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