Corn tortillas filled with melted cheese, rolled and smothered in a smoky homemade red enchilada sauce — a Mexican comfort food staple.
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.
Serves 4
Toast and soak dried chillies. Blend with garlic, stock, tomato paste, cumin and oregano until smooth.
Fry sauce in 1 tbsp oil for 5 minutes, stirring. Season with salt. Set aside.
Preheat oven to 180°C. Warm tortillas in a dry pan 30 seconds each side to make pliable.
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.
Arrange seam-side down in a baking dish. Pour remaining sauce over the top. Scatter remaining cheese.
Bake 20 minutes until bubbly. Serve with sour cream and coriander.
Dipping tortillas in sauce before filling prevents them drying out while baking.
For a richer sauce, use lard instead of oil to fry it.
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.
Keeps in the fridge for 3 days. Reheat covered with foil at 160°C for 20 minutes.
Enchiladas appear in some of the earliest Aztec records and were eaten by the indigenous peoples of Mexico long before Spanish colonisation. The tradition of dipping tortillas in chilli sauce before eating them was documented by Spanish friar Bernardino de Sahagún in the 16th century.
Flour tortillas work but give a different, softer result. Traditional enchiladas always use corn tortillas, which hold their texture and flavour much better in the sauce.
Yes — assemble without baking, cover and refrigerate for up to 24 hours. Bake directly from the fridge, adding 10 extra minutes.
Per serving · 4 servings total
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