Rolled Cheese and Onion Enchiladas with Red Chile Sauce Recipe

Introduction

These Rolled Cheese and Onion Enchiladas with Red Chile Sauce are a comforting and flavorful dish perfect for sharing. Soft corn tortillas are stuffed with a cheesy onion filling, smothered in a rich homemade red chile sauce, and baked to bubbly perfection.

Ingredients

• 1 cup red chile paste
• 2½ to 3 cups chicken broth, preferably homemade
• 4 cloves garlic, crushed and peeled
• ⅓ white Spanish onion, roughly chopped
• 1 tsp oregano
• 1 tsp ground cumin
• 1 tsp ground coriander
• 1 Tbsp salt
• 24 white corn tortillas
• ¼ cup olive oil or lard, for frying
• ½ lb Monterrey jack cheese, grated
• ½ lb sharp cheddar cheese, grated
• ⅔ cup red onion, diced
• Shredded lettuce, for serving
• Diced tomatoes, for serving

Instructions

1. Step 1: In a blender, combine the red chile paste, chicken broth, garlic, chopped white onion, oregano, cumin, coriander, and salt. Blend until smooth. Pour the sauce into a 4-quart Dutch oven and bring to a gentle boil over medium heat. Once boiling, remove from heat and set aside.
2. Step 2: Heat 2 tablespoons of olive oil or lard in a skillet. Lightly fry each tortilla for a few seconds per side, just enough to soften without crisping. Stack the tortillas on a plate, adding oil as needed.
3. Step 3: Dip each softened tortilla into the warm red chile sauce to coat. Lay it flat in a baking dish, sprinkle with diced red onion and a generous amount of the cheese mixture (Monterrey jack and cheddar combined). Roll into a cylinder and place seam-side down in the dish. Repeat with remaining tortillas. Use two smaller dishes if necessary.
4. Step 4: Spoon any remaining red chile sauce over the filled enchiladas. Sprinkle with the remaining diced red onion and the rest of the grated cheese. Bake in a preheated 350°F oven for 30 minutes, until the cheese is melted and the enchiladas are hot and bubbling.
5. Step 5: Remove from the oven and let cool slightly before serving. Serve with shredded lettuce and diced tomatoes for a fresh, crisp contrast.

Tips & Variations

• For a vegetarian version, substitute chicken broth with vegetable broth.
• Use fresh homemade corn tortillas for the best texture and flavor.
• Add chopped cilantro or a squeeze of lime juice on top before serving for extra brightness.
• Try mixing in some sautéed mushrooms or roasted peppers with the cheese filling for added depth.

Storage

Store leftover enchiladas covered in the refrigerator for up to 3 days. Reheat in the oven at 350°F until warmed through to maintain texture and flavor. You can also freeze the enchiladas before baking; thaw overnight in the fridge and then bake as directed.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make the red chile sauce ahead of time?

Yes, the red chile sauce can be made a day in advance and stored covered in the refrigerator. Reheat gently before assembling the enchiladas.

What type of cheese works best in these enchiladas?

Monterrey jack and sharp cheddar cheeses give a great balance of meltiness and flavor, but you can substitute with other mild or sharp melting cheeses to suit your taste.

Rolled Cheese and Onion Enchiladas with Red Chile Sauce Recipe

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Rolled Cheese and Onion Enchiladas with Red Chile Sauce is a flavorful Mexican-inspired dish featuring tender corn tortillas filled with a blend of Monterrey jack and sharp cheddar cheeses, accented by diced red onions. The enchiladas are bathed in a rich, aromatic homemade red chile sauce made with red chile paste, garlic, cumin, coriander, and oregano, then baked to bubbly perfection. Served with a fresh shredded lettuce and diced tomato salad, this recipe yields 12 hearty servings with a perfect balance of spicy, cheesy, and fresh flavors.

• Author: reem
• Prep Time: 20 minutes
• Cook Time: 45 minutes
• Total Time: 1 hour 5 minutes
• Yield: 12 servings 1x
• Category: Main Course
• Method: Baking
• Cuisine: Mexican

Ingredients

Scale 1x2x3x

Red Chile Sauce

• 1 cup red chile paste
• 2½ to 3 cups chicken broth, preferably homemade
• 4 cloves garlic, crushed and peeled
• ⅓ white Spanish onion, roughly chopped
• 1 tsp oregano
• 1 tsp ground cumin
• 1 tsp ground coriander
• 1 Tbsp salt

Enchiladas

• 24 white corn tortillas
• ¼ cup olive oil or lard, for frying
• ½ lb Monterrey jack cheese, grated
• ½ lb sharp cheddar cheese, grated
• ⅔ cup red onion, diced

To Serve

• Shredded lettuce
• Diced tomatoes

Instructions

1. Make the Red Chile Sauce: In a blender, combine the red chile paste, chicken broth, garlic, chopped white onion, oregano, cumin, coriander, and salt. Blend until smooth. Pour the sauce into a 4-quart Dutch oven and bring to a gentle boil over medium heat. Once it reaches a boil, remove from heat and set aside to keep warm.
2. Prep the Tortillas: Heat 2 tablespoons of olive oil or lard in a skillet over medium heat. Lightly fry each tortilla for just a few seconds per side—just enough to soften without crisping. As you finish frying each tortilla, stack them on a plate. Add more oil to the skillet as necessary to soften all tortillas evenly.
3. Fill and Roll: Dip each softened tortilla into the warm red chile sauce to coat thoroughly. Lay the coated tortilla flat in a baking dish. Sprinkle a spoonful of diced red onion and a generous amount of the cheese mixture (half Monterrey jack and half sharp cheddar) on top. Roll the tortilla into a cylinder and place it seam-side down in the dish. Repeat this process until all tortillas are filled and rolled. Use two baking dishes if needed to accommodate all the enchiladas.
4. Assemble and Bake: Once the baking dishes are filled with rolled enchiladas, spoon any remaining red chile sauce evenly over the top. Sprinkle with the remaining diced red onion and the rest of the cheese mixture. Place the baking dishes in a preheated oven at 350°F (175°C) and bake for 30 minutes, or until the cheese is fully melted and the enchiladas are bubbling hot.
5. Serve: Remove the enchiladas from the oven and allow them to cool slightly for a few minutes. Serve warm with a fresh salad of shredded lettuce and diced tomatoes to provide a cool, crisp contrast to the rich, cheesy, and spicy enchiladas.

Notes

• For best flavor, use homemade chicken broth in the red chile sauce.
• Do not over-fry the tortillas; they should be soft and pliable, not crispy.
• Adjust the amount of salt in the sauce to taste, especially if your broth is salted.
• Feel free to substitute lard with olive oil to keep the recipe more heart-healthy.
• This recipe serves 12, making it great for gatherings or meal prep.

Keywords: enchiladas, red chile sauce, Mexican cuisine, cheesy enchiladas, baked enchiladas, corn tortillas, Monterrey jack cheese, sharp cheddar cheese