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.
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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: Hold the filling and sauce together.
See the recipe card for quantities.
How to Make Cheese Enchiladas
- Clean and deseed the guajillo and ancho chiles, and remove stems from the morita chiles. Simmer the chiles in water until softened.
- Blend garlic with some of the cooking liquid, then blend the softened chiles, cooking water, and bouillon until smooth.
- Strain the salsa and cook it in oil with salt and pepper, whisking until thickened.
- Preheat the oven to 450°F. Spread salsa roja in a baking dish.
- Fill tortillas with cheese and onion, roll tightly, and place them seam-side down in the dish.
- Top with more salsa and cheese, cover with foil, and bake until bubbling.
- 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.
- Soaking Liquid: After soaking the chiles, taste the soaking water. If it has a good flavor, you can use it in the recipe to make the enchilada sauce, as it will enhance the dish. However, if the water tastes bitter, discard it and use 4 cups of fresh water instead of the soaking liquid.
- 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
Can I use corn tortillas instead of flour tortillas?
Yes! Corn tortillas are traditional for enchiladas and provide a slightly different texture and flavor. If using corn tortillas, lightly fry them in a small amount of oil before filling to make them more pliable and prevent cracking.
Can I use store-bought enchilada sauce?
You can, but homemade Salsa Roja offers a much richer and authentic flavor. If using store-bought sauce, look for one with minimal additives and adjust the seasoning to taste.
Did You Know?
Enchiladas trace their roots back to pre-Hispanic Mexico-rolled corn tortillas dipped in chili sauce were already enjoyed by the Aztecs and Mayans. The first mention in European writings dates to 1519, when Spanish conquistador Bernal Díaz del Castillo witnessed them in Tenochtitlán. Learn more from the Enchilada article on Britannica, which covers their origin, evolution, and varieties.
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Recipe
Cheese Enchiladas
Equipment
Ingredients
For the Salsa Roja:
- 10 dried guajillo chiles , stemmed, seeded, and wiped clean
- 1 dried ancho chile , stemmed, seeded, and wiped clean
- 2 to 3 dried chipotle or morita chile , stemmed, and wiped clean (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 or butter
- 1 tablespoon knorr chicken bouillon
- 2 to 3 teaspoons sugar (optional) but highly recommended to balance the flavor
- ½ teaspoon kosher salt to taste
- ¼ teaspoon black pepper
- 5 cups 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 chipotle chiles.
- In a medium saucepan, bring 5 cups of water to a boil over medium-high heat. Once boiling, add all the chiles to the water. Reduce the heat to a simmer and let the chiles cook for 15 minutes or until they become soft and pliable. Remove the saucepan from the heat and allow the chiles to cool in the water for 15 minutes.
- Meanwhile, add the garlic to a blender along with ¼ cup of the cooking liquid, and blend until smooth, about 30 seconds. Transfer the softened chiles along with the remaining cooking water to the blender with the garlic mixture.
- Add 1 tablespoon of knorr chicken bouillon. Blend on high speed until very smooth, about 3 minutes, stopping to scrape down the sides of the blender jar as needed. Strain the blended salsa through a fine-mesh strainer into a bowl, firmly pressing solids with a ladle to extract as much juice as possible; discard solids.
- Heat oil in a skillet over medium heat. Add the chile puree, salt, and black pepper, and bring to a simmer. Reduce heat to medium-low and cook, stirring often, 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
Nutrition
Nutrition Disclaimer: The nutritional information provided is an estimate, calculated using standard data sources. Actual values may vary based on ingredient brands, preparation methods, and portion sizes. This information is for general reference only and should not be considered a substitute for professional dietary advice.
