Cheese Enchiladas with Salsa Roja

Ingredients

• 4 ripe tomatoes (About 1½ lb total; cored and quartered)
• 0.5 white onion (Roughly chopped)
• 2 garlic cloves (Peeled)
• 1 serrano or jalapeño chile (Stemmed; use more or less to taste)
• 0.25 cup fresh cilantro (Plus extra for serving, if desired)
• 1 tsp kosher salt (Plus more to taste)
• 2 tbsp vegetable oil (For brushing tortillas and cooking)
• 8 corn tortillas (Use 100% corn tortillas, not corn-and-wheat blend)
• 12 oz queso Chihuahua or Monterey Jack cheese (Shredded; queso Chihuahua was the preferred choice, with Monterey Jack as a substitute)
• 0.5 cup water or chicken stock (Add only as needed to loosen the salsa)
• 0.5 cup sour cream (Optional garnish)
• 0.25 cup crumbled queso fresco (Optional garnish)

Steps

1. 1

   Position an oven rack in the middle of the oven and heat the oven to 350°F (175°C). Lightly oil a 9-by-13-inch baking dish.

2. 2

   Add the tomatoes, onion, garlic, chile, cilantro, and salt to a blender. Blend until smooth, adding a small amount of water or stock if needed to help the mixture circulate.

3. 3

   Pour the blended salsa into a saucepan and bring it to a gentle simmer over medium heat. Cook for about 10 to 15 minutes, stirring occasionally, until slightly thickened and the raw aroma has cooked away. Taste and adjust the salt and chile level.

4. 4

   While the salsa simmers, shred the cheese and set it aside. Have the tortillas, cheese, oil, and baking dish ready for assembly.

5. 5

   Brush both sides of each corn tortilla lightly with oil. Arrange the tortillas in a single layer on a baking sheet and warm them in the oven for about 3 to 5 minutes, just until pliable. Do not let them crisp; warming prevents cracking when they are rolled.

6. 6

   Spread a thin layer of warm salsa over the bottom of the prepared baking dish.

7. 7

   Working with one warm tortilla at a time, place about ⅓ cup of shredded cheese across the center. Roll the tortilla tightly around the filling and place it seam-side down in the baking dish. Repeat with the remaining tortillas and cheese, arranging the enchiladas snugly in a single layer.

8. 8

   Pour the remaining salsa evenly over the rolled enchiladas, making sure the tortillas are well coated so they do not dry out.

9. 9

   Cover the baking dish with foil and bake for about 10 minutes, until the enchiladas are heated through and the cheese is melted. The tortillas should remain soft rather than crisp.

10. 10

    Serve immediately, topped with sour cream, queso fresco, and additional cilantro if desired.

Notes

The source page is membership-gated and does not expose its ingredient list or method in the supplied text; the ingredient quantities and detailed steps above are a low-confidence reconstruction. The source specifically advises brushing and warming the tortillas so they remain pliable, using 100% corn tortillas rather than a corn-and-wheat blend, and notes that the salsa can be cooled, refrigerated for several days, and reheated in a covered saucepan.

Nutrition per serving

• main
• Mexican
• vegetarian
• baked
• cheese
• corn tortillas
• make-ahead salsa
• family dinner