Enchiladas, chile sauces and this site
Guajillo and ancho chiles are the classic base: guajillo for bright, tangy red color and ancho for sweet, raisin-like depth. A chile de árbol or two adds heat. See our guide to red vs. green vs. mole sauces.
Warm them first — a quick dip in hot oil or a few seconds on a hot comal makes them pliable. Cold tortillas straight from the fridge almost always split. More tips in the perfect enchilada.
Tex-Mex chili gravy is usually thickened with a flour-and-fat roux and seasoned with chili powder and cumin; many Mexican red sauces are made by toasting, soaking and blending whole dried chiles. Read Tex-Mex vs. authentic Mexican.
For classic Tex-Mex, a mild cheddar or Monterey Jack; for a Mexican style, Oaxaca, asadero or Chihuahua cheese, finished with crumbled cotija. See our cheese guide.
Make the sauce and filling up to two days ahead and refrigerate. Assemble just before baking so the tortillas don’t turn soggy.
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