At Nicos restaurant in Mexico City, chef Gerardo Vázquez Lugo taught us that enchiladas can be a simple affair, inspiring us to create our own version paired with an easy, blender-blitzed red salsa. As a filling, Vázquez Lugo used a cheese called queso de ocosingo; we chose easier-to-find and melty queso Chihuahua, with Monterey jack as a good stand-in. At Nicos, the enchiladas are filled and sauced to order so there is no need to bake them. But at home, it makes sense to assemble them all at once, then warm them in a baking dish in the oven. For make-ahead convenience, the salsa can be cooled and refrigerated for a few days; reheat in a covered saucepan when ready to use.