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Red Enchiladas and Gordita Plates Recipe (Authentic Mexican Comfort Food)

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This Red Enchiladas and Gordita Plate combines two beloved Mexican classics: tender corn tortillas filled with cheese or meat and covered in a rich red chile sauce, paired with homemade gorditas stuffed with savory fillings. Served with beans, rice, and fresh toppings, this plate is a complete and satisfying Mexican-style meal.

Red Enchiladas

Ingredients

For the Red Chile Sauce

  • 8 dried guajillo chiles, stems and seeds removed
  • 2 dried ancho chiles, stems and seeds removed
  • 3 garlic cloves
  • ½ white onion
  • 2 Roma tomatoes
  • 2 cups chicken broth
  • 1 tbsp apple cider vinegar
  • 2 tsp ground cumin
  • 1 tsp Mexican oregano
  • 1 tsp smoked paprika
  • Salt and black pepper, to taste

For the Enchiladas

  • 12–14 corn tortillas
  • 3 cups shredded cheese
    (Oaxaca, Monterey Jack, or queso fresco)
  • 2 cups shredded chicken or cooked beef (optional)
  • 1 small white onion, diced
  • 2 tbsp vegetable oil

Instructions

1. Make the Red Chile Sauce

  1. Toast dried chiles in a dry skillet for 20–30 seconds per side.
  2. Soak chiles in hot water for 15–20 minutes until softened.
  3. Blend chiles with garlic, onion, tomatoes, broth, vinegar, cumin, oregano, paprika, salt, and pepper.
  4. Strain sauce for a smooth texture.
  5. Simmer sauce for 10–15 minutes.

2. Assemble the Enchiladas

  1. Warm tortillas in a little oil until soft.
  2. Dip each tortilla into the red chile sauce.
  3. Fill with cheese, chicken, or beef.
  4. Roll and place seam-side down in a baking dish.
  5. Cover with extra sauce and cheese.
  6. Bake at 375°F (190°C) for 15–20 minutes until hot and melted.

Homemade Gorditas

Ingredients

  • 3 cups masa harina
  • 2 cups warm water
  • 1 tsp salt
  • 1 tbsp vegetable oil (optional)

Gordita Fillings

Choose your favorite:

  • Carne guisada
  • Shredded beef
  • Chicken tinga
  • Chicharrón in salsa verde
  • Refried beans and cheese
  • Picadillo

Instructions

1. Prepare the Dough

  1. Mix masa harina, salt, and warm water.
  2. Knead until a soft dough forms.
  3. Let rest for 10 minutes.
  4. Divide into balls and flatten into thick discs.

2. Cook the Gorditas

  1. Heat a griddle or skillet over medium heat.
  2. Cook gorditas for 3–5 minutes per side until lightly golden.
  3. Let cool slightly.
  4. Slice open the side to create a pocket.
  5. Fill with your favorite meat, beans, cheese, and toppings.

Plate Assembly

Serve your Red Enchiladas and Gordita Plate with:

  • Mexican rice
  • Refried beans
  • Lettuce and tomato salad
  • Sour cream or Mexican crema
  • Queso fresco
  • Fresh cilantro
  • Pickled jalapeños
  • Salsa verde
  • Avocado slices
  • Lime wedges

Tips for the Best Red Enchiladas & Gorditas

  • Use a mix of guajillo and ancho chiles for a balanced red sauce flavor.
  • Strain the chile sauce for a smooth restaurant-style finish.
  • Keep masa dough covered so it doesn’t dry out.
  • Cook gorditas slowly so they develop a crispy outside and soft center.
  • Fresh toppings add brightness and balance to the rich flavors.

Storage

Enchiladas:

  • Refrigerator: Up to 4 days
  • Freezer: Up to 3 months

Gorditas:

  • Refrigerator: Up to 3 days
  • Freeze cooked gorditas for up to 2 months

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