These authentic Cheese Enchiladas with Red Chile Sauce are the ultimate comfort food, packed with bold, smoky flavor. Made with a homemade guajillo and ancho chile sauce, melty Oaxaca cheese, and finished with creamy sour cream and queso fresco, they’re the kind of meal that brings everyone back to the table for seconds.
Why You’ll Love This Recipe
- Authentic Mexican flavor: The homemade red chile sauce made from dried guajillo, ancho, and chile de árbol chiles gives these enchiladas a rich, deep flavor you won’t get from canned sauce.
- Perfect for cheese lovers: Stuffed with creamy Oaxaca cheese and topped with crumbled queso fresco, every bite is melty and delicious.
- Simple, everyday ingredients: You likely already have most of these pantry staples on hand.
- Great for make-ahead or batch cooking: Prep the sauce in advance and warm the enchiladas when ready to serve.
Tips & Tricks for Success
- Strain the sauce: For the smoothest, restaurant-style texture, don’t skip this step.
- Don’t over-soak tortillas: Warm them just enough to roll without breaking.
- Use good-quality cheese: Oaxaca cheese melts beautifully but mozzarella can be a substitute if needed.
- Sauce can be made ahead: Store in an airtight container in the fridge for up to 5 days or freeze for later.
Serving Suggestions
- Mexican Rice or Cilantro Lime Rice
- Refried Beans or Frijoles de la Olla
- A crisp Mexican Street Corn Salad
Frequently Asked Questions
- Can I make these enchiladas ahead of time? Yes! Assemble them and refrigerate (without baking) for up to a day. Reheat in the oven before serving.
- What’s the best substitute for Oaxaca cheese? Mozzarella is a great alternative with a similar melt, though you’ll lose a bit of the authentic flavor.
- Can I use store-bought red enchilada sauce? You can, but homemade makes a huge difference in flavor and richness.
Enchiladas Rojas
Authentic cheese enchiladas made with melty Oaxaca cheese, dipped in a rich homemade red chile sauce using guajillo and ancho chiles, then topped with queso fresco and sour cream. Bold, comforting, and full of classic Mexican flavor
Ingredients
- 10 dried chiles stems and seeds removed
- 1 dried ancho chile stems and seeds removed
- 2 dried chili de arbol adjust for her preference
- 2 garlic cloves
- 1 teaspoon dried oregano
- ½ teaspoon ground cumin
- 1 teaspoon chicken bouillon or to taste
- 1 ½ cup water for blending
For the Enchiladas
- 15 corn tortillas
- 2 cups shredded Oaxaca cheese
- Queso Fresco
- Sour Cream
- Neutral Oil
Instructions
- Make the Red Chile Sauce
- In a small pot, combine guajillo, ancho, and chile de árbol chiles. Cover with water and bring to a boil. Turn off heat and soak for 10–15 minutes until soft.Drain and transfer chiles to a blender. Add garlic, oregano, cumin, chicken bouillon, and 1½ to 2 cups of fresh water. Blend until smooth.Strain the sauce through a fine mesh sieve for a silky texture. Taste and adjust seasoning. Set aside.
Prep the Tortillas
- Heat a small amount of neutral oil in a skillet over medium heat. Lightly warm tortillas until pliable.Dip each tortilla into the red chile sauce, ensuring both sides are coated.
Assemble the Enchiladas
- Place 2–3 tablespoons of shredded Oaxaca cheese in the center of each dipped tortilla. Roll up and place seam-side down in a serving dish or on a platter. Spoon extra sauce over the enchiladas, if desired.
Garnish and Serve
- Sprinkle generously with crumbled queso fresco. Drizzle with sour cream. Serve immediately while warm and melty.
