiles. Let stand until soft, about 15 minutes.
  3. Meanwhile, heat up the pan again. Cut the onion in half, and then cut one half in half again. Put those two quarter pieces flat in the pan and set aside the other onion half. Cut the tomato in half and add that to the pan as well. Let the veg cook in the pan until slightly charred, 4-5 minutes, turning a few times for even charring. Toward the end of charring, peel the garlic and add the whole cloves to the pan to char those as well. Be careful not to burn the garlic.
  4. Transfer the veg to a blender and pour in the soaked chiles along with the soaking water. Add 1/2 tsp oregano, 1/2 tsp smoked paprika, and the cumin and some black pepper. Add another 1 cup (240 ml) water as well. Blend until smooth, then taste the sauce. If it’s at all bitter (say, if you overtoasted the veg), blend in a little brown sugar or coconut sugar to round out the flavor.
  5. Transfer the sauce to a medium pot, and stir in the vegan no-chicken bouillon. Simmer over medium-ish heat to reduce the sauce and thicken it up some, about 15 minutes. The finished consistency should be like thin pancake batter.
  6. For the filling, bring a medium pot of water to a boil. Dice the potato (skin-on) and add to the boiling water to blanch it for a minute or two. Drain and set aside. 
  7. Meanwhile, slit the chorizos and remove the casings. Then dice the remaining half of the onion. Heat a heavy pan (could be the same one) over medium heat and swirl in some oil. Add the diced onions and cook for a minute or two. Then add the chorizo and break it up with a spatula as it cooks. Let it cook for a few minutes until the onions get a little browned. Then stir in the potatoes, the remaining 1/2 tsp oregano and 1/2 tsp smoked paprika. Let cook a few minutes until the bottom of the ingredients gets a little crispy. Then stir it, and taste the filling, adding a little salt and black pepper if you think it needs it. Transfer the filling to a large bowl.
  8. Chop the green onions and add 3/4 of them to the bowl along with 3/4 cup (85 g) of the vegan Cheddar. Stir it all up and set aside.
  9. To crisp up the tortillas, pour enough oil into a small saute pan to cover the bottom and then some. Heat over medium, and when the oil’s hot, use tongs to dip a tortilla into the oil until it bubbles, turning to get both sides, just 30 seconds or so. Transfer to a plate and repeat with the remaining tortillas.
  10. Heat the oven to 420ºF (215ºC). Spread a little sauce into a 13×9-inch (33×23-cm) baking dish, shaking to coat the bottom.
  11. To build each enchi, use tongs to dip a fried tortilla into the sauce then lay it on a cutting board. Yeah, it’s a little messy; keep some paper towels nearby. Spoon a thickish line of filling along the center of the sauced tortilla, then roll up the enchi and place it in the pan. Repeat with the remaining tortillas and filling. 
  12. Spoon more sauce over the top to cover the enchis, then sprinkle on the remaining 3/4 cup (85 g) cheese. Bake until bubbly, about 15 minutes.
  13. Remove from the oven and let cool for about 10 minutes so you don’t burn your mouth. Meanwhile, thin out the sour cream with a little water so it’s spoonable and season with a little salt and pepper. Drizzle the sour cream over the top of the enchis and garnish with the remaining green onion. Dig in!! 


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