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.