Cheesy Mexican Enchiladas with Red Sauce

Cheesy Mexican Enchiladas with Red Sauce are a classic comfort food that combines soft tortillas, melty cheese, and a flavorful, tangy red sauce. This dish is the epitome of bold Mexican flavors and is simple to prepare, making it perfect for both casual dinners and special occasions.

In this recipe, you’ll learn how to make homemade enchiladas, topped with a rich red sauce and gooey cheese. It’s quick, satisfying, and a true crowd-pleaser.

Ingredients:

For the Red Sauce:

• 2 tablespoons vegetable oil

• 2 dried ancho chiles, seeds removed

• 2 dried guajillo chiles, seeds removed

• 2 cloves garlic, minced

• 1/2 small onion, chopped

• 1 can diced tomatoes (14 oz)

• 1 cup chicken broth

• 1 teaspoon ground cumin

• 1/2 teaspoon smoked paprika

• Salt and pepper, to taste

For the Enchiladas:

• 10 corn tortillas

• 2 cups shredded cheddar cheese

• 1 cup shredded Monterey Jack cheese (optional)

• 1 cup cooked chicken (shredded, optional)

• 1/2 cup chopped green onions (optional)

• 1/2 cup chopped cilantro (optional, for garnish)

Optional Toppings:

• Sour cream

• Sliced avocado

• Lime wedges

Instructions:

Step 1: Prepare the Red Sauce

1. Toast the chiles: In a dry pan over medium heat, toast the ancho and guajillo chiles for 1-2 minutes until fragrant.
2. Blend the sauce: Add the toasted chiles to a bowl, cover with hot water, and let them soak for about 10 minutes. Once softened, blend the chiles with garlic, onion, diced tomatoes, chicken broth, ground cumin, smoked paprika, salt, and pepper until smooth.
3. Cook the sauce: In a saucepan, heat vegetable oil over medium heat. Pour in the blended sauce and simmer for 10-15 minutes, allowing the flavors to meld together.

Step 2: Prepare the Tortillas

1. Fry the tortillas: In a small pan, lightly fry each corn tortilla for about 30 seconds on each side to soften them. This step prevents the tortillas from tearing when rolling.
2. Drain excess oil: Place the fried tortillas on a paper towel to drain.

Step 3: Assemble the Enchiladas

1. Preheat the oven to 350°F (175°C).
2. Dip and fill: Dip each tortilla in the red sauce, covering both sides. Place it in a baking dish, then spoon about 2 tablespoons of cheddar cheese (and any optional fillings like cooked chicken) inside.
3. Roll and place: Roll the tortilla tightly and place it seam-side down in the baking dish. Repeat until the dish is filled.
4. Top with sauce and cheese: Pour the remaining red sauce over the rolled tortillas and sprinkle the top with the remaining cheese.

Step 4: Bake the Enchiladas

1. Cover with foil and bake for 20-25 minutes until the cheese is melted and bubbly. For a crispy top, remove the foil for the last 5 minutes of baking.

Step 5: Serve and Garnish

1. Once baked, let the enchiladas cool slightly. Garnish with chopped cilantro, green onions, and serve with sour cream, avocado, and lime wedges on the side.

Tips:

• Use fresh corn tortillas for the best texture and flavor.

• Customize the filling: Feel free to add beans, beef, or vegetables for variety.

• Adjust the spice level: Add more chili powder or jalapeños for a spicier dish.