Cook mode · Vegetables
Classic Cheese Enchiladas with Red Chile Sauce
Tender corn tortillas wrap around melting cheese and sweet onion beneath a rich, homemade red chile sauce. Choose organic cheese and produce where available for a comforting, classic meal made with simple ingredients.
65 min · serves 4
Watch it being made — pause anytime and follow along at your own pace.
10:00Step 1 of 7
Prepare the kitchen and chiles
Heat the oven to 375°F (190°C) and set out a 9-by-13-inch baking dish. Prepare the onion and garlic and grate the cheese. Open the chiles and remove their stems and seeds; wash your hands afterward and avoid touching your eyes.
On the counter
- Dried guajillo chiles4 medium, stems and seeds removed
- Dried ancho chiles2 medium, stems and seeds removed
- Organic low-sodium vegetable broth2 cups, plus up to 1/2 cup as needed
- Organic white onion1 medium, half roughly chopped and half finely diced
- Organic garlic2 cloves, peeled
- Dried Mexican oregano1/2 teaspoon
- Ground cumin1/4 teaspoon
- Fine sea salt1/2 teaspoon, plus more to taste
- Avocado oil1/4 cup, divided
- Organic corn tortillas, 6-inch12
- Organic Monterey Jack cheese, coarsely grated12 ounces (about 3 cups), divided
- Organic cilantro1/4 cup chopped leaves
- Organic Mexican crema or sour cream1/4 cup, for serving
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