These spicy enchiladas with chile de arbol sauce are full of flavor and spice! They’re very easy to make. Give them a try if you think you can handle the heat!
These spicy cheese enchiladas are not like any you will find in a restaurant.
They are a lot more authentic and in my opinion, better tasting.
In fact, I hardly ever go out for enchiladas these days.
Whenever I get a craving for spicy enchiladas I always turn to this recipe.
It is so much cheaper to make these instead of going to a restaurant.
Plus this recipe makes a lot so you will have enough for lunch or dinner the next night.
A friend and her mother taught me how to make these years ago and they’ve been a regular in our household ever since.
Spicy enchiladas ingredients
Arbol chiles are small dried red chili peppers. They are very spicy. I use them in a variety of recipes including salsa macha, beef birria and pollo encacahuatado. You can find arbol peppers at your local Mexican grocery store.
These will add flavor to the chile de arbol sauce.
This will be added to the chile de arbol sauce. But don’t worry, it’s not going to make the sauce overly sweet. What it does do is add a another layer of flavor to the sauce. This chocolate is great in other recipes including chocolate atole, hot chocolate coffee and mole.
For frying the red enchilada sauce and tortillas.
For thickening the chile de arbol sauce.
Shredded mozzarella cheese and diced white onion.
For filling the enchiladas. The diced onion gives the enchiladas some texture as well as flavor.
How to make the chile de arbol sauce
Bring the peppers and water to a boil over medium heat. Cover and let simmer for about 15 min.
Then transfer the peppers and about 6 cups of the water to a blender. Add the garlic cloves and blend for 1 1/2 minutes.
Heat 1 tbs of oil in a pot over medium heat. Once hot strain the sauce into the pot using a fine mesh strainer. Discard the solids.
Next add the chocolate to the sauce. Reduce heat to medium low, cover and cook for about 10 minutes or until the chocolate has melted.
Next mix the corn starch with a little bit of cold water until smooth. Add to the sauce. Simmer over medium low heat until thickened.
Season the sauce with salt to taste. Set the sauce aside.
Softening corn tortillas for enchiladas
Now it’s time to soften the corn tortillas. This is done by quickly frying them.
Just heat up enough oil for frying in a skillet over medium high heat.
Once hot, quickly fry the tortillas one at a time for a few seconds on each side. Then transfer to a paper towel lined plate to drain..
This step is very important as softening corn tortillas for enchiladas will prevent the tortillas from becoming soggy and breaking.
Assembling the Cheese Enchiladas:
In a large bowl combine the shredded cheese and diced onion. Mix well.
Dip the tortilla into the arbol sauce.
Next you want to fill up the tortilla with the cheese and diced onion.
I like to fill my enchiladas with as much cheese as I can. However, you have to be careful not to fill it too much or you won’t be able to roll the tortillas up.
Then roll up the enchilada as shown below.
Repeat the above steps with the remaining tortillas and cheese.
Before eating, heat the enchiladas in the microwave for about 40 seconds to melt the cheese.
Then add more enchilada sauce if desired.
- This recipe is not for those sensitive to spice.
- After handling the arbol peppers do not touch your eyes. The residue from the arbol chilies will burn.
- Heat the enchiladas in the microwave before eating to melt the cheese.
For those of you who are new to using dried Mexican chiles here is an excellent guide you should read by Curious Cuisiniere that will tell you all about the most common dried chiles and how to use them.
Spicy enchiladas recipe
If you’re a fan of spicy food, you definitely need to give this recipe a try!
They’re totally different from the enchiladas you will get at most Mexican restaurants.
Cilantro, sour cream, and avocados all make delicious garnishes with this meal.
Let me know what you think of this recipe in the comments below and don’t forget to leave it a rating!
Spicy Enchiladas with Chile de Arbol Sauce
These super spicy enchiladas are made with dried arbol chilies and chocolate! They’re not your average enchiladas.
- 100 dried arbol peppers
- 2 garlic cloves
- 1/2 or a whole tablet of abuelita chocolate
- Vegetable oil
- 3 tablespoons corn starch
- 30 corn tortillas
- 1 white onion diced
- 5 cups of shredded mozzarella cheese
- 8 cups of water
Bring the peppers and 8 cups of water to a boil over medium heat.
Cover and let simmer for about 15 min.
Transfer the dried peppers and about 6 cups of the water from the peppers in a blender with the garlic cloves and blend for about 1 1/2 min.
Heat 1 tablespoon of oil in a pot over medium heat.
When the oil is hot strain the blended sauce into the oil using a fine mesh strainer.
While straining use a spatula to make sure you get all of the liquid into the pot.
Discard the solids.
Add the chocolate to the sauce, reduce heat to medium low, cover and cook for about 10 or until chocolate is melted.
Mix the corn starch with a little bit of cold water until smooth.
Add corn starch to the sauce. Simmer over medium low heat until thickened.
Season the sauce with salt to taste. Set the sauce aside.
Heat up enough oil for frying in a skillet over medium high heat.
Once oil is hot, fry each tortilla for a few seconds on each side. Don't let the tortillas get crispy.
Drain the tortillas on a paper towel lined plate or baking sheet.
Assembling the enchiladas
In a large bowl combine the shredded mozzarella cheese and onion and mix well to make sure the onion is evenly distributed.
Dip a tortilla into the sauce.
Grab some cheese and lay it inside of the tortilla.
Roll the tortilla up.
Repeat this process until the tortillas and cheese are gone.
Heat the enchiladas in the microwave for a little bit to melt the cheese.
Garnish with cilantro and avocado (optional)
Refrigerate any leftovers.