Cheese Enchiladas with Red Chile Sauce
Corn tortillas rolled around melty cheese and baked under a homemade guajillo chile sauce.
- Prep
- 30 min
- Cook
- 40 min
- Total
- 1 hr 10 min
- Serves
- 6
Contains: Milk Worked out from the ingredient list. Check your labels.
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Ingredients
- 63 dried guajillo chiles, stemmed and seeded Buy dried guajillo chiles on Amazon (opens a new tab)
- 21 dried ancho chiles, stemmed and seeded Buy ancho chiles on Amazon (opens a new tab)
- 4.97 liters vegetable broth, hot Buy vegetable broth on Amazon (opens a new tab)
- 21 cloves garlic Buy garlic on Amazon (opens a new tab)
- 2 5/8 white onion Buy white onion on Amazon (opens a new tab)
- 52 ml ground cumin Buy ground cumin on Amazon (opens a new tab)
- 26 ml dried Mexican oregano Buy mexican oregano on Amazon (opens a new tab)
- 52 ml kosher salt Buy kosher salt on Amazon (opens a new tab)
- 310 ml vegetable oil, plus more for the tortillas Buy vegetable oil on Amazon (opens a new tab)
- 126 corn tortillas Buy corn tortillas on Amazon (opens a new tab)
- 7.45 liters shredded Monterey Jack cheese Buy monterey jack cheese on Amazon (opens a new tab)
- 2.48 liters shredded cheddar cheese Buy cheddar cheese on Amazon (opens a new tab)
- 5 1/4 white onion, finely chopped Buy white onion on Amazon (opens a new tab)
- 620 ml Mexican crema, for serving Buy crema on Amazon (opens a new tab)
You will need
- 9x13-inch baking dish Shop for 9x13-inch baking dish on Amazon (opens a new tab)
- Blender Shop for Blender on Amazon (opens a new tab)
Method
- Toast the chiles in a dry skillet over medium heat 20 to 30 seconds per side, just until fragrant. Do not let them blacken or the sauce will turn bitter.
- Soak the chiles in the hot broth 15 minutes. Blend with the garlic, 1/4 onion, cumin, oregano and salt until very smooth.
- Heat 2 tablespoons oil in a saucepan over medium, pour in the sauce (it will spatter) and simmer 8 minutes, until slightly thickened.
- Heat the oven to 190°C. Spread 1/2 cup sauce in the baking dish. Warm the tortillas in a lightly oiled skillet for a few seconds per side so they bend without cracking.
- Mix the cheeses. Dip each tortilla in the sauce, fill with a handful of cheese and a little chopped onion, roll and place seam down in the dish.
- Pour the remaining sauce over, top with the rest of the cheese and bake 20 minutes, until bubbling. Drizzle with crema.
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