Here’s a classic Rolled Cheese and Onion Enchiladas with Red Chile Sauce—rich, cheesy, and packed with flavor 🌶️🧀
🌮 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
Instructions
- 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.
- Prepare tortillas
- Lightly heat tortillas in a skillet with a bit of oil to make them pliable.
- 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.
- 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.
- Serve
- Garnish with cilantro, sour cream, or jalapeños if desired.
🌟 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 🌱
