When you have fresh tomatoes, Salsa Roja Enchiladas puts them to good use.
My go-to enchiladas (the ones my Mexican mother-in-law taught me how to make) use a traditional dried chili pepper enchilada sauce. But, with copious garden tomatoes needing to be eaten, I began to wonder if I could make them with a tomato-based sauce instead. And, as it turns out, yes, a Mexican dish know as entomatadas is essentially that. So, my husband and I set out to create our own version of that dish, using backyard tomatoes.
For the version we came up with tomatoes, bell peppers, onions and garlic are charred in the oven, before blending with chilies and cilantro into a bold salsa roja. Corn tortillas are dipped into this smokey red sauce, and then filled with meat, beans, and creamy queso fresco. Although entomatadas can be simply folded in half, we opted for a classic roll-up instead. We top the tasty roll-ups with more cheese, and bake everything to gooey, tomato-soaked perfection.
They can be served with a sprinkle of cilantro, a dash of hot sauce, a dollop of sour cream, or, really, whatever you like. But—when your are truly looking to use up some tomatoes—a fresh pico de gallo can make a great side too.
More like salsa roja enchiladas:
Salsa roja is great, but equally delicious–and often overlooked–is its tomatillo-based counterpart: salsa verde. Check out my recipes for Slow-Cooker Salsa Verde Enchiladas, Salsa Verde Skillet Pie, Salsa Verde Braised Chicken, and Tilapia in Salsa Verde.
For more recipes to use up fresh tomatoes (and other summer veggies) check out my Braised Chicken, Tomato, and Squash Pasta, Orzo Skillet with Italian Sauce, and Summer Corn Chowder.
Fire-Roasted Salsa Roja Enchiladas (Entomatadas)
Ingredients
- 1 large yellow onion roughly chopped
- 10 cloves garlic smashed
- 1 lb (about 3 medium) tomatoes cut in half
- 1 red or orange bell pepper roughly chopped
- 1 tsp chili powder
- ½ tsp paprika
- 2 tbsp canola or vegetable oil plus more for skillet
- Kosher salt and pepper
- 6 oz (about 1½ cups) shredded rotisserie chicken or 8 oz ground meat of your choice, cooked and seasoned with salt and pepper
- 1 cup cilantro leaves and tender stems plus more for garnish
- 1 jalapeño or Fresno chili pepper Stem removed and cut in half lengthwise (seeds removed if you prefer it less spicy)
- Butter for pan
- 12 6-inch corn tortillas
- 1 15-oz can pinto or black beans drained and rinsed
- ⅔ cup queso fresco crumbled
- 1 cup shredded Monterey Jack or cheddar cheese
- Sour cream (optional) for serving
- Hot sauce (optional) for serving
Instructions
- Preheat broiler. Place onion, garlic, tomatoes, red bell pepper, chili powder, paprika, oil, ½ tsp salt, and ¼ tsp on a large sheet pan. Toss together. Broil for 2-4 minutes, or until softened and charred.
- Place contents of the sheet pan into a blender. Add chili pepper and cilantro. Blend until smooth.
- Preheat oven to 350°. Butter a large casserole dish or 9×13-inch pan. Pour salsa roja from the blender into a shallow bowl.
- Lightly grease a cast-iron skillet with oil or nonstick spray and place over medium heat. When skillet begins to lightly smoke, heat tortillas one at a time for 10-15 seconds per side then wrap in a towel to keep warm. (Alternatively, wrap half of the tortillas in a damp paper towel and microwave for 20-30 seconds. Repeat with the other half, then keep them warm with a towel.)
- Working one at a time, dip tortillas in salsa, place on a plate, and fill with meat, beans, and queso fresco. Roll into cylinders and place seem side down in the prepared pan.
- Top enchiladas with remaining salsa and sprinkle with shredded cheese. Cover with foil and bake for 15 minutes. Remove foil bake for an additional 10-15 minutes, until cheese is melted.
- Allow to cool for 5-10 minutes before serving. Garnish with sour cream, hot sauce, and cilantro, if desired.
