Mexican Cheese Enchiladas Rojas

Mexican Cheese Enchiladas Rojas are a classic, flavorful dish featuring soft corn tortillas filled with melted cheese and topped with a rich, tangy, and mildly spicy red sauce (enchilada roja). The dish is usually baked until bubbly and served with sour cream, avocado, or chopped onions.

Here’s a simple and authentic recipe for Cheese Enchiladas Rojas:

Ingredients:

For the Red Sauce (Salsa Roja):

• 3-4 dried guajillo chiles (or 2 guajillo + 2 pasilla chiles for more depth)
• 1 medium tomato, chopped
• 1/4 onion, chopped
• 2 cloves garlic
• 1 cup chicken or vegetable broth (or water)
• 1/2 teaspoon ground cumin (optional)
• Salt to taste
• 1-2 tablespoons vegetable oil (for frying)

For the Enchiladas:

• 10-12 corn tortillas (preferably fresh or slightly warmed)
• 2 cups shredded Oaxaca cheese (or Monterey Jack or mozzarella)
• 1/2 cup crumbled cotija cheese (optional, for garnish)
• Sour cream, avocado, or chopped onions (optional for serving)

Instructions:

Make the Red Sauce (Salsa Roja):

1. Prepare the chiles: Remove the stems and seeds from the dried chiles. Heat a skillet or comal over medium heat and lightly toast the chiles for about 1 minute until fragrant, but not burnt. Be careful, as they can become bitter if overcooked.
2. Rehydrate the chiles: Once toasted, place the chiles in a bowl and cover them with hot water. Let them soak for 15-20 minutes until soft and rehydrated.
3. Blend the sauce: After the chiles have softened, drain the water. In a blender, combine the rehydrated chiles, chopped tomato, onion, garlic, cumin (if using), and about 1 cup of broth or water. Blend until smooth. Taste and adjust seasoning with salt.
4. Cook the sauce: Heat a little oil in a saucepan over medium heat. Pour the blended sauce into the pan and simmer for about 10-15 minutes, stirring occasionally. Adjust the consistency by adding more broth or water if it’s too thick. The sauce should be slightly thick and flavorful.

Prepare the Enchiladas:

1. Warm the tortillas: In a skillet or on a comal, heat the tortillas for about 30 seconds on each side to make them more pliable. Alternatively, you can lightly fry them in oil for 5-10 seconds per side, but this is optional.
2. Assemble the enchiladas: Dip each warm tortilla into the red sauce, coating both sides. Then, add a generous amount of shredded Oaxaca cheese in the center of the tortilla.
3. Roll the tortillas: Carefully roll up each tortilla with the cheese inside and place it seam-side down in a baking dish. Repeat with the remaining tortillas and cheese.
4. Bake: Once all the enchiladas are in the baking dish, pour the remaining red sauce over the top. Add extra cheese on top if you like it extra cheesy. Bake in a preheated oven at 375°F (190°C) for 10-15 minutes or until the cheese is melted and bubbly.
5. Garnish and serve: Remove from the oven and garnish with crumbled cotija cheese, sour cream, chopped cilantro, avocado slices, or finely chopped onions. Serve with Mexican rice and beans or a simple salad on the side.

Tips:

• Adjusting heat: If you prefer spicier enchiladas, you can add a few dried chiles de arbol or a bit of chipotle in the sauce.
• Cheese options: Oaxaca cheese is traditional, but if you can’t find it, Monterey Jack or mozzarella are great alternatives. Cotija is often used as a garnish for added flavor.
• Make-ahead: You can prepare the sauce and fill the tortillas in advance, then bake them when ready to serve.

Enjoy your Mexican Cheese Enchiladas Rojas—they’re delicious, comforting, and perfect for any occasion!