Here’s a clear, reliable recipe for Rolled Cheese and Onion Enchiladas with Red Chile—New Mexico–style, simple and comforting.
Rolled Cheese & Onion Enchiladas with Red Chile
Serves
4–6
Ingredients
Enchiladas
- 12–16 corn tortillas
- 2½–3 cups shredded cheese
- Best options: Longhorn, mild cheddar, Monterey Jack, or a mix
- ½–1 cup finely chopped white onion
- Neutral oil (for softening tortillas)
Red Chile Sauce
- 6–8 dried red chile pods (New Mexico or California)
- 2 cups water or light stock
- 1 garlic clove
- ½ tsp salt (to taste)
- Optional: pinch of oregano or cumin
Optional Toppings
- More chopped onion
- Extra shredded cheese
- Fried egg (very traditional)
- Lettuce and tomato (Tex-Mex style)
- Sour cream or crema
Instructions
1. Make the Red Chile Sauce
- Remove stems and seeds from chile pods.
- Toast lightly in a dry pan until fragrant (do not burn).
- Simmer chiles in water for 10–15 minutes until soft.
- Blend chiles with soaking liquid, garlic, and salt until smooth.
- Strain if desired, then simmer 10 minutes to thicken slightly. Adjust seasoning.
2. Prepare the Tortillas
- Heat a small amount of oil in a skillet.
- Quickly pass each tortilla through hot oil (5–10 seconds per side) until pliable.
- Drain on paper towels.
3. Roll the Enchiladas
- Place tortilla flat.
- Add a small handful of cheese and a sprinkle of onion.
- Roll tightly and place seam-side down in a baking dish.
- Repeat until dish is full.
4. Sauce & Bake
- Pour warm red chile sauce over enchiladas (fully covered or lightly—your choice).
- Sprinkle with additional cheese.
- Bake at 375°F (190°C) for 20–25 minutes, until bubbly.
Serving Suggestions
- Serve hot with beans and rice.
- Add a fried egg on top for a classic New Mexico plate.
- These are traditionally rolled (not folded) and not overstuffed.
If you’d like, I can also:
- Adapt this to authentic New Mexico vs Tex-Mex
- Make it vegan
- Scale it for a crowd
- Help you match it with the right red chile heat level
Just tell me 🌶️
