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Stacked Enchiladas with Guajillo Chile Sauce

Stacked Enchiladas with Guajillo Red Chile Sauce

by Gemma Aguayo-Murphy
These stacked enchiladas are made by layering corn tortillas with a smooth guajillo red chile sauce, diced onion, and Mexican cheese. This authentic Mexican recipe is simple, comforting, and naturally vegetarian and gluten-free.
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Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Course Main Course
Cuisine Mexican
Servings 4
Calories 380 kcal

Equipment

Ingredients
  

Enchilada Sauce

  • 14 dired guajillo chiles
  • 2-3 dried chiles de arbol adjust per heat preference
  • 1 ¼ cup broth chicken or vegetable
  • ¼ teaspoon ground cumin
  • 1 medium garlic clove
  • 1 teaspoon kosher salt
  • 1 tablespoon oil such as avocado or olive oil

Enchiladas

  • 12 corn tortillas (3 per stack per person)
  • 1 diced white onion
  • ½ cup shredded Mexican cheese such as Chihuahua, Oaxaca, or Mexican muenster
  • ½ cup crumbled queso fresco
  • oil for frying
  • ¼ cup diced cilantro (optional) for garnish

Instructions
 

Make Enchilada Sauce

  • Bring a medium pot of water to a boil. Remove the stems and some of the seeds from the guajillo chiles and chiles de árbol. Add them to the boiling water and cook for 15–20 minutes, until softened.
  • Drain the softened chiles and transfer them to a blender. Add 1 cup chicken broth, cumin, garlic, and salt. Blend until completely smooth.
  • Pour the sauce through a fine-mesh sieve into a bowl or saucepan to remove any bits of chile skin or seeds. If the sauce seems too thick, add up to ¼ cup additional broth to reach a smooth, pourable consistency. (If a high-powered blender was used, straining may not be necessary.)
  • Heat 1 tablespoon oil in a saucepan over medium heat. Add the strained sauce and simmer for 5 minutes, stirring occasionally, until slightly thickened. Taste and adjust salt if needed. Keep warm.

Assemble Stacked Enchiladas

  • Heat about ½ inch of oil in a skillet over medium heat. Fry each tortilla for 10–15 seconds per side, just until softened and pliable. Transfer to a paper towel-lined plate.
  • Dip one fried tortilla into the warm enchilada sauce and place it on a plate. Sprinkle with a little diced onion and shredded cheese.
  • Dip another tortilla in the sauce and place it on top. Add more onion and cheese.
  • Dip a third tortilla in the sauce and place it on top. Top with diced onion and crumbled queso fresco.
  • Garnish with chopped cilantro if desired and serve immediately. Repeat with the remaining tortillas to make 4 stacks.

Notes

  • Adjust the heat: Use fewer chiles de árbol for a milder sauce or add more for extra spice.
  • Smooth sauce tip: If the sauce feels slightly grainy, press it firmly through the sieve or blend it again.
  • Make it heartier: Add a fried egg on top to make "enchiladas montadas" or add shredded chicken or ground beef in between each layer for a heartier meal.

Nutrition

Serving: 250gCalories: 380kcalCarbohydrates: 42gProtein: 11gFat: 20gSaturated Fat: 7gPolyunsaturated Fat: 2gMonounsaturated Fat: 9gCholesterol: 25mgSodium: 620mgPotassium: 340mgFiber: 6gSugar: 4gVitamin A: 900IUVitamin C: 6mgCalcium: 210mgIron: 2.3mg
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