Red Cheese Enchiladas
Red Cheese Enchiladas feature a rich, spicy red chile sauce paired with melted cheese, perfect for those who enjoy bold flavors and comforting Mexican cuisine.
Ingredients
Instructions
- Boil the dry red chiles in water for 2 minutes.
- Combine the boiled chiles, salt, garlic, and 1 1/2 cups water in a blender.
- Blend the mixture for 5 minutes until smooth.
- Deep fry the corn tortillas in oil until lightly crispy.
- Dip the fried tortillas into the red chile sauce before serving.
Tips & Substitutions
To enhance the flavor of your red cheese enchiladas, consider toasting the chiles in a dry pan before boiling them. If you don't have corn tortillas, flour tortillas can be a suitable substitute, though they may alter the texture slightly. For a vegetarian version, ensure the cheese is rennet-free. If you like a little heat, add a pinch of cayenne pepper to the sauce.
Serving Suggestions
Serve your red cheese enchiladas with a side of Special Refried Beans (Microwave) for a hearty meal. A fresh salad, like Famous Southwestern Salad, adds a refreshing balance to the dish. For a complete experience, consider pairing with Sizzling Salsa Dip for an appetizer or snack before the main course.
Storage & Reheating
Store any leftover enchiladas in an airtight container in the refrigerator for up to 3 days. To reheat, place them in a preheated oven at 350°F (175°C) for about 15-20 minutes, or until heated through. Alternatively, microwave them on a microwave-safe plate for 1-2 minutes, checking to ensure they don’t dry out.
Nutrition & Diet Analysis (per serving)
Each serving of Red Cheese Enchiladas contains roughly 1584 calories, with 9g protein, 47g carbohydrates, and 155g fat. It is an excellent source of dietary fiber (21% of the Daily Value), and a good source of protein and calcium. Note that it is relatively high in sodium, at 1995mg per serving (87% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I make the red chile sauce ahead of time?
Yes, the red chile sauce can be made in advance and stored in the refrigerator for up to a week. Just reheat it gently on the stove before using it to dip your tortillas.
What type of cheese works best for this recipe?
A blend of Mexican cheeses like Chihuahua, Monterey Jack, or even queso fresco is ideal for enchiladas. These cheeses melt well and complement the flavors of the red sauce perfectly.
Can I add protein to the enchiladas?
Absolutely! You can add shredded chicken, beef, or even beans for a vegetarian protein boost. Simply fill the tortillas with your choice of protein before adding the cheese and sauce.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).