Cheese Enchiladas Rojas
Classic Tex-Mex comfort food featuring corn tortillas filled with gooey melted cheese, all smothered in a rich, smoky red chile sauce. A guaranteed family favorite that's surprisingly easy to make at home.
For 4 servings
6 steps. 45 minutes total.
- 1
Step 1
- a.Prepare the Chiles
- b.Remove stems and seeds from the dried ancho chiles. Toast them in a dry skillet over medium heat for 30-60 seconds per side until fragrant. Be careful not to burn them, as this will make the sauce bitter.
- c.Place the toasted chiles in a heatproof bowl and cover with 3 cups of hot water. Let them soak for 20-30 minutes until they are fully softened.
- 2
Step 2
- a.Make the Enchilada Sauce
- b.While chiles soak, heat 2 tbsp of vegetable oil in a saucepan over medium heat. Add the chopped onion and sauté for 5-7 minutes until softened and translucent. Add the minced garlic and cook for another minute until fragrant.
- c.Drain the rehydrated chiles, reserving about 1/2 cup of the soaking liquid. Add the chiles, sautéed onion and garlic, tomato sauce, vegetable broth, cumin, oregano, salt, and pepper to a blender.
- d.Blend on high speed until the sauce is completely smooth. If it's too thick, add a little of the reserved chile soaking liquid until it reaches a pourable consistency.
- e.Pour the blended sauce back into the saucepan. Bring to a simmer and cook over low heat for 10-15 minutes, stirring occasionally, to allow the flavors to meld and the sauce to thicken slightly. Taste and adjust seasoning if needed.
- 3
Step 3
- a.Prepare Tortillas and Filling
- b.Preheat your oven to 375°F (190°C). Lightly grease a 9x13 inch baking dish.
- c.In a medium bowl, combine the shredded Monterey Jack and cheddar cheese.
- d.Heat 1/4 cup of oil in a small skillet over medium-high heat. Using tongs, quickly fry each corn tortilla for about 10-15 seconds per side, just until softened and pliable. Do not let them get crispy.
- e.Place the fried tortillas on a plate lined with paper towels to drain excess oil.
- 4
Step 4
- a.Assemble the Enchiladas
- b.Spread about 1/2 cup of the red sauce evenly on the bottom of the prepared baking dish.
- c.Dip a softened tortilla into the warm enchilada sauce, ensuring both sides are coated.
- d.Lay the sauced tortilla on a clean plate. Place about 1/4 cup of the cheese mixture in a line down the center.
- e.Roll the tortilla up tightly and place it seam-side down in the baking dish. Repeat with the remaining tortillas, arranging them snugly in a single layer.
- 5
Step 5
- a.Bake the Enchiladas
- b.Pour the remaining enchilada sauce over the top of the rolled tortillas, making sure they are all covered.
- c.Sprinkle the rest of the cheese mixture evenly over the sauce.
- d.Bake uncovered for 20-25 minutes, or until the sauce is bubbling and the cheese is fully melted and slightly golden.
- 6
Step 6
- a.Rest, Garnish, and Serve
- b.Remove the enchiladas from the oven and let them rest for 5-10 minutes. This helps them set and makes serving easier.
- c.Garnish with a drizzle of sour cream, a sprinkle of chopped cilantro, and sliced green onions.
- d.Serve immediately while hot.
What to keep in mind.
6 tips from the recipe — small details that make a real difference to the final dish.
- 1Frying the tortillas briefly in hot oil is the traditional secret to preventing them from getting soggy in the sauce.
- 2For a smoother sauce, you can strain it through a fine-mesh sieve after blending to remove any remaining chile skins.
- 3Don't overfill the tortillas, or they will be difficult to roll and may burst during baking.
- 4Letting the enchiladas rest for a few minutes after baking is crucial; it allows the filling to set, making them easier to serve.
- 5For extra flavor, add some of the chopped white onion or a pinch of cotija cheese to the filling.
- 6The enchilada sauce can be made up to 3 days in advance and stored in the refrigerator.
Adapt it for your goals.
Add Protein
Mix in 1.5 cups of shredded cooked chicken, ground beef, or black beans with the cheese for a heartier filling.
Spicier VersionSpicier Version
Add 1-2 dried chiles de árbol to the ancho chiles when soaking and blending for a significant kick of heat.
Different CheeseDifferent Cheese
Use a Mexican cheese blend, Oaxaca cheese, or queso asadero for an even meltier and more authentic flavor.
Vegan OptionVegan Option
Substitute the cheese with a plant-based shredded cheese alternative and use vegan sour cream for garnish.
Why this is on our healthy list.
Source of Calcium
The generous amount of Monterey Jack and cheddar cheese provides a significant source of calcium, which is essential for strong bones and teeth.
Rich in Antioxidants
Ancho chiles and tomatoes are packed with antioxidants like Vitamin C and lycopene, which help protect your cells from damage caused by free radicals.
Contains Capsaicin
The chiles provide capsaicin, a compound known for its potential to boost metabolism and provide mild anti-inflammatory benefits.
Frequently asked questions
A serving of three cheese enchiladas contains approximately 650-750 calories, depending on the specific types of cheese and amount of oil used. This is an estimate and can vary.