Red Enchiladas with Cheese
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.
Corn tortillas filled with cheese and baked in a bold homemade red chile sauce.
Nutrition per serving
Ingredients
base
sauce
filling
Instructions
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.
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.
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.
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.
Substitutions
Common mistakes
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