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Enchiladas Rojas de Queso

Enchiladas Rojas de Queso are a comforting and flavor-packed classic featuring corn tortillas dipped in a smoky red chile sauce, lightly fried, then filled with melty Monterey Jack and mozzarella cheese. Baked to perfection and topped with crema, queso fresco, avocado, and fresh cilantro, these enchiladas are rich, satisfying, and deeply nostalgic.
The sauce is made with dried guajillo, California, ancho, and optional árbol chiles, giving it complexity and a touch of heat. These enchiladas are perfect for dinner parties, weekend meals, or any time you're craving authentic Mexican comfort food.
Total Time1 hour 10 minutes
Course: Main Course
Cuisine: Mexican
Keyword: Enchiladas Rojas
Servings: 12 Enchiladas

Equipment

Ingredients

  • 6 dried guajillo chiles seeds and stems removed
  • 2 dried California chiles seeds and stems removed
  • 1 dried ancho chile seeds and stems removed
  • 2 dried chiles de árbol optional, for heat
  • 1/4 onion
  • 2 garlic cloves
  • Salt and pepper to taste
  • 1 tsp garlic powder
  • 1 tsp onion powder
  • 1/2 tsp dried oregano
  • 1 8 oz can tomato sauce
  • 1 cup reserved cooking water from boiling chiles
  • 1/2 cup + 2 tbsp oil
  • 2 cups chicken or vegetable broth
  • 12 corn tortillas
  • 2 cups shredded Monterey Jack cheese
  • 2 cups shredded mozzarella cheese
  • Crema for serving
  • Crumbled queso fresco for serving
  • Sliced avocado for serving
  • Fresh chopped cilantro for serving

Instructions

  • In a medium saucepan, bring water to a boil, then add the dried chiles, onion, and garlic. Boil for 15 minutes or until the chiles are softened and the onion and garlic are cooked through. Remove from the heat and let cool slightly.
  • Transfer the chiles, onion, and garlic to a blender along with salt, pepper, garlic powder, onion powder, oregano, tomato sauce, and 1 cup of the chile cooking water. Blend until completely smooth, about 20–30 seconds.
  • In a medium pot, heat 2 tablespoons of oil over medium heat. Pour the blended sauce into the pot, add the chicken or vegetable broth, and bring to a simmer. Once simmering, remove from heat and let cool slightly.
  • In a separate pan, heat the remaining oil over medium heat. Briefly dip each tortilla into the enchilada sauce to soften, then quickly fry in the hot oil until just pliable—about 20–30 seconds on the first side and 10 seconds on the second. Repeat with all tortillas.
  • Preheat your oven to 350°F.
  • Add a thin layer of enchilada sauce to the bottom of a large baking dish. In a medium bowl, mix the Monterey Jack and mozzarella cheeses.
  • Fill each tortilla with a small handful of the cheese mixture, roll it up to form the enchilada, and place it seam-side down in the baking dish. Repeat with all tortillas, saving a little cheese to sprinkle on top.
  • Sprinkle the remaining cheese over the assembled enchiladas. Bake in the preheated oven for 10–15 minutes, or until the cheese is melted and bubbly.
  • Serve the enchiladas hot and top with crema, crumbled queso fresco, sliced avocado, and fresh cilantro.
  • Enjoy!

Notes

  • Use a mix of dried chiles to create depth—guajillo for body, ancho for richness, and árbol for heat
  • If your tortillas are cracking during rolling, try briefly steaming them or wrapping them in foil and warming them in the oven
  • You can assemble the enchiladas ahead of time and bake just before serving
  • This dish pairs well with arroz rojo, black beans, or a simple green salad
  • Store leftovers in the fridge for up to 3 days and reheat in the oven or microwave until warmed through