• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar
Broke Bank Vegan
  • About
  • Recipes
  • Contact
menu icon
go to homepage
  • About
  • Recipes
  • Contact
  • Subscribe
    • Facebook
    • Instagram
    • Pinterest
    • YouTube
  • subscribe
    search icon
    Homepage link
    • About
    • Recipes
    • Contact
    • Subscribe
    • Facebook
    • Instagram
    • Pinterest
    • YouTube
  • Ă—

    Home » Mains

    Enchiladas Rojas

    Published: Nov 8, 2021 · Updated: Feb 1, 2022 by Mitch and Justine · This post may contain affiliate links

    Jump to recipe

    In this vegan enchiladas rojas (red enchiladas) recipe, you'll find salsa-dipped corn tortillas wrapped around shredded jackfruit and queso fresco.

    Garnish them with toppings like lettuce, radish, onions, and more cheese for a truly delicious meal!

    Vegan Enchiladas Rojas on a Plate
    Enchiladas rojas are something special
    Table of Contents
    • đź“– About
    • 🍲 Key ingredients
    • 🔪 Instructions
    • 🌡️ Storage
    • đź’­ Pro tips
    • 🍴 Tasting notes
    • đź“‹ Recipe
    • ♻️ Similar recipes
    • đź’¬ FAQ

    đź“– About

    Are you team red or green when it comes to enchiladas? Once you taste a bite of this spicy and vibrant red sauce, the decision may become more difficult.

    What are enchiladas rojas?

    Enchiladas are a staple across the entire country of Mexico, and for good reason too —they're cheap, healthy, and flavor-packed.

    But you'd be hard-pressed to find any two enchiladas recipes that look or taste the same way. And that's because there is an infinite number of ways you can prepare them.

    In their simplest form, red enchiladas consist of corn tortillas that are dipped in a salsa roja and filled with ingredients like cheese, meat, or vegetables. They can then be closed up using methods like rolling or folding.

    Seems straightforward, right?

    We used pulled jackfruit and vegan queso fresco in today's recipe so that more people are able to share in this incredible cuisine (without the need to harm animals).

    You'll end up with vegan enchiladas rojas that are meaty, creamy, and downright delicious.

    History

    Evidence points to the first forms of enchiladas dating back to the Mayans. They would coat corn tortillas in a pumpkin seed sauce, wrap them around eggs, and cover them in a seasoned tomato sauce (a dish known as papadzules).

    But, it seems the Aztecs created the first chile-centric enchiladas — terming them "chīllapīzzali," meaning chile-flute.

    After the fall of the Aztec empire during the Spanish colonization, chīllapīzzalis (and most of the cuisine) became more influenced by European foods like meat, cheese, and different spices.

    Fast forward to today and you'll find enchiladas made with a plethora of ingredients. This dish has been influenced by old and new Mexico, different cultures, and changing tastes.

    Are enchiladas rojas vegan?

    Depending on who you ask, you might hear opposing answers. In our opinion, the enchiladas of pre-hispanic times were probably quite vegetarian-friendly. Unfortunately, most recipes today contain cheese, meat, and crema.

    Pulling inspiration from said recipes, we decided to replace the flavors and textures of meat and cheese with pulled jackfruit and vegan queso fresco.

    With just a few tweaks, creating 100% plant-based Mexican food can be easy, fun, and (most importantly) delicious!

    Serving

    To reduce the chance of soggy tortillas, serve your vegan enchiladas rojas immediately after cooking them with some thirst-quenching aguas frescas like:

    • Agua de Jamaica
    • Agua de guayaba
    • Agua de fresa
    • Agua de melĂłn

    You can find lots of ideas for fillings and toppings in the key ingredient section, but for this recipe, lettuce, radish, white onion, and extra queso fresco work really well.

    Tamari, Dried Jackfruit, Onion, Tomato, Garlic, Vegetable Stock Powder, Corn Tortillas, and Dried Chiles
    Use fresh corn tortillas for the best flavor

    🍲 Key ingredients

    For a complete ingredient list and step-by-step guide, scroll down to our recipe card.

    Corn tortillas

    Taste: to maintain a more traditional flavor, we prefer making corn tortillas from scratch or stopping by our neighborhood tortillerĂ­a (we know, you must be jealous). Store-bought brands are no match for soft, sweet, and tender homemade tortillas.

    Health: not only are corn tortillas naturally gluten-free, but they are also full of A and B vitamins, zinc, and iron thanks to the nixtamalization process of the corn used to make masa.

    Red enchilada sauce

    Taste: a spicy, herbaceous, and homemade salsa roja is the star in this vegan enchiladas recipe. We chose a combination of ancho, guajillo, and arbol chiles in this sauce, but use whatever you prefer or have on hand. That's the beauty of cooking at home — you can tweak anything to suit your preferences!

    Health: filled with fresh Roma tomatoes and a variety of chiles, this red enchilada sauce is an incredibly healthy addition to any meal. Tomatoes are filled with lycopene, a powerful antioxidant, and chiles house a unique anti-inflammatory compound called capsaicin.

    Red Chiles in a Cast Iron Skillet
    Just look at all those nutrient-packed chiles

    Fillings

    With so many fillings to choose from, here is a small list to get your creative juices flowing:

    • Black beans & cheese
    • Jackfruit tinga
    • Queso fresco & pickled jalapeños
    • Refried beans
    • Vegan chorizo
    • Jackfruit carnitas

    Toppings

    If you eat a lot of Mexican food, you know it's all about the toppings. The right choices can make a good dish exceptional. Here are some of our favorites:

    • Queso fresco or cotija
    • Lettuce or cabbage
    • White onions
    • Radishes
    • Mexican crema
    • Avocados
    Rehydrated Jackfruit in a Pot
    Rehydrate the jackfruit beforehand

    🔪 Instructions

    If you have questions about this vegan enchiladas rojas recipe, don't forget to check out our FAQ section at the bottom of this post.

    Step 1: simmer the dehydrated jackfruit with vegetable stock powder and a pinch of salt for 20-30 minutes. You can also soak it overnight in room temperature water.

    Shredded Jackfruit Cooking in a Skillet
    Cook down the jackfruit with seasonings

    Step 2: sauté the onions and garlic together, then add in the drained jackfruit and tamari. Continue cooking until the liquid is absorbed, then transfer the mixture to a cutting board. Chop it into smaller pieces (optional) and set aside.

    Tomatoes and Onions in a Pot of Water
    Boil or roast the tomatoes and onions

    Step 3: seed the chiles and toast them in a dry skillet on each side. Rehydrate them in a pot of boiled water until they turn soft and pliable.

    Step 4: simmer the tomatoes and onions together in another pot until softened. Blend the chiles, tomatoes, onion, garlic, vegetable broth, Mexican oregano, and salt together until smooth. Season the salsa in a little olive oil to deepen the flavors.

    Salsa Roja in a Blender
    Blend the enchilada sauce until smooth

    Step 5: fry each tortilla in some oil for about 10-15 seconds per side. the tortillas shouldn't be too crispy since you still want to be able to roll them. Dip each one in the enchilada sauce so both sides are well covered.

    Corn Tortilla in a Skillet With Oil
    Lightly fry the corn tortillas

    Step 6: on a flat surface, add a scoop of shredded jackfruit and some queso fresco to the middle of your tortilla. Using your hands, tightly roll it and transfer it to a serving dish. Continue this process with the rest of the tortillas.

    Dipped Corn Tortilla in Red Sauce With Jackfruit and Cheese Inside
    Dip the fried tortillas and fill them up

    Step 7: serve your enchiladas while warm with extra sauce, crumbled queso fresco or cotija cheese, fresh onions, lettuce, and sliced radishes. Happy eating!

    🌡️ Storage

    Although these vegan enchiladas rojas are best eaten warm, the ingredients store well separately. Just follow these simple instructions:

    Fridge

    To avoid soggy enchiladas, try not to store them with the sauce on top. Instead, you can keep your enchilada sauce in an airtight container for at least a week. The shredded jackfruit will be good in the fridge for about 4-5 days.

    Freezer

    We use large mason jars to store our sauce in the freezer. If stored properly, the sauce will last up to 6 months. We don't recommend freezing the jackfruit, but the tortillas will last for up to 8 months in a freezer-safe bag.

    Reheat

    To remake enchiladas rojas, all you need to do is reheat your red enchilada sauce in a pot over medium-low until warmed. Heat the jackfruit in a skillet, then fry the tortillas and build everything as described in the recipe card.

    Vegan Enchiladas Rojas on a Plate
    Top your enchiladas with lettuce, radishes, queso, and onions

    đź’­ Pro tips

    We'd like to share some tips and tricks we learned while experimenting with this vegan enchiladas rojas recipe:

    • Fry in oil. Using a little oil to fry the tortillas creates a better texture and adds a barrier to protect them against turning soggy.
    • Change up the fillings. Seriously, this meal can become completely different in flavor just by switching up the fillings and toppings. Give it a shot!
    • Serve hot. The longer you let enchiladas sit, the more soggy they become. Eat them as soon as possible!
    • Pre-make your salsa. As mentioned above, red enchilada sauce lasts in the fridge and freezes extremely well. Make it in advance to save on time.
    • Add some heat. Do you like spice? Add a few serranos, habaneros, or more arbol chiles to your red enchilada sauce.

    🍴 Tasting notes

    The next time you don't know what to make for dinner, try these vegan enchiladas! They're:

    • Spicy
    • Bold
    • Flavorful
    • Herbaceous
    • Hearty

    If you try this vegan enchiladas rojas recipe, please rate it and leave us a comment below! Want to stay up-to-date with new recipes? Subscribe to our newsletter or connect with Broke Bank Vegan on social media. Happy eating!

    đź“‹ Recipe

    Vegan Enchiladas Rojas on a Plate

    Enchiladas Rojas

    $8.06 recipe | $0.50 serving
    Mitch and Justine
    In this enchiladas rojas recipe, you'll find salsa-dipped corn tortillas wrapped around shredded jackfruit and vegan queso fresco. Top them off with fresh garnishes for a truly delicious meal.
    5 from 1 vote
    Prevents your screen from going dark
    Print Recipe Pin Recipe
    Prep Time 15 mins
    Cook Time 40 mins
    Total Time 55 mins
    Course Mains
    Cuisine Gluten-Free, Mexican, Vegan
    Servings 16 enchiladas
    Calories 135 kcal

    Equipment

    • Cast-iron skillet
    • Blender
    • Saucepan

    Ingredients
     

    US Customary - Metric

    Tortillas

    • 16-18 corn tortillas ($0.32)

    Fillings

    • 1 Âľ ounces dehydrated jackfruit ($4.93)
    • 2 tablespoons vegetable stock powder ($0.10)
    • 1 tablespoon olive oil ($0.11)
    • ½ small white onion, diced ($0.12)
    • 3-4 cloves garlic, minced ($0.12)
    • 3 tablespoons tamari ($0.54)
    • â…“ - ½ cup vegan queso fresco ($0.70)

    Enchilada sauce

    • 2 ancho chiles ($0.10)
    • 3 guajillo chiles ($0.12)
    • 3-4 arbol chiles optional ($0.06)
    • 2 Roma tomatoes ($0.32)
    • ½ small white onion ($0.12)
    • 3 cloves garlic ($0.08)
    • ½ cup vegetable broth ($0.03)
    • ÂĽ teaspoon Mexican oregano ($0.01)
    • Salt to taste ($0.01)
    • 1 tablespoon olive oil ($0.11)

    Extras optional

    • Neutral oil to fry tortillas
    • Shredded lettuce
    • Sliced radishes
    • Diced white onions
    • More crumbled cheese

    Instructions
     

    Corn tortillas

    • Make your own fresh corn tortillas, or use a pack of store-bought tortillas. Set aside for later.

    Jackfruit

    • Bring a pot of water to boil. Add in vegetable stock powder, a pinch of salt, and the dehydrated jackfruit. Let it simmer for 20-30 minutes, or leave it to soak overnight in room temperature water.
    • Heat olive oil in a large skillet over medium. Add in diced onion and sautĂ© for 2-3 minutes, or until translucent. Add in the minced garlic for another 1-2 minutes. Lastly, add in drained jackfruit and tamari and continue cooking until the liquid is absorbed, about 5 minutes.

    Enchilada Sauce

    • De-stem and seed the chiles, then toast them in a dry skillet over medium for 30-60 seconds per side. Bring a pot of water to boil and add them in. Turn the heat off and let them rehydrate for 12-15 minutes, or until soft and pliable.
    • Add the tomatoes and onions to another pot of water and simmer them for 10-12 minutes, or until softened. Drain and transfer the tomatoes and onions to a blender with the garlic cloves, vegetable broth, Mexican oregano, and salt. Blend on high until smooth.
    • Heat 1 tablespoon of olive oil in a saucepan over medium-high. Slowly pour the salsa in and bring it to a low boil. Reduce the heat and simmer for 15 minutes, stirring frequently.

    Serving

    • Heat 5-6 tablespoons of neutral oil in a pan over medium-high. Once hot, fry each tortilla for about 10-15 seconds per side. the tortillas shouldn't be too crispy since you still want to be able to roll them.
    • Transfer the fried tortillas to a paper towel-lined plate to get rid of the excess oil. Dip each one in the enchilada sauce so both sides are well covered.
    • On a flat surface, add a scoop of shredded jackfruit and some queso fresco to the middle of your tortilla. Using your hands, tightly roll it and transfer it to a serving dish. Continue this process with the rest of the tortillas.
    • Serve your enchiladas while warm with extra sauce, crumbled queso fresco or cotija cheese, fresh onions, lettuce, and sliced radishes. Happy eating!

    Video

    Notes

    • The weight of the rehydrated jackfruit is 350 grams for reference if you use canned or fresh jackfruit.
    • Optional ingredients are not reflected in the price or calories of our recipes.
    • We calculate nutritional information for our recipes with Cronometer.
    • Recipe cost calculations are based on ingredients local to us and may vary from recipe-to-recipe.
    • All prices are in USD.

    Nutrition

    Serving: 1enchilada | Calories: 135kcal | Carbohydrates: 21.1g | Protein: 3.4g | Fat: 5g | Saturated Fat: 1.1g | Polyunsaturated Fat: 0.7g | Monounsaturated Fat: 1.5g | Trans Fat: 0g | Cholesterol: 0mg | Sodium: 586.3mg | Potassium: 271.4mg | Fiber: 3.8g | Sugar: 5.9g | Vitamin A: 1486.8IU | Vitamin C: 5.9mg | Calcium: 35.9mg | Iron: 0.9mg
    Don't miss another recipe!Subscribe to our newsletter!

    ♻️ Similar recipes

    For more equally delicious variations on these vegan enchiladas rojas, check out our:

    • Enchiladas verdes for corn tortillas filled with beans and cheese and covered in a spicy green salsa.
    • Enchiladas potosinas to try a unique recipe made with chile-infused dough wrapped around creamy queso and spicy salsa. 
    • Enfrijoladas for tender corn tortillas smothered in a creamy black bean sauce and filled with delicious plant-based ingredients.
    • Enmoladas to try a flavor-packed mole poblano served over corn tortillas filled with butternut squash and melty vegan cheese.

    đź’¬ FAQ

    Are enchiladas rojas gluten-free?

    Yes! These enchiladas rojas are gluten-free. If you end up changing the fillings or toppings, just ensure they don't contain gluten.

    Do I have to use jackfruit in these vegan enchiladas rojas?

    No, you absolutely don't have to use jackfruit in these vegan enchiladas rojas. You can try using cheese, beans, squash, or poblano peppers. Any of your favorite ingredients will work here.

    What can I do with leftover red enchilada sauce?

    You can use leftover red enchilada sauce like any other salsa! Try adding it to your tacos, on picaditas, garnachas, or using it as a chip dip.

    « Sopa de Conchas
    Memelas »

    Reader Interactions

    leave a comment and rating! Cancel reply

    Your email address will not be published. Required fields are marked *

    Recipe Rating




    Primary Sidebar

    Mitch & Justine

    Hey, we're Mitch & Justine! We've been vegan for over 8 years, and we love to share plant-based recipes from around the world! Everything you'll find here is simple, affordable, and delicious. Learn more →

    Free Recipe Ebook

    Popular recipes

    • Jugo Verde
    • Quesabirria Tacos
    • Tacos de Canasta
    • Garnachas Mexicanas
    • Corundas
    • Huaraches

    Featured in

    Featured in logos.

    Footer

    ↑ Back to top

    Details

    Privacy

    Terms

    Disclaimer

    Disclosure

    Newsletter

    Sign up for emails and updates!

    More

    Accessibility

    About

    FAQ

    Copyright © 2022 Broke Bank Vegan