Rolled Cheese and Onion Enchiladas with Red Chile Sauce Recipe
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.
- 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
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
- 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.
- 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.
- 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.
- 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.
- 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
