Queso Anejo Enchiladas With Red Chile Sauce
Ingredients
- For Enchiladas: ⓘ
- 20-30 six inch corn tortillas ⓘ
- 24 ounces queso anejo enchilado or queso fresco
- 8 ounces monterey jack ⓘ
- 4-6 cups red chile sauce (recipe to follow) ⓘ
- Peanut or vegetable oil
- Salt & pepper to taste ⓘ
- 1/2 bunch cilantro ⓘ
- For Sauce:
- 3 [dried] ancho or mulato chiles* ⓘ
- 3 [dried] pasilla chiles* ⓘ
- 3 [dried] guajillo or 4 [dried] cascabel chiles* ⓘ
- 3 [dried] New Mexico chiles*
- 6 cloves garlic (pan roasted) ⓘ
- 2 tablespoons ground cumin
- 1 tablespoon Mexican oregano ⓘ
Instructions
- For the enchiladas:
- Shred a little more than 2/3 of the queso anejo into a bowl, this will be the filling. Shred the remaining queso anejo along with the monterey jack into a second bowl for the topping.
- Heat a non-stick frying pan with 2 tablespoons oil over medium heat.
- Once the pan has heated, take one tortilla & dip into the sauce until covered. Remove tortilla and allow any excess to drip off. Place tortilla into frying pan for about 30 seconds, then flip with a spatula. Put a small amount of cheese filling on one half of tortilla. After 30 seconds fold the cheeseless half over the half with cheese and place into a large caserole dish. Repeat, adding oil to pan as necessary, while allowing each finished tortilla to slightly overlap in dish.
- Once one "layer" is finished, cover with one half of cheese topping. Complete second layer, and sprinkle with remaining cheese topping.
- Preheat oven to 350 degrees and bake uncovered for 15-20 minutes until cheese has just melted.
- Garnish with cilantro. Slice & serve.
- Feeds 6 hungry people
- For red chile sauce:
- Remove stems and seeds from chiles and cut into strips.
- Fill a small pot with water and bring to a boil. Remove from heat & add chiles. Cover for 30 minutes.
- Working in 3-4 batches, combine the chiles and other ingredients into a blender or food processor. Taste the water the chiles soaked in and if bitter discard. If not bitter add about 1/2-2/3 cup to blender to keep the mixture going (If water is bitter, just add fresh).
- Push sauce through mesh strainer into a bowl. Some people skip this step, but I find that the chile skins are bitter and tough. Discard solids remaining in strainer.
- Use within 24 hours.
Nutrition & Diet Analysis (per serving)
757
kcal
38% DV
Protein
Fat
Carbs
* % Daily Values based on a 2,000 calorie diet (FDA 2020).