If there’s one dish that always brings me comfort and joy, it’s Enchiladas Rojas de Queso. This is truly one of my all-time favorite Mexican meals. There’s just something about the rich red chile sauce coating soft tortillas, the melty cheese inside, and the way it all comes together in a sizzling skillet — it tastes like home, like warmth, like everything good.
This version is all stovetop — no baking required. You’ll make the enchilada sauce from scratch (which makes a world of difference), fill the tortillas with cheese (and optional chicken), and warm everything through right in the skillet.
Ingredients
For the red enchilada sauce:
- 5 dried guajillo chiles, stems and seeds removed
- 2 dried ancho chiles, stems and seeds removed
- 2 garlic cloves
- 1/4 white onion
- 2 cups chicken or vegetable broth
- Salt to taste
- 1 tablespoon oil (for sautéing the sauce)
For the enchiladas:
- 12 corn tortillas
- 2 cups Queso Fresco
- 1/2 cup finely chopped onion (optional, for cheese filling)
- 2 cups cooked, shredded chicken (optional)
- Oil for softening tortillas
- Toppings: crema, leetuce, avocado, chopped onion, or queso fresco (all optional)
How to Make Enchiladas Rojas on the Stovetop
Step 1: Make the red chile sauce
Start by toasting the dried guajillo and ancho chiles in a dry skillet over medium heat for about 30 seconds per side, just until fragrant. Don’t let them burn.
Soak the toasted chiles in hot water for 15 minutes until softened. Then drain and blend with garlic, onion, and broth until smooth.
In a skillet, heat a tablespoon of oil and pour in the blended sauce. Simmer over medium heat for 10–15 minutes. Season with salt to taste, and keep warm on low heat.
Step 2: Prepare the tortillas
In a separate skillet, heat a small amount of oil and lightly fry each tortilla for about 5 seconds per side — just enough to make them flexible. Place them on a paper towel-lined plate to drain.
Step 3: Fill and roll
Dip each tortilla into the warm red sauce, then place on a plate or board. Add a spoonful of shredded cheese (and chicken, if using), then roll tightly.
Step 4: Finish in the skillet
Add a small ladle of the sauce to the bottom of a large skillet and arrange the rolled enchiladas seam-side down in the pan. Spoon more sauce over the top to coat. Cover with a lid and heat over medium-low for 5–7 minutes, just until everything is warmed through and the cheese inside is melty.
Step 5: Serve
Carefully serve enchiladas hot from the skillet, and add your favorite toppings — crema, chopped onion, queso fresco, avocado, or cilantro all work beautifully.
Tips & Variations
- Add a spoonful of crema or sour cream to the cheese filling for a richer taste.
- For a vegetarian version, skip the chicken and use vegetable broth in the sauce.
- Want extra sauce? Make a double batch and keep some on the side to spoon over at the table.
Why I Love This Dish
There’s just something so comforting and familiar about these enchiladas. They remind me of family meals, cozy evenings, and everything I love about home cooking. The flavors are bold, the process is simple, and the result is pure joy on a plate. Whether you keep it classic with just cheese or add the chicken for a heartier version, these enchiladas are the kind of meal that always hits the spot.
Let Me Know If You Try It!
If you make these Enchiladas Rojas, I’d love to hear how they turn out! Feel free to leave a comment, tag me in your photos, or share your favorite topping combos. Buen provecho!