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Cheese Enchiladas with Ancho Chile Sauce

Recipe by Executive Chef Fredy Hernandez

Serves: 4 to 6 people
Time: 90 minutes


2 medium dried ancho chilies
4 Tablespoons olive oil
2 cups diced Spanish onion
1 Tablespoon chili powder
1 teaspoon ground cumin
1 Tablespoon chopped garlic
4 cups good quality canned tomatoes
1 cup chicken broth or water
2 Tablespoons tomato paste
1 Tablespoon granulated sugar
Salt and pepper to taste
12 6” flour tortillas
3 cups shredded cheese, about 1 lb. Monterey Jack and Cheddar cheeses


1. Preheat oven to 350 degrees.

2. In a zip-lock plastic bag, add dried chilies and some warm water. Close and set aside until chilies are soft, about 20 to 30 minutes.

3. In a saucepan, add oil and place over medium flame. Add onion and chili powder, sauté three minutes and then add cumin, garlic, tomatoes, chicken broth or water, tomato paste, sugar, salt and pepper. Bring to a boil and simmer 20 to 30 minutes. In the meantime, remove seeds and stem from chilies and add to sauce, puree, and set aside.

4. Cover the bottom of a 9x12x3 pan with sauce, add about 1oz. of cheese on each tortilla, then roll and place in the pan over the sauce. Add the rest of the sauce on top, sprinkle with the extra cheese and place in the preheated oven and bake for 20 to 30 minutes uncovered.