Enchiladas Rojas de Queso (Red Cheese Enchiladas)
Corn tortillas dipped in warm red salsa, rolled around melting cheese and baked until bubbling.
Made with Salsa roja (cooked red salsa) and Corn tortillas from masa harina. Make a batch of the base first, then this takes minutes. Skip to the method
- Time45 min
- LevelMedium
- Costabout £2.00 a head
- Oven200°C (180°C fan)
Cost is worked out from Aldi and Tesco shelf prices in October 2026. Your shop and brands will differ.
Ingredients
Tick what you need to buy. It goes on your shopping list.
Method
- 1
Heat the oven to 200°C (180°C fan). Pour 4 tbsp of your ready made salsa roja (see the base recipe) into the base of a baking dish and spread it flat.
- 2
Warm the rest of the salsa in a wide frying pan over a low heat until steaming hot, 3 minutes.
3 min - 3
Heat the oil in a second pan over a medium heat. Fry each tortilla for 5 to 8 seconds per side, just to soften it, then dip it straight into the warm salsa to coat both sides.
- 4
Lay a coated tortilla on a plate, scatter with grated cheese and a little onion, roll it up and place seam side down in the dish. Repeat with all 12.
- 5
Pour any remaining salsa over the top and sprinkle with the rest of the cheese.
- 6
Bake for 15 to 18 minutes, until the cheese is melted and the edges bubble.
16 min 40 s - 7
Top with the feta, a drizzle of soured cream, the lettuce, radish and any left-over onion. Serve at once.
Tips
- Do not skip the quick fry. It makes the tortillas flexible so they roll without cracking and stops them turning soggy in the salsa.
- Oaxaca cheese melts and pulls like mozzarella, so vegetarian mozzarella is the best UK swap.
- Warm the tortillas in the salsa one at a time and assemble quickly while they are soft.
Storing and freezing
Cool, cover and keep in the fridge for up to 3 days. Reheat in a hot oven until steaming hot all the way through. Freezing is possible for 2 months but the tortillas soften.
Questions
Can I make these ahead?
Yes. Assemble the enchiladas in the dish, cover and chill for up to 24 hours, then bake for an extra 5 minutes. Add toppings after baking.
Are they gluten free?
Yes, if your corn tortillas are 100 percent corn and your salsa roja was made with gluten free ingredients. Always check packaged tortillas, as some contain wheat.
Can I make red enchiladas dairy free?
Yes. Swap the cheese for a dairy free melting cheese, or fill with sauteed mushrooms or black beans, and use a dairy free soured cream or just coriander.
More made with salsa roja (cooked red salsa)
Double check before you cook. Recipes can contain mistakes. Any diet labels come from the ingredients as written in this recipe and are a guide, not a guarantee. Always check every ingredient and the packet label for allergens and cross contamination, and ask your doctor or dietitian what is right for you, especially with coeliac disease, diabetes or a serious allergy. This is not medical advice.