Rolled Cheese and Onion Enchiladas with Red Chile Sauce Recipe

Introduction

These Rolled Cheese and Onion Enchiladas with Red Chile offer a delightful blend of melted cheeses and vibrant red chile sauce wrapped in soft corn tortillas. This comforting dish is perfect for a flavorful family dinner or casual gathering.

Ingredients

• 1 cup red chile paste
• 2½ to 3 cups chicken broth, preferably homemade
• 4 cloves garlic, crushed and peeled
• ⅓ of a 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: 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 boiling, remove from heat and set aside.
2. Step 2: Prep the Tortillas. In a skillet, heat 2 tablespoons of olive oil or lard. Lightly fry each tortilla for a few seconds on each side—just enough to soften without crisping. Stack the tortillas on a plate as you go, adding oil as needed.
3. Step 3: Fill and Roll. Dip each softened tortilla into the warm red chile sauce to coat. Lay the tortilla flat in a baking dish. Sprinkle with diced red onion and a generous amount of the cheese mixture (cheddar and Monterrey jack combined). Roll into a cylinder and place seam-side down in the dish. Repeat with remaining tortillas, using two smaller baking dishes if needed.
4. Step 4: Assemble and Bake. Spoon any remaining red chile sauce over the filled enchiladas. Sprinkle with the remaining red onion and the rest of the cheese. Bake at 350°F for 30 minutes, until the cheese is fully melted and the enchiladas are bubbling hot.
5. Step 5: Serve. Remove from the oven and let cool slightly before serving. Serve with a fresh salad of shredded lettuce and diced tomatoes for a cool, crisp contrast to the rich enchiladas.

Tips & Variations

• For a vegetarian version, substitute vegetable broth for chicken broth and add cooked beans or sautéed vegetables inside the enchiladas.
• Use a mix of your favorite cheeses if you prefer a different flavor profile or texture.
• If you like spicier sauce, add a pinch of cayenne pepper or chopped fresh chiles to the red chile sauce while blending.
• To keep tortillas pliable, cover them with a damp towel before frying and during assembly.

Storage

Store any leftover enchiladas in an airtight container in the refrigerator for up to 3 days. To reheat, cover with foil and warm in a 350°F oven until heated through, about 15-20 minutes. Avoid microwaving to keep the tortillas soft and prevent the cheese from becoming rubbery.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make the red chile sauce ahead of time?

Yes, the sauce can be prepared a day in advance and stored in the refrigerator. Warm it gently before dipping and baking the enchiladas.

What if I can’t find red chile paste?

You can substitute with a blend of chili powder and tomato paste or use dried red chiles rehydrated and blended with spices to create a similar flavor.

Rolled Cheese and Onion Enchiladas with Red Chile Sauce Recipe

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4.4 from 143 reviews

These Rolled Cheese and Onion Enchiladas with Red Chile are a flavorful Mexican dish featuring soft corn tortillas filled with a blend of Monterrey Jack and sharp cheddar cheese, combined with diced red onions. The enchiladas are bathed in a rich, homemade red chile sauce made from red chile paste, aromatic spices, garlic, and onion, then baked to bubbly perfection. Served with fresh shredded lettuce and diced tomatoes, this classic comfort food balances savory heat with fresh texture.

• Author: Sana
• Prep Time: 25 minutes
• Cook Time: 40 minutes
• Total Time: 1 hour 5 minutes
• Yield: 12 servings 1x
• Category: Main Dish
• Method: Baking
• Cuisine: Mexican

Ingredients

Scale 1x2x3x

For the 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

For the 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

For Serving:

• 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.
2. Prep the Tortillas: In a skillet, heat 2 tablespoons of olive oil or lard. Lightly fry each tortilla for just a few seconds per side—just enough to soften without crisping. Stack the tortillas on a plate as you go, adding oil as needed.
3. Fill and Roll: Dip each softened tortilla into the warm red chile sauce to coat. Lay the tortilla flat in a baking dish. Sprinkle with a spoonful of diced red onion and a generous amount of the cheese mixture (cheddar and Monterrey jack combined). Roll into a cylinder and place seam-side down in the dish. Repeat until all tortillas are filled and rolled. Use two smaller baking dishes if needed.
4. Assemble and Bake: Once the baking dishes are filled with enchiladas, spoon any remaining red chile sauce over the top. Sprinkle with the remaining red onion and the rest of the cheese. Bake at 350°F for 30 minutes, until cheese is fully melted and enchiladas are bubbling hot.
5. Serve: Remove from the oven and let cool slightly before serving. Serve with a fresh salad of shredded lettuce and diced tomatoes for a cool, crisp contrast to the rich enchiladas.

Notes

• Frying the tortillas briefly softens them and prevents cracking when rolling.
• Use homemade chicken broth for a richer sauce flavor if possible.
• Adjust the amount of red chile paste according to your preferred spice level.
• For a vegetarian version, substitute vegetable broth and omit lard, using olive oil instead.
• The enchiladas can be assembled a few hours ahead and refrigerated before baking.

Keywords: enchiladas, red chile sauce, cheese enchiladas, Mexican cuisine, baked enchiladas, corn tortillas