Rolled Cheese and Onion Enchiladas with Red Chile are a classic Mexican-inspired dish—soft corn tortillas filled with a savory mix of cheese and onions, rolled up, and smothered in a rich red chile sauce. Here’s a detailed recipe to make them from scratch:
Ingredients
For the red chile sauce:
-
4–5 dried New Mexico or guajillo chiles
-
2 cups vegetable or chicken broth
-
2 garlic cloves
-
1 tsp cumin
-
1 tsp oregano
-
Salt to taste
-
1 tbsp oil
For the enchiladas:
-
8–10 corn tortillas
-
2 cups shredded cheese (cheddar, Monterey Jack, or a mix)
-
1 medium onion, finely chopped and sautéed
-
1–2 tbsp oil (for softening tortillas)
-
Optional garnish: chopped cilantro, sour cream, or sliced avocado
Instructions
1. Make the red chile sauce:
-
Remove stems and seeds from the dried chiles.
-
Toast them lightly in a dry skillet for 1–2 minutes until fragrant (don’t burn).
-
Soak in hot water for 15–20 minutes until soft.
-
Blend chiles with garlic, cumin, oregano, and some soaking water until smooth.
-
Heat 1 tbsp oil in a saucepan, pour in the chile puree, add broth, and simmer for 10–15 minutes. Adjust salt to taste.
2. Prepare the filling:
-
Sauté the chopped onion in a little oil until soft and translucent.
-
Mix with shredded cheese (reserve a small amount for topping).
3. Prepare the tortillas:
-
Lightly warm tortillas in a skillet or microwave so they’re pliable.
4. Assemble the enchiladas:
-
Spread a spoonful of the cheese-onion mixture on each tortilla.
-
Roll the tortillas tightly and place seam-side down in a baking dish.
-
Pour the red chile sauce evenly over the rolled enchiladas.
-
Sprinkle remaining cheese on top.
5. Bake:
-
Bake at 375°F (190°C) for 15–20 minutes until cheese is melted and sauce is bubbly.
6. Serve:
-
Garnish with chopped cilantro, sour cream, or avocado slices.
-
Serve hot as a main dish with rice or beans.
If you want, I can also give a shortcut version that uses canned red chile sauce or enchilada sauce but still tastes authentic—perfect for a weeknight meal. Do you want me to?
