How to Make the Perfect Red Enchiladas with Cheese
Mexican · Medium · 50 min · 4 servings
These classic red enchiladas are smothered in a rich homemade chile sauce and stuffed with melted cheese for a comforting Mexican dinner. The deep red sauce made from dried chiles brings authentic flavor that cannot be replicated with canned versions.
Why this recipe works
This Red Enchiladas with Cheese recipe has been crafted to deliver restaurant-quality results in your home kitchen. At just 50 minutes from start to finish, it fits perfectly into a busy schedule without sacrificing flavor. Each serving comes in at 420 calories with 18g of protein, making it a balanced choice for any meal.
What you will need
This recipe uses 6 simple ingredients that you can find at any grocery store:
- 8 count corn tortillas
- 3 count dried guajillo chiles seeded
- 2 cups shredded Monterey Jack cheese
- 2 cloves garlic
- 1 cup chicken broth
- 2 tablespoons vegetable oil
Step by step instructions
Step 1: Make the Red Chile Sauce
Toast the guajillo chiles in a dry skillet over medium heat for about 30 seconds per side until fragrant. Soak them in hot water for 10 minutes, then blend with garlic and chicken broth until smooth. Strain through a fine mesh sieve and season with salt.
Step 2: Fry the Tortillas
Heat vegetable oil in a skillet over medium heat. Quickly dip each corn tortilla in the warm oil for about 5 seconds per side until just softened. Drain on paper towels and do not let them become crispy.
Step 3: Assemble the Enchiladas
Dip each softened tortilla in the red chile sauce, coating both sides. Place a generous handful of shredded cheese down the center, roll tightly, and place seam side down in a greased baking dish. Pour remaining sauce over the top and sprinkle with remaining cheese.
Step 4: Bake Until Bubbling
Bake in a preheated oven at 375 degrees Fahrenheit for 20 minutes until the cheese is fully melted and the sauce is bubbling around the edges. Let rest for 5 minutes before serving with sour cream and chopped cilantro.
Easy substitutions
Missing an ingredient? Here are some swaps that work perfectly:
- guajillo chiles → ancho chiles for a slightly sweeter and darker sauce
- Monterey Jack cheese → Oaxacan cheese for a more traditional stringy melt
Common mistakes to avoid
Watch out for these pitfalls that can affect your results:
- Skipping the toasting step for chiles which removes the deep smoky flavor
- Using flour tortillas instead of corn tortillas which fall apart and lose authenticity
Nutrition facts
Per serving: 420 calories, 18g protein, 38g carbs, 22g fat, 5g fiber.
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