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Side view of Enchiladas Rojas de Queso (Red Enchiladas with Cheese) on a white plate with two metal forks in front.
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Enchiladas Rojas de Queso (Red Enchiladas with Cheese)

A recipe for Enchiladas Rojas de Queso (Red Enchiladas with Cheese) from the cookbook, Enchiladas.
Course Main
Cuisine Mexican
Keyword cheese, enchilada, Mexican, Mexico, queso
Prep Time 40 minutes
Cook Time 50 minutes
Resting Time: 20 minutes
Total Time 1 hour 50 minutes
Servings 4 Servings

Ingredients

Chipotle Sauce:

  • 2 1/2 pounds (1.13 kilos) Roma tomatoes
  • 2 tablespoons (30 ml) vegetable oil
  • 1/2 medium yellow or white onion peeled and chopped
  • 1 1/2 teaspoons (4 grams) garlic minced
  • 2 large chipotles en adobo destemmed and minced
  • Kosher salt to taste about 1 tablespoon (9 grams)

Red Tortillas:

  • 2-4 ancho or guajillo chiles cleaned, destemmed, deseeded
  • Pinch kosher salt
  • 1 cup (237 ml) warm water
  • 1 1/2 cups (210 grams) dried masa

Filling:

  • 3 cups (360 grams) grated Queso Asadero or Monterey Jack cheese
  • 1 1/2 cups (355 ml) reserved chipotle sauce
  • Vegetable oil for softening the tortillas

Garnish:

  • 1 cup (120 grams) crumbled Queso Fresco

Instructions

To make the Chipotle Sauce:

  • Preheat oven to 350˚F (177˚C).
  • Place the tomatoes in a single layer on a foil-lined baking sheet. Roast, turning occasionally, until the skins begin to burst and the tomatoes are soft, about 25 minutes.
  • Place under the broiler for about 5 minutes to blacken the skins in spots. Set aside to cool for a few minutes.
  • Place the oil in a saucepan over medium heat.
  • Add the onion and cook until translucent but not brown, 3-5 minutes.
  • Add garlic and chipotles en adobo and cook for 1 additional minute.
  • Place the onion mixture and tomatoes in a blender and puree until smooth. Add salt to taste.
  • If proceeding immediately with an enchilada recipe, pour the sauce into a saucepan over medium-low heat, cover, and keep warm. Sauce may be refrigerated for up to 5 days.

To make the red tortillas:

  • Place the chiles in a bowl and cover with hot water. Soak about 10 minutes, or until softened. Drain and discard the soaking liquid.
  • Place softened chiles in a blender along with salt and 1 cup (237 ml) warm water.
  • Strain through a medium-mesh strainer into a large bowl.
  • Add the dried masa and knead until the chile purée is evenly distributed through the dough. While kneading, add water as needed (approximately 1/4 cup, 59 ml) to form a soft, workable dough.
  • Let the dough rest a few minutes before dividing into balls and pressing.
  • Cut rounds from plastic to fit the tortilla press (This is a great way to reuse a plastic grocery bag).
  • Heat a well-seasoned comal or iron griddle over medium-high heat. If possible, set the comal at two temperatures: 325˚F (163˚C) and 375˚F (191˚C). The cooler side is for the first two turns of the tortilla. For the last turn of the tortilla, move it to the 375˚F (191˚C) side. This helps encourage puffing. Some chefs lay a tortilla directly on a burner flame for the last turn.
  • Divide dough into 12-15 balls and cover with plastic wrap or a damp towel to prevent the dough from drying out (this is very important).
  • Place a round of plastic on the tortilla press, and place a ball of masa on top of the plastic just slightly off center toward the hinge (this helps maintain an even thickness). Place a second piece of plastic over the ball of masa, flatten it slightly by hand, then close the lid and press. Some chefs like to turn the package 180 degrees and gently press again.
  • With the tortilla still pressed between the plastic sheets, place in one hand and use other to peel off the top sheet of plastic. (Plastic sheets may be reused to make remaining tortillas.)
  • Transfer the exposed side of the tortilla to the opposite hand. Fingers should be close together and the tortilla should be placed on the fingertips, not the palm. Peel off the remaining sheet of plastic.
  • Keeping palm up and nearly flat, gently lay the tortilla on the cooler side of the comal or iron griddle. Try to prevent the tortilla from folding over on itself when placing it on the comal. Cook for about 30 seconds, or until edges begin to firm.
  • Using a thin spatula, turn tortilla. Cook for about 1 minute more; the underside should begin to develop little blisters and slight freckles of brown.
  • Turn the tortilla over onto the hotter side of the comal, and after a few seconds, if the dough was the right consistency and the comal set to the right heat, the tortilla should puff up (if it doesn't, it is still perfectly usable). Coninue cooking until the underside has some brown spots and the tortilla is cooked through.
  • Place in a cloth-lined basket and keep covered while pressing and cooking the remaining tortillas.

To make the Enchiladas Rojas de Queso:

  • If the Chipotle sauce was prepared ahead of time, place in a saucepan over medium heat. When sauce is heated through, reduce heat to low, cover, and keep warm.
  • Have the cheese for the filling and the garnish ready and at hand.
  • Pour oil to a depth of 1/2 inch (12 mm) in a heavy skillet over medium-high heat. Heat to low frying temperature, about 300˚F (150˚C).
  • Place each tortilla in the oil and fry for a few seconds, just long enough to soften. Drain on paper towels.
  • Place 1/4 cup (300 grams) queso asadero topped with 2 tablespoons chipotle sauce on the lower third of the softened tortilla.
  • Roll and place on an individual ovenproof plate, 3 enchiladas per serving, or on an ovenproof dish large enough to accommodate the enchiladas in a single layer. Repeat with the other tortillas.
  • When the enchiladas are plated, pour the remaining chipotle sauce over the enchiladas, being careful to fully cover the edges. Place under a broiler just long enough to melt the cheese. Garnish with queso fresco.