Fire-Roasted Chipotle Enchiladas bring a smoky, spicy twist to a beloved classic. With the depth of fire-roasted tomatoes and the kick of chipotle, these enchiladas are a must-try for anyone craving bold flavors.
Fire-roasted tomatoes provide a smoky, rich base for the sauce, enhancing the depth of flavor. Chipotle peppers in adobo sauce add heat and a smoky kick, making the sauce irresistibly spicy and flavorful. Corn tortillas are the traditional choice for authentic enchiladas, offering a pleasant, slightly chewy texture. Oaxaca cheese is a creamy, meltable cheese that creates a deliciously gooey filling. Diced onions add sweetness and depth to the sauce. Olive oil is used for sautéing, providing a subtle, fruity flavor. Vegetable broth thins the sauce and adds an extra layer of flavor. Ground cumin and smoked paprika enhance the smoky, earthy notes, rounding out the flavor profile. A pinch of salt brings everything together, and fresh cilantro adds a pop of freshness when garnishing.
These enchiladas pair beautifully with a fresh avocado salad or a side of Mexican rice. A dollop of sour cream can help balance the spice, and a squeeze of lime juice adds a zesty finish. For a refreshing drink, try serving with a cold horchata or a light citrusy margarita.
First, preheat your oven to 375°F. This ensures it’s hot and ready when your enchiladas are prepped. While the oven is warming, grab your blender and toss in the fire-roasted tomatoes, chipotle peppers, ground cumin, smoked paprika, and a pinch of salt. Blend these until the mixture is smooth and vibrant.
Next, heat olive oil in a saucepan on medium. Add the diced onions, stirring occasionally, until they become translucent. This should take about 5 minutes. Once the onions are ready, pour in your blended sauce and let it cook for another 5 minutes, giving it time to thicken slightly.
Add vegetable broth to the saucepan, bringing it to a gentle simmer. Let it cook for another 5 minutes to meld all the flavors together. Meanwhile, in another pan, lightly fry the corn tortillas in a bit of oil until they become pliable. This step is key for preventing them from breaking when you roll them.
Now, dip each tortilla into the sauce, ensuring it’s well-coated. Lay it flat and fill with a generous handful of shredded Oaxaca cheese. Roll the tortilla tightly and place it seam-side down in a baking dish. Repeat with the remaining tortillas.
Once all the tortillas are snug in the dish, pour the rest of the sauce over the top, spreading it evenly. Sprinkle more Oaxaca cheese over the enchiladas, then bake in your preheated oven for about 20 minutes, or until the cheese is bubbling and golden.
Finally, garnish with fresh cilantro before serving to add a burst of color and freshness.
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