Ingredients

For the Red Chile Sauce:

1 cup red chile paste
2½ to 3 cups chicken broth, preferably homemade
4 cloves garlic, crushed and peeled
⅓ of a white Spanish onion, roughly chopped
1 tsp oregano
1 tsp ground cumin
1 tsp ground coriander
1 Tbsp salt

For the Enchiladas:

24 white corn tortillas
¼ cup olive oil or lard, for frying
½ lb Monterrey jack cheese, grated
½ lb sharp cheddar cheese, grated
⅔ cup red onion, diced

For Serving:

Shredded lettuce
Diced tomatoes

Instructions

Step 1: In a blender, combine the red chile paste, chicken broth, garlic, chopped white onion, oregano, cumin, coriander, and salt. Blend until smooth. Pour the sauce into a 4-quart Dutch oven and bring to a gentle boil over medium heat. Once boiling, remove from heat and set aside.

Step 2: Heat 2 tablespoons of olive oil or lard in a skillet. Lightly fry each tortilla for just a few seconds per side—enough to soften without crisping. Stack the tortillas on a plate as you go, adding oil as needed.

Step 3: Dip each softened tortilla into the warm red chile sauce to coat. Lay the tortilla flat in a baking dish. Sprinkle with diced red onion and a generous amount of the cheese mixture (cheddar and Monterrey jack combined). Roll into a cylinder and place seam-side down in the dish. Repeat until all tortillas are filled and rolled; use two smaller baking dishes if necessary.

Step 4: Spoon any remaining red chile sauce over the enchiladas in the baking dish. Sprinkle with the remaining diced red onion and the rest of the cheese. Bake at 350°F for 30 minutes, until the cheese is melted and the enchiladas are bubbling hot.

Step 5: Remove from the oven and let cool slightly before serving. Serve with shredded lettuce and diced tomatoes for a fresh contrast to the rich, spicy enchiladas.

Tips & Variations

For a vegetarian version, use vegetable broth instead of chicken broth in the sauce.

Try adding cooked black beans or sautéed mushrooms to the cheese filling for extra texture and flavor.

If you prefer milder heat, reduce the amount of red chile paste or choose a mild variety.

Use freshly made corn tortillas if available, as they soften better and add authentic flavor.

FAQs

Can I make the red chile sauce ahead of time?

Yes, the red chile sauce can be made up to 2 days in advance. Store it covered in the refrigerator and gently reheat before assembling the enchiladas.

What type of cheese works best for these enchiladas?

A combination of Monterrey jack for creaminess and sharp cheddar for flavor balance is ideal. You can substitute with other melting cheeses like mozzarella or a mild white cheddar if needed.