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How to Make Enchiladas from Scratch

Name: How to Make Enchiladas from Scratch
Yield: 4
Ingredients: 6 dried guajillo chiles; 2 ancho chiles; 2 cups soaking liquid; 2 garlic cloves; 1 tsp cumin; salt salt; cooked chicken, beef, or pork; diced onion; handful cheese; Monterey Jack cheese; sharp cheddar cheese; corn tortillas

Real enchiladas start with corn tortillas dipped in warm chile sauce, filled with your choice of meat, cheese, or beans, then rolled and baked until the sauce bubbles. The secret is in the sauce — toast your chiles, blend them smooth, and simmer until it coats the back of a spoon.

Total time: 1 hr 20 min
Hands-on: 30 min
Serves: 4
Difficulty: Medium

Ingredients

6 dried guajillo chiles
2 ancho chiles
2 cups soaking liquid
2 garlic cloves
1 tsp cumin
salt salt
cooked chicken, beef, or pork
diced onion
handful cheese
Monterey Jack cheese
sharp cheddar cheese
corn tortillas

Step by step

Make the chile sauce. Remove stems and seeds from 6 dried guajillo chiles and 2 ancho chiles. Toast them in a dry skillet for 30 seconds until fragrant. Soak in hot water for 20 minutes, then blend with 2 cups soaking liquid, 2 garlic cloves, 1 teaspoon cumin, and salt until smooth. Strain and simmer for 15 minutes.
Prepare your filling. Shred cooked chicken, beef, or pork into bite-sized pieces. Mix with diced onion and a handful of cheese if desired. For cheese enchiladas, use a mix of Monterey Jack and sharp cheddar.
Warm the tortillas. Heat corn tortillas on a comal or skillet until pliable, about 30 seconds per side. Keep them warm wrapped in a damp towel. Cold tortillas will crack when you roll them.
Dip and fill. Dip each tortilla in the warm sauce until coated. Place filling down the center, roll tightly, and place seam-side down in a baking dish. Work quickly so the sauce doesn't cool.
Assemble and bake. Pour remaining sauce over the rolled enchiladas. Sprinkle with cheese and bake at 375°F for 20 minutes until the sauce bubbles and cheese melts. Let rest 5 minutes before serving.

Tips & troubleshooting

Toast your chiles until they puff slightly but don't let them burn or the sauce will taste bitter
Keep the sauce warm while assembling — cold sauce won't coat the tortillas properly
Use day-old tortillas if possible; they hold up better to the sauce without falling apart
Reserve some sauce to serve alongside for those who want extra
Garnish with crumbled queso fresco, diced onion, and Mexican crema just before serving

Variations

Enchiladas Verdes. Use tomatillos, jalapeños, and cilantro blended with chicken broth instead of red chile sauce. Tangy and bright.
Enchiladas Suizas. Top with crema and Swiss or Monterey Jack cheese. The name means Swiss-style, from the white cheese topping.
Mole Enchiladas. Use mole poblano instead of chile sauce. Rich, complex, and deeply satisfying with chocolate undertones.

Questions

Can I use flour tortillas instead of corn?: Corn tortillas are traditional and handle the sauce better. Flour tortillas can work but may become soggy. If using flour, choose the smallest size available.
How do I prevent soggy enchiladas?: Don't oversoak the tortillas in sauce. A quick dip is enough. Also, make sure your filling isn't too wet, and bake immediately after assembling.
Can I make these ahead of time?: Assemble them completely, cover tightly, and refrigerate up to a day ahead. Add 10 minutes to the baking time if going straight from the fridge to the oven.
What if I can't find dried chiles?: Look in the international aisle or Mexican markets. In a pinch, use 3 tablespoons chili powder mixed with 2 cups warm broth, but the flavor won't be as complex.