Enchiladas originated as a practical way to use leftover tortillas and sauces in Mexican homes. The cheese‑only version reflects the simplicity of street‑food stalls in Mexico City, where the sauce (salsa roja) is the star and the filling can be minimal, allowing the charred flavors to shine.

In central Mexico, enchiladas are often filled with chicken or cheese and topped with a thin, smoky salsa roja. In Oaxaca, they may be smothered in mole; in the north, they are sometimes rolled with potatoes and chorizo. The Milk Street version focuses on the classic cheese‑and‑salsa style from Mexico City.

In Mexico City, the sauce is typically a thin, smoky salsa roja poured over the rolled tortillas just before serving, allowing the sauce to coat each bite without drowning the tortilla. It is often made by char‑roasting tomatoes, chilies, onion, and garlic, then simmering until the foam disappears.

Enchiladas are a staple for family meals, weekend lunches, and festive gatherings such as birthdays and holidays. Their quick preparation makes them popular for impromptu celebrations and street‑food festivals in Mexico City.

Authentic ingredients include day‑old corn tortillas, queso fresco, Chihuahua cheese, and a salsa roja made from charred tomatoes, serrano chilies, white onion, and garlic. Substitutes: feta or queso blanco for queso fresco, mild mozzarella for Chihuahua, and a canned diced‑tomato base if fresh tomatoes aren’t available.

Serve the enchiladas with a side of refried beans, Mexican rice, fresh pico de gallo, or a simple green salad dressed with lime. A glass of chilled cerveza or agua fresca completes the meal.

Common errors include over‑cooking the sauce (the foam should disappear), using fresh soft tortillas that tear, and not refreshing day‑old tortillas, which leads to cracking. Also, avoid over‑baking; the cheese should melt but the tortillas must stay soft.

High‑heat char in a skillet creates a rapid Maillard reaction, giving the sauce a deep smoky flavor that an oven roast can’t replicate as intensely. The technique also preserves the fresh brightness of the chilies and onion.

Yes, the salsa roja can be prepared up to two days in advance. Cool it to room temperature, then refrigerate in an airtight container. Reheat gently on the stovetop before assembling the enchiladas.

The sauce should be smooth, slightly thickened, and free of foam on the surface. It will have a deep reddish‑orange hue from the charred tomatoes and chilies. If it looks watery, continue simmering a few minutes longer.

The YouTube channel Christopher Kimball’s Milk Street specializes in modern, accessible recipes that blend classic techniques with global flavors, offering step‑by‑step videos that emphasize simplicity, bold taste, and culinary education for home cooks.

Milk Street focuses on the fundamentals of flavor—like charred vegetables and quick sauces—while adapting traditional Mexican dishes for the home kitchen with readily available ingredients. Other Mexican channels may emphasize authentic regional techniques or specialty equipment, whereas Milk Street streamlines the process for everyday cooks.