Fire-Roasted Salsa Roja Enchiladas (Entomatadas)
Based on the Mexican dish entomatadas, these salsa roja enchiladas feature a fire-roasted tomato sauce made with broiled tomatoes, peppers, garlic, and onions. These are blended with chili peppers and cilantro to complete the bold, smokey enchilada sauce. The enchiladas themselves are stuffed with meat, beans, and queso fresco, and then topped with more melty cheese. Serve with sour cream, hot sauce, or, if you have more tomatoes, a pico de gallo.
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 9x13-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.