Enchiladas Rojas de Queso

Ingredients

• 6 dried guajillo chiles
• 1 dried Ancho chile
• 2 unpeeled garlic cloves
• 0.5 tsp cumin
• 0.5 tsp Mexican oregano
• 2 cups chicken or vegetable broth
• 0.5 tsp salt
• 2 tbsp vegetable oil
• 12 small corn tortillas
• 2 cups, shredded Monterey Jack cheese
• 0.25 cup, crumbled (for garni Cotija cheese
• 0.25 cup, finely diced (for g white onion
• 0.5 cup vegetable oil
• 0.25 cup sour cream or crema mexicana
• 2 tbsp, chopped fresh cilantro

Instructions

1. Prepare the dried chiles for the sauce: Remove stems and seeds from the 6 guajillo chiles and 1 ancho chile. Heat a dry comal or skillet over medium heat and toast the chiles for 15-30 seconds per side until fragrant; be careful not to burn them.
2. Place the toasted chiles in a heatproof bowl and cover with boiling water. Let them rehydrate for 15-20 minutes until softened. Also, toast the 2 unpeeled garlic cloves on the dry skillet until soft and lightly charred, then peel them.
3. Drain the rehydrated chiles, reserving about 1/2 cup of the soaking liquid. Transfer the chiles, peeled garlic, 1/2 teaspoon cumin, 1/2 teaspoon Mexican oregano, 2 cups chicken or vegetable broth, and 1/2 teaspoon salt to a blender. Blend until completely smooth, adding some reserved chile soaking liquid if needed to achieve a pourable consistency.
4. Strain the chile sauce through a fine-mesh sieve into a clean bowl, pressing on the solids with a spoon to extract all the liquid. This step ensures a smooth sauce free of skin or seeds. Discard the solids.
5. Heat 2 tablespoons of vegetable oil in a medium saucepan over medium heat. Carefully pour in the strained chile sauce. Bring it to a simmer, then reduce the heat to low and cook for 10-15 minutes, stirring occasionally, until the sauce thickens slightly and the flavors deepen. Keep warm.
6. Preheat your oven to 375°F (190°C). Lightly grease a 9x13-inch baking dish.
7. Prepare the tortillas: Heat 1/2 cup of vegetable oil in a large skillet over medium-high heat. Using tongs, quickly dip each of the 12 corn tortillas into the hot oil for 10-15 seconds per side until softened and pliable, but not crispy. Shake off excess oil and transfer to a plate.
8. Assemble the enchiladas: Dip each softened tortilla into the warm red chile sauce, ensuring both sides are coated. Place it on a clean work surface, add about 2-3 tablespoons of 2 cups shredded Monterey Jack cheese down the center, and roll it up tightly.
9. Arrange the rolled enchiladas seam-side down in the prepared baking dish. Once all enchiladas are rolled and placed, pour any remaining red chile sauce over the top, then sprinkle with the remaining shredded Monterey Jack cheese.
10. Bake for 15-20 minutes, or until the cheese is melted and bubbly and the sauce is heated through.
11. Remove from oven and let rest for 5 minutes. Garnish generously with 1/4 cup crumbled Cotija cheese, 1/4 cup finely diced white onion, and chopped fresh cilantro if desired. Serve immediately with a dollop of sour cream or crema mexicana on the side.

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