overhead photo of vertical casserole dish with Enchiladas Rojas de queso topped with queso fresco.

Enchiladas Rojas de Queso

Enchiladas Rojas de Queso, or Cheese Enchiladas with a Red Chipotle Sauce, have a delicious, robust spicy flavor, and are surprisingly easy to make. Try these for a delicious vegetarian meatless meal.
Course Main Dishes
Cuisine Mexican
Keyword Cheese Enchiladas, Enchiladas, Enchiladas Rojas, Enchiladas Rojas De Queso, Vegetarian
Prep Time 40 minutes
Cook Time 5 minutes
Servings 4
Calories 995kcal
Author Michele @ Flavor Mosaic



For The Sauce:

For The Filling:

  • 3 cups (360 grams) queso asadero, grated (See Note 3)
  • 1-1/2 cups (355 ml) Chipotle Sauce (See Note 4)

For The Assembly:

  • 12 corn tortillas (See Note 5)
  • Vegetable oil (as needed for softening tortillas)

For The Garnish:

  • 1 cup (120 grams) queso fresco, crumbled


Start with the sauce:

  • Prepare the chiopotle sauce recipe as directed. (See page 191 in the cookbook or the Red Chipotle Sauce recipe on my site.)
  • If the sauce was prepared ahead of time, then place it in a saucepan over medium heat. When the sauce is heated through, reduce the heat to low, cover and keep warm until ready to use.

Assemble the enchiladas:

  • Place the shredded queso asadero (or Monterrey Jack) in a small bowl. Also, place the crumbled queso fresco in a separate small bowl. Set aside until ready to use.
  • Pour vegetable oil to a depth of 1/2 inch (12 mm) in a heavy skillet over medium-high heat. Heat to a low frying temperature of about 300 degrees F (150 degrees C).
  • Place each tortilla in the oil and fry for a few seconds, just long enough to soften the tortilla, NOT to create fried crispy tortillas. The corn tortillas will be soft.
  • Place 1/4 cup (30 grams) queso asadero topped with 2 tablespoons chipotle sauce on the lower third of a softened tortilla.
  • Roll each filled tortilla and place it (seam-side down) either on an individual plate, 3 enchiladas per serving, or in an ovenproof baking dish large enough to accomodate all the enchiladas in a single layer.
  • After the enchiladas are placed in the oven-safe plate, or baking dish, pour the remainder of the chipotle sauce over the top of the enchiladas, being careful to fully cover the edges. Place the enchiladas under the broiler just long enough to melt the cheese, maybe 2 or 3 minutes.
  • Sprinkle queso fresco over the top of the Enchiladas Rojas De Queso as a garnish. Serve hot.


NOTE 1:  This recipe is adapted slightly from the Enchiladas Rojas De Queso recipe (p. 171) in the cookbook, Enchiladas Aztec to Tex Mex Cookbook, by Cappy Lawton and Chris Waters Dunn.
NOTE 2:  See the recipe on my site, Red Chipotle Sauce, for the recipe. 
NOTE 3:  I love the flavor of Queso Asadero. However, if you can't find Queso Asadero, you can substitute shredded Monterey Jack cheese instead. 
NOTE 4:  Set aside 1-1/2 cups of the Chipotle Sauce to reserve for the filling of the enchiladas.
NOTE 5: The original recipes calls for making red corn tortillas (p 53 of cookbook). However, I used store-bought corn tortillas and it was still delicious. However, if you make the red corn tortillas from scratch, please leave a comment and let me know how you liked it.


Calories: 995kcal | Carbohydrates: 40g | Protein: 57g | Fat: 69g | Saturated Fat: 43g | Cholesterol: 211mg | Sodium: 1804mg | Potassium: 423mg | Fiber: 5g | Sugar: 5g | Vitamin A: 1742IU | Vitamin C: 2mg | Calcium: 1682mg | Iron: 3mg