Cheesy Tex Mex Enchiladas with Simmered Guajillo Sauce
Dive into the bold and comforting flavors of these Cheesy Tex Mex Enchiladas with Simmered Guajillo Sauce, a perfect fusion of Tex Mex flair and authentic Mexican cuisine. This recipe features tender corn tortillas generously stuffed with a rich blend of cheddar and Monterey Jack cheeses, all smothered in a velvety homemade guajillo chili sauce. The sauce, made by toasting and blending dried guajillo chilies with fresh tomatoes, garlic, and onions, adds a smoky, slightly tangy depth that pairs beautifully with the creamy, melty cheese. Topped with a sprinkle of fresh cilantro, a dollop of sour cream, and a squeeze of zesty lime, these enchiladas are a crowd-pleasing dish perfect for weeknight dinners or festive gatherings. With just 25 minutes of prep time and easy baking instructions, this recipe will have you savoring restaurant-quality enchiladas in the comfort of your home.
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Recipe Information
Ingredients
- 6 pieces Dried guajillo chilies
- 3 pieces Garlic cloves
- 1 medium White onion
- 3 medium Roma tomatoes
- 4 cups Vegetable broth
- 2 tablespoons Olive oil
- 1 teaspoon Cumin powder
- 1 teaspoon Salt
- 12 pieces Corn tortillas
- 3 cups Shredded cheese (cheddar and Monterey Jack blend)
- 0.25 cup Cilantro
- 0.5 cup Sour cream
- 1 piece Lime
Instructions
Start by preparing the guajillo sauce: Remove the stems and seeds from the dried guajillo chilies. Toast the chilies in a dry skillet over medium heat for 1-2 minutes until fragrant, being careful not to burn them.
In a small pot, bring 2 cups of vegetable broth to a simmer. Add the toasted guajillo chilies and let them rehydrate for 10 minutes.
While the chilies soak, peel and roughly chop the garlic and onion. Quarter the tomatoes.
In a blender, combine the rehydrated chilies, garlic, onion, tomatoes, and 2 cups of vegetable broth. Blend until smooth.
Heat 2 tablespoons of olive oil in a large skillet over medium heat. Strain the blended sauce into the skillet, removing any solids. Cook the sauce for 15 minutes, stirring occasionally, until it thickens slightly.
Season the guajillo sauce with cumin powder and salt. Adjust seasoning to taste and set aside.
Preheat your oven to 375°F (190°C).
Warm the corn tortillas in a dry skillet or microwave to make them pliable.
Spread a thin layer of the guajillo sauce on the bottom of a 9x13-inch baking dish.
Place a tortilla on a flat surface. Add 1/4 cup of the cheese blend to the center of the tortilla and roll it up tightly. Place the rolled tortilla seam-side down in the prepared baking dish. Repeat with the remaining tortillas and cheese.
Pour the remaining guajillo sauce evenly over the rolled tortillas, ensuring they are well-coated. Sprinkle any remaining cheese over the top.
Cover the dish with foil and bake for 20 minutes. Remove the foil and bake for an additional 10 minutes, or until the cheese is melted and bubbly.
Garnish with fresh cilantro, a dollop of sour cream, and a squeeze of lime juice before serving. Enjoy your Cheesy Tex Mex Enchiladas with Simmered Guajillo Sauce!
Nutrition Facts
Calories |
504 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 29.8 g | 38% | |
| Saturated Fat | 13.7 g | 69% | |
| Polyunsaturated Fat | 0.4 g | ||
| Cholesterol | 60 mg | 20% | |
| Sodium | 1088 mg | 47% | |
| Total Carbohydrate | 44.7 g | 16% | |
| Dietary Fiber | 6.7 g | 24% | |
| Total Sugars | 7.8 g | ||
| Protein | 21.5 g | 43% | |
| Vitamin D | 0.3 mcg | 2% | |
| Calcium | 512 mg | 39% | |
| Iron | 2.4 mg | 13% | |
| Potassium | 691 mg | 15% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
