Enchiladas Rojas de Queso
User Reviews
5
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Prep Time
15 mins
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Cook Time
45 mins
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Total Time
1 hr
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Servings
8
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Calories
257 kcal
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Course
Main Course
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Cuisine
Mexican
Enchiladas Rojas de Queso
Description
The Enchiladas Rojas de Queso recipe starts with a roast-cooked red chile salsa, blending soaked guajillo, ancho, and chipotle chiles with garlic, oregano, cumin, and a touch of sugar to balance acidity. The smooth salsa is simmered to thicken and develop deep flavor. Corn tortillas are filled with shredded Monterey jack and crumbled queso fresco cheese, then rolled and arranged in a skillet where they are coated with the prepared salsa. Onions finely chopped add sweetness and texture. The dish is baked or cooked until the cheese melts and the salsa is absorbed, delivering a luscious and spicy cheese enchilada experience.
This dish works well as a main meal or part of a larger spread and pairs well with simple sides like rice or beans. It is versatile enough to assemble ahead and refrigerate or freeze before baking.
To store, keep enchiladas refrigerated up to three days and reheat thoroughly before serving. Assemble up to one day in advance for convenience. For freezing, assemble uncooked enchiladas, cover tightly to prevent freezer burn, and thaw overnight before baking.
Ingredients
For the Salsa Roja:
- 10 guajillo chile stemmed, seeded, dried
- 1 dried ancho chile , stemmed, seeded
- 2 to 3 chipotle chile stemmed (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
- 1 tablespoon chicken bouillon Knorr brand
- 2 teaspoons sugar optional but highly recommended to balance the flavor
- ½ teaspoon kosher salt to taste
- ¼ teaspoon black pepper
- 5 cups water for cooking
- 2 teaspoons distilled white vinegar optional, or lemon juice
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.
- 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.
Notes
- Store cooked enchiladas in an airtight container in the refrigerator for up to 3 days and reheat in oven or microwave.
- You can assemble enchiladas one day ahead, cover and refrigerate, then bake when ready to serve.
- For freezing, assemble uncooked enchiladas, cover tightly with foil and plastic wrap, and freeze up to 2 months. Thaw overnight in refrigerator before baking.
User Reviews
Overall Rating
5
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