These enchiladas with chile guajillo enchilada sauce paired with some rice are the perfect quick weeknight dinner. They’re also the perfect meal for a meatless monday!
In my mind there’s nothing better than a simple and delicious homemade meal.
These enchiladas made with chile guajillo sauce are NOTHING like the ones you get a a restaurant. They are way more authentic. Except for the mozzarella cheese.
But you know what, I know many Mexicans who use mozzarella cheese in their cooking.
Mozzarella cheese is my favorite cheese to use in enchiladas because it has a very mild taste. What I really want to taste is the guajillo sauce.
I feel that by using a mild tasting cheese the flavor of the sauce is really able to shine through. The sauce is very simple to make. The special thing about it is that it has a hint of chocolate to it.
Chiles guajillos are a very common type of dried chile that is popular in Mexican cooking.
I always keep these chiles in my kitchen. Dried chiles will keep for a long time.
Get the guajillo enchilada sauce recipe here.
I don’t find the guajillo sauce used for these enchiladas spicy at all.
However my friend tried them and she thought they were. She actually needed a glass of water while eating them!
It really surprised me cause I honestly don’t find them spicy.
It’s a good thing I didn’t serve her these other enchiladas I also make. These are EXTREMELY spicy but what can I say I LOVE spicy food!
I have a very yummy recipe for mexican rice that goes perfectly with these enchiladas.
Well I hope you’ve enjoyed today’s recipe. I will be back soon! Thank you for reading! 🙂
Enchiladas made with chile guajillo sauce
These enchiladas are a tasty and simple meal that are perfect to make for meatless Mondays!
- 14 corn tortillas
- vegetable oil (enough for frying)
- 16 oz. bag of mozzarella cheese
- Enchilada Sauce
In a pan or skillet over medium high heat, heat up enough oil for frying.
Fry the tortillas one at a time for a few seconds on each side.
Drain the tortillas on a paper towel lined plate.
Dip the tortillas in the enchilada sauce and fill with cheese. Then roll up.
Heat enchiladas in the microwave to melt the cheese.