Enchiladas Rojas
Rich guajillo and arbol chile sauce for cheesy enchiladas. Easy steps for sauce, filling, frying tortillas, and serving.
These cheese enchiladas are a perfect dinner. Guajillo chiles, chile de arbol, Mexican oregano, and freshly ground cumin give the sauce a rich depth.
You can follow the recipe for the sauce and stuff them with your favorite filling, like beef, beans, or chicken. This recipe is courtesy of Alfredo Garcia, better known as @freddsters.
- Make the sauce by boiling guajillo and arbol chiles with garlic and onion, then blend with spices and simmer.
- Use crumbled queso fresco mixed with onion and cilantro as a simple filling, or swap in shredded chicken, beef, or beans.
- Fry tortillas briefly so they stay pliable, dip in hot sauce, fill, fold, and top with more sauce and crema before serving.
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Preparation Instructions:
Bring a pot of water to a boil.
Remove the stems from the guajillo & arbol chiles (if using), shake out the seeds from the guajillo chiles.
Add the dried chiles, garlic & 1/2 onion to boiling water. Boil for 10 minutes, remove from heat then let cool.
Once the peppers are cooled, add to blender with 1 cup of the cooking liquid. Add the
Mexican oregano, cumin & salt. Blend until smooth.
You can strain out the sauce or leave as is, depending how strong a blender you have.
Add the sauce back to a pan with 2 tbsp oil. Bring to a simmer.
Meanwhile, prepare the filling, add the queso fresco to a large bowl, mix together with the remaining half of the finely chopped onion & cilantro. Set aside once combined.
In another skillet, add enough oil to cover the bottom layer of the pan, on medium high heat, fry each tortilla for 15 seconds per side, they’ll get slightly crispy, but still be pliable. Drain to remove excess oil and set aside, continue frying tortillas until you’ve fried as many as you want to make
To assemble, dip the fried tortillas into the hot enchilada sauce, making sure to coat both sides. Place them on a plate, add 2 tbsp of the cheese filling and fold in half. Continue assembling the enchiladas.
Right before serving, top them off with more enchilada sauce, crema or sour cream then sprinkle more of the remaining cheese mixture on top.
Serve as is, or with a side of rice & beans.
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Frequently Asked Questions
How long does the sauce take to make?
Boil the chiles, garlic, and half an onion for about 10 minutes, then blend with 1 cup of the cooking liquid. Simmer the blended sauce in a pan with 2 tablespoons of oil for a few minutes to develop flavor. Total time is roughly 20 to 30 minutes.
Can I make the sauce ahead of time?
Yes. Refrigerate the sauce in an airtight container for 3 to 4 days. You can freeze it up to 3 months. Reheat gently on low heat and add a splash of water if it has thickened.
How do I reduce the heat if the sauce is too spicy?
Remove seeds and membranes from the arbol and guajillo before boiling. Use fewer arbol chiles or omit them entirely. Stir in a little crema or sour cream when serving to mellow the heat.
What can I use if I do not have guajillo chiles?
Substitute pasilla or ancho chiles for a milder, smoky flavor. If those are not available, you can use a mix of ancho and a small amount of paprika, but adjust quantities to taste.
How do I keep the tortillas from getting soggy?
Fry each tortilla 15 seconds per side in enough oil to coat the pan so they become slightly crisp yet still pliable. Drain excess oil on paper towels and dip in sauce right before filling to avoid over-soaking.
Can I use another cheese instead of queso fresco?
Yes. Queso fresco gives a crumbly, mild finish. For a melty interior, use Oaxaca or Monterey Jack. You can also mix shredded cheese with the queso fresco for both texture and melt.
Should I strain the sauce?
Straining is optional. If your blender purees the chiles smoothly, you can skip straining. Strain for a silkier, smoother sauce or if you want to remove any remaining skins or seeds.
How many people does this recipe serve?
Using 12 to 20 tortillas, this recipe serves about 4 to 6 people as a main course, depending on portion size and side dishes like rice and beans.
How long does the sauce take to make?
Boil the chiles, garlic, and half an onion for about 10 minutes, then blend with 1 cup of the cooking liquid. Simmer the blended sauce in a pan with 2 tablespoons of oil for a few minutes to develop flavor. Total time is roughly 20 to 30 minutes.
Can I make the sauce ahead of time?
Yes. Refrigerate the sauce in an airtight container for 3 to 4 days. You can freeze it up to 3 months. Reheat gently on low heat and add a splash of water if it has thickened.
How do I reduce the heat if the sauce is too spicy?
Remove seeds and membranes from the arbol and guajillo before boiling. Use fewer arbol chiles or omit them entirely. Stir in a little crema or sour cream when serving to mellow the heat.
What can I use if I do not have guajillo chiles?
Substitute pasilla or ancho chiles for a milder, smoky flavor. If those are not available, you can use a mix of ancho and a small amount of paprika, but adjust quantities to taste.
How do I keep the tortillas from getting soggy?
Fry each tortilla 15 seconds per side in enough oil to coat the pan so they become slightly crisp yet still pliable. Drain excess oil on paper towels and dip in sauce right before filling to avoid over-soaking.
Can I use another cheese instead of queso fresco?
Yes. Queso fresco gives a crumbly, mild finish. For a melty interior, use Oaxaca or Monterey Jack. You can also mix shredded cheese with the queso fresco for both texture and melt.
Should I strain the sauce?
Straining is optional. If your blender purees the chiles smoothly, you can skip straining. Strain for a silkier, smoother sauce or if you want to remove any remaining skins or seeds.
How many people does this recipe serve?
Using 12 to 20 tortillas, this recipe serves about 4 to 6 people as a main course, depending on portion size and side dishes like rice and beans.
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