Baked Cheese Enchiladas with Red Chili Sauce

By AislePrompt Editorial · Published 2026-05-04 · Updated 2026-05-04

How this recipe was made — this recipe was drafted by AislePrompt's AI-assisted pipeline from technique templates and USDA-sourced nutrition data, and published by AislePrompt Editorial — see how AislePrompt recipes are developed and reviewed.

Soft corn tortillas filled with melted cheese and smothered in a rich, homemade red chili sauce, baked until bubbly and golden. This Mexican-inspired Cinco de Mayo recipe, ready in about 65 minutes, pairs corn tortillas, shredded Oaxaca cheese, vegetable oil for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 420 calories and feeds 6, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Prep: 30 min Cook: 35 min Serves 6 Mexican cuisine 420 cal/serving

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Ingredients

12 small corn tortillas
3 cups shredded Oaxaca cheese
2 tbsp vegetable oil
4 dried guajillo chilies
2 dried ancho chilies
3 garlic cloves
1 tsp ground cumin
1/2 tsp dried oregano
1 tsp salt
3 cups water
2 tbsp, for garnish chopped fresh cilantro
for serving sour cream

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Instructions

Step 1: Remove stems and seeds from 4 dried guajillo chilies and 2 dried ancho chilies. Toast them in a dry skillet over medium heat for 1-2 minutes until fragrant but not burnt.
Step 2: Transfer toasted chilies to a bowl and cover with 3 cups hot water. Let soak for 20 minutes until softened.
Step 3: Drain chilies, reserving soaking liquid. In a blender, combine soaked chilies, 3 garlic cloves, 1 tsp ground cumin, 1/2 tsp dried oregano, and 1 tsp salt with 1 cup reserved soaking liquid. Blend until smooth to create the red chili sauce.
Step 4: Heat 2 tbsp vegetable oil in a saucepan over medium heat. Pour in the chili sauce and simmer for 10 minutes, stirring occasionally until thickened and fragrant.
Step 5: Preheat oven to 375°F (190°C). Lightly oil a 9x13 inch baking dish.
Step 6: Warm 12 corn tortillas in a dry skillet for 20 seconds per side to make them pliable. Dip each tortilla briefly in the red chili sauce, then layer 1/4 cup shredded Oaxaca cheese in the center, roll up, and place seam-side down in the baking dish.
Step 7: Pour remaining chili sauce over the enchiladas and sprinkle with remaining 1 cup shredded Oaxaca cheese.
Step 8: Bake uncovered for 20 minutes until the cheese is melted and bubbly.
Step 9: Garnish with 2 tbsp chopped fresh cilantro and serve with sour cream on the side.