Cheese Enchiladas
User Reviews
5
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Prep Time
25 mins
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Cook Time
1 hr
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Additional Time
10 mins
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Total Time
1 hr 35 mins
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Servings
8
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Calories
149 kcal
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Course
Main Course
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Cuisine
Mexican
Cheese Enchiladas
Description
This Cheese Enchiladas recipe starts with a complex salsa roja made from rehydrated dried chiles including guajillo, ancho, and chipotle, simmered and blended with garlic, chicken bouillon, spices, sugar, and vinegar to create a smooth, balanced sauce. The enchiladas are assembled using flour tortillas stuffed with a mixture of shredded Oaxaca or Monterey Jack cheese, crumbled queso fresco, and finely chopped sweet onion.
The tortillas are often dipped or covered in the salsa roja before being filled and rolled, then baked to allow the cheese to melt and the flavors to combine. The result is a dish with spicy, smoky, and slightly sweet depth from the chile sauce complemented by creamy, mild cheese filling.
These enchiladas can be baked after assembly or prepared ahead and refrigerated up to a day before baking. They store well in an airtight container in the refrigerator for three days and can also be assembled and frozen unbaked for up to two months, providing convenient make-ahead and freezing options.
Ingredients
For the Salsa Roja:
- 10 guajillo chile stemmed, seeded, and wiped clean, dried
- 1 dried ancho chile , stemmed, seeded, and wiped clean
- 2 to 3 chipotle chile stemmed, and wiped clean (adds smoky and spicy flavor; adjust to taste for spiciness level, dried, or morita chile
- 2 garlic peeled and cut in half, fresh cloves
- ½ teaspoon oregano dried
- 1 teaspoon cumin
- 2 tablespoons vegetable oil or butter
- 1 tablespoon chicken bouillon Knorr brand
- 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 optional, distilled white vinegar
- 2 teaspoons white vinegar optional, distilled white vinegar
Enchiladas:
- 8 (10-inch) flour tortilla
- 10 ounces Mexican cheese blend Oaxaca, Monterey Jack cheese or Colby Jack shredded, 283g
- 10 ounces queso fresco crumbled, 283g
- 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
- Store cooked enchiladas in an airtight container in the refrigerator for up to 3 days; reheat in oven or microwave.
- Assemble the enchiladas up to 1 day ahead; cover and refrigerate before baking.
- Freeze unbaked assembled enchiladas tightly covered for up to 2 months; thaw in refrigerator overnight before baking.
User Reviews
Overall Rating
5
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