Can I make the sauce ahead of time?

Yes! The sauce can be made up to 3 days ahead and stored in the fridge, or frozen for up to 3 months. Just reheat before assembling.

My tortillas keep breaking when I roll them. What can I do?

Lightly frying each tortilla in oil for a few seconds on each side helps keep them pliable and prevents tearing when dipped in sauce.

Can I make this dish spicier?

Absolutely! Add one or two dried árbol chiles to the sauce for extra heat, or blend in a chipotle pepper in adobo.

Is there a way to make these enchiladas vegan?

Yes. Use vegetable broth for the sauce, skip the dairy cheeses, and replace them with vegan cheese or mashed beans for the filling.

Can I bake the enchiladas instead of assembling them on the plate?

Yes. You can roll the enchiladas, place them in a baking dish, pour extra sauce on top, sprinkle with cheese, and bake at 350°F for 15 minutes.

What’s the best way to serve these for a crowd?

Set up a “build-your-own” enchilada station: keep sauce warm in a saucepan, have tortillas ready, and offer a variety of fillings and cheeses so guests can customize their plates.

Red Enchiladas with Mexican Squash

Ingredients

Scale

12 dried guajillo chiles, veins and seeds removed
2 dried ancho chiles, veins and seeds removed
2 cups vegetable or chicken broth
3 garlic cloves, roughly chopped
1/4 teaspoon dried Mexican oregano
1/8 teaspoon whole cumin
1 teaspoon salt
1 tablespoon cooking oil

Ingredients for filling:

1/2 tablespoon cooking oil
1 cup white onion, finely chopped
4 cups Mexican squash, finely chopped
1 teaspoon salt
1/2 teaspoon ground black pepper
2 Roma tomatoes, chopped

Ingredients for assembling:

1/3 cup cooking oil
12 corn tortillas
2 cups panela cheese, crumbled
1/4 cup white onion, finely chopped
cotija cheese for topping

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Instructions

Place dried chiles in a large saucepan with enough water to cover. Bring to a boil and continue boiling for 2 minutes, turn heat off and let chiles hydrate in hot water for 10 minutes.
Transfer chiles to a blender container. Add broth, garlic cloves, oregano, cumin and salt. Blend until smooth. Transfer mixture through a strainer into a large bowl.
Heat oil in a large sauté pan. Add sauce and cook over low heat for 20 minutes; cover.
While sauce cooks, make filling: Heat 1/2 tablespoon oil in a large frying pan. Add onion; cook for 3 minutes, add squash, season with salt and pepper; cook for 5 minutes. Add tomatoes and cook for 10 minutes, stirring frequently. Remove from heat and set aside.
To assemble: Heat oil in a large frying pan. Fry each tortilla quickly (about 10 seconds on each side). Transfer to a paper towel lined plate. Dip each tortilla in enchilada sauce, covering both sides. Place on a plate and fill with 2-3 tablespoons cheese and 1/2 tablespoon onion. Fold and place on a serving platter. Repeat with remaining ingredients. Top enchiladas with squash and tomato mixture. Sprinkle with cotija cheese and serve.