Rolled Cheese and Onion Enchiladas with Red Chile

Here’s a classic Rolled Cheese and Onion Enchiladas with Red Chile Sauce—rich, cheesy, and packed with flavor 🌶️🧀

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🌮 Rolled Cheese and Onion Enchiladas with Red Chile

Ingredients

Enchiladas

• 8–10 corn tortillas
• 2 cups shredded cheese (Monterey Jack or Cheddar)
• 1 medium onion, finely chopped and sautéed
• 2 tablespoons vegetable oil (for softening tortillas)

Red Chile Sauce

• 3–4 dried New Mexico or Guajillo chiles (stems and seeds removed)
• 1 cup chicken or vegetable broth
• 2 cloves garlic
• 1 teaspoon cumin
• 1 teaspoon salt (adjust to taste)
• 1 tablespoon vegetable oil

Optional Garnishes

• Chopped cilantro
• Sour cream
• Sliced jalapeños

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Instructions

1. Prepare red chile sauce
   • Toast dried chiles in a dry skillet for 1–2 minutes until fragrant.
   • Soak in hot water for 15 minutes until softened.
   • Blend soaked chiles with garlic, cumin, salt, and broth until smooth.
   • Heat oil in a small saucepan and simmer sauce 5–7 minutes, stirring occasionally.
2. Prepare tortillas
   • Lightly heat tortillas in a skillet with a bit of oil to make them pliable.
3. Assemble enchiladas
   • Place a spoonful of sautéed onions and cheese in the center of each tortilla.
   • Roll tightly and place seam-side down in a greased baking dish.
4. Top and bake
   • Pour red chile sauce evenly over rolled enchiladas.
   • Sprinkle with additional cheese if desired.
   • Bake at 350°F (175°C) for 20–25 minutes, until cheese melts and sauce is bubbly.
5. Serve
   • Garnish with cilantro, sour cream, or jalapeños if desired.

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🌟 Tips

• Use fresh or homemade tortillas for best flavor.
• Cheese options: Monterey Jack, Cheddar, or a blend.
• For extra depth, sauté onions with a pinch of cumin and garlic before filling.
• Sauce can be made ahead and refrigerated—just reheat before baking.

If you want, I can also give a slow-cooker version, spicy version, or a vegetarian version with beans added 🌱