Cheese Enchiladas w/ Sun-Maid Chili Spiced Golden Raisins

A white plate with two enchiladas sitting on it with a bite taken out of one of the enchiladas.

These Cheese Enchiladas {Enchiladas de Queso} are filled with a mixture of silky queso fresco and Sun-Maid Chili Spiced Golden Raisins, coated in a robust homemade enchilada sauce, and topped with more bubbly cheese. Vegetarian Mexican food at its tastiest!



For the enchilada sauce:

1/2 pound (about 1 1/2 cups) cherry tomatoes

1 white onion, sliced

1 clove garlic, peeled

2 tablespoons sunflower oil

1 1/2 teaspoon kosher salt, divided

10 dried ancho chiles, stemmed, seeded, and rinsed

3 cups of the reserved chile-soaking liquid

1 tablespoon apple cider vinegar

1 teaspoon dried oregano

For the enchiladas:

1 1/2 cups (about 8 ounces) crumbled queso fresco

3/4 cup Sun-Maid Chili Spiced Golden Raisins

1 cup neutral-flavored oil like, sunflower, avocado or grapeseed oil

1218 corn tortillas

1 cup (about 3 ounces) shredded aged white cheddar cheese

For serving: 

Pickled Red Onions

Avocado slices

Minced cilantro


For the sauce: 

Roast the vegetables. Heat oven to 400°F. Combine cherry tomatoes, onion slices, and garlic on a baking sheet. Toss with the 2 tablespoons of sunflower oil, or other neutral-flavored oil  and the 1/2 teaspoon of kosher salt until evenly coated. Spread into an even layer and roast until soft and caramelized, about 30 minutes.

Soak the chiles. While the vegetables are roasting, bring a medium saucepan of water to a boil (at least 4 cups). Once it comes to a boil, remove it from the heat and add the dried ancho chiles—make sure you’ve already removed their stems and seeds. Submerge under the water and soak until soft, at least 15 minutes.

Blend all together. Transfer the roasted vegetables to a blender. Remove the soaked chiles with kitchen tongs and add them to the blender —save the soaking liquid. Add 3 cups of the soaking liquid, the apple cider vinegar, dried oregano, and the remaining 1 teaspoon of kosher salt. Blend on high until smooth. *See note about blending hot foods. Taste and add more salt if needed.

For the enchiladas: 

Heat oven. Heat your oven to 350°F and arrange the oven rack to the top third of your oven.

Mix filling. Combine crumbled queso fresco and Sun-Maid Chili Spiced Golden Raisins in a medium bowl.

Prep baking dish. Spread 1 cup of enchilada sauce over the bottom of a 9×13-inch baking dish. Pour the remaining enchilada sauce in a shallow pie plate or pan.

Fry tortillas. Heat the 1 cup of oil in a medium frying pan over medium-high heat. The oil is ready when bubbles quickly surround the tortilla when you dip an edge in the oil. If this doesn’t happen, it’s not hot enough. Give it another minute and try again.

When oil is hot enough add a tortilla and let fry until it is warm and flexible, about 15 seconds per side. Remove tortilla from the hot oil with kitchen tongs and let oil drip back into the pan. Lower the heat if the oil starts to get too hot or smoke.

Dip tortilla in sauce. Coat both sides of the fried tortilla in the sauce and place on a plate.

Fill and roll. Place 2 tablespoons of the filling on one edge of the tortilla and roll up like a cigar. Place seam side down in the prepared baking dish. Repeat with remaining tortillas and filling.

Cover with sauce and cheese. Pour any sauce that is left over in the pie plate over the top of the enchiladas then cover with the shredded cheddar cheese.

Cover with foil and bake. Grease one side of foil with baking spray or oil and place, greased-side-down over the enchiladas. Bake for 20 minutes, then remove and continue baking until the cheese is golden, melted, and bubbly, about another 5-10 minutes.

Serve. Serve with pickled red onions, avocado, and minced cilantro.


Be careful when blending hot foods, the heat can cause the ingredients to explode when you turn the blender on. To prevent this from happening, remove the plastic insert from the lid of the blender. Place the lid on top of the blender and cover the open space with a couple folds of paper towel. Hold the paper towel in place with one hand while turning the blender on low with the other hand. Once the mixture starts blending, you can increase the speed until it is smooth.

Keywords: cheese enchiladas