Old El Paso Enchilada Recipe Salsa Roja Pan

I’ve been making this easy old el paso enchilada recipe Salsa Roja Pan for years, and it never disappoints. The aroma of simmering enchilada sauce with that distinct Old El Paso flavor fills my kitchen, promising a hearty family dinner. This classic old el paso enchilada recipe Salsa Roja Pan delivers authentic taste with minimal effort. Perfect for busy parents seeking a wholesome, family-pleasing dinner, it’s a tried-and-true staple in our home, especially on chaotic weeknights. Expect a flavor-packed meal that’s quick to assemble, freezes well, and brings everyone to the table smiling.

Ingredient Guide with Flavor & Function

Crafting a delicious old el paso enchilada recipe Salsa Roja Pan starts with knowing your ingredients and their roles. Here’s what you’ll need for this hearty, easy dinner idea:

• Old El Paso Enchilada Sauce (Salsa Roja): 19 oz (538g) can. This is the heart of the flavor, giving our enchiladas that signature Mexican taste, essential for an authentic old el paso enchilada recipe Salsa Roja Pan.
• Tortillas (corn or flour): 12 count (6-inch/15cm). Corn offers authentic texture, while flour tortillas are softer and more pliable (I often use flour for my kids).
• Cooked Protein: 2 cups (300g) shredded cooked chicken, 1 lb (450g) browned ground beef, or 1 can (15 oz/425g) black beans, drained. This adds heartiness and makes it a high-protein meal. (Consider using pre-cooked rotisserie chicken for a quick meal prep shortcut.)
• Cheese (Monterey Jack or cheddar): 2 cups (225g) shredded. For that irresistible melty, creamy goodness. (Sharp cheddar adds a nice tang if you’re out of Jack.)
• Onion: ½ medium, finely chopped (about ½ cup/80g). Provides an aromatic foundation. Choose firm, unblemished onions for the best flavor.
• Garlic: 2 cloves, minced. Adds depth to the sauce and filling.
• Vegetable or Olive Oil: 1 Tbsp (15ml). For sautéing the aromatics.

For dietary goals or a healthier twist, consider these smart swaps:

• Low-carb: Use low-carb tortillas or create a deconstructed enchilada bowl.
• Dairy-free: Nutritional yeast or your favorite plant-based cheese shreds work well.
• Plant-based: Black beans, pinto beans, or seasoned lentils make a fantastic protein-rich filling. This is a great family-friendly option.

To elevate your meal, opt for premium ingredients:

• Organic chicken or grass-fed ground beef provides richer flavor.
• Whole wheat tortillas add extra fiber for a more nourishing meal.
• If time allows, making your own salsa roja can offer a fresher, vibrant taste.

Cooking Instructions Made Simple

1. Prep Your Fillings: In a large skillet over medium heat, warm the oil until shimmering (about 1 minute). Sauté chopped onion until softened and translucent (3-4 minutes), then add minced garlic and cook until fragrant (30 seconds). Stir in your cooked protein (shredded chicken, browned beef, or drained beans); ensure it’s heated through (2-3 minutes). This is a crucial first step for our old el paso enchilada recipe Salsa Roja Pan.
2. Assemble the Enchiladas: Preheat your oven to 375°F (190°C). Gently warm tortillas in the microwave for 15-20 seconds or on a dry skillet for 10-15 seconds per side; they should be pliable to the touch. Dip each warm tortilla in the Old El Paso enchilada sauce (Salsa Roja), ensuring both sides are coated but not dripping, preparing it for a perfect old el paso enchilada recipe Salsa Roja Pan.
3. Fill & Roll: Lay a sauced tortilla flat. Spoon about ¼ cup (60g) of your prepared protein filling and a sprinkle of cheese down the center. Roll it tightly from one end to the other, making a neat cylinder. If it’s tearing, your tortillas might not be warm enough; re-warm briefly.
4. Layer in Pan: Place the rolled enchilada seam-side down in a lightly greased 9×13 inch baking dish. Continue with the remaining tortillas, arranging them snugly in rows. Pour any remaining Old El Paso enchilada sauce (Salsa Roja) evenly over the top, covering all the enchiladas.
5. Bake to Perfection: Sprinkle the remaining shredded cheese over the sauced enchiladas. Bake for 20-25 minutes, or until the cheese is bubbly and golden at the edges, and the sauce is simmering. This final baking step solidifies the flavors of your old el paso enchilada recipe Salsa Roja Pan.
6. Garnish & Serve: Carefully remove the dish from the oven and let it rest for 5 minutes; this helps the enchiladas set. Top with fresh cilantro, a dollop of sour cream, or sliced avocado before serving your delicious family-friendly meal. Enjoy this comforting old el paso enchilada recipe Salsa Roja Pan!

Inline Variations:

• Spicier: Add a pinch of cayenne to the filling or use spicy green chiles with the protein.
• Lighter: Opt for reduced-fat cheese, lean protein, and incorporate extra veggies like bell peppers or spinach into the filling.
• Kid-friendly: Go easy on the spices, and serve with extra sour cream for dipping, making this a truly easy meal prep option.

Quick Callouts for Common Mistakes:

• Overfilling tortillas: Leads to messy, hard-to-roll enchiladas. Use just enough filling to roll neatly.
• Dry enchiladas: Ensure tortillas are adequately coated in sauce before baking. Don’t skip dipping!
• Sticking: Always lightly grease your baking dish to prevent the enchiladas from sticking to the bottom.

Perfect Moments to Serve Your Old El Paso enchilada recipe Salsa Roja Pan

This Old El Paso enchilada recipe Salsa Roja Pan is incredibly versatile for various home dining scenarios. It’s a comforting dish perfect for many occasions.

• Occasions: Weeknight family dinners, casual gatherings, potlucks, game nights.
• Pairings: Simple green salad, rice and beans, quick guacamole. Iced tea or agua fresca complement these flavors wonderfully.
• Toppings: Sour cream, fresh salsa, sliced avocado, pickled jalapeños, crumbled cotija cheese.
• Make-Ahead & Meal Prep: Assemble unbaked enchiladas up to 2 days ahead, cover, and refrigerate. For longer storage, freeze fully assembled but unbaked for up to 3 months; bake from frozen, adding 15-20 minutes. Leftovers reheat well in the microwave or oven for easy meals.

Nutrition & Wellness Spotlight

This Old El Paso enchilada recipe Salsa Roja Pan easily fits into balanced eating, offering a complete meal with protein, carbs, and often veggies. It’s one of my go-to healthy dinner ideas.

• Protein Boost: Customize with lean chicken, ground beef, or plant-based beans for sustained energy.
• Low-Sugar Swaps: Opt for no-sugar-added enchilada sauce and avoid sugary toppings.
• Plant-Powered Energy: Load up on vegetables like bell peppers, zucchini, or spinach in the filling.
• Meal Prep for Wellness: Excellent for easy meal prep, allowing precise portion control and ingredient knowledge.

Everyday Benefits Beyond the Plate

Beyond being delicious, an Old El Paso enchilada recipe Salsa Roja Pan offers practical advantages for busy households, making family dinners simpler and more enjoyable.

• Time-Saving: Quick assembly means more quality family time.
• Affordable: Relies on pantry staples and budget-friendly proteins.
• Nourishing: A truly comforting and satisfying meal that fills you up.
• Versatile: Easily adapted to whatever ingredients you have on hand or your family’s preferences.

Expert Tips & Adaptations for the Best Old El Paso enchilada recipe Salsa Roja Pan

Elevate your Old El Paso enchilada recipe Salsa Roja Pan with these expert tips for richer flavor and better texture.

• Techniques: Lightly toast tortillas in a dry pan for flexibility and enhanced flavor. I always simmer my sauce with a bay leaf and a pinch of cumin for extra depth, even if it’s store-bought. Brown your protein well before adding it to the filling.
• Flavor Adjustments: Add fresh cilantro, dried oregano, chili powder, or smoked paprika. A squeeze of lime juice over the top adds brightness.
• Dietary Adaptations: For vegan meals, use a bean filling, vegan cheese, and check sauce for dairy. For diabetic-friendly versions, focus on lean protein, low-carb tortillas, and plenty of non-starchy vegetables. Ensure gluten-free by using corn tortillas.

Questions Readers Often Ask

Can this Old El Paso enchilada recipe Salsa Roja Pan be prepped ahead for busy weeks?

Yes, absolutely! Assemble the enchiladas, then cover tightly and refrigerate unbaked for up to two days. For longer storage, freeze them unbaked for up to three months. When ready to cook, just add 15-20 minutes to the baking time if cooking from frozen.

What are the healthiest substitutes for an Old El Paso enchilada recipe Salsa Roja Pan?

To make it healthier, swap refined tortillas for whole wheat or corn tortillas. Choose lean proteins like chicken breast or extra-lean ground beef, or use black beans for a plant-based option. Boost the veggie content in your filling with bell peppers or spinach.

Where can I order quality ingredients online?

Many reputable online grocery stores and specialty Mexican food retailers offer delivery services. You can often find fresh produce and pantry staples, including good quality tortillas and specific cheeses, delivered right to your door for convenience.

How do I prevent my tortillas from tearing when rolling?

The trick is to gently warm them before rolling. I usually microwave them for 15-20 seconds in a damp paper towel or briefly warm them in a dry skillet for 10 seconds per side. This makes them much more pliable and prevents tearing, especially with corn tortillas.

What kind of cheese is best for this Old El Paso enchilada recipe Salsa Roja Pan?

For optimal melting and flavor, a good quality Monterey Jack, cheddar, or a Mexican blend cheese works perfectly. These cheeses melt beautifully, adding a creamy, savory layer to your finished enchiladas.

Can I make this Old El Paso enchilada recipe Salsa Roja Pan vegetarian?

Certainly! Simply use seasoned black beans, pinto beans, or lentils as your main filling instead of meat. You can also add corn, bell peppers, or zucchini for extra texture and nutrition, making it a wonderful plant-powered meal.

This Old El Paso enchilada recipe Salsa Roja Pan isn’t just a meal; it’s a simple, flavorful solution for weeknight family dinners that brings comfort and joy to your table. My family always looks forward to this dish. Pin this recipe for your next meal plan, focusing on healthy eating and quick meals, or share it with a friend who loves easy, hearty cooking!

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