Casa Vega Enchilada Recipe Made Easy and Delicious

If you’ve ever dined at Casa Vega, you know their enchiladas are legendary. This iconic Los Angeles eatery has been serving up authentic Mexican flavors since 1956, and their enchiladas stand out as a must-try dish.

Today, I’m excited to share a detailed recipe that captures the essence of Casa Vega’s enchiladas — rich, flavorful, and comforting. Whether you’re craving a classic dinner or planning a festive Mexican-themed night, this recipe will deliver that perfect blend of savory sauce, tender chicken, and melty cheese wrapped in soft tortillas.

With a perfect balance of smoky spices and fresh ingredients, these enchiladas are both simple to prepare and incredibly satisfying. You’ll learn how to make the signature red sauce, assemble the enchiladas with care, and even get tips on how to elevate this dish to your own taste preferences.

Plus, this recipe is a great way to impress family and friends at your next gathering. Let’s dive into the magic of Casa Vega’s enchiladas!

Why You’ll Love This Recipe

Casa Vega enchiladas are beloved for their authentic flavors and comforting qualities. The sauce is rich but not overpowering, with a smoky depth from dried chilies and a hint of garlic and cumin.

Inside, the enchiladas are filled with tender shredded chicken and cheese, offering a creamy texture that complements the sauce perfectly.

This recipe is straightforward, using accessible ingredients without compromising on the traditional taste. It’s a fantastic way to bring a taste of classic Los Angeles Mexican cuisine into your very own kitchen.

Plus, it’s versatile — you can customize fillings or toppings to suit your preferences, making it a crowd-pleaser every time.

Ingredients

• 12 corn tortillas
• 2 cups cooked shredded chicken (rotisserie chicken works great)
• 2 cups shredded Monterey Jack cheese (or a Mexican blend)
• 3 dried guajillo chilies, stemmed and seeded
• 2 dried ancho chilies, stemmed and seeded
• 2 cups chicken broth
• 1 medium onion, chopped
• 3 garlic cloves, minced
• 1 teaspoon ground cumin
• 1/2 teaspoon dried oregano
• 1 tablespoon vegetable oil
• Salt and pepper, to taste
• Fresh cilantro, chopped (for garnish)
• Sour cream or Mexican crema (optional, for serving)
• 1 lime, cut into wedges (for serving)

Equipment

• Large skillet or frying pan
• Medium saucepan
• Blender or food processor
• Baking dish (9×13 inches recommended)
• Slotted spoon
• Mixing bowl
• Measuring cups and spoons
• Spatula or wooden spoon

Instructions

1. Prepare the chilies: Place the dried guajillo and ancho chilies in a bowl and cover with hot water. Let them soak for 15 minutes until soft.
2. Make the enchilada sauce: Drain the softened chilies and transfer to a blender. Add 1 cup chicken broth, chopped onion, garlic, cumin, oregano, and a pinch of salt. Blend until smooth.
3. Cook the sauce: Heat vegetable oil in a saucepan over medium heat. Pour in the blended sauce mixture and cook, stirring occasionally, for 8-10 minutes until thickened. Slowly add the remaining chicken broth to reach a saucy consistency. Adjust seasoning with salt and pepper.
4. Warm the tortillas: Heat a skillet over medium heat. Lightly warm each tortilla for about 15 seconds per side to make them pliable. Keep them warm wrapped in a clean kitchen towel to prevent drying out.
5. Assemble the enchiladas: Preheat your oven to 350°F (175°C). In a mixing bowl, combine shredded chicken with 1/2 cup of the enchilada sauce. Dip each tortilla briefly in the sauce to coat, then spoon about 2 tablespoons of the chicken mixture down the center. Sprinkle with shredded cheese, roll up tightly, and place seam-side down in your baking dish.
6. Top and bake: Pour the remaining enchilada sauce evenly over the rolled tortillas. Sprinkle the remaining cheese on top. Bake uncovered for 20 minutes until cheese is melted and bubbly.
7. Garnish and serve: Remove from oven and let rest for 5 minutes. Garnish with chopped fresh cilantro and serve with lime wedges and a dollop of sour cream or Mexican crema, if desired.

Tips & Variations

“For the best flavor, toast your dried chilies lightly in a dry skillet before soaking. This enhances their smoky aroma.”

• Protein swaps: Use shredded beef, pork, or even sautéed mushrooms for a vegetarian option.
• Cheese alternatives: Try queso fresco or a sharp cheddar for a different flavor profile.
• Spice it up: Add a pinch of cayenne or chopped jalapeños to the sauce for extra heat.
• Make it creamy: Stir in a bit of sour cream or crema into the sauce before baking for a richer texture.
• Extra veggies: Add sautéed onions, bell peppers, or corn to the filling for added texture and nutrition.

Nutrition Facts

Serving Suggestions

Casa Vega enchiladas are a hearty meal on their own, but pairing them with some fresh sides can elevate your dining experience.

• Mexican rice or cilantro lime rice complements the saucy enchiladas perfectly.
• Refried beans or black beans add protein and creaminess.
• Fresh guacamole or sliced avocado provides a cool, creamy contrast.
• A crisp green salad with a tangy vinaigrette balances the richness of the dish.
• To drink, try a classic Huckleberry Margarita Recipe or a refreshing agua fresca.

Conclusion

Recreating Casa Vega’s enchiladas at home is a rewarding experience that brings a taste of authentic Los Angeles Mexican cuisine right to your table. This recipe balances smoky, savory sauce with tender chicken and gooey cheese, wrapped in warm tortillas—a combination that’s truly irresistible.

The step-by-step process is straightforward and adaptable, so you can make it your own by adjusting spices, proteins, or toppings.

Whether you’re cooking for a family dinner or entertaining guests, these enchiladas will impress with their deep flavor and comforting texture. Plus, making your own sauce from dried chilies adds a special homemade touch that elevates the dish to something memorable.

For more delicious recipes to try alongside, check out our Instant Pot Rabbit Recipe or the creamy Halibut Dip Recipe. Happy cooking, and enjoy your Casa Vega-inspired feast!

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