Cheese Enchiladas with Red Sauce

About This Recipe

Enchiladas (from the Nahuatl 'enchilada', meaning 'in chilli') are one of Mexico's most fundamental dishes, appearing in records dating back to Aztec times. The classic form — tortillas dipped in chilli sauce, filled and rolled, then baked — is endlessly versatile and appears in countless regional variations throughout Mexico and the American Southwest. This version focuses on the essential: a rich, smoky red sauce made from dried guajillo and ancho chillies, and a simple cheese filling. The technique of dipping tortillas in sauce before filling is key — it softens them, seasons them, and prevents them drying out during baking.

Ingredients

Serves 4

• 12 smallcorn tortillas
• 300 gMonterey Jack or mild cheddar(grated)
• 1 smallwhite onion(finely diced)
• 5dried guajillo chillies
• 2dried ancho chillies
• 3 clovesgarlic
• 400 mlchicken or vegetable stock
• 2 tbsptomato paste
• 1 tspcumin
• 1 tsporegano
• 2 tbspoil
• 1 to servesour cream
• 1 to servefresh coriander

Instructions

1. 1

   Make the enchilada sauce

   Toast and soak dried chillies. Blend with garlic, stock, tomato paste, cumin and oregano until smooth.

2. 2

   Fry the sauce

   Fry sauce in 1 tbsp oil for 5 minutes, stirring. Season with salt. Set aside.

3. 3

   Preheat oven and warm tortillas

   Preheat oven to 180°C. Warm tortillas in a dry pan 30 seconds each side to make pliable.

4. 4

   Dip, fill and roll

   Dip each tortilla briefly in enchilada sauce, then fill with cheese and a pinch of onion. Roll tightly.

   Dipping tortillas in sauce before filling prevents them from drying out while baking.

5. 5

   Assemble

   Arrange seam-side down in a baking dish. Pour remaining sauce over the top. Scatter remaining cheese.

6. 6

   Bake and serve

   Bake 20 minutes until bubbly. Serve with sour cream and coriander.

Variations

• •

  Add seasoned shredded chicken to the filling for a heartier version.

• •

  Make green enchiladas (enchiladas verdes) using tomatillo salsa instead of red sauce.

• •

  Add black beans and corn for a vegetarian protein boost.

• •

  Vegetarian: swap the protein for roasted king oyster mushrooms, smoked tofu or cooked chickpeas — adjust seasoning slightly upward to compensate.

Storage

Keeps in the fridge for 3 days. Reheat covered with foil at 160°C for 20 minutes.

Frequently Asked Questions