Rolled Cheese and Onion Enchiladas with Red Chile Sauce Recipe

Introduction

These Rolled Cheese and Onion Enchiladas with Red Chile Sauce offer a comforting blend of rich flavors and melted cheese wrapped in soft tortillas. Perfect for feeding a crowd, this classic Mexican-inspired dish pairs a homemade chile sauce with a cheesy filling for a satisfying meal.

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 on each side until softened but not crispy. 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, then lay it flat in a baking dish. Sprinkle with diced red onion and a generous amount of the mixed Monterrey jack and cheddar cheeses. Roll the tortilla into a cylinder and place it seam-side down in the dish. Repeat until all tortillas are filled and rolled. Use two smaller baking dishes if necessary.
4. Step 4: Spoon any remaining red chile sauce over the enchiladas. Sprinkle with the remaining diced red onion and cheese. Bake at 350°F for 30 minutes, until the cheese is fully melted and the enchiladas are bubbling hot.
5. Step 5: Remove from the oven and let the enchiladas cool slightly before serving. Serve with shredded lettuce and diced tomatoes for a fresh, crisp contrast.

Tips & Variations

• Use lard instead of olive oil for a more authentic flavor and richer texture when frying tortillas.
• Substitute Monterey jack or cheddar with a Mexican cheese blend for added depth.
• For a spicier kick, add chopped fresh chilies to the red chile sauce before blending.
• Prepare the red chile sauce a day ahead to let the flavors deepen.

Storage

Store leftover enchiladas covered in the refrigerator for up to 3 days. Reheat in a 350°F oven until warmed through to keep the tortillas soft and the cheese melted. Avoid microwaving if possible, as it can make the tortillas chewy.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make the red chile sauce in advance?

Yes, making the sauce ahead of time is encouraged. It allows the flavors to meld and can save time on the day you prepare the enchiladas.

What can I use if I don’t have red chile paste?

If you can’t find red chile paste, you can substitute with a mixture of dried chile powders such as ancho and guajillo combined with tomato paste and a bit of oil to create a similar base for the sauce.

Rolled Cheese and Onion Enchiladas with Red Chile Sauce Recipe

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4.9 from 58 reviews

These Rolled Cheese and Onion Enchiladas with Red Chile Sauce are a comforting and flavorful Mexican-inspired dish. Soft corn tortillas are lightly fried, filled with a blend of sharp cheddar and Monterey Jack cheeses along with diced red onion, then rolled and baked in a rich, spicy red chile sauce made from scratch. Served with a fresh salad of shredded lettuce and diced tomatoes, they offer a perfect balance of warm, melty, and mildly spicy flavors ideal for gatherings or a hearty family meal.

• Author: Lara
• 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

Tortillas and Filling

• 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 red chile paste, chicken broth, crushed garlic, roughly chopped white onion, oregano, ground cumin, ground coriander, and salt. Blend until the mixture is completely smooth to create the sauce base.
2. Cook the Sauce: Pour the blended sauce into a 4-quart Dutch oven and bring it to a gentle boil over medium heat. Once boiling, remove from heat and set aside to keep warm.
3. Prep the Tortillas: Heat 2 tablespoons of olive oil or lard in a skillet over medium heat. Lightly fry each corn tortilla for a few seconds on each side, just enough to soften them without making them crispy. Stack the softened tortillas on a plate, adding more oil to the skillet as needed.
4. Fill and Roll the Enchiladas: Dip each softened tortilla into the warm red chile sauce to fully coat it. Lay the tortilla flat in a baking dish, sprinkle with diced red onion and a generous amount of combined Monterey Jack and cheddar cheese. Roll the tortilla into a cylinder and place seam-side down in the dish. Repeat this process with all tortillas, using multiple dishes if necessary.
5. Assemble and Bake: Once all enchiladas are arranged in the baking dishes, spoon any remaining red chile sauce over the top. Sprinkle with the remaining diced red onion and cheese. Bake uncovered in a preheated oven at 350°F (175°C) for 30 minutes or until the cheese is melted and bubbly.
6. Serve: Remove the enchiladas from the oven and let them cool slightly. Serve warm with fresh shredded lettuce and diced tomatoes for a crisp, refreshing contrast to the rich and spicy enchiladas.

Notes

• For best flavor, use homemade chicken broth in the red chile sauce.
• You can substitute lard with olive oil for a slightly lighter version.
• Ensure tortillas are only briefly fried to prevent them from becoming too crispy or brittle when rolled.
• Leftover enchiladas can be refrigerated and reheated covered with foil to retain moisture.
• Add a dollop of sour cream or avocado slices when serving for extra richness if desired.

Keywords: enchiladas, red chile sauce, corn tortillas, cheese enchiladas, Mexican food, baked enchiladas, Monterey Jack, cheddar cheese