Enchiladas Rojas de Queso (Red Cheese Enchiladas)

Enchiladas Rojas de Queso (Red Cheese Enchiladas) ingredients

• 6 dried guajillo chiles
• 2 dried ancho chiles
• 3 cloves garlic cloves
• 0.25 cup white onion
• 3 cups vegetable broth
• 0.5 tsp oregano (Mexican if possible)
• 0.25 tsp cumin
• 1 tsp salt
• 2 tbsp vegetable oil
• 12 corn tortillas
• 2 cups Monterey Jack cheese (or a Mexican blend), shredded
• 0.25 cup vegetable oil
• 0.25 cup white onion
• 0.25 cup fresh cilantro

Watch how to make Enchiladas Rojas de Queso (Red Cheese Enchiladas)

Follow the key cooking steps, then use the full instructions below for measurements and timing.

How to make Enchiladas Rojas de Queso (Red Cheese Enchiladas)

1. Prepare the chiles for the sauce: Remove stems and seeds from the 6 dried guajillo chiles and 2 dried ancho chiles. Place them in a heatproof bowl, cover with boiling water, and let them rehydrate for 20-25 minutes until very soft and pliable. Drain the chiles, reserving about 1/2 cup of the soaking liquid.
2. Sauté aromatics: In a small saucepan, heat 1 tablespoon of the vegetable oil over medium heat. Add the 3 garlic cloves and 1/4 cup chopped white onion; sauté for 2-3 minutes until softened and fragrant, but not browned.
3. Simmer for sauce: Transfer the rehydrated chiles, sautéed garlic, and onion to a blender. Add 3 cups vegetable broth, 1/2 teaspoon oregano, and 1/4 teaspoon cumin. Blend until completely smooth. If needed, add a little reserved chile soaking liquid to achieve a smooth consistency.
4. Strain and thicken sauce: Pass the blended sauce through a fine-mesh sieve into a clean saucepan, pressing firmly on the solids to extract all liquid. Discard the solids. Heat the remaining 1 tablespoon vegetable oil in the saucepan over medium heat, then pour in the strained sauce. Bring to a simmer, reduce heat to low, and cook for 10-15 minutes, stirring occasionally, until the sauce thickens slightly and deepens in color. Season with 1 teaspoon salt, or to taste.
5. Preheat the oven to 375°F (190°C). Lightly grease a 9x13 inch baking dish.
6. Soften the tortillas: Heat 1/4 cup vegetable oil in a large skillet over medium heat. One at a time, quickly dip each of the 12 corn tortillas into the hot oil for about 10-15 seconds per side, just until it's pliable and slightly softened, but not crispy. This prevents them from breaking when rolled. Place the softened tortillas on a plate lined with paper towels.
7. Assemble the enchiladas: Dip each softened tortilla into the warm red enchilada sauce, coating it completely. Lay the sauced tortilla on a clean surface. Sprinkle about 2 tablespoons of the 2 cups shredded Monterey Jack cheese down the center of the tortilla, then tightly roll it up.
8. Arrange the rolled enchiladas seam-side down in the prepared baking dish. Continue with the remaining tortillas and cheese until the dish is full.
9. Finish and bake: Pour any remaining red enchilada sauce over the rolled enchiladas. Sprinkle the remaining shredded cheese evenly over the top. Bake for 20-25 minutes, or until the cheese is melted and bubbly and the sauce is heated through.
10. Garnish and serve: Remove from the oven and let rest for 5 minutes. Garnish with 1/4 cup finely diced white onion and 1/4 cup chopped fresh cilantro. Serve hot.

More recipes you might like

Browse related collections

Cook smarter with Recipe Genius

Generate recipes, build meal plans, and create shopping lists with Recipe Genius.