Here’s a comforting, New Mexico–style Rolled Cheese & Onion Enchiladas with Red Chile — melty, savory, and full of deep chile flavor. These are classic stacked-or-rolled diner-style enchiladas but in rolled form.

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🌶️ Rolled Cheese & Onion Enchiladas with Red Chile

Ingredients

For the Red Chile Sauce:

• 2 tbsp oil (vegetable or canola)
• 2 tbsp flour
• 2–3 tbsp New Mexico red chile powder (mild, medium, or hot)
• 2 cups chicken or vegetable broth
• 1–2 cloves garlic, minced (or ½ tsp garlic powder)
• ½ tsp cumin (optional)
• Salt to taste

For the Enchiladas:

• 10–12 corn tortillas
• 2–3 cups shredded cheese (cheddar, Monterey Jack, or a mix)
• 1 small white or yellow onion, finely diced
• Oil for softening tortillas

Optional toppings:

• Chopped cilantro
• Sour cream
• Chopped green onion
• Sliced black olives
• Fried egg on top (New Mexico style!)

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⭐ Instructions

1. Make the Red Chile Sauce

1. Heat oil in a saucepan over medium heat.
2. Stir in the flour and cook 1 minute to form a light roux.
3. Add red chile powder and stir for 30 seconds.
4. Slowly whisk in the broth until smooth.
5. Add garlic and cumin, and simmer 10–15 minutes.
6. Salt to taste.
   • Sauce should be smooth, rich, and slightly thickened.

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2. Prep the Tortillas

Corn tortillas tear when dry — soften them:

1. Heat a thin layer of oil in a skillet.
2. Lightly fry each tortilla 5–7 seconds per side until just pliable.
3. Drain on paper towels.
   • Alternatively: steam the tortillas or briefly microwave them with a damp towel.

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3. Assemble the Enchiladas

1. Dip each softened tortilla lightly into the warm red chile sauce or spoon sauce on them.
2. Add a small handful of cheese and a sprinkle of diced onion.
3. Roll up tightly and place seam-side down in a baking dish.
4. Repeat until all tortillas are filled.

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4. Bake

1. Pour remaining red chile sauce generously over the rolled enchiladas.
2. Add extra cheese on top.
3. Bake at 350°F (175°C) for 15–20 minutes, until cheese is melted and bubbling.

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5. Serve

Plate the enchiladas hot. Add:

• Extra onion
• Cilantro
• Sour cream
• Or a fried egg on top (true New Mexico diner style!)

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💡 Tips for the Best Enchiladas

• Use New Mexico red chile powder, not generic chili powder — the flavor difference is huge.
• If sauce is too thick, add more broth. Too thin? Simmer longer.
• Add a touch of Mexican oregano to the sauce for depth.
• For extra richness, mix cheddar + Monterey Jack cheese.

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Want a stacked enchilada version, a beef or chicken filling, or a green chile variant?