Easy Enchiladas
Easy Enchiladas is a easy Mexican recipe that serves 4. 380 calories per serving. Recipe by Christopher Kimball’s Milk Street on YouTube.
Prep: 30 min | Cook: 20 min | Total: 1 hr 5 min
Cost: $19.45 total, $4.86 per serving
Ingredients
- 12 pieces Corn Tortillas (day‑old, soft, 6‑inch)
- 1 cup Queso Fresco (crumbled or shredded)
- 1 cup Chihuahua Cheese (shredded; mild, meltable Mexican cheese)
- 1/2 cup Pickled White Onion (thinly sliced, pickled in vinegar)
- 2 large Tomatoes (charred, skin removed if desired)
- 2 pieces Serrano Chilies (charred, seeds removed for milder heat)
- 1/4 piece White Onion (quartered, charred)
- 2 pieces Garlic Cloves (peeled, charred lightly)
- 1/2 cup Water (for blending the sauce)
- 1/2 teaspoon Salt (plus a pinch for tasting)
- 2 tablespoons Olive Oil (for cooking the sauce)
- 1/4 cup Vegetable Oil (for refreshing tortillas)
- 2 tablespoons Fresh Cilantro (chopped, for garnish)
- 1 tablespoon Lime Juice (freshly squeezed)
Instructions
Char the vegetables
Heat a large skillet over high heat (no oil). Add the tomatoes, serrano chilies, quartered onion, and garlic cloves. Cook, turning occasionally, until the skins are blackened and the vegetables are softened, about 5 minutes.
Time: PT5M
Blend the sauce
Transfer the charred vegetables to a blender. Add 1/2 cup water and blend until smooth.
Time: PT2M
Simmer the salsa roja
Return the puree to the skillet, stir in 2 tbsp olive oil and 1/2 tsp salt. Simmer over medium‑low heat, stirring occasionally, until the foam on the surface disappears (about 7 minutes).
Time: PT7M
Temperature: medium‑low
Refresh the tortillas
Preheat the oven to 375°F. Line a baking sheet with parchment paper, brush lightly with vegetable oil, and lay the tortillas in a single layer. Bake 5 minutes until pliable but not crispy.
Time: PT5M
Temperature: 375°F
Prepare the cheese filling
In a mixing bowl combine the shredded queso fresco, shredded Chihuahua cheese, and pickled white onion. Mix gently.
Time: PT3M
Assemble the enchiladas
Place about 2 tbsp of the cheese mixture in the center of each refreshed tortilla, roll tightly, and place seam‑side down in a 9‑x‑13‑inch baking dish.
Time: PT10M
Add the sauce
Pour the hot salsa roja over the rolled enchiladas, ensuring each is fully covered.
Time: PT2M
Bake the enchiladas
Bake in the preheated 375°F oven for 5 minutes, just until the cheese melts and the edges are slightly blistered.
Time: PT5M
Temperature: 375°F
Finish and serve
Remove from oven, sprinkle with chopped cilantro and a squeeze of fresh lime juice. Serve immediately.
Time: PT2M
Nutrition Facts
- Calories
- 380
- Protein
- 12g
- Carbohydrates
- 45g
- Fat
- 15g
- Fiber
- 5g
Dietary info: Vegetarian, Can be made gluten‑free with corn tortillas, Low‑sugar
Allergens: Dairy, Gluten
Ingredient Substitutions
- Instead of Corn Tortillas: Flour Tortillas
- Instead of Queso Fresco: Feta, Queso Blanco
- Instead of Chihuahua Cheese: Mild Mozzarella, Monterey Jack
- Instead of Pickled White Onion: Raw onion tossed with lime juice
- Instead of Tomatoes: 28‑oz can diced tomatoes
- Instead of Serrano Chilies: Jalapeño
- Instead of White Onion: yellow onion
- Instead of Olive Oil: vegetable oil
- Instead of Vegetable Oil: canola oil
- Instead of Fresh Cilantro: parsley
- Instead of Lime Juice: bottled lime juice
Equipment Needed
- Large Skillet
- Blender
- Baking Sheet
- Parchment Paper
- Mixing Bowl
- Measuring Cups and Spoons
- Chef’s Knife
- Cutting Board
- Tongs
- Oven
- Spatula or Spoon
Critical Steps — Do Not Skip
- Char the vegetables without oil to develop smoky flavor
- Simmer the sauce until foam disappears for a smooth texture
- Refresh day‑old tortillas in oil to prevent cracking
- Bake just long enough to melt cheese without drying the tortillas
Chef Tips from the Video
- Char the vegetables directly on the skillet; the blackened bits add depth that can’t be replicated with canned tomatoes.
- If you can’t find Chihuahua cheese, use a mild mozzarella mixed with a pinch of cotija for salty bite.
- For extra smoky flavor, add a small piece of chipotle pepper to the sauce while it simmers.
Troubleshooting
Tortillas crack when rolling
Refresh them in oil as directed or steam them briefly before rolling.
Sauce is too thin
Simmer longer to reduce, or add a tablespoon of tomato paste.
Sauce is too thick
Stir in a little water, 1‑2 tbsp at a time, until desired consistency.
Cheese doesn’t melt fully
Cover the baking dish with foil for the first 3 minutes, then uncover to finish baking.
Storage
Refrigerator: Store leftovers in an airtight container for up to 3 days.
Freezer: Can freeze assembled, uncooked enchiladas for up to 2 months; bake from frozen adding 10 minutes to bake time.
Room temperature: Do not leave at room temperature for more than 2 hours.
Make-Ahead Tips
- The salsa roja can be made 2 days ahead and refrigerated; reheat gently before assembling.
- Pickled onions can be prepared a week in advance.
- Day‑old tortillas can be stored in a sealed bag at room temperature for up to 3 days.
Frequently Asked Questions
What is the cultural significance and history of cheese enchiladas with salsa roja in Mexican cuisine?
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.
What are the traditional regional variations of enchiladas in Mexico?
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.
How is enchilada sauce traditionally served in 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.
What occasions or celebrations is cheese enchilada with salsa roja traditionally associated with in Mexican culture?
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.
What authentic ingredients are essential for traditional Mexican cheese enchiladas and what are acceptable substitutes?
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.
What other Mexican dishes pair well with cheese enchiladas with salsa roja?
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.
What are the most common mistakes to avoid when making cheese enchiladas with salsa roja?
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.
Why does this recipe use high heat without oil to char the vegetables instead of roasting them in the oven?
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.
Can I make the salsa roja ahead of time and how should I store it?
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.
What texture and appearance should I look for when the salsa roja is done?
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.
What does the YouTube channel Christopher Kimball’s Milk Street specialize in?
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.
How does the YouTube channel Christopher Kimball’s Milk Street’s approach to Mexican cooking differ from other Mexican cooking channels?
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.
Last updated: August 21, 2026
