Cooking Together: Noehmi’s Enchiladas Rojas

Who doesn’t love enchiladas? Sweet and savory, this wrapped tortilla dish originated from Aztec cuisine and is a beloved staple in Mexican cuisine. 

For Shipt digital merchandising specialist Noehmi R., she grew up eating her family’s signature rojas sauce with Abuelita chocolate.

Noehmi’s family is from Mexico. Her mother, Dallana, grew up in Torreón in the state of Coahuila, while her father, Abraham, grew up in the small town of Dieciocho de Marzo within the state of Durango. 

When her parents got married, Abraham’s mother taught Dallana her entire recipe book–which Noehmi was raised eating. 

For Noehmi, these enchiladas aren’t just a childhood favorite–they are one of the many Mexican traditions she treasures from her parents.

Below, watch as Noehmi and Dallana make the enchiladas rojas together, along with the full recipe.

Noehmi’s Enchiladas Rojas

Makes 4 – 6 servings 


1 pack chile guajillo

1 disc Abuelita chocolate tablets

1 cinnamon stick

2 saltine crackers

2 tablespoons oil

Pinch of salt

1 wheel queso fresco 

1 yellow onion 

1 bag corn tortillas 


For the sauce

 1. Prep ingredients: Remove the tops of the chile guajillo along with the seeds, and gently break the disc of Abuelita chocolate tablets. 

 2. Add chiles, Abuelita chocolate tablets, and half a cinnamon stick into a pot with 1 cup of water.

 3. Boil for about 15 minutes. 

 4. Pour the contents of the pot into a blender, along with 2 saltine crackers and blend until smooth. 

 5. Strain the sauce using a fine mesh strainer into a large saucepan. 

 6. Simmer the sauce in the saucepan for 3 minutes over medium heat.

 7. Add a pinch of salt and stir.

For the filling 

 1. Dice onion.

 2. Shred queso fresco into a bowl with a box grater.

For the tortillas

 1. Heat about an inch of oil in a small saucepan over medium heat.

 2. Lightly fry tortillas for about 2 minutes on each side. 


 1. Dip each tortilla in the pan with sauce until both sides are coated.

 2. Add diced onions and queso fresco on one side of the coated tortilla.

 3. Roll up the tortilla with the seam side down and place in a baking dish.

 4. Repeat steps 1 – 3 until all tortillas are coated, wrapped, and stacked in a baking dish.

 5. Sprinkle remaining queso fresco on top layer of enchiladas. 

 6. Serve and enjoy! 

Stomach growling? Good news–every ingredient to make these authentic enchiladas rojas can be ordered through

Category: Food & Drink

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