Red Chile Enchiladas Recipe
Prep time: 
Cook time: 
Total time: 
Serves: 6
  • 10 dried New Mexico Chiles
  • 2 cups canola oil
  • 5 cloves garlic
  • 1 fresh lime, juiced
  • ½ tablespoon cumin, ground
  • 1 teaspoon sugar
  • 1 teaspoon salt
  • 6 corn tortillas
  • 2 cups mozzarella, grated
  • ½ cup red onion, chopped
  • ½ cup Cotija cheese, crumbled
  • ½ cup sour cream
  1. Put Chiles in a small bowl, cover with 4 cups boiling water, and let stay for 20 minutes.
  2. Drain chiles, remove the seeds and stem.
  3. Transfer chiles with 2 cups soaking liquid to a blender, let cool for 5-10 minutes.
  4. Preheat the oven to 400º F
  5. Heat 3 tablespoon canola oil in a medium skillet over medium heat, add garlic and cook until golden brown.
  6. Transfer garlic with all oil to the food processor with the reserved chiles, also add lime juice, cumin, sugar, salt.
  7. Mix until smooth and set sauce aside, strain through a sieve.
  8. Transfer chile sauce to a medium size skillet and heat sauce over low - medium heat 10 minutes.
  9. Pour rest 1 ½ oil into a smaller skillet over medium-high heat.Using tongs and working with one tortilla at a time, dip tortilla in oil and cook until slightly crisp, around 15 seconds. After pun in chile sauce to coat, and transfer to a plate.
  10. Sprinkle with some of the mozzarella and onions in the middle of a Tortilla and roll up.
  11. Prepared rolled enchiladas put on a baking sheet and bake until cheese is melted about 5 minutes.
  12. Serve with Cotija cheese and sour cream.
Recipe by Mom's Mexican Recipes at