Cheese Enchiladas

These cheese enchiladas are bathed in a rich Salsa Roja made with dried Guajillo, Ancho, and chipotle chiles, then filled with Queso Fresco and crisp onions.

For a quicker approach, this recipe uses flour tortillas, which are more pliable straight out of the package—no frying needed.

This dish is perfect for weeknight dinners and pairs beautifully with Mexican rice and Crema Mexicana.

🛒 Ingredients You'll Need

• Dried Guajillo Chiles: Adds mild heat and a sweet, smoky flavor.
• Dried Ancho Chiles: Provides earthy undertones and mild heat.
• Dried Chipotle Chiles: Adds smoky flavor and heat for depth. 👉Can be substituted with Morita Chiles for medium heat.
• Knorr Chicken Bouillon: Adds savory depth.
• Fresh lemon Juice: Balances heat and richness with acidity. It can be substituted with distilled white vinegar.
• Oil: Makes tortillas pliable and thickens the salsa. 👉 I used Avocado oil.
• Cheese (Mexican Blend/Queso Fresco): Provides a creamy, melty filling and topping. 💡👉Mexican Blend can be substituted with Monterey Jack, mozzarella, Oaxaca, or Cheddar. Queso fresco can be swapped with panela cheese or queso blanco. This recipe uses two types of cheese, but you can use just one if you prefer.
• Sweet Onion: Adds crunch. It can be swapped with any onion.
• Flour Tortillas: Holds the filling and sauce together.

See the recipe card for quantities.

👩‍🍳 How to Make Cheese Enchiladas

1. Clean and deseed the guajillo and ancho chiles, and remove stems from the morita chiles. Simmer the chiles in water until softened.
2. Blend garlic with some of the cooking liquid, then blend the softened chiles, cooking water, and bouillon until smooth.
3. Strain the salsa and cook it in oil with salt and pepper, whisking until thickened.
4. Preheat the oven to 450°F. Spread salsa roja in a baking dish.
5. Fill tortillas with cheese and onion, roll tightly, and place them seam-side down in the dish.
6. Top with more salsa and cheese, cover with foil, and bake until bubbling.
7. Let cool slightly, garnish with onion, and serve.

🫙 Storage, Make Ahead, & Freezing

Storage: Store cooked cheese enchiladas in an airtight container in the refrigerator for up to 3 days. Reheat in the oven or microwave until warmed through.

Make Ahead: Assemble cheese enchiladas up to 1 day in advance, cover, and refrigerate. Bake when ready to serve.

Freezing: Assemble cheese enchiladas without baking. Cover tightly with foil and plastic wrap and freeze for up to 2 months. Thaw overnight in the refrigerator and bake as directed.

📝 Camila's Tips & Variations

• Add Protein: Include shredded chicken, beef, or beans in the Enchiladas Rojas de Queso.
• Boost the Flavor: For a richer, more complex sauce, grind 1 tablespoon of highly toasted sesame seeds, a small piece of cinnamon stick (about 1 inch), ⅛ teaspoon of thyme, and 1 clove in a spice grinder. Use all, some, or just one of these ingredients to suit your taste. Add the ground mixture when blending the chiles.

🛠️ Frequently Asked Questions

🥗 Pair with

📋 You may also like

📖 Recipe

Cheese Enchiladas

BY Camila Benitez

These cheese enchiladas are bathed in a rich Salsa Roja made with Guajillo, Ancho, and Morita chiles, then filled with Queso Fresco and crisp onions. For a quicker approach, this recipe uses flour tortillas, which are more pliable straight out of the package—no frying needed.

5 from 4 votes

Print Recipe Pin Recipe Add to Collection Go to Collections

Prep Time 25 minutes mins

Cook Time 1 hour hr

Cooling Time 10 minutes mins

Total Time 1 hour hr 35 minutes mins

Servings 4

Ingredients

  

1x2x3x

For the Salsa Roja:

• ▢ 10 dried guajillo chiles , stemmed, seeded
• ▢ 1 dried ancho chile , stemmed, seeded
• ▢ 2 to 3 dried chipotle or morita chile , stemmed (adds smoky and spicy flavor; adjust to taste for spiciness level)
• ▢ 2 fresh garlic cloves , peeled and cut in half
• ▢ ½ teaspoon dried oregano
• ▢ 1 teaspoon cumin
• ▢ 2 tablespoons vegetable oil
• ▢ 1 tablespoon knorr chicken bouillon
• ▢ 3 teaspoons sugar (optional) but highly recommended to balance the flavor
• ▢ ½ teaspoon kosher salt to taste
• ▢ ¼ teaspoon black pepper
• ▢ 5 cups cooking water
• ▢ 2 teaspoons lemon juice distilled white vinegar (optional)

Enchiladas:

• ▢ 8 (10-inch) flour tortillas
• ▢ 10 ounces (283g) Mexican cheese blend , Oaxaca, Monterey Jack cheese or Colby Jack shredded
• ▢ 10 ounces (283g) queso fresco , crumbled
• ▢ 1 sweet onion , chopped fine

Instructions

 

• For the Salsa Roja: Clean the chiles with a damp kitchen towel. Deseed the guajillo and ancho chiles, and cut the stems off the morita chiles.
• Place all the chiles in a medium saucepan and add 5 cups of water. Bring to a boil over medium-high heat, then reduce the heat to a simmer and cook for 10-15 minutes or until the chiles are softened.
• Meanwhile, add the garlic to a blender along with ¼ cup of the cooking liquid, and blend until smooth. Transfer the softened chiles along with the cooking water to the blender with the garlic mixture.
• Add 1 tablespoon of knorr chicken bouillon. Blend the mixture on high speed until smooth. Strain the blended salsa through a coarse mesh strainer into a bowl, discarding any solids. Set aside.
• Heat oil in a skillet over medium-high heat until shimmering. Whisk in the chile mixture, add salt and black pepper, and bring to a simmer. Reduce heat to medium-low and cook, whisking frequently, until slightly thickened, about 20 to 25 minutes. Whisk in lemon juice or vinegar if using. Taste and adjust the seasoning with salt and pepper if needed. Remove from heat, cover, and keep warm.
• For the Enchiladas: Adjust the oven rack to the middle position and heat the oven to 450 degrees.
• Spread ¾ cup salsa roja in the bottom of a 13 by 9-inch baking dish. Combine cheeses in a bowl; set aside 1 cup cheese mixture for topping enchiladas.
• Place ½ cup cheese mixture across the center of each tortilla, then sprinkle each with 1 tablespoon onion.
• Tightly roll tortillas around the filling and place crosswise, seam side down, in the pan. Pour the remaining sauce over the enchiladas, then sprinkle with the reserved cheese mixture.
• Cover the dish with aluminum foil and bake until the sauce is bubbling and the cheese is melted about 15 minutes. Let enchiladas cool for 10 minutes, then sprinkle with remaining onion. Serve.

Notes

Storage, Make Ahead, & Freezing

Storage: Store cooked cheese enchiladas in an airtight container in the refrigerator for up to 3 days. Reheat in the oven or microwave until warmed through.

Make Ahead: Assemble cheese enchiladas up to 1 day in advance, cover, and refrigerate. Bake when ready to serve.

Freezing: Assemble cheese enchiladas without baking. Cover tightly with foil and plastic wrap and freeze for up to 2 months. Thaw overnight in the refrigerator and bake as directed.

Nutrition Facts

Cheese Enchiladas

Amount per Serving

Calories

149

% Daily Value*

Fat

 

8

g

12

%

Saturated Fat

 

1

g

6

%

Trans Fat

 

0.04

g

Polyunsaturated Fat

 

4

g

Monounsaturated Fat

 

2

g

Sodium

 

354

mg

15

%

Potassium

 

285

mg

8

%

Carbohydrates

 

20

g

7

%

Fiber

 

5

g

21

%

Sugar

 

12

g

13

%

Protein

 

2

g

4

%

Vitamin A

 

2337

IU

47

%

Vitamin C

 

7

mg

8

%

Calcium

 

45

mg

5

%

Iron

 

1

mg

6

%

* Percent Daily Values are based on a 2000 calorie diet.

All nutritional information is based on third-party calculations and is only an estimate. Each recipe and nutritional value will vary depending on the brands you use, measuring methods, and portion sizes per household.

Did you Like the Recipe?We would appreciate it if you could rate it. Also, make sure to check out our Youtube Channel for more great recipes. Please share it on social media and tag us so we can see your delicious creations. Thank you!