Rolled Cheese and Onion Enchiladas with Red Chile

Here’s a detailed recipe for Rolled Cheese and Onion Enchiladas with Red Chile — a classic Mexican comfort dish with a rich, flavorful red chile sauce:

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Rolled Cheese and Onion Enchiladas with Red Chile

Ingredients

For the Red Chile Sauce:

• 4 dried New Mexico or guajillo chiles, stems and seeds removed
• 2 cups hot water
• 2 cloves garlic
• 1/2 teaspoon cumin
• 1/2 teaspoon oregano
• Salt to taste
• 1 tablespoon vegetable oil

For the Enchiladas:

• 8–10 corn tortillas
• 2 tablespoons vegetable oil (for softening tortillas)
• 1 medium onion, finely chopped
• 2 cups shredded cheese (Monterey Jack, Cheddar, or a blend)
• Salt to taste

For Garnish (optional):

• Chopped fresh cilantro
• Sour cream

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Instructions

Step 1: Prepare the Red Chile Sauce

1. Toast the dried chiles lightly in a dry skillet for 30–60 seconds until fragrant.
2. Place chiles in a bowl and cover with hot water. Let soak for 15–20 minutes until softened.
3. Drain the chiles and transfer to a blender with garlic, cumin, oregano, and 1/2 cup of the soaking water. Blend until smooth.
4. Heat 1 tablespoon oil in a saucepan over medium heat. Pour in the chile puree and cook 5–7 minutes, stirring occasionally. Add salt to taste. Adjust consistency with remaining soaking water if needed.

Step 2: Prepare the Filling

1. Heat 2 tablespoons oil in a skillet over medium heat. Sauté the chopped onions until soft and translucent (5–7 minutes).
2. Remove from heat and mix onions with the shredded cheese in a bowl. Add a pinch of salt.

Step 3: Soften the Tortillas

1. Lightly warm tortillas in a dry skillet or microwave for a few seconds to make them pliable.

Step 4: Assemble the Enchiladas

1. Spread a thin layer of red chile sauce on the bottom of a baking dish.
2. Place 2–3 tablespoons of the cheese and onion mixture in the center of each tortilla.
3. Roll the tortilla tightly and place seam-side down in the baking dish. Repeat with remaining tortillas.
4. Pour remaining red chile sauce evenly over the rolled enchiladas.
5. Sprinkle a little extra cheese on top if desired.

Step 5: Bake

1. Preheat oven to 350°F (175°C).
2. Bake enchiladas 20–25 minutes until heated through and cheese is melted.

Step 6: Serve

• Garnish with chopped cilantro and a dollop of sour cream if desired.
• Serve hot with rice or beans for a complete meal.

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Tips for Best Results

• Use freshly toasted and soaked chiles for authentic flavor instead of bottled red enchilada sauce.
• Corn tortillas can tear easily; warming them makes rolling easier.
• Make extra red chile sauce — it freezes well for future enchiladas.

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I can also provide a simpler stovetop version that doesn’t require baking but still delivers the same rich red chile flavor. Do you want me to include that?