Cheese Enchiladas with Salsa Roja
- Makes4 servings
- Cook Time30 minutes
- 1
At Nicos restaurant in Mexico City, chef Gerardo Vázquez Lugo taught us that enchiladas can be a simple affair, inspiring us to create our own version paired with an easy, blender-blitzed red salsa. As a filling, Vázquez Lugo used a cheese called queso de ocosingo; we chose easier-to-find and melty queso Chihuahua, with Monterey jack as a good stand-in. At Nicos, the enchiladas are filled and sauced to order so there is no need to bake them. But at home, it makes sense to assemble them all at once, then warm them in a baking dish in the oven. For make-ahead convenience, the salsa can be cooled and refrigerated for a few days; reheat in a covered saucepan when ready to use.
Don’t bypass the step of brushing the tortillas with oil and warming them in the oven. This ensures they are pliable so they won’t crack or split when rolled. Also, don’t use tortillas made with a blend of corn and wheat. Though they are more supple than corn tortillas, they take on an unappealing gumminess in the finished dish.
Step 1
To make the salsa, heat a large saucepan over medium-high until water flicked into it sizzles, about 2 minutes. Place the tomatoes, serrano, garlic, onion pieces and guajillo chili in the pan; cook, turning the ingredients, until spottily charred, 3 to 5 minutes. If the guajillo chili toasts too quickly, remove the halves as they are done. Let cool for a few minutes off heat.
Step 2
Carefully add 1 cup water to the pan. Add ½ teaspoon salt and the guajillo halves, if removed. Bring to a simmer, then cover, reduce to medium-low and cook, occasionally stirring, until the guajillo is fully softened, 10 to 15 minutes. Transfer the mixture to a blender, add the oregano and let cool for 5 minutes; reserve the pan.
Step 3
Blend on high until smooth, about 1 minute. In the same saucepan over medium, heat the oil until shimmering. Carefully add the puree and bring to a simmer. Cook, stirring occasionally, until the foaminess has dissipated and the sauce is slightly thickened, 6 to 8 minutes. Off heat, taste and season with salt and pepper; you will have about 1¾ cups salsa. Cover to keep warm while you make the enchiladas.
Step 4
To make the enchiladas, heat the oven to 375°F with a rack in the middle position. In a small bowl, stir together the onion, vinegar and ¼ teaspoon salt; set aside. Brush both sides of the tortillas with oil, then arrange them on a rimmed baking sheet (overlapping slightly is fine). Cover tightly with foil and warm in the oven until pliable, about 4 minutes. Remove from the oven; leave the oven on.
Step 5
Lay 4 tortillas on a cutting board; keep the remaining tortillas covered. Distribute 2 tablespoons Chihuahua cheese across the center of each. Sprinkle with 1½ tablespoons queso fresco, then scatter on a generous 1 teaspoon pickled onion. Roll up the tortillas and place seam side down in row down the center of a 9-by-13-inch baking dish. Repeat with the remaining tortillas, cheeses and pickled onion.
Step 6
Cover with the foil used to cover the tortillas. Bake until heated through, 5 to 8 minutes. Meanwhile, if needed, rewarm the salsa, covered and stirring, over medium-low. Remove the baking dish from the oven. Uncover and spoon the salsa onto the enchiladas. Sprinkle with chopped onion, additional queso fresco and cilantro.
