Wednesday, December 22, 2010

Enchiladas Rojas

Red Cheese Enchiladas Recipe
new enchiladas rojas
Continuing with my enchiladas theme this month, I am now presenting my recipe for enchiladas rojas. This is a classic baked cheese enchilada recipe with a rich and delicious red chile sauce.


2 cups of chile roja sauce (recipe available by clicking here)

18 corn tortillas

½ large sweet onion - diced

½ pound of blended Colby jack/ aged cheddar cheeses


Preheat your oven to 350 degrees Fahrenheit

Pour ¼ cup of the chile sauce into a 9.5”X13.5”X3.5” (3 quart) casserole dish to coat the bottom.

Heat tortillas, four at a time, in the microwave for 14 seconds or until soft and pliable.

Not surprisingly, the enchilada assembly is identical to that of my green enchiladas recipe. Place a tortilla on a cutting board; add a tablespoon of onion, a tablespoon of cheese and roll the tortilla with filling into a tube.

cheese enchilada
This picture also features a roasted red bell pepper as filling; feel free to mix it up!

Place the rolled enchilada in the pan, repeat until the pan is full.

rolled enchiladas

Pour the remaining sauce over the enchiladas and sprinkle the remaining cheese on top.

unbaked red enchiladas

Bake for 30-40 minutes until the cheese has melted and started to caramelize. If you think that your cheese is melting too soon, you can tent the casserole with aluminum foil to prevent it from burning.

red enchiladas

Eat with rice and beans and guacamole!