Cheese Enchiladas with Red Sauce

Directions

Step 1: Prepare the Red Sauce

1. Toast the Chilies: In a dry skillet over medium heat, toast the chilies until they’re fragrant, about 1-2 minutes per side. Be careful not to burn them.
2. Soak the Chilies: Place the toasted chilies in hot water and let them soak for 15-20 minutes until soft.
3. Blend the Sauce: In a blender, combine the softened chilies, garlic, onion, tomato sauce, broth, cumin, salt, and pepper. Blend until smooth.
4. Simmer the Sauce: Pour the sauce into a small saucepan and bring it to a simmer for 10-15 minutes to let the flavors meld.

Step 2: Prepare the Enchiladas

1. Preheat the Oven: Set your oven to 375°F (190°C).
2. Soften the Tortillas: Heat a small amount of oil in a skillet and lightly fry each tortilla for a few seconds on each side until pliable.
3. Fill and Roll the Enchiladas: Place a small handful of cheese and some chopped onion in the center of each tortilla. Roll them tightly and place seam-side down in a baking dish.
4. Top with Sauce and Cheese: Pour the red sauce over the rolled enchiladas, making sure they’re well-covered. Sprinkle additional cheese on top for a melty finish.
5. Bake: Bake the enchiladas for 15-20 minutes or until the cheese is melted and bubbly.
6. Garnish and Serve: Garnish with fresh cilantro, if desired, and serve hot with rice, beans, or a simple side salad.

Tips for Perfect Cheese Enchiladas

• Choose the Right Cheese: Traditional enchiladas use a mild cheese like queso fresco, but cheddar or Monterey Jack works well too.
• Adjust the Spice: For spicier enchiladas, add a couple of dried arbol chilies to the sauce.
• Soften Tortillas Properly: Lightly frying the tortillas keeps them from tearing during rolling and prevents them from becoming soggy while baking.

Storage and Leftovers

To store any leftover enchiladas:

1. Refrigerate: Store cooled enchiladas in an airtight container for up to 3 days.
2. Freeze: Wrap individual enchiladas in foil and place them in a freezer-safe container for up to 3 months. Thaw overnight before reheating.

To reheat, simply warm them in the oven at 350°F for 10-15 minutes until heated through.

Recipe Variations

Make this recipe your own by trying these variations:

• Add Protein: Shredded chicken, beef, or beans can be added to the filling for a heartier meal.
• Green Enchiladas: Swap the red sauce for a green tomatillo sauce for a refreshing twist.
• Vegetarian-Friendly: Fill with sautéed veggies like bell peppers, spinach, or mushrooms along with the cheese.