Directions:

1. Prepare the Red Sauce:

Heat a dry skillet over medium heat. Toast the guajillo and ancho chiles for about 30 seconds on each side, just until fragrant.

Add the toasted chiles, garlic, and onion to a saucepan with the broth. Bring to a simmer and cook for 10 minutes until the chiles are softened.

Transfer the mixture to a blender. Add cumin, oregano, and salt. Blend until smooth. Strain the sauce through a fine mesh sieve to remove solids, if desired. Set aside.

2. Prepare the Tortillas:

Heat vegetable oil in a skillet over medium heat. Quickly dip each tortilla in the oil for about 10 seconds per side to soften them. Drain on a paper towel-lined plate.

3. Assemble the Enchiladas:

Preheat the oven to 375°F (190°C).

Dip each softened tortilla in the red sauce, coating both sides. Place a handful of shredded cheese in the center of the tortilla. Roll it tightly and place seam-side down in a greased baking dish.

Repeat with the remaining tortillas and cheese, lining the enchiladas snugly in the dish.

4. Bake the Enchiladas:

Pour any remaining red sauce over the enchiladas, making sure they are evenly coated. Sprinkle additional shredded cheese on top.

Bake for 15–20 minutes, or until the cheese is melted and bubbly.

5. Serve:

Serve hot, garnished with chopped cilantro, sliced onions, or a dollop of sour cream, if desired.

These Mexican Cheese Enchiladas Rojas are a classic comfort dish with rich flavors and cheesy goodness. Perfect for any Mexican meal! 🌶️🧀✨