Enchiladas Rojas
Enchiladas rojas were a whole-family job in our house. My abuela ran the salsa, my tía dipped and rolled, and the smallest of us got handed the very important task of sprinkling the cheese. There was flour on the counter, music going, and always one more cousin showing up at the door. By the time the pan came out of the oven, it felt like half the block was at the table. When we settled in Arizona, these enchiladas were how my mom kept that big, loud, happy feeling alive, and now I get to keep it going for my own family.
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.