Prep 15 mins
Cook 15 mins
This recipe comes from Rick Bayless's "Mexican Kitchen".
- 4 cups grated mexican melting cheese (step 2 in the instructions)
- 12 corn tortillas
- 2 1⁄2 cups guajillo chili sauce (Guajillo Chili Sauce)
- white onion
- Set out the cheese and steam heat the tortillas. Coat the bottom of a 13x9-inch baking dish with a little sauce. Roll 1/4 cup of the cheese into each tortilla and fit into the pan. Ladle 2 cups of the sauce over top, sprinkle with remaining cheese and bake at 425 degrees F until bubbly and browned. Sprinkle with chopped onion and cilantro to taste and serve.
- Cheeses to use - such as Chihuahua (queso menonita), asaderos, or quesadilla, a good substitute can be Sonoma Jack, Others - Monterey Jack or mild cheddar.
Also made these with the Guajillo Chili Sauce and they were amazing. The sauce is the real work, but so worthwhile!
Yum! Loved these! Guajillo Chili Sauce makes a rich, dark sauce that is complimented nicely by the white cheese. Suggest making the sauce the night before. Have tried steaming torts without much luck, they don't seem to hold up as well for enchiladas. My preferred method is to heat just a little oil in a skillet and add the torts one at a time until they're soft and pliable. Thanks for sharing the recipe!
Heaven! I ended up using queso blanco for these enchis and a tiny bit of yogurt cheese as that was the only mild, melty cheese I had on hand. I was out of cilantro so I sliced up some green onions instead. Wonderful "full-bodied" sauce. Mellowed nicely during cooking. The enchis cooked up in about 15-20 minutes-uncovered. Perfection. *I would hesitate though to serve these at a potluck unless you warn folks about the spiciness factor. Thanks, Chipfo.