Name: Rich Red Cheese Enchiladas (Enchiladas Rojas)
Prep time: 30 min
Cook time: 30 min
Total time: 60 min
Ingredients: 12 pieces corn tortillas; 1.5 cups Monterey Jack cheese; 1.5 cups cheddar cheese; 6 whole dried guajillo chiles; 2 whole dried ancho chiles; 3 cloves garlic cloves; 0.25 whole white onion; 3 cups chicken broth; 0.25 cups vegetable oil; 0.25 whole red onion; 2 tbsp fresh cilantro

Rich Red Cheese Enchiladas (Enchiladas Rojas)

DinnerComfort FoodVegetarian

Ingredients (11)

Ingredient	Qty	Cal	P	C	F
corn tortillas	12 pieces	7	0g	1g	0g
Monterey Jack cheese	1.5 cups	158	10g	0g	13g
cheddar cheese	1.5 cups	173	10g	1g	14g
dried guajillo chiles	6 whole	17	1g	4g	0g
dried ancho chiles	2 whole	57	2g	12g	1g
garlic cloves	3 cloves	3	0g	1g	0g
white onion	0.25 whole	3	0g	1g	0g
chicken broth	3 cups	11	1g	1g	0g
vegetable oil	0.25 cups	121	0g	0g	14g
red onion	0.25 whole	3	0g	1g	0g
fresh cilantro	2 tbsp	0	0g	0g	0g

Ingredients (11)

Ingredient	Qty	Cal	P	C	F
corn tortillas	12 pieces	7	0g	1g	0g
Monterey Jack cheese	1.5 cups	158	10g	0g	13g
cheddar cheese	1.5 cups	173	10g	1g	14g
dried guajillo chiles	6 whole	17	1g	4g	0g
dried ancho chiles	2 whole	57	2g	12g	1g
garlic cloves	3 cloves	3	0g	1g	0g
white onion	0.25 whole	3	0g	1g	0g
chicken broth	3 cups	11	1g	1g	0g
vegetable oil	0.25 cups	121	0g	0g	14g
red onion	0.25 whole	3	0g	1g	0g
fresh cilantro	2 tbsp	0	0g	0g	0g

Directions

Step 1
For the sauce: Rehydrate dried chiles by simmering in hot water for 15 minutes. Remove stems and seeds.
Step 2
Blend rehydrated chiles with garlic, white onion, and 1 cup of chicken broth until smooth. Strain the sauce into a bowl.
Step 3
Heat a tablespoon of oil in a skillet. Fry the strained chile sauce for 5 minutes, then add remaining chicken broth and simmer for 10-15 minutes, seasoning with salt.
Step 4
Preheat oven to 375°F (190°C). Shred cheeses and mix. Briefly warm tortillas to make them pliable.
Step 5
Dip each tortilla into the warm chile sauce, fill with cheese mixture, roll up, and place seam-down in a baking dish. Repeat for all tortillas.
Step 6
Pour any remaining sauce over the enchiladas and sprinkle with more cheese. Bake for 20-25 minutes, until cheese is melted and bubbly.
Step 7
Garnish with finely diced red onion and fresh cilantro before serving.