Enchiladas Rojas de Queso

Name: Enchiladas Rojas de Queso
Prep time: 15 min
Cook time: 45 min
Total time: 1 h
Yield: 8 serving
Ingredients: 10 dried guajillo chiles; 1 dried ancho chile; 2 to 3 dried chipotle or morita chile; 2 fresh garlic cloves; ½ teaspoon dried oregano; 1 teaspoon cumin; 2 tablespoons vegetable oil; 1 tablespoon Knorr chicken bouillon; 2 teaspoons sugar; ½ teaspoon kosher salt; ¼ teaspoon black pepper; 5 cups cooking water; 2 teaspoons distilled white vinegar or lemon juice; 12 (6-inch) corn tortillas; 1 ½ tablespoons vegetable oil; 8 ounces Monterey jack cheese; 6 ounces queso fresco; 1 onion

User Reviews

5.0

27 reviews

Excellent

Prep Time
15 mins
Cook Time
15 mins
Total Time
1 hr
Servings
8
Calories
257 kcal
Course
Main Course
Cuisine
Mexican

Enchiladas Rojas de Queso

Deacon Moody

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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.

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Ingredients

Servings

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

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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.
Lightly spray or 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 to 1½ minutes.
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.

Equipments used:

Notes

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 covered in foil, in a 325°F (163°C) oven until hot.