These baked enchiladas have lasagna energy, thanks to a rich sauce of cherry tomatoes cooked in olive oil, a creamy requesón filling, fresh basil, and extra cheese on top. It's a dish that's at home in the summer, made with in-season tomatoes fresh from the market, but it'll also transform those deep-winter grocery store pints of cherry tomatoes into something truly magnificent.
4 pints (about 8 cups) cherry tomatoes
6 garlic cloves, peeled
2 sprigs fresh oregano
1 dried guajillo chile, stem removed
1 dried ancho chile, stem removed
2–3 cups olive oil (enough to cover the tomatoes in the pot)
1 tbsp salt, plus more to taste
2 cups requesón (or ricotta as a substitute)
½ small white onion, finely diced
2 tbsp fresh oregano leaves, picked, plus more for garnish
Salt, to taste
15–20 corn tortillas
Neutral oil, for frying
1 cup quesillo (Oaxacan string cheese), torn into chunks or shredded
Fresh basil leaves (optional), for garnish
In a medium pot, combine cherry tomatoes, garlic cloves, oregano sprigs, and guajillo and ancho chiles. Add 1 tablespoon of salt and enough olive oil to fully cover (about 2–3 cups). Simmer on low heat for 15 minutes, or until the tomatoes begin to break down and release their juices.
Transfer one-third of the tomatoes, 3 of the garlic cloves, and both chiles from the pot to a blender, letting the excess oil drip off. Reserve the oil and the remaining two-thirds cherry tomatoes for later. Blend until smooth and season to taste with salt. Reserve the sauce.
Make the enchilada filling: In a bowl, mix together the requesón, finely diced onion, picked oregano leaves, and salt to taste. Set aside.
Heat a medium skillet to medium-high and add a 2 tablespoons of oil. Fry each tortilla for about 10-15 seconds on each side until they turn lightly golden, adding more oil as needed. Set them on a plate lined with paper towels, covering to keep warm. (This step will help ensure your tortillas don't break when you roll them, or fall apart once baked.)
Spoon a portion of the requesón mixture into each tortilla, roll gently, and place seam-side down in a 9x13" baking dish. Repeat until the pan is filled.
Pour the reserved sauce evenly over the rolled enchiladas in the baking dish.
Strain the remaining reserved tomatoes from the oil and spoon them over the sauced enchiladas. Sprinkle the enchiladas with quesillo.
Adjust the oven rack to be 2-4 inches from the heating element. Broil for 10 minutes, or until the cheese and tomatoes are browned and caramelized.
Garnish with more fresh oregano leaves and a few basil leaves if desired.
1 comment
Can’t wait to try this recipe.