Stacked Red Enchiladas with Onion and Cheese
These stacked red enchiladas start with a smooth, vibrant guajillo sauce with an earthy flavor and a gentle heat. Warm corn tortillas are lightly fried, dipped in the rich red sauce, and layered with fresh, diced white onion and melted Mexican cheese. The crisp onion in each layer adds a clean, bright flavor that balances the warmth of the chiles. Finished with queso fresco and a sprinkle of cilantro, this dish is simple, yet comforting.
prep time
20 minutes
cook time
45 minutes
Ingredients
For the Guajillo Enchilada Sauce:
14 dried guajillo chiles
2–3 dried chiles de árbol (adjust for heat preference)
1 cup chicken broth (plus up to 1/4 cup more if needed)
1/4 teaspoon ground cumin
1 medium garlic clove
1 teaspoon kosher salt
1 tablespoon oil
For the Stacked Enchiladas:
12 corn tortillas (about 3 per stack / per person)
1 diced white onion
1/2 cup shredded Mexican melting cheese (Chihuahua, Oaxaca, or Mexican muenster)
1/2 cup crumbled queso fresco
Oil (for frying tortillas)
Chopped cilantro, for garnish (optional)
14 dried guajillo chiles
2–3 dried chiles de árbol (adjust for heat preference)
1 cup chicken broth (plus up to 1/4 cup more if needed)
1/4 teaspoon ground cumin
1 medium garlic clove
1 teaspoon kosher salt
1 tablespoon oil
For the Stacked Enchiladas:
12 corn tortillas (about 3 per stack / per person)
1 diced white onion
1/2 cup shredded Mexican melting cheese (Chihuahua, Oaxaca, or Mexican muenster)
1/2 cup crumbled queso fresco
Oil (for frying tortillas)
Chopped cilantro, for garnish (optional)
Directions
Make the sauce: Bring a medium pot of water to a boil. Remove stems and some seeds from the guajillo and arbol chiles.
Add chiles to the pot and boil 15–20 minutes, until softened. Drain.
Blend the softened chiles with 1 cup broth, cumin, garlic, and salt until smooth.
Strain through a fine-mesh sieve; add up to 1/4 cup more broth if needed to thin.
Heat 1 tablespoon oil in a saucepan. Add strained sauce and simmer 5 minutes, until slightly thickened. Taste for salt. Set aside.
Make the Enchiladas: Heat 1/2 inch of oil in a skillet over medium.
Fry each tortilla 10–15 seconds per side, until soft and pliable. Drain on paper towels.
Dip one fried tortilla into the warm sauce and place on a plate. Top with diced onion and shredded cheese.
Repeat with a second tortilla, onion, and cheese.
Dip a third tortilla, place on top, and finish with onion and crumbled queso fresco.
Garnish with cilantro if desired. Repeat for remaining stacks.
Serve the stacked enchiladas immediately. If desired, top with a fried egg or add shredded chicken/ground beef between layers for a heartier dish.
Notes:?Adjust the arbol chiles for more or less heat. If your sauce seems grainy, press it firmly through the sieve.
Add chiles to the pot and boil 15–20 minutes, until softened. Drain.
Blend the softened chiles with 1 cup broth, cumin, garlic, and salt until smooth.
Strain through a fine-mesh sieve; add up to 1/4 cup more broth if needed to thin.
Heat 1 tablespoon oil in a saucepan. Add strained sauce and simmer 5 minutes, until slightly thickened. Taste for salt. Set aside.
Make the Enchiladas: Heat 1/2 inch of oil in a skillet over medium.
Fry each tortilla 10–15 seconds per side, until soft and pliable. Drain on paper towels.
Dip one fried tortilla into the warm sauce and place on a plate. Top with diced onion and shredded cheese.
Repeat with a second tortilla, onion, and cheese.
Dip a third tortilla, place on top, and finish with onion and crumbled queso fresco.
Garnish with cilantro if desired. Repeat for remaining stacks.
Serve the stacked enchiladas immediately. If desired, top with a fried egg or add shredded chicken/ground beef between layers for a heartier dish.
Notes:?Adjust the arbol chiles for more or less heat. If your sauce seems grainy, press it firmly through the sieve.
