Ingredients
For the Red Sauce:
4-5 Dried arbol or ancho chiles, stemmed and seeded
1 medium Onion, quartered
3 cloves Garlic, peeled
2 Roma tomatoes, roughly chopped
1 tsp Dried oregano (preferably Mexican)
1/2 tsp Ground cumin
1/4 tsp Salt (plus more to taste)
2 cups Chicken or vegetable broth
1 tbsp Vegetable oil
For the Enchiladas:
8-10 Corn tortillas
3 cups Shredded cheese (Monterey Jack, Oaxaca, or Mexican blend)
1/4 cup Finely chopped white onion (for garnish)
1/4 cup Chopped fresh cilantro (for garnish)
Instructions
1. Make the Red Sauce: Place the toasted chiles, onion, garlic, and tomatoes in a blender. Add the oregano, cumin, and salt. Pour in the hot broth, cover, and blend on high until completely smooth.
2. Simmer the Sauce: Heat the oil in a large saucepan over medium heat. Pour in the blended sauce. Bring to a simmer, then reduce heat to low and cook for 15-20 minutes, stirring occasionally. The sauce should thicken slightly.
3. Prep the Dish: Preheat your oven to 375°F (190°C). Lightly grease a 9×13 inch baking dish. Spread about 1/2 cup of the warm red sauce over the bottom and sprinkle half of the shredded cheese over the sauce.
4. Soften Tortillas: Briefly dip each tortilla into the warm red sauce to soften.
5. Fill and Roll: Place a spoonful of cheese down the center of each tortilla, roll tightly, and place seam-side down in the dish.
6. Repeat and Bake: Repeat with remaining tortillas. Pour the remaining red sauce evenly over the top, then sprinkle with the remaining cheese.
7. Bake: Bake, uncovered, for 20-25 minutes until the cheese is melted and bubbly.
8. Garnish and Serve: Let cool for 5 minutes, then garnish with chopped white onion and fresh cilantro.
Notes
Pro-Tips:
• Toast dried chiles in a dry skillet for 2-3 minutes until fragrant to awaken their flavor.
• Dipping the tortillas in warm sauce is essential to prevent cracking.
• Sprinkle a thin layer of cheese on the bottom of the baking dish to prevent sticking.
• Grating your own cheese from a block ensures a smoother, creamier melt.
Variations:
• Add shredded chicken or beef to the filling for a protein-packed meal.
• Add black beans for extra fiber.
• Use tomatillo-based verde sauce for a brighter profile.
- Prep Time: 20
- Cook Time: 35
- Category: Dinner
- Method: Bake
- Cuisine: Mexican
- Diet: Vegetarian