These Enchiladas Rojas de Queso (Cheese Enchiladas) are bathed in a rich Salsa Roja made with Guajillo, Ancho, and Morita chiles, then filled with Monterey Jack cheese and Queso Fresco and crisp onions.
For a quicker approach, this Enchiladas Rojas de Queso recipe skips the traditional step of frying the tortillas in oil. Instead, you just brush them with oil and microwave until they’re soft and pliable.
This dish is perfect for weeknight dinners and pairs beautifully with Mexican rice and Crema Mexicana.
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🛒 Ingredients You'll Need
- Guajillo Chiles: Adds mild heat and a sweet, smoky flavor.
- Ancho Chiles: Provides earthy undertones and mild heat.
- Morita Chiles: Adds smoky flavor and medium heat for depth.
- Knorr Chicken Bouillon: Adds savory depth.
- Vinegar (optional): Balances heat and richness with acidity.
- Oil: Makes tortillas pliable and thickens the salsa. 👉 I used Avocado oil.
- Cheese (Monterey Jack/Queso Fresco): Provides a creamy, melty filling and topping. 💡👉Monterey Jack can be substituted with 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.
- Yellow Onion: Adds crunch and a mild sharpness. It can be swapped with white onion.
- Corn Tortillas: Holds the filling and sauce together.
See the recipe card for quantities.
👩🍳 How to Enchiladas Rojas de Queso
- Prepare Salsa Roja: Clean and prep the chiles. Simmer them in water until softened, then blend with garlic, cooking liquid, and chicken bouillon. Strain the mixture and cook with oil, seasoning, and lemon juice or vinegar (if using) until slightly thickened. Set aside.
- Prepare Tortillas: Brush tortillas with oil, warm them in the microwave, wrapped in a damp towel, and spread a layer of salsa roja in the baking dish.
- Assemble Enchiladas: Dip tortillas in salsa roja, fill with cheese and onions, and roll tightly. Arrange seam-side down in the dish.
- Bake: Pour the remaining sauce over the enchiladas, sprinkle with reserved cheese, cover, and bake until bubbly and melted.
🫙 Storage, Make Ahead, & Freezing
Storage: Store cooked enchiladas rojas de queso in an airtight container in the refrigerator for up to 3 days. Reheat in the oven or microwave until warmed through.
Make Ahead: Assemble enchiladas rojas de queso up to 1 day in advance, cover, and refrigerate. Bake when ready to serve.
Freezing: Assemble enchiladas rojas de queso 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
Can I make this recipe gluten-free?
Absolutely! This recipe is naturally gluten-free as it doesn’t use flour. Use corn tortillas, and ensure your bouillon (or just use salt) and other ingredients are gluten-free.
What’s the best cheese for enchiladas?
A blend of Monterey Jack, Mexican 4-cheese blend, mozzarella, and Cheddar works well, but Oaxaca, queso blanco, or queso fresco are great for a traditional touch.
How do I prevent tortillas from cracking?
For pliable tortillas, heat oil in a skillet until shimmering. Dip each tortilla into the oil for 45 seconds to 1 minute to soften and lightly fry. This traditional method prevents cracking and adds flavor.
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📖 Recipe
Enchiladas Rojas de Queso
Ingredients
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
- 2 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 distilled white vinegar or lemon juice (optional)
Enchiladas:
- 12 (6-inch) corn tortillas
- 1 ½ tablespoons vegetable oil
- 8 ounces Monterey Jack cheese , shredded (2 cups)
- 6 ounces queso fresco , crumbled (1 ½ cups)
- 1 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 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. Brush both sides of the tortillas with oil. Stack tortillas, then wrap them in a damp dish towel. Place tortillas on a plate and microwave until warm and pliable, about 1 minute.
- Spread ½ cup salsa roja in the bottom of a 13 by 9-inch baking dish. Combine cheeses in a bowl; set aside ½ cup cheese mixture for topping enchiladas.
- Dip tortillas in chile sauce to lightly coat both sides. Place ¼ cup cheese mixture across the center of each tortilla, then sprinkle each with 1 tablespoon onion.
- Tightly roll tortillas around the filling and lay them seam side down in the dish (2 columns of 6 tortillas will fit neatly across the width of the dish). 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
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.
